豬肉大蔥包子是一道經典的中式面點，鮮香多汁的餡料搭配松軟的面皮，一口咬下去，香氣四溢，令人回味無窮。無論是當作早餐，還是作為正餐主食，都深受大眾喜愛。下面就為你詳細介紹這道美味包子的制作方法，讓你在家也能輕松復刻這一傳統美食。

　　Pork and scallion buns are a classic Chinese pastry dish, with a fresh and juicy filling paired with soft dough. When you bite into them, the aroma fills the air and leaves an endless aftertaste. Whether as breakfast or as a staple meal, it is deeply loved by the public. Below is a detailed introduction to the method of making this delicious steamed bun, allowing you to easily replicate this traditional delicacy even at home.

　　一、食材準備

　　1、 Food preparation

　　（一）面皮材料

　　（1） Noodle material

　　中筋面粉：中筋面粉蛋白質含量適中，能使面團具有良好的延展性和彈性，做出的包子皮松軟且有嚼勁。

　　Medium gluten flour: Medium gluten flour has a moderate protein content, which can give the dough good extensibility and elasticity, resulting in soft and chewy buns.

　　干酵母：酵母是面團發酵的關鍵，能分解面粉中的糖分產生二氧化碳，讓面團膨脹發酵。

　　Dry yeast: Yeast is the key to dough fermentation, which can break down the sugar in flour to produce carbon dioxide, allowing the dough to expand and ferment.

　　白糖：白糖可以為酵母發酵提供養分，加快發酵速度，同時還能提升包子皮的甜味。

　　White sugar: White sugar can provide nutrients for yeast fermentation, accelerate fermentation speed, and also enhance the sweetness of baozi skin.

　　溫水：水溫控制在 35℃左右為宜，接近人體體溫，這個溫度有利于酵母的活性發揮。水溫過高會燙死酵母，過低則會導致發酵緩慢。

　　Warm water: It is advisable to control the water temperature at around 35 ℃, which is close to human body temperature. This temperature is conducive to the activity of yeast. Excessive water temperature can scald the yeast, while insufficient water temperature can cause slow fermentation.

　　（二）餡料材料

　　（2） Filling materials

　　豬肉：建議選擇肥瘦比例為 3:7 的豬肉，這樣的比例既能保證餡料的鮮嫩多汁，又不會過于油膩。

　　Pork: It is recommended to choose pork with a fat to lean ratio of 3:7, which can ensure the freshness, tenderness, and juiciness of the filling without being too greasy.

　　大蔥根：大蔥要選擇蔥白部分較多且新鮮的，蔥香味濃郁，能為餡料增添獨特風味。

　　Scallion roots: Scallions should be chosen with more white and fresh parts, which have a rich aroma and can add a unique flavor to the filling.

　　生姜：生姜具有去腥增香的作用，可提升餡料的口感。

　　Ginger: Ginger has the effect of removing fishy smell and enhancing aroma, which can improve the taste of fillings.

　　生抽：生抽能增加餡料的咸鮮味和色澤。

　　Soy sauce: Soy sauce can enhance the saltiness, freshness, and color of the filling.

　　老抽：老抽主要用于上色，讓餡料看起來更有食欲。

　　Laoju: Laoju is mainly used for coloring to make the filling look more appetizing.

　　蠔油：蠔油能提升餡料的鮮味，使味道更加醇厚。

　　Oyster sauce: Oyster sauce can enhance the freshness of fillings and make the taste more mellow.

　　料酒：料酒可以去腥，讓餡料的味道更加純正。

　　Cooking wine: Cooking wine can remove fishy smell and make the taste of the filling more pure.

　　鹽適量：根據個人口味調節餡料的咸淡。

　　Moderate salt: Adjust the saltiness of the filling according to personal taste.

　　胡椒粉適量：增添餡料的香味，去除肉腥味。

　　Moderate amount of pepper powder: adds fragrance to the filling and removes the fishy smell.

　　香油：香油能鎖住餡料中的水分，使餡料更加滑嫩，同時增加香氣。

　　Sesame oil: Sesame oil can lock in the moisture in the filling, making it smoother and more tender, while increasing the aroma.

　　食用油適量：在攪拌餡料時加入食用油，可防止餡料出水，使餡料更加滋潤。

　　Appropriate amount of cooking oil: Adding cooking oil when stirring the filling can prevent the filling from leaking water and make it more moist.

　　二、制作步驟

　　2、 Production steps

　　（一）面團制作

　　（1） Dough making

　　先將干酵母和白糖放入溫水中，攪拌均勻，靜置 5 - 10 分鐘，讓酵母充分活化，直到水面出現豐富的泡沫。

　　First, put dry yeast and white sugar into warm water, stir evenly, and let stand for 5-10 minutes to fully activate yeast until there is rich foam on the water surface.

　　在中筋面粉中緩緩倒入酵母水，邊倒邊用筷子攪拌，直到面粉呈絮狀。

　　Slowly pour yeast water into the medium gluten flour and stir with chopsticks while pouring until the flour becomes fluffy.

　　然后用手將面團揉至表面光滑，這個過程大約需要 10 - 15 分鐘。揉好的面團放入一個大碗中，蓋上濕布或保鮮膜，放置在溫暖的地方進行發酵。發酵溫度保持在 28 - 30℃左右最佳，一般發酵 1 - 1.5 小時，當面團體積膨脹至原來的 2 倍大，且內部呈現蜂窩狀時，發酵就完成了。

　　Then knead the dough by hand until the surface is smooth, which takes about 10-15 minutes. Put the kneaded dough into a large bowl, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation. The optimal fermentation temperature is maintained at around 28-30 ℃. Generally, fermentation takes 1-1.5 hours. When the dough volume expands to twice its original size and the interior presents a honeycomb shape, fermentation is complete.

　　（二）餡料調配

　　（2） Filling preparation

　　將豬肉洗凈，切成小塊，然后用絞肉機絞成肉餡，或者手工剁碎。肉餡不要絞得太細，保留一些顆粒感，口感會更好。

　　Wash the pork, cut it into small pieces, and then use a meat grinder to grind it into meat filling, or chop it by hand. Don't grind the meat filling too finely, keep some graininess, and the taste will be better.

　　大蔥切成蔥花，生姜切成姜末。切好的蔥花先不要放入肉餡中，以免提前出水。

　　Cut scallions into chopped green onions and ginger into minced ginger. Cut scallions should not be put into the meat filling for now to avoid premature release of water.

　　在肉餡中加入生抽、老抽、蠔油、料酒、鹽、胡椒粉，順著一個方向攪拌均勻，使肉餡充分吸收調料的味道。

　　Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, and pepper powder to the meat filling, stir evenly in one direction to fully absorb the flavor of the seasoning.

　　接著分多次加入少量清水，每次加入后都要攪拌至水分被肉餡完全吸收，這個過程稱為打水，能讓餡料更加鮮嫩多汁。一般 500 克肉餡可加入 100 - 150 毫升清水。

　　Then add a small amount of water in multiple portions, stirring until the water is completely absorbed by the meat filling after each addition. This process is called watering, which can make the filling more tender and juicy. Generally, 500 grams of meat filling can be mixed with 100-150 milliliters of water.

　　最后加入蔥花、姜末、香油和食用油，再次攪拌均勻，餡料就調制好了。

　　Finally, add chopped scallions, ginger, sesame oil, and cooking oil, stir well again, and the filling is ready.

　　（三）包制包子

　　（3） Baozhi baozi

　　將發酵好的面團取出，放在撒有干面粉的案板上，揉搓排氣，然后搓成長條，分成大小均勻的小劑子，每個劑子大約 50 克左右。

　　Take out the fermented dough and place it on a cutting board sprinkled with dry flour. Rub it to release air, then roll it into long strips and divide them into evenly sized small pieces, each weighing about 50 grams.

　　將小劑子按扁，用搟面杖搟成中間厚邊緣薄的圓形面皮，注意邊緣要盡量搟得薄一些，這樣包出來的包子褶子會更漂亮。

　　Flatten the small dumpling and use a rolling pin to roll it into a circular dough with a thick center and thin edges. Pay attention to rolling the edges as thin as possible, so that the folded buns will be more beautiful.

　　取適量餡料放在面皮中間，用一只手托住面皮，另一只手捏褶，將面皮邊緣捏合，逐漸收口，最后捏成圓形包子。捏褶時注意褶子要均勻，一般一個包子捏 12 - 18 個褶為宜。

　　Take an appropriate amount of filling and place it in the middle of the dough. Hold the dough with one hand and pinch the pleats with the other hand. Pinch the edges of the dough, gradually close the mouth, and finally shape it into a circular bun. When kneading pleats, pay attention to the uniformity of the pleats. Generally, it is advisable to knead 12-18 pleats per bun.

　　（四）蒸制包子

　　（4） Steamed buns

　　在蒸鍋中加入適量清水，將包好的包子放入蒸籠，包子之間要留出一定的空隙，避免蒸熟后粘連。蓋上鍋蓋，進行二次醒發，醒發時間為 15 - 20 分鐘，直到包子體積明顯變大。

　　Add an appropriate amount of water to the steamer and place the wrapped buns into the steamer. Leave a certain gap between the buns to avoid sticking after steaming. Cover the pot and let it rise again for 15-20 minutes until the volume of the steamed buns significantly increases.

　　醒發完成后，開大火將水燒開，水開后轉中火蒸 15 - 20 分鐘。蒸的時間根據包子大小適當調整，蒸好后不要立即開蓋，先關火燜 3 - 5 分鐘，防止包子突然遇冷收縮，影響口感和外觀。

　　After waking up, turn on high heat to bring the water to a boil, then steam over medium heat for 15-20 minutes. The steaming time should be adjusted appropriately according to the size of the buns. After steaming, do not immediately open the lid. First, turn off the heat and let it simmer for 3-5 minutes to prevent the buns from suddenly shrinking due to cold, affecting their taste and appearance.

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