包子僵死的原因是多方面，除去以上在和面和制作過程中可造成的僵死外，還有這些因素可造成僵死。下面天方包子加盟人員為您講解。

There are many reasons for the death of steamed stuffed buns. In addition to the above factors that can be caused in the process of making noodles and noodles, there are also these factors that can cause the death of steamed stuffed buns. Next, Tianfang Steamed Bun Franchisee will explain to you.

（1）添加的老面溫度過低。

(1) The temperature of added old noodles is too low.

（2）醒發出現的假醒現象。（醒發不當）

(2) The phenomenon of false awakening. (Improper awakening)

（3）包子的餡料過于冰冷。

(3) The stuffing of steamed stuffed buns is too cold.

（4）包子醒發過小。

(4) The steamed stuffed bun is too small.

（5）包子蒸制時間過長。

(5) Steamed steamed buns take too long.

（6）蒸包子的火過大。

(6) The steamed bun is too hot.

規避和解決的方法：

Avoidance and solution:

以上問題除人為的操作不當外，在發現如老面溫度過低，餡料溫度過低這些無法糾正的情況下時，可采用適當延長醒發時間，或以小火開始蒸制，或在蒸好后適當等待3-5分鐘開蓋，都可以起到在一定程度上減少包子僵死的作用。

In addition to artificial misoperation, in case of uncorrectable conditions such as low temperature of old noodles and low temperature of fillings, proper extension of awakening time can be adopted, or steaming can be started at low fire, or proper waiting for 3-5 minutes after steaming can be used to open the lid, which can reduce the rigidity of steamed buns to a certain extent.

制作包子時出現“僵死”問題相關內容就講解到這里了，您對此有何疑惑或者需求就來我們網站http://www.hbjjs.com咨詢！

That's all about the "zombie" problem when making steamed stuffed buns. If you have any doubts or needs, please come to our website http://www.hbjjs.com consulting service