為什么冬天蒸的包子塌餡又難吃？掌握這3大原因，包子個個松軟不塌餡。下面天方包子加盟人員為您分析：

Why do steamed buns in winter collapse and taste bad? Mastering these three main reasons, each bun is soft and does not collapse. The following Tianfang Baozi franchise personnel will analyze for you:

一：包子生胚沒有經過二次餳發。

1： The embryo of baozi has not undergone secondary fermentation.

面包烤盤中的生面團

Dough in bread baking tray

自己在家里包好包子之后，雖然第一次發好的面團發酵得比較好啦，但是往往忽略了它的第二次發酵。

After wrapping buns at home, although the dough that was first made ferments well, the second fermentation is often overlooked.

面粉在發酵的過程中，它的內部會有一定的二氧化碳，所以我們需要將發酵好的面團進行，不斷的揉搓排氣。將面團里面的二氧化碳排出使新鮮的空氣進入面團內部，直至面團排氣完全才可以。

During the fermentation process of flour, there will be a certain amount of carbon dioxide inside, so we need to continuously knead and exhaust the fermented dough. Remove the carbon dioxide from the dough and allow fresh air to enter the interior until the dough is completely vented.

需要將揉好的面團進行二次餳發，讓酵母與面粉再一次進行發酵，使面發酵，發面團更有彈性。

The kneaded dough needs to be reheated to allow the yeast and flour to ferment again, making the dough more elastic.

二：包子皮的制作很重要。

2： The production of baozi skin is very important.

外面賣的包子非常好吃的原因就在于，包子皮兒的制作。我們在搟皮的過程中，需要將包子皮搟成四周均勻中間稍厚的。包子皮兒底部如果過薄的話，包子餡中的水分會將包子皮底部塌透，導致包子底部死皮。

The reason why the steamed buns sold outside are very delicious is because of the production of the steamed bun skin. During the rolling process, we need to roll the baozi skin into a uniform shape with a slightly thicker center around it. If the bottom of the steamed bun skin is too thin, the moisture in the filling will collapse through the bottom of the steamed bun skin, leading to dead skin at the bottom.

三：蒸包子的水溫關鍵。

3： The water temperature of steamed buns is crucial.

我們將包子包好之后，需要在蒸籠中鋪上一層屜布，這樣防止包子皮底部被蒸汽浸濕而導致包子皮不能正常蓬皮。沒有屜布的，可以在蒸籠底部刷上一層食用油，這樣防止包子破皮，影響賣相。

After wrapping the buns, we need to lay a layer of cloth in the steamer to prevent the bottom of the bun skin from being soaked in steam and causing it to not fluff properly. If there is no drawer cloth, you can brush a layer of edible oil on the bottom of the steamer to prevent the steamed buns from peeling and affecting their appearance.

我們在蒸包子的時候，鍋中不要加入熱水，我們需要冷水上鍋。因為生包子放入熱水鍋中，可以會使包子皮瞬間受熱，而導致包子皮出現塌陷死皮現象。

When steaming steamed buns, do not add hot water to the pot. We need cold water to serve. Because putting raw steamed buns into a hot water pot can instantly heat the bun skin, causing it to collapse and die.

冷水上鍋的包子可以隨著水溫逐步上升，會使包子受熱均勻。這樣才會導致包子不塌皮兒。重要的一點是在包子蒸制完成后，不要急于打開鍋蓋，讓包子在鍋中停留幾分鐘，這樣可以避免冷熱交替使包子緊縮現象產生。

The steamed buns served in cold water can gradually increase with the water temperature, which will make the steamed buns evenly heated. This will prevent the bun from collapsing. The important point is that after the steamed buns are steamed, do not rush to open the lid of the pot and let the buns stay in the pot for a few minutes. This can avoid the phenomenon of bun tightening caused by alternating heat and cold.

好啦，關于蒸包子面發得很好，但蒸出的包子卻出現塌陷死皮是怎么回事的原因內容就講解到這里，希望能夠給您新的理解，更多事項就來我們網站http://www.hbjjs.com咨詢吧！

Okay, that's all for the reason why the steamed bun noodles are very good, but the steamed buns have collapsed and dead skin. I hope it can give you a new understanding. For more information, please come to our website http://www.hbjjs.com Consult!