包子制作，和面發面蒸制都是關鍵，而這每一個關鍵都是影響包子成品的因素。下面天方包子加盟人員為您解析具體內容。

The production of steamed stuffed buns and steamed noodles are the key factors, and each of these factors is the factor that affects the finished products of steamed stuffed buns. Next, Tianfang Steamed Bun Franchisee will explain the specific content for you.

和面

And face

和面是做包子一個大步驟，做所有面食都需要和面，所有看似普通的和面大家千萬不要普通對待。和面主要的目的就是把干面粉與水混合攪拌在一起，使面粉有粘性形成光滑面團，而這其中需要把握的就是水量的把控，水多太軟，水少太干，關鍵要適中。

Noodles are a big step in making steamed stuffed buns. All pasta needs to be made with noodles. All seemingly ordinary noodles should not be treated as ordinary. The main purpose of dough mixing is to mix dry flour with water to make the flour sticky and form a smooth dough. What needs to be controlled is the amount of water. The water is too soft and the water is too dry. The key is to be moderate.

關于水量，解決多少的問題可以分次放水，不一次性放，按量分次放后慢慢活面，另外，也可按照科學數字來放水，面粉：水=2：1的比例，也就是說500g的水放250g的水和面，那就算是正常。這里有一個關鍵，和面的水不要用生水(也就是涼水)好選用溫水，這樣對后期發酵有一定幫助的。

With regard to water quantity, you can solve the problem of how much water can be put in several times instead of one time. Put the water in several times according to the quantity and then slowly make the noodles live. In addition, you can also put the water according to the scientific number. The ratio of flour: water=2:1, that is to say, 500g of water and 250g of flour, that is normal. Here is a key point. Don't use raw water (that is, cold water) to make noodles. Choose warm water, which will help the later fermentation.

發面(發酵)

Noodles (fermented)

做面食，繼和面之后重要的一個步驟就是發酵了，發酵現在一般選用酵母粉，超市能買到很方便的。而發酵的重點是酵母如何放。首先我們說說酵母的量，酵母的量一般和面粉比例是100：1，但是呢，酵母的量是沒有統一規定的，它可以根據發面的環境和發面的速度來決定量。

After making noodles, the important step is fermentation. Now yeast powder is generally used for fermentation. Supermarkets can buy it easily. The key point of fermentation is how to put yeast. First of all, let's talk about the amount of yeast. Generally, the proportion of yeast to flour is 100:1. However, there is no uniform regulation on the amount of yeast. It can be determined according to the environment and speed of flour.

然后正式發酵，揉成面團之后，放入干、凈的容器中，蓋上蓋或者容器口封上一層保鮮膜，然后靜放做一發酵，一次發酵使面團發酵至2倍大小即可，因為溫度等系列因素，發酵的時間沒有統一規定。一次發酵好，就進行二次發酵，但有一個步驟在兩次發酵中是重要的，那就是排除面團中的空氣。

After the dough is kneaded, it is put into a dry and clean container, covered with a lid or sealed with a layer of plastic film at the mouth of the container, and then placed for a fermentation. The dough can be fermented to twice the size by one fermentation. Because of a series of factors such as temperature, the fermentation time is not uniformly specified. If the first fermentation is good, the second fermentation will be carried out, but one step is important in the second fermentation, that is to remove the air in the dough.

蒸包子

Steamed bun

開始蒸饅頭，我們要注意蒸鍋里的水量，一般為了防止水多造成水太多容易造成下面那層饅頭的底部被水燙過而發粘，水太少沒有足夠的蒸汽會干鍋而且饅頭會發死的情況發生，一般蒸鍋中的水是蒸簾和鍋底中間或者偏上一點的位置。

When we start steaming steamed buns, we should pay attention to the amount of water in the steamer. Generally, in order to prevent too much water from causing the bottom of the lower layer of steamed buns to become sticky after being scalded by water, too little water and not enough steam will dry the pot and the steamed buns will die. Generally, the water in the steamer is in the middle of the steam curtain and the bottom of the pot or a little higher.

蒸簾在擺入生坯之前要往上面倒一點油用手或刷子抹開就可以了，包子間的距離稍微隔開一點，防止粘起來。面食下鍋后需用大火蒸制，蒸制時間必須充分，時間長短隨面食的大小不同而具體裁定，關火后必須虛蒸三五分鐘，不能馬上開鍋。

Pour a little oil on the steam curtain before putting it into the green body and wipe it off with hand or brush. The distance between steamed buns should be slightly separated to prevent sticking. After the pasta is put into the pot, it needs to be steamed in high fire. The steaming time must be sufficient. The length of time depends on the size of the pasta. After the fire is turned off, it must be steamed for three or five minutes, and it cannot be boiled immediately.

以上就是包子制作，和面發面蒸制都是關鍵的相關內容了，如果您對此有什么想法或者需求，就來我們網站http://www.hbjjs.com進行咨詢吧！

The above is the production of steamed buns, and steamed noodles are the key related content. If you have any ideas or needs about this, please come to our website http://www.hbjjs.com Consult!