Steamed bun is a staple food with a strong sense of satiety, and it is also an indispensable food in people's life. It is not only loved by northern people, but also loved by southern people.

包子有面粉和馅包起来的，营养丰富，味道超级鲜美，有荤有素，堪称是早餐中最营养健康的美食之一。

Steamed buns are made of flour and stuffing. They are nutritious, super delicious, and can be regarded as one of the most nutritious and healthy foods in breakfast.

早上的时候只需要早起几分钟放入锅中一加热，在配上点豆浆、牛奶、小米粥、随意一搭配，简单又营养的美味早餐就做好了。

In the morning, you only need to get up a few minutes early and put it into the pot for heating, then add some soybean milk, milk, millet porridge, and mix them together at will. A simple and nutritious delicious breakfast is ready.

前几天朋友来我家做客，尝了我做的包子后非常喜欢，说：为啥我自己在家做的就不是这么松软可口呢？

A few days ago, a friend came to my house as a guest. After tasting the steamed stuffed buns I made, he liked them very much and said, "Why don't I make them so soft and delicious at home?"?

我现在是做一次包子后悔一次，面粉和食材浪费了很多，都不敢尝试做包子了。其实针对这个问题我最开始学做包子时也遇到过，尤其是自己发的面看着很不错，但是包子蒸完后不是塌了，就是不熟。看到后心情糟糕透顶，真是竹篮打水一场空！

I regret making steamed stuffed buns once. I have wasted a lot of flour and food materials, and I dare not try to make steamed stuffed buns. In fact, I met this problem when I first learned how to make steamed buns, especially when the noodles I made looked very good, but the steamed buns either collapsed or were unfamiliar. After seeing it, I was in a terrible mood. It was a vain attempt!

不过后来经过我表姐的指点，总算学会了，我表姐在饭店是专业的面点师，后来她和朋友在二线城市合开的早餐店，店里的包子都几十种口味。所以今天我来和大家分享一下关于包子的2个小诀窍，简单容易学，按照我的方法保证你蒸的包子蓬松软软又好吃。

However, after my cousin's advice, I finally learned that my cousin was a professional baker in a restaurant. Later, she and her friends opened a breakfast shop in a second tier city. The steamed buns in the shop were all dozens of flavors. So today I'd like to share with you two tips about steamed buns. They are simple and easy to learn. Follow my method to ensure that your steamed buns are fluffy, soft and delicious.

诀窍一：酵母粉的比例很重要

Tip 1: The proportion of yeast powder is very important

无论是做馒头、花卷、发面饼、和包包子酵母粉都是不能少的。很多朋友对发面的时候放多少酵母粉掌握得不准确，有很多新手朋友发面的时候怕发不起来，就放很多的酵母粉进来，面是发得很松软，但是蒸好的包子酵母味就很重，完全失去了面香味。

No matter how to make steamed buns, flower rolls, hair cakes, and steamed stuffed buns, yeast powder is indispensable. Many friends don't know exactly how much yeast powder to put into the dough. Many novice friends put a lot of yeast powder into the dough for fear of losing it. The dough is very soft, but the steamed steamed bun has a strong yeast flavor and completely loses its flavor.

所以发面时我们还是要严格按照酵母粉包装上的要求来放，做包子时一斤面粉我都是加入3到5克酵母粉，温水275克到280克都可以，蒸包子的面团稍微软一些，蒸包子时有些朋友发面喜欢放小苏打和碱，小苏打是能发面，但是她释放的气体不是很丰富，用小苏打发面后的成品松软度不是很好。

Therefore, we should strictly follow the requirements on the package of yeast powder when making steamed stuffed buns. When making steamed stuffed buns, I add 3 to 5 grams of yeast powder to a kilo of flour, and 275 to 280 grams of warm water can be used. The dough for steamed steamed stuffed buns is a little soft. Some friends like to put baking soda and alkali in steamed steamed steamed steamed buns. baking soda can make steamed buns, but the gas released by her is not very rich. The finished product after baking with baking soda is not very soft.

放碱蒸出的馒头气味过大，我也不太喜欢，所以如果想加快发酵的速度，提高发面的成功率，只放酵母粉是不够的，我们做包子在发面的时候加入一些白糖，蒸馒头的时候可以放一些牛奶和一个鸡蛋清，蒸出来的包子馒头个个松软又香。

The steamed bread steamed with alkali smells too strong, and I don't like it very much, so if you want to speed up the fermentation and improve the success rate of the dough, it is not enough to just put yeast powder. We add some sugar when making steamed buns. When steaming steamed buns, you can put some milk and an egg white. The steamed steamed buns are soft and fragrant.

包子要想蒸得又白又软，很多朋友面发好后就直接来包包子，这样做是不对的，正确的方法是面团取出后要多次揉搓面团，这样蒸出来的包子才会蓬松柔软又好吃。

If steamed buns want to be white and soft, many friends will directly wrap the buns when the noodles are ready. This is wrong. The correct way is to knead the dough several times after taking out the dough, so that the steamed buns will be fluffy, soft and delicious.

诀窍二：包子不要直接上锅蒸

Tip 2: Do not directly steam steamed buns

包子包好后我们千万不要放进锅中来蒸，很多朋友都是直接上锅蒸了，这种方法是错误的，无论是包子、花卷、馒头、面的发酵一般是分2次，第一次就是发面的时候，第二次包子包好后要有个二次发酵的时间，发好后的面团和包子如何来判定，屋里温度高的时候10分钟左右就会发酵好了

After the steamed buns are wrapped, we must not put them into the pot for steaming. Many friends directly put them into the pot for steaming. This method is wrong. The fermentation of steamed buns, rolls, steamed buns and noodles is usually divided into two times. The first time is when the noodles are made. The second time after the steamed buns are wrapped, there should be a second fermentation time. How to judge the dough and steamed buns after they are made? When the room temperature is high, they will be fermented in about 10 minutes

首先面团的体积肯定会变大，看起来就是胖乎乎的，拿在手上轻飘飘的，这样就说明发好了。还有一点大家需要注意一下，包子醒发的过程中最好能用1块干净的干布盖一下，这样可以防止表皮发干，蒸出的包子会开裂。

First of all, the size of the dough will definitely become larger. It looks chubby and light when held in the hand, which means it is good. One more thing you need to pay attention to, it is better to cover the steamed buns with a piece of clean dry cloth during the process of awakening, so as to prevent the skin from drying and the steamed buns from cracking.

诀窍三：蒸好后的包子不要马上掀开锅盖

Tip 3: Don't open the lid of the steamed bun immediately

很多人包子蒸好后就急不可待地掀开锅盖，然后就会发现胖乎乎可爱的包子就像变魔术一样瞬间变小了，并且好难看。

Many people can't wait to open the lid of the pot after the steamed buns are steamed. Then they will find that the plump and lovely buns become smaller and ugly like magic.

正确的做法应该是包子蒸好后万万不能直接打开锅盖，火关了后先在锅里焖5分钟，这样可以使包子有足够的时间在里面定一下形，然后再打开锅盖，包子就不会塌陷了。

The correct way is to never open the lid of the pot directly after the steamed bun is steamed. After the fire is turned off, first simmer in the pot for 5 minutes, so that the bun can have enough time to fix its shape inside, and then open the lid, so that the bun will not collapse.

温馨小提示：蒸包子一定要冷水上锅蒸，蒸制的时间一般都在15到25分钟左右，具体时间还要根据包子的馅还有包子大小和多少来调整时间，25分钟指的是从锅中水开后开始计算的时间！

Tips: Steaming steamed stuffed buns must be done in cold water. The steaming time is usually about 15 to 25 minutes. The specific time should be adjusted according to the stuffing and size of the steamed buns. 25 minutes refers to the time calculated from the time when the water in the pot boils!