想要蒸出又白又軟的包子怎么做？天方包子加盟人員建議，想要蒸出又白又軟的包子的話，建議選擇中筋面粉，將溫水和面粉按照1:2的比例進行混合，在揉面的過程中分次加水；接著，加入酵母粉或泡打粉，揉面揉到“三光”，放在溫暖的環境中靜置1-2小時醒面即可。

What do you want to make steamed buns that are white and soft? Tianfang steamed bun franchisees suggest that if you want to steam out a white and soft steamed bun, it is recommended to choose medium gluten flour, mix warm water and flour in a ratio of 1:2, and add water several times during kneading; Next, add yeast powder or baking powder, knead the dough until it reaches "San Guang", and leave it in a warm environment for 1-2 hours to wake up.

想要蒸出又白又軟的包子，重要的步驟就是和面、揉面和醒面。在和面之前，好選擇蛋白質含量為9-12%的中筋面粉，不能用高筋面粉來和面。

The important steps in steaming a white and soft steamed bun are mixing, kneading, and awakening the noodles. Before mixing flour, it is good to choose medium gluten flour with a protein content of 9-12%, instead of using high gluten flour to mix flour.

其次，好用溫水來和面。將溫水和面粉按照1:2的比例進行混合，在揉面過程中分次加水;揉面的時候要慢，必須要揉到“三光”(面光、盆光、手光)。這樣揉出來的面才會比較松軟。

Secondly, it's good to mix noodles with warm water. Mix warm water and flour in a ratio of 1:2, and add water several times during kneading; When kneading the dough, it is necessary to knead it slowly until it reaches the "three lights" (face light, basin light, and hand light). This way, the dough will be relatively soft.

再者，往面團里加入酵母粉或者泡打粉，這樣發酵出來的面團才會比較松軟。因為酵母粉和泡打粉的作用就是蓬松和發酵。

In addition, add yeast powder or baking powder to the dough, so that the fermented dough becomes softer. Because the role of yeast powder and baking powder is to fluff and ferment.

發面要加的“3白”

"Three Whites" to Add to Hair Face

3白，指的是3種白色調料，就是白糖、食用堿、泡打粉。為啥要加這3樣呢？

"White" refers to three types of white seasonings, namely white sugar, edible alkali, and baking powder. Why add these three types?

①白糖

① White sugar

酵母粉發面，除了要有合適的溫度，還要提供營養，哪有只干活不給飯吃的道理？酵母菌吃什么？它不挑食，給白糖就行了。酵母菌分解白糖，生成二氧化碳，從而完成發酵。所以發酵時加糖是必須的，不過不要加多了，和酵母的比例1:1就可以。

In addition to having a suitable temperature and providing nutrients, yeast flour should also be used to make noodles. How can there be a reason to work without giving food? What does yeast eat? It's not picky, just give it white sugar. Yeast bacteria decompose white sugar to generate carbon dioxide, thereby completing fermentation. Therefore, it is necessary to add sugar during fermentation, but do not add too much. The ratio of sugar to yeast is 1:1.

加白糖后不僅發面快，而且包子、饅頭更加香甜。

After adding white sugar, not only does it make noodles faster, but also steamed buns and Mantou are more fragrant and sweet.

②泡打粉

② Baking powder

泡打粉是一種復合型膨松劑，可以幫助發酵，市面上一般都是雙效泡打粉，即遇水或高溫都會釋放出二氧化碳，讓面食變膨松。

Bubble baking powder is a complex leavening agent that can help with fermentation. Generally, double-effect baking powder is used on the market, which releases carbon dioxide when exposed to water or high temperature, making pasta bulky.

加了泡打粉，即使面團并沒有充分發酵，蒸的時候遇到高溫，還是能夠變得膨松柔軟，不會說像死面的一樣，避免了發面失敗的情況。泡打粉加多少呢？和酵母粉的比例不要超過1:1。

With the addition of baking powder, even if the dough is not fully fermented and encounters high temperatures during steaming, it can still become puffy and soft, not to say like a dead surface, avoiding the failure of dough preparation. How much baking powder do you add? The ratio to yeast powder should not exceed 1:1.

③食用堿

③ Edible alkali

食用堿的作用很簡單，也很重要，就是中和發酵產生的酸，這個酸是碳酸，不是乳酸。面團發過了，大量的二氧化碳和水結合會生成碳酸產生酸味，加入食用堿后發生中和反應，重新釋放出二氧化碳。

The function of edible alkali is very simple and important, which is to neutralize the acid produced by fermentation. This acid is carbonic acid, not lactic acid. When the dough has passed, a large amount of carbon dioxide and water combine to produce a sour taste of carbonic acid. After adding edible alkali, a neutralization reaction occurs, releasing carbon dioxide again.

不過，食用堿的用量要掌握好，加多了會導致包子、饅頭發黃，和酵母的比例在1:2即可。

However, the amount of edible alkali should be well controlled. If it is added too much, steamed stuffed buns and Mantou will turn yellow, and the ratio of yeast to steamed stuffed buns will be 1:2.

接下來，比較重要的步驟是醒面。在面團上蓋濕布，然后放到溫暖密封空間發酵1-2小時即可。等面團發酵至兩倍大，即可取出再次揉面。

Next, the more important step is to wake up. Cover the dough with a damp cloth and ferment in a warm, sealed space for 1-2 hours. Once the dough has fermented to twice its size, remove it and knead it again.

二次揉面的時候好將面團里發酵出來的氣泡都揉掉，這樣制作出來的包子才會變得又白又松軟。需要注意的是，不要多次掀開鍋蓋，而且關火后不要馬上開蓋。更多相關做包子的事項就來我們網站http://www.hbjjs.com看看吧!

When kneading the dough for the second time, it is good to knead all the bubbles that have fermented in the dough, so that the steamed stuffed bun made will become white and soft. It should be noted that do not open the lid of the pot multiple times, and do not open the lid immediately after turning off the heat. For more information about making steamed stuffed buns, please visit our website http://www.hbjjs.com Take a look!