包子历史悠长，具特色!包子不断的发展，到今天，已发展到十类近百个品种，同时还相应地组成了不同档次的包子宴席，一道包、一道菜、一个故事，吃出艺术，吃出餐饮文化。那你知道包子制作时要注意哪些问题？天方包子加盟人员为您讲解。

Baozi has a long history and is unique! With the continuous development of steamed stuffed bun, it has developed to nearly 100 varieties in 10 categories. At the same time, it has also formed different levels of steamed stuffed bun feasts. One bag, one dish, one story, eating art, eating catering culture. Do you know what problems should be paid attention to when making steamed stuffed buns? Tianfang steamed stuffed bun franchisees will explain to you.

1我们准备好食材，面粉一斤，白糖少许，酵母粉和泡打粉，记得都是适量为佳。先在一个干净小碗里先倒入白糖和酵母粉之后再加入少许温水，然后用筷子不停搅拌，使之全部化开，等看到水面有一些小泡泛起的时候就可以了，放在一边备用。

1. We have prepared the ingredients, a jin of flour, a little white sugar, yeast powder and baking powder, and remember that it is better to use the right amount. First, pour white sugar and yeast powder into a clean small bowl, then add a little warm water, and then use chopsticks to keep stirring to make it all boil. When you see some bubbles on the water, you can put it aside for standby.

2将面粉倒入干净的盆子中，在中间空的位置倒入泡打粉，再将之前调好的也一并倒入，然后是分三次加入温水，一定要注意的是加水的时候，速度要慢且另一只手拿着筷子不停地搅拌才好，等到它们全部搅拌均匀之后，上手揉好面团。

2 Pour the flour into a clean basin, pour the baking powder into the empty place in the middle, and then pour the previously mixed flour together, and then add warm water in three times. It must be noted that when adding water, the speed should be slow and the other hand should hold the chopsticks to stir constantly. After they are all mixed evenly, knead the dough with your hands.

3将揉好的面团放在盆中，这样可还没有结束，接着用保鲜膜将面团密封起来，外面用厚的衣物包裹起来或者是放在温度高的地方，在北方的话可以放在灶台旁也是可以的，差不多一个小时的时间就好了，看到面团发酵之后是原先的两倍那就说明发好面

3 Put the kneaded dough in the basin, which is not over yet. Then seal the dough with plastic wrap, wrap it with thick clothes or put it in a place with high temperature. In the north, it can also be placed next to the stove. It will be ready in about an hour. When you see that the dough ferments twice as much as before, it means that the dough is ready

4调包子馅的时候在面快发好的时候调，不然菜放了盐后会出水分，包子不好包，常用馅心为猪肉、羊肉、牛肉、粉条、香菇、豆沙、芹菜、茄子、包菜、韭菜、豆腐、木耳、干菜肉、蛋黄、芝麻等。

4. When making steamed stuffed bun filling, make it when the noodles are ready, or the vegetables will be watered after salt is added. The steamed bun is not easy to wrap. The common filling hearts are pork, mutton, beef, noodles, mushrooms, bean paste, celery, eggplant, cabbage, leek, tofu, agaric, dried vegetable meat, egg yolk, sesame, etc.

5包子包好后，要放在封闭的地方继续醒个30分钟左右，再放到蒸笼里蒸。因为在和面擀皮时，释放了一部分面团里的空气，包好的包子可以继续醒面，能让包子更加饱满，早餐好吃面包等发酵面食，因为其中的能量会很快释放出来，让人整个上午都干劲充足;但对于要减肥的人来说，晚餐好少吃馒头，以免发胖。

5 After the steamed buns are wrapped, they should be put in a closed place and kept awake for about 30 minutes, and then put into a steamer for steaming. Because some of the air in the dough is released when the dough is rolled, the wrapped bun can continue to wake up, make the bun fuller, and eat fermented pasta such as bread for breakfast, because the energy in it will be released quickly, making people energetic all morning; But for those who want to lose weight, they should eat less steamed bread for dinner to avoid getting fat.

包子做好了，放进蒸锅之前，一定要先把屉布打湿，再把包子放上去，这样蒸出来的包子不容易粘在一起，第一锅好是用冷水蒸，包子蒸好后不要打开盖子，焖5分钟在开盖，冷水下锅蒸，这样面还能再发酵一次，素馅包子一般蒸15分钟左右即可。更多相关内容就来我们网站https://www.jnsjtf.com咨询！

When steamed buns are ready, before putting them into the steamer, make sure to wet the cloth in the drawer first, and then put the steamed buns on it, so that the steamed buns are not easy to stick together. The first pot is to use cold water to steam the steamed buns. Do not open the lid after the steamed buns are steamed. Simmer for 5 minutes before opening the lid, and steam the steamed buns in cold water, so that the noodles can ferment again. The plain stuffed buns are usually steamed for about 15 minutes. Come to our website for more relevant content https://www.jnsjtf.com consulting service