我們都知道，包子是比較常見的一種食物，它的口味豐富，吃起來香軟可口，味道很不錯，很多人都會在家蒸包子吃。有些人蒸出來的包子吃起來干巴巴的，口感不是很好，那么這是怎么回事呢？下面讓天方包子加盟人員為您分析一番吧。

We all know that steamed buns are a common type of food, with rich flavors, a soft and delicious taste, and a very good taste. Many people steam steamed buns at home to eat. Some people's steamed buns taste dry and not very good, so what's going on? Let the Tianfang Baozi franchise personnel analyze it for you.

1、面團的水放少了

1. The water in the dough is too low

蒸包子都是需要提前發面的，發面是有一定講究的，尤其是面粉和水的比例，如果水放少了的話，面團的含水量比較低，就會比較硬，蒸出來的包子也就會很干。

Steaming steamed buns requires early dough making, and there are certain requirements for dough making, especially the ratio of flour to water. If there is less water added, the moisture content of the dough will be lower, making it harder and the steamed buns very dry.

2、酵母放少了或者酵母活性不夠

2. Insufficient yeast or insufficient yeast activity

如果面團里面的酵母放少了或者活性不夠的話，就會影響發酵，面團不能發起來，蒸出來的包子也會又干又硬。

If there is less yeast or insufficient activity in the dough, it will affect fermentation, prevent the dough from rising, and the steamed buns will also be dry and hard.

3、面團醒發不夠

3. Insufficient dough awakening

蒸包子的面團一般都要進行二次醒發，初次醒發到兩倍大，蒸制之前，還需要二次醒發15分鐘左右，如果面團醒發不到位，面團就不夠松軟，蒸出來的包子就會干巴巴的。

The dough for steamed buns usually needs to undergo a second awakening, with the first awakening reaching twice the size. Before steaming, it needs to be awakened again for about 15 minutes. If the dough is not fully awakened, the dough will not be soft enough, and the steamed buns will become dry.

4、開水蒸制

4. Steam with boiling water

如果包子是開水上鍋蒸，溫度過高，會很快殺死酵母，包子就會發不起來，做出來就會又干又硬。

If the steamed bun is steamed in hot water and the temperature is too high, it will quickly kill the yeast, and the bun will not rise, making it dry and hard.

5、蒸制時間太長

5. The steaming time is too long

蒸的時間短會使包子不完全熟，有一種死面的感覺，不軟，吃起來粘，如果時間太長，面包的表面會變得又黃有干。

A short steaming time will make the steamed buns not fully cooked, giving them a feeling of dead dough, not soft, and sticky to eat. If the time is too long, the surface of the bread will become yellow and dry.

此外要了解到一個事兒，蒸包子時鍋內冷水或溫水上籠，上汽后蒸15分鐘左右。如果開水上籠，溫度過高，會快速殺死酵母菌，出現死面或起發不好的現象。蒸的時間短會使包子沒有熟透，有死面感，不松軟，吃起來發粘；時間過長，則包子表面發暗無光澤。

In addition, it is important to understand that when steaming steamed buns, add cold or warm water to the pot and steam for about 15 minutes. If the water is boiled and the temperature is too high, it will quickly kill the yeast, resulting in dead surface or poor growth. A short steaming time will make the steamed buns not fully cooked, have a dead surface feeling, not soft, and taste sticky; If the time is too long, the surface of the bun will become dark and shiny.

所用說蒸包子說簡單確實很簡單，但不一注意小細節，就會出現以上等類似問題，因此提前了解問題并做預防很關鍵，更多相關內容就來我們網站http://www.hbjjs.com咨詢吧！

The use of steamed buns is indeed very simple, but not paying attention to small details can lead to similar problems. Therefore, it is crucial to understand the problems in advance and take preventive measures. For more related content, come to our website http://www.hbjjs.com Consult!