做包子時，面粉和酵母的比例是多少？
What is the ratio of flour to yeast when making steamed buns?
一般情況下，面粉和酵母的比例是100:1 ，也就是500克面粉放5克酵母，如果天氣比較冷，想提高醒發速度，可以多增加一兩克酵母進去，這樣發好的成功率更大。
In general, the ratio of flour to yeast is 100:1, which means adding 5 grams of yeast to 500 grams of flour. If the weather is relatively cold and you want to improve the awakening speed, you can add one or two grams of yeast to it, which will increase the success rate of the hair.
發面萬能配比：
Universal ratio of hair noodles:
5 00克面粉，250克水，5克酵母，3克泡打粉，10克白糖，10克豬油。
500 grams of flour, 250 grams of water, 5 grams of yeast, 3 grams of baking powder, 10 grams of white sugar, and 10 grams of lard.
發面技巧：
Facial techniques:
①加豬油
① Add lard
有人做出來的包子不夠光滑，那么不妨在和面的時候加一勺豬油進去，豬油可以起到改善面團組織結構的作用，做出的包子更松軟，而且更有光澤度。
Some people make buns that are not smooth enough, so it's best to add a spoonful of lard when mixing the dough. Lard can improve the structure of the dough, making the buns softer and more shiny.
②加白糖
② Add white sugar
和面的時候一斤面粉加入8-10克的白糖，可以為酵母提供養分，促進醒發。
Adding 8-10 grams of white sugar to one kilogram of flour during dough mixing can provide nutrients for yeast and promote hair growth.
③要二次醒發
③ I need to wake up again
有人做出來的包子塌陷發硬，多半是蒸包子前沒有二次醒發。記住當把包子包好后，要把包子放進蒸屜內，蓋上蓋子等待十幾分鐘。
Some people make buns that collapse and become hard, mostly because there is no second awakening before steaming the buns. Remember to put the steamed buns into the steamer after wrapping them, cover them, and wait for more than ten minutes.
④開水上鍋蒸包子
④ Steamed buns in a pot of boiling water
很多人都糾結冷水上鍋還是熱水上鍋，如果你想提高做包子的成功率，那就要在包子二次醒發好的前提下，直接開水蒸。
Many people are hesitant about whether to use cold water or hot water to make steamed buns. If you want to improve the success rate of making steamed buns, you need to directly steam them with water on the premise that they have a good second appearance.
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