豆角包子蒸熟的時(shí)間一般是20分鐘左右，但是豆角包子制作是非常考驗(yàn)我們的和面能力的，我們需要準(zhǔn)備低筋面粉、酵母粉以及白糖等，然后將面粉加入適當(dāng)?shù)臏亻_水，然后和成面團(tuán)，在將豆角剁成餡，在豆角餡包起來(lái)，放在蒸籠蒸熟就可以形成豆角包子了，大家可以去嘗試一下它的做法。下面天方包子加盟人員給您一點(diǎn)參考做法：

The steaming time for bean buns is usually about 20 minutes, but making bean buns is a very challenging task for us. We need to prepare low gluten flour, yeast powder, and white sugar, then add the flour to appropriate warm water, and mix it into a dough. After chopping the bean into filling, wrapping it in the bean filling, and steaming it in a steamer, we can form bean buns. You can try this method. Below are some reference practices for Tianfang Baozi franchise personnel:

材料

Material Science

中筋粉面400克、干酵母5克、泡打粉5克、白糖5克、溫水約250ml、

400g medium gluten flour noodles, 5g dry yeast, 5g baking powder, 5g white sugar, 250ml warm water

豬肉500克、豆角300克、大蔥適量、糖10克、鹽8克、蠔油1勺、油70ml

500g pork, 300g beans, an appropriate amount of scallions, 10g sugar, 8g salt, 1 spoonful oyster sauce, 70ml oil

做法

practice

1、將干酵母粉放入小碗中，用30度的溫水化開，放在一邊靜置5分鐘，讓它們活化一下。

1. Put the dried yeast powder into a small bowl, dissolve it in warm water at 30 degrees Celsius, and let it stand aside for 5 minutes to activate.

2、將面粉、泡打粉、白糖放入面盆中，用筷子混合均勻。

2. Put the flour, baking powder and sugar into the basin and mix well with chopsticks.

3、往盆里倒入酵母水，用筷子攪拌成塊，反復(fù)揉搓成團(tuán)，直至面團(tuán)表面光滑。

3. Pour yeast water into the bowl, stir with chopsticks to form a dough, and knead repeatedly until the surface of the dough is smooth.

4、用一塊濕布將面盆蓋嚴(yán)，為了防止表面風(fēng)干，把它放在溫暖處?kù)o置一小時(shí)。

4. Cover the basin tightly with a damp cloth, and to prevent the surface from drying, leave it in a warm place for one hour.

5、一小時(shí)后，面團(tuán)體積已經(jīng)膨脹到原來(lái)的兩倍大，呈蜂窩狀。

5. After an hour, the volume of the dough has expanded to twice its original size, forming a honeycomb shape.

6、繼續(xù)搓揉面團(tuán)擠出里邊的空氣，再次蓋上濕布，讓面團(tuán)再次膨脹。

6. Continue to knead the dough to squeeze out the air inside, cover it with a damp cloth again, and let the dough expand again.

7、將豆角洗凈，放入開水鍋中焯燙，然后馬上過(guò)涼，切粒。

7. Wash the beans, blanch them in a boiling water pot, then cool them immediately and dice them.

8、豬肉洗凈剁碎，與豆角粒混合，加入鹽、糖、油、蠔油拌勻成餡備用。

8. Wash and mince pork, mix with bean sprouts, add salt, sugar, oil, and oyster sauce, mix well and set aside.

9、將面團(tuán)取出，搓成長(zhǎng)條，切成18個(gè)等份的劑子，搟成中間厚周邊薄的圓皮。

9. Take out the dough, twist it into long strips, cut it into 18 equal parts, and roll it into a thick round skin with thin edges in the middle.

10、包入餡料，用右手拇指和食指捏住面皮邊沿打褶，直至收口捏攏封口褶紋朝上，包子做好了。

10. Wrap in the filling, use your right thumb and index finger to pinch the edge of the dough and fold it until the closing and sealing folds are facing upwards, and the bun is ready.

11、把做好的包子擱置10-15分鐘，然后再蒸。

11. Set aside the prepared buns for 10-15 minutes before steaming.

12、蒸鍋中加入冷水，將紗布浸濕后放在蒸屜上，放入包子，擺放的時(shí)候注意間隔，蒸好的包子還會(huì)再膨脹，大火將水煮開，看到有熱氣上來(lái)了就調(diào)到中火，蒸10分鐘就可以了。

12. Add cold water to the steamer, soak the gauze and place it on the steamer. Place the steamed buns in the steamer and pay attention to the spacing when placing them. The steamed buns will expand again. Bring the water to a boil over high heat, and when you see hot air coming up, turn it to medium heat. Steam for 10 minutes.

13、蒸好后不要急于打開鍋蓋，那樣很容易出現(xiàn)回縮，皺皮的現(xiàn)象，蒸好后靜置5分鐘再打開鍋蓋吧。

13. Don't rush to open the lid of the pot after steaming, as it can easily shrink and wrinkle. After steaming, let it sit for 5 minutes before opening the lid.

豆角包子的蒸法就為您講解到這里了，希望能夠給您好的幫助，更多事項(xiàng)就來(lái)我們網(wǎng)站http://www.hbjjs.com咨詢！

That's all I can explain to you about the steaming method of bean buns. I hope it can be helpful to you. For more information, please come to our website http://www.hbjjs.com consulting service