做包子一斤面粉放多少水？做包子一斤面粉放220克水就可以了，通常情況下400克的面粉放200毫升的水，按這個(gè)比例，和天方包子一起來(lái)看一道包子做法吧。

How much water does one jin of flour put into making steamed buns? 220 g of water is enough for one jin of flour to make steamed buns. Generally, 200 ml of water is enough for 400 g of flour to make steamed buns. According to this ratio, let's look at a steamed bun with Tianfang steamed buns.

一道包子做法制作配料：低筋面粉400克，溫水200ml，酵母4克，白蘿卜半個(gè)，胡蘿卜1個(gè)，粉絲1把，蝦仁20克，生抽2勺，老抽1勺，鹽1勺，蠔油2勺，熟透3勺，香油1勺，小蔥1把。

One steamed bun recipe ingredients: 400g of low-gluten flour, 200ml of warm water, 4g of yeast, half a radish, 1 carrot, 1 piece of vermicelli, 20g of shrimp, 2 spoons of light soy sauce, 1 spoonful of light soy sauce, 1 spoonful of salt, 2 spoonfuls of oyster sauce, 3 spoonfuls of cooked water, 1 spoonful of sesame oil, 1 piece of shallot.

制作方法：1、蘿卜擦成細(xì)絲，放適量鹽殺出水分，然后再擠干水分。

Production method: 1. Wipe the radish into thin silk, put proper amount of salt to kill the water, and then squeeze the water dry.

粉絲溫水泡軟瀝干水分后切成小段；蘿卜絲、粉絲放入大碗里，放入蔥末、蝦仁，生抽、老抽、蠔油、鹽、熟油、幾滴香油拌均勻即可；2、400克面粉加入2勺白糖，4克酵母用溫水化開(kāi)，低筋面粉用酵母水和面，和成光滑的面團(tuán)，放置溫暖的地方醒發(fā)至2倍大小；掰開(kāi)又豐富的蜂窩就好了。

Soak and dry the vermicelli in warm water and cut into small pieces; Put shredded radish and vermicelli into a large bowl, add chopped scallion, shrimp, light soy sauce, soy sauce, oyster sauce, salt, cooked oil, and a few drops of sesame oil, and mix well; 2. Add 2 spoons of sugar into 400g flour, dissolve 4g of yeast in warm water, mix low-gluten flour with yeast water to form a smooth dough, and place it in a warm place to wake up to twice the size; Just break off the rich honeycomb.

3、面團(tuán)放在砧板上面揉搓排氣，可以多揉一會(huì)兒，這里我還加了一點(diǎn)點(diǎn)的小蘇打，這樣做出來(lái)的包子更加柔軟，同時(shí)酵母的味道也會(huì)淡很多；

3. Put the dough on the chopping board to knead and exhaust. You can knead it for a while. Here I also add a little baking soda to make the steamed bun more soft, and the taste of yeast will be much lighter;

4、揉好的面團(tuán)分成大小一致的小劑子，然后搟成薄片；

4. The kneaded dough is divided into small preparations of the same size, and then rolled into thin slices;

5、取一個(gè)小面片，包入適量餡料，包成自己喜歡的樣子；

5. Take a small piece of noodles and wrap it with proper filling to make it look like you like;

6、包子全部包好后，進(jìn)行二次醒發(fā)，直到包子變輕變大；冬天一定要醒發(fā)到位！不然包子會(huì)出現(xiàn)變形塌陷；

6. After all the steamed stuffed buns are wrapped, carry out the second awakening until the steamed stuffed buns become lighter and bigger; Be sure to wake up in winter! Otherwise, the steamed stuffed bun will deform and collapse;

7、擺放在蒸籠上面，開(kāi)水上鍋蒸；很多人說(shuō)要冷水，其實(shí)醒發(fā)到位以后不需要冷水上鍋，直接蒸的包子又大又白；冷水上鍋反而使包子在受熱的同時(shí)水蒸氣滴落，使包子包變形還發(fā)不起來(lái)。

7. Place it on the steamer and steam it in a pot with boiling water; Many people say they want cold water. In fact, it is not necessary to put cold water on the pot after awakening. The steamed buns directly steamed are large and white; On the contrary, when the steamed stuffed bun is heated by cold water, the water vapor drips down, which makes the steamed stuffed bun deformed and still unable to rise.

8、蘿卜粉絲蝦皮包子就好了，包子又軟又白，特別好吃，無(wú)論是外表皮還是餡料，比買(mǎi)的好吃100倍。

8. The steamed stuffed bun with radish, vermicelli and shrimp skin is good. The steamed bun is soft and white. It is especially delicious. It is 100 times better than the bought one, whether it is the outer skin or the filling.

注意：發(fā)酵面團(tuán)的質(zhì)量決定包子成品的質(zhì)量。發(fā)酵的時(shí)候好常溫發(fā)酵，冬天溫度低不好發(fā)面，可以提前一晚和好面，放在室溫發(fā)酵，這樣第二天早上就可以蒸包子的。更多相關(guān)包子的信息就來(lái)我們網(wǎng)站http://www.hbjjs.com做了解吧！

Note: The quality of fermented dough determines the quality of finished steamed stuffed bun. When fermenting, it is better to ferment at room temperature, but it is not good to make noodles when the temperature is low in winter. You can make noodles one night in advance and put them at room temperature for fermentation, so that steamed buns can be steamed the next morning. For more information about steamed stuffed buns, please visit our website http://www.hbjjs.com Get to know!