包子歷史悠長，具特色!包子不斷的發展，到今天，已發展到十類近百個品種，同時還相應地組成了不同檔次的包子宴席，一道包、一道菜、一個故事，吃出藝術，吃出餐飲文化。那你知道包子制作時要注意哪些問題？天方包子加盟人員為您講解。

Baozi has a long history and is unique! With the continuous development of steamed stuffed bun, it has developed to nearly 100 varieties in 10 categories. At the same time, it has also formed different levels of steamed stuffed bun feasts. One bag, one dish, one story, eating art, eating catering culture. Do you know what problems should be paid attention to when making steamed stuffed buns? Tianfang steamed stuffed bun franchisees will explain to you.

1我們準備好食材，面粉一斤，白糖少許，酵母粉和泡打粉，記得都是適量為佳。先在一個干凈小碗里先倒入白糖和酵母粉之后再加入少許溫水，然后用筷子不停攪拌，使之全部化開，等看到水面有一些小泡泛起的時候就可以了，放在一邊備用。

1. We have prepared the ingredients, a jin of flour, a little white sugar, yeast powder and baking powder, and remember that it is better to use the right amount. First, pour white sugar and yeast powder into a clean small bowl, then add a little warm water, and then use chopsticks to keep stirring to make it all boil. When you see some bubbles on the water, you can put it aside for standby.

2將面粉倒入干凈的盆子中，在中間空的位置倒入泡打粉，再將之前調好的也一并倒入，然后是分三次加入溫水，一定要注意的是加水的時候，速度要慢且另一只手拿著筷子不停地攪拌才好，等到它們全部攪拌均勻之后，上手揉好面團。

2 Pour the flour into a clean basin, pour the baking powder into the empty place in the middle, and then pour the previously mixed flour together, and then add warm water in three times. It must be noted that when adding water, the speed should be slow and the other hand should hold the chopsticks to stir constantly. After they are all mixed evenly, knead the dough with your hands.

3將揉好的面團放在盆中，這樣可還沒有結束，接著用保鮮膜將面團密封起來，外面用厚的衣物包裹起來或者是放在溫度高的地方，在北方的話可以放在灶臺旁也是可以的，差不多一個小時的時間就好了，看到面團發酵之后是原先的兩倍那就說明發好面

3 Put the kneaded dough in the basin, which is not over yet. Then seal the dough with plastic wrap, wrap it with thick clothes or put it in a place with high temperature. In the north, it can also be placed next to the stove. It will be ready in about an hour. When you see that the dough ferments twice as much as before, it means that the dough is ready

4調包子餡的時候在面快發好的時候調，不然菜放了鹽后會出水分，包子不好包，常用餡心為豬肉、羊肉、牛肉、粉條、香菇、豆沙、芹菜、茄子、包菜、韭菜、豆腐、木耳、干菜肉、蛋黃、芝麻等。

4. When making steamed stuffed bun filling, make it when the noodles are ready, or the vegetables will be watered after salt is added. The steamed bun is not easy to wrap. The common filling hearts are pork, mutton, beef, noodles, mushrooms, bean paste, celery, eggplant, cabbage, leek, tofu, agaric, dried vegetable meat, egg yolk, sesame, etc.

5包子包好后，要放在封閉的地方繼續醒個30分鐘左右，再放到蒸籠里蒸。因為在和面搟皮時，釋放了一部分面團里的空氣，包好的包子可以繼續醒面，能讓包子更加飽滿，早餐好吃面包等發酵面食，因為其中的能量會很快釋放出來，讓人整個上午都干勁充足;但對于要減肥的人來說，晚餐好少吃饅頭，以免發胖。

5 After the steamed buns are wrapped, they should be put in a closed place and kept awake for about 30 minutes, and then put into a steamer for steaming. Because some of the air in the dough is released when the dough is rolled, the wrapped bun can continue to wake up, make the bun fuller, and eat fermented pasta such as bread for breakfast, because the energy in it will be released quickly, making people energetic all morning; But for those who want to lose weight, they should eat less steamed bread for dinner to avoid getting fat.

包子做好了，放進蒸鍋之前，一定要先把屜布打濕，再把包子放上去，這樣蒸出來的包子不容易粘在一起，第一鍋好是用冷水蒸，包子蒸好后不要打開蓋子，燜5分鐘在開蓋，冷水下鍋蒸，這樣面還能再發酵一次，素餡包子一般蒸15分鐘左右即可。更多相關內容就來我們網站http://www.hbjjs.com咨詢！

When steamed buns are ready, before putting them into the steamer, make sure to wet the cloth in the drawer first, and then put the steamed buns on it, so that the steamed buns are not easy to stick together. The first pot is to use cold water to steam the steamed buns. Do not open the lid after the steamed buns are steamed. Simmer for 5 minutes before opening the lid, and steam the steamed buns in cold water, so that the noodles can ferment again. The plain stuffed buns are usually steamed for about 15 minutes. Come to our website for more relevant content http://www.hbjjs.com consulting service