夏天是一個好季節，雖然天氣炎熱，但很多蔬菜瓜果都是這個時候成熟，所以能讓我們大飽口福，然而能讓我們大飽口福的遠遠不止蔬菜瓜果，還有自己做的一些小吃。比如常吃的包子。那么，怎么做才能讓包子圓潤飽滿不塌陷呢？下面天方包子加盟人員為您分析：

Summer is a good season. Although the weather is hot, many vegetables and fruits ripen at this time, which can make us feast. However, what can make us feast is not only vegetables and fruits, but also some homemade snacks. For example, the commonly eaten buns. So, what can we do to make the buns round, full, and not collapse? The following Tianfang Baozi franchise personnel will analyze for you:

其實夏天做包子是要比冬天方便的，因為夏天的氣溫比較高，所以面粉也更加容易發酵，所以我們在做包子的時候，一定不能等到面粉完全發酵，只要體積比原來大，就可以開始做了，做完之后再讓包子醒一下就可以了。再就是蒸包子一定要用熱水，用冷水的話會二次發酵，后就是蒸包子時，關火后別立即掀開鍋蓋，讓它繼續燜五分鐘。

In fact, making steamed buns in summer is more convenient than in winter because the temperature is higher in summer, so the flour is also easier to ferment. Therefore, when making steamed buns, we must not wait for the flour to fully ferment. As long as the volume is larger than before, we can start making them, and after doing so, we can wake them up. Furthermore, when steaming steamed buns, it is necessary to use hot water. If cold water is used, it will ferment twice. When steaming steamed buns, do not immediately remove the lid of the pot after turning off the heat, and let it continue to simmer for five minutes.

在面粉中加入水以及酵母粉攪拌均勻，揉成面團，用保鮮膜密封，讓其發酵，發酵的過程中將肉剁成肉餡，加入食鹽、生姜、蔥花一起攪拌均勻備用，等到面團比原來大之后，就將面團分成若干的小面團，將肉餡包進去，包子就做好了，包好之后讓其醒面十分鐘。

Add water and yeast powder to the flour, stir well, knead it into a dough, seal it with cling film, and let it ferment. During the fermentation process, chop the meat into meat fillings, add salt, ginger, and scallions, and stir until the dough is larger than before. Divide the dough into several small dough pieces, wrap the meat fillings in, and the bun is ready. After wrapping, let it wake up for ten minutes.

在鍋中加入清水，大火燒開，燒開之后將包子放入蒸籠中，包子要蒸的時間根據包子的大小而定，一般在20-30分鐘，關火之后別立馬掀開鍋蓋，這樣容易造成包子的塌陷，讓其燜5分鐘再掀開鍋蓋。

Add clean water to the pot and bring to a boil over high heat. After boiling, place the steamed buns in a steamer. The steaming time for the buns depends on their size, usually 20-30 minutes. After turning off the heat, do not immediately lift the lid of the pot, as this can easily cause the buns to collapse. Let them simmer for 5 minutes and then lift the lid of the pot.

以上就是包子的做法了，夏天做包子的時候要注意以下三點：

The above is how to make steamed buns. When making steamed buns in summer, you should pay attention to the following three points:

1、不要等面粉完全發酵菜開始做，只要明顯比原來大就可以開始做了。

1. Don't wait for the flour to fully ferment and start cooking, as long as it is noticeably larger than before.

2、蒸包子一定要用熱水，因為夏天氣溫較高，面粉已經發酵很好了，如果用冷水蒸，那么面粉會再次發酵，很有可能對包子的口感造成影響。

2. Steaming steamed buns must be done with hot water, as the summer temperature is high and the flour has already fermented well. If steamed with cold water, the flour will ferment again, which may have an impact on the taste of the buns.

3、包子蒸好后，要燜五分鐘才能掀開鍋蓋。

3. After steaming the steamed buns, they need to be simmered for five minutes before the lid can be lifted.

只要注意這三點，做出來的包子松軟好吃，圓潤飽滿不塌陷。還有什么疑惑或者需求，可以隨時來我們網站http://www.hbjjs.com咨詢了解！

Just pay attention to these three points, the steamed buns made are soft and delicious, round and full without collapsing. If you have any doubts or needs, please feel free to come to our website at any time http://www.hbjjs.com Consultation and understanding!