蒸包子每次熟了的時候,很少在出鍋后還是完整的,都粘在蒸屜上,餡也露了,蒸屜是不銹鋼的,怎么才能不讓包子粘呢?以及大家是不是經常碰到用酵母粉發面,水開了進鍋,15分鐘左右就熟了,面還好,就是都露餡了。下面天方包子加盟人員給大家講述措施與技巧：

Every time steamed buns are cooked, they are rarely intact after being cooked and stick to the steamer tray. The filling is also exposed, and the steamer tray is made of stainless steel. How can we prevent the buns from sticking? And do you often encounter using yeast powder to make noodles? After boiling the water into the pot, it will be cooked in about 15 minutes. The noodles are fine, but they are all exposed. Below, Tianfang Baozi franchise personnel will explain the measures and techniques to everyone:

防止包子掉底露餡的措施有：

The measures to prevent the bottom of steamed buns from falling out and revealing their filling include:

面的軟硬度要合適，過軟易掉底；搟皮時，要中間略厚，周邊薄些；籠屜上鋪的屜布要濕潤，若不用屜布則需在屜上刷一層油或鋪以菜葉；包子熟了要及時揭鍋；揭鍋時使用屜布的可以用筷子搛住其一角，使包子底朝上可有效避免掉底和粘屜。

The hardness and softness of the surface should be appropriate, as being too soft can easily cause the bottom to fall off; When rolling the skin, it should be slightly thicker in the middle and thinner around the edges; The cloth on the cage drawer should be moist. If the cloth is not used, a layer of oil or vegetable leaves should be brushed on the drawer; When the steamed buns are cooked, they should be promptly uncovered; When uncovering the pot, use chopsticks to cover one corner of the steamed bun, making the bottom of the bun face up to effectively prevent it from falling off and sticking to the tray.

方法一：在籠屜上鋪一層籠布，必須要濕的，擰干水。鋪在下面。蒸好后反過來一扣，把布，一定是干凈的棉布，濕過的，揭去就好了。

Method 1: Spread a layer of cage cloth on the cage drawer, which must be wet and wring dry. Lay it underneath. After steaming, turn the cloth upside down and remove it. It must be a clean cotton cloth that has been wet.

方法二：在籠屜上刷上一層豬油或者植物油，就不粘了，而且很香。

Method 2: Brush a layer of lard or vegetable oil on the drawer to make it non stick and fragrant.

方法三：包子底部粘點干面粉，再放置到保鮮膜上，進行兩度發酵時就不會粘住保鮮膜或破皮漏底。

Method 3: Stick some dry flour on the bottom of the steamed bun, and then place it on the cling film. During two degrees of fermentation, it will not stick to the cling film or break the skin or leak the bottom.

注意事項：

matters needing attention:

包子餡若是肉類等生餡，或者大蒸籠，則需要蒸20分鐘；豆沙類熟餡，或者小蒸籠，只需12~15分鐘。蒸好包子后，不能馬上揭開蓋子，必須再燜5~10分鐘，才可以防止包子回縮。較后，要及時揭去蓋子，取出包子，否則包子長時間籠罩水汽的話，表皮會泡白的。

If the filling of steamed buns is made of raw meat or large steamers, it needs to be steamed for 20 minutes; Bean paste or small steamer, it only takes 12-15 minutes. After steaming the steamed buns, the lid cannot be lifted immediately. It must be simmered for another 5-10 minutes to prevent the buns from shrinking. Afterwards, the lid should be removed in a timely manner and the steamed bun should be taken out, otherwise if the steamed bun is covered with water vapor for a long time, the skin will become white.

防止包子掉底露餡措施及蒸包子不粘鍋技巧相關內容就講解到這里了，您對此有怎樣的疑惑或者問題，就來我們網站http://www.hbjjs.com咨詢了解吧！

That's all for the measures to prevent the bottom of steamed buns from falling out and revealing the filling, as well as the techniques for steaming steamed buns without sticking to the pot. If you have any doubts or questions about this, please come to our website http://www.hbjjs.com Consult and understand!