包子在制作过程中，会有很多很多的小问题，今天天方包子加盟人员就针对一些常见问题为大家做一下解答，希望对各位朋友能有帮助哦！

During the production process of steamed buns, there will be many small problems. Today, the franchise personnel of Tianfang steamed buns will provide answers to some common questions for everyone, hoping to be helpful to all friends!

一、包子表皮起皱、收缩是怎么回事？

1、 What is the wrinkling and contraction of the skin of steamed buns?

1.面粉筋力太强

1. The flour has too strong gluten

2.发酵过度

2. Excessive fermentation

3.面团未松弛

3. The dough is not loose

二、包子个头体积小？

2、 Are buns small in size and volume?

1.面筋不够，可改用中筋面粉

1. Insufficient gluten, can use medium gluten flour instead

2.酵母用量不够，可增大用量

2. Insufficient yeast usage, can increase usage

3.发酵时间不够，可延长发酵时间

3. Insufficient fermentation time, which can be extended

三、包子没有发起来，成死面

3、 The steamed buns didn't come out and became a dead end

1.和面水温过高，将酵母烫死，可用温水和面

1. If the water temperature of the dough is too high and the yeast is burned to death, warm water can be used to mix the dough

2.可能是使用的面粉有问题

2. There may be a problem with the flour used

3.可能是蒸制过程中火力不足导致

3. It may be due to insufficient firepower during the steaming process

四、包子表皮起泡是怎么回事？

4、 What is the reason for blistering on the surface of steamed buns?

1.醒发湿度太大，可降低醒发湿度

1. If the humidity of the hair is too high, it can reduce the humidity of the hair

2.成形时有气泡，可成形操作时尽量赶出气泡

2. When forming, there are bubbles, which can be expelled as much as possible during the forming operation

3.蒸时水滴在包子表面旺火急蒸，避免水直接滴在表面。

3. When steaming, water droplets should be placed on the surface of the steamed bun and steamed in high heat to avoid direct water droplets on the surface.

五、包子发酵慢是怎么回事？

5、 What is the reason for slow fermentation of steamed buns?

1.酵母量少或活力下降，可适当加大酵母用量，注意酵母低温保存。

1. If the amount of yeast is low or the vitality decreases, the amount of yeast can be appropriately increased, and attention should be paid to low-temperature storage of yeast.

2.和面时面团温度较低，醒发温度不够和面时可用温水。

2. When kneading, the dough temperature is relatively low, and the awakening temperature is not enough. When kneading, warm water can be used.

六、包子皮内部组织粗糙是怎么回事？

6、 What is the reason for the rough internal tissue of the baozi skin?

1.面粉质量差

1. Poor flour quality

2.面团发酵时间过长，温度高，可缩短发酵时间，降低发酵温度3.搅拌时撒手粉太多，可少撒手粉

2. If the dough fermentation time is too long and the temperature is high, the fermentation time can be shortened and the fermentation temperature can be lowered. 3. If there is too much hand powder during stirring, the hand powder can be reduced

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