关于包子的常识性问题

Common sense questions about baozi

　　冬季对于包子醒发和蒸制的提问后台大幅度增多，这里整理一些包友常见且经常询问到的一些常识性问题解答方案给大家。对于发酵的原理等等理论知识，本文就不在做介绍了。

In winter, there has been a significant increase in inquiries about the awakening and steaming of steamed buns in the backend. Here are some common and frequently asked questions and solutions for common sense among bun enthusiasts. This article will not introduce theoretical knowledge such as the principles of fermentation.

　　[1] 包子怎样才知道醒好了没有，自然醒和加热醒有什么区别？

[1] How do buns know if they have woken up? What is the difference between natural awakening and heated awakening?

　　同行间流行这样的辨别方法：一看、二摸、三闻的基本检验原则。一看，指代的是看醒发后包子的大小形态颜色。醒发好的面团成蜂窝状，体积为原胚的1.5倍以上，颜色白泽光亮。二摸，醒发好后的原胚会粘连手指。三闻，指的是醒发好后包子面胚会有淡淡的发酵清香。

The popular method of identification among peers is the basic testing principle of first sight, second touch, and third smell. At first glance, it refers to the size, shape, and color of the steamed bun after waking up. The awakened dough is honeycomb shaped, with a volume of more than 1.5 times that of the original embryo, and a bright white color. Second touch, after waking up, the embryo will adhere to the fingers. San Wen refers to the light fermented aroma of the steamed bun dough after it has been awakened.

　　自然醒发时间一般比较长，特别是夏天不利于包子的生产。热醒则是为酵母提供适当的温度加速生长的一种醒发方式。

The natural awakening time is generally longer, especially in summer, which is not conducive to the production of steamed buns. Heat awakening is a way of awakening yeast by providing appropriate temperature to accelerate growth.

　　[2] 包子醒发过小和过大出现的不良成品形态口感和区别？

[2] What are the differences in the appearance, taste, and texture of the defective finished products caused by the small and large size of steamed buns?

　　醒发过小，口感上不够松软，成品体形态过小，无卖相，颜色暗淡微微发黑。容易出现僵死萎缩等情况。严重影响包子口感和生意。

The awakening hair is too small, the taste is not soft enough, the finished product has a small shape, no selling appearance, and the color is dim with a slight blackening. It is prone to situations such as stiffness and atrophy. Seriously affecting the taste and business of steamed buns.

　　醒发过大，口感上无劲道，复蒸后更为明显。不利于汤馅类包子保汤，表面出现孔装斑点，表皮不够光亮。肉馅类包子容易塌陷，俗称包子做成了大饼。冷却后容易粘连，不宜拆分。

The awakening is too strong, and the taste is dull, making it more pronounced after re steaming. Not conducive to the preservation of soup in soup filled buns, as there are pores and spots on the surface, and the skin is not bright enough. Meat filled buns are prone to collapse, commonly known as buns made into big cakes. Easy to stick after cooling and not suitable for disassembly.

　　醒发正常的包子，成品应该是外形美观，表皮光亮，吃起来面皮松软附有劲道。形态挺立。

A normal steamed bun should have a beautiful appearance, a shiny skin, and a soft and chewy texture when eaten. Stand upright in form.

　　[3] 包子蒸好后如何做到不粘连？

[3] How to prevent sticking of steamed buns after steaming?

　　首先需要注意包子的摆放，目前通常采用的是：13：8：1和 2：4：6的摆放方式，当然根据自身包子的大小可以做适当的调整，使得包子摆放更合理。

Firstly, it is important to pay attention to the placement of buns. Currently, the usual placement methods are 13:8:1 and 2:4:6. Of course, adjustments can be made according to the size of the buns to make the placement more reasonable.

　　其次是分拆，如果包子过于密集，或是出笼时包子醒发过大，可以选择提前分拆补救。

Secondly, there is splitting. If the buns are too dense or the buns become too large when they are released, early splitting can be chosen as a remedy.

　　导致包子粘连的原因有很多，其中关于醒发和装笼方面的有：包子醒发时间过长，包子采用热蒸笼装包子醒发，包子未蒸熟透等等。以上一下非人为可控因素可以采用涂抹食用来解决。

There are many reasons that can cause buns to stick together, among which there are factors related to the awakening and bagging of buns, such as the long awakening time of buns, the use of hot steamers to package buns for awakening, and the incomplete steaming of buns. The above non human controllable factors can be solved by applying and consuming them.

　　[4] 急需蒸包子时我们应该如何操作？

[4] How should we operate when steamed buns are urgently needed?

　　如果前台销售出现包子断货，我们急需蒸包子，但包子又未醒发好时。我们可以采用添加冷水与调低蒸汽炉的火苗大小来实现。具体根据包子的醒发大小来做判断与操作。在正常蒸包子时也可采用这种方式，以实现节约煤气的作用。

If there is a shortage of steamed buns in the front desk sales, we urgently need steamed buns, but the buns are not ready yet. We can achieve this by adding cold water and reducing the flame size of the steam stove. Make specific judgments and operations based on the size of the buns. This method can also be used during normal steaming of steamed buns to achieve the effect of saving gas.

　　[5] 包子一次可以蒸多少笼？

[5] How many steamed buns can be steamed at once?

　　原则上能放多少笼都可以，但在实际操作中，我们主张8—16笼之间。太少浪费煤气，太多不好操作。倒笼（换笼）在蒸包子过多时，以最底层包子成型或最底层包子熟透开始。蒸的包子量少时，以最顶层包子成型开始。一般情况＜4笼不倒笼（换笼）。当然蒸包子的方法还有很多，这边不在详细介绍。

In principle, you can put as many cages as possible, but in practical operation, we advocate between 8-16 cages. Too little waste of gas, too much difficult to operate. When steaming too many steamed buns, start with the bottom layer of buns forming or the bottom layer of buns becoming fully cooked. When the amount of steamed buns is small, start with the top layer of buns forming. In general, if the number of cages is less than 4, do not invert the cage (replace the cage). Of course, there are many ways to steam steamed buns, and we won't go into detail here.

　　[6] 肉包和菜包的醒发处理问题？

[6] How to deal with the awakening of meat and vegetable buns?

　　蒸包子时，应该将肉包放在下层还是将菜包放在下层。同行间有一定争议。这边列举出相应优点，由各位自己抉择。

When steaming steamed buns, should the meat buns be placed on the bottom or the vegetable buns be placed on the bottom. There is some controversy among peers. List the corresponding advantages here and let everyone choose for themselves.

　　主张将肉包放在下层的人认为肉包容易醒发，需要放在下层，提前让肉包成型，以免肉包醒发过大。

People who advocate placing the meat bun on the lower layer believe that it is easy for the bun to wake up, and it needs to be placed on the lower layer to shape the bun in advance to avoid it becoming too large.

　　主张将菜包放在下层的人认为肉包放在上层，倒（换）笼后肉包就将处于下层，这样一旦出现个别肉包汤汁泄漏，不会滴落到上层的菜包上，影响菜包卖相。

People who advocate placing the vegetable buns on the lower layer believe that if the meat buns are placed on the upper layer, the meat buns will be placed on the lower layer after pouring (changing) the cage. This way, if there is a leakage of soup from some meat buns, it will not drip onto the upper layer of vegetable buns, affecting their appearance.

　　[7] 包子的萎缩问题关于醒发方面的解答？

[7] Answer to the problem of shrinking buns regarding hair recovery?

　　包子萎缩的原因很多，这里说一说有关醒发和蒸制时造成的萎缩问题。醒发过小，刚刚蒸制时蒸汽炉火太大、假醒（指外表醒发好了，内部醒发状况不均匀，现实中又分自然醒发出现的假醒和热笼屉醒发出现的假醒两种情况）

There are many reasons for the shrinkage of steamed buns, and here we will talk about the shrinkage caused by awakening and steaming. If the awakening is too small, the steam stove fire is too high during the initial steaming process, and there is a false awakening (referring to the uneven internal awakening condition after the external awakening is good, and in reality, there are two types of false awakening: natural awakening and hot cage drawer awakening)

　　规避由于蒸制造成的僵死的方法为：（1）正确判断包子醒发情况。（2）采用温水（＜90°的水温）和小火初蒸的方式可以减少僵死的现象。

The method to avoid stiffening caused by steaming is to (1) correctly determine the condition of the steamed bun's appearance. (2) The use of warm water (<90 ° C water temperature) and low heat initial steaming can reduce the phenomenon of stiffness.

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