都知道做包子的面都是經過發酵的也就是我們大家常說的"活面"。這是因為，這種面蒸熟了之后，口感非常柔軟，嚼起來帶著彈性，內部組織很蓬松。那么做包子怎么發面才松軟呢？下面天方包子加盟人員為您分析：

We all know that the noodles used to make buns are fermented, which is commonly referred to as "live noodles". This is because after steaming, this type of noodles has a very soft taste, with elasticity when chewed, and a fluffy internal structure. So how do you make steamed buns to make the dough soft? The following Tianfang Baozi franchise personnel will analyze for you:

1、溫度要足夠。

1. The temperature should be sufficient.

酵母粉是需要在一定的溫度下才能完成發酵的，一般情況下能夠讓酵母活動的溫度范圍大約是在4°~40°之間，所以想讓酵母粉發酵適合的溫度就控制在20°到30°之間。超過或者是低于這個溫度就會影響到酵母的活性，甚至會讓酵母停止發酵過程。

Yeast powder needs to be fermented at a certain temperature. Generally, the temperature range for yeast activity is around 4 ° to 40 ° C. Therefore, the suitable temperature for yeast powder fermentation should be controlled between 20 ° to 30 °. Exceeding or falling below this temperature can affect the activity of yeast and even stop the fermentation process.

2、發酵時間很重要。

2. Fermentation time is very important.

要根據氣溫變化很多人做包子的時候找到了菜譜就直接跟著做，也不管是什么天氣跟氣溫，其實這樣做出來肯定會影響面粉的發面時間。因為正常情況下，由于天氣炎熱，夏天面團的發酵時間會比較短，很快就能完成發酵過程。

According to temperature changes, many people find a recipe when making steamed buns and follow it directly. Regardless of the weather and temperature, doing so will definitely affect the dough making time of the flour. Because under normal circumstances, due to the hot weather, the fermentation time of dough in summer is relatively short, and the fermentation process can be completed quickly.

不過天氣寒冷酵母的活度也會相對被降低，所以需要一到兩小時來發酵也是正常的。如果天冷也想快速發酵，可以把面團放在一個溫暖的環境里，簡單的方法就是用保鮮膜把面團封好蓋起來，放在加滿40度左右溫水的大鍋里面，從而激發酵母的活性，在很短的時間里面團就會發酵的很好，所以我們做包子的時候一定要先了解自己室內的氣溫，才能控制好發酵的時間。

However, the activity of yeast will also be relatively reduced in cold weather, so it is normal to take one to two hours for fermentation. If it's cold and you want to ferment quickly, you can put the dough in a warm environment. The simple method is to cover it with cling film and place it in a large pot filled with warm water at around 40 degrees Celsius to stimulate the activity of the yeast. In a short period of time, the dough will ferment well. Therefore, when making steamed buns, we must first understand the indoor temperature to control the fermentation time.

3、正確使用白糖。

3. Use white sugar correctly.

其實很多面包店為了快速發酵都會選擇一些比較健康、沒有添加劑的發酵促進劑，來縮短整個發酵的過程，也減少客人的等待時間。但是我們如果自己在家里做面包也不想等待過久的話要怎么辦呢？

In fact, many bakeries choose healthy, additive free fermentation promoters to shorten the entire fermentation process and reduce customer waiting time for rapid fermentation. But what if we don't want to wait too long to make bread at home?

其實很簡單，只要在化開酵母粉的時候加適量的白糖就可以了，這樣白糖不僅僅能夠促進酵母粉的活性，還對面團有調味的作用，讓面團發酵得更快更甜美。

Actually, it's very simple. Just add an appropriate amount of white sugar when boiling yeast powder. This way, white sugar not only promotes the activity of yeast powder, but also has a seasoning effect on the dough, making it ferment faster and sweeter.

再次提醒一下大家面即使發的很好，但是二次醒發也很重要，無論是蒸包子還是一定要醒發好。還有后一點蒸好后的面食不要急著打開鍋蓋，容易使包子發生回縮的現象，所以一定要等溫度降下來后再去打開蓋子。還有什么包子事項可以隨時來咨詢我們http://www.hbjjs.com！

Once again, I would like to remind everyone that even if the noodles are well done, it is still important to wake up for a second time. Whether it's steamed buns or making sure to wake up well. Also, do not rush to open the lid of the steamed noodles, as it may cause buns to shrink. Therefore, be sure to wait until the temperature drops before opening the lid. If there are any other steamed bun matters, please feel free to consult us at any time http://www.hbjjs.com !