在剛開始學(xué)做包子的時(shí)候，經(jīng)常會(huì)出現(xiàn)各種各樣的狀況，比如不是硬了，就是塌了，做出的成品時(shí)好時(shí)壞，卻又不知道是哪里出了錯(cuò)。今天天方包子加盟人員就來(lái)說(shuō)一些失敗的做法，讓大家做個(gè)對(duì)照參考。

At the beginning of learning how to make steamed buns, various situations often occur, such as being either hard or collapsed, and the finished products are sometimes good or bad, without knowing where the mistake was. Today, the franchise members of Tianfang Steamed Bun will share some failed practices for reference.

1：面發(fā)不起來(lái) ，做出來(lái)的包子很硬。

1: The dough won't rise, the steamed buns made are very hard.

出現(xiàn)這種情況通常是發(fā)酵的時(shí)間不夠長(zhǎng)，還有就是酵母的量放得不夠或者是酵母的質(zhì)量不好；再一種情況就是發(fā)酵時(shí)的室內(nèi)溫度太低，所以冬天發(fā)面的時(shí)候把面放在加了溫水的鍋里合上蓋子發(fā)酵。完成正常發(fā)酵的面團(tuán)拉起呈蜂窩狀。

This situation usually occurs due to insufficient fermentation time, insufficient amount of yeast, or poor quality of yeast; Another situation is that the indoor temperature during fermentation is too low, so when making noodles in winter, place them in a pot with warm water and close the lid to ferment. The dough that has completed normal fermentation is pulled up into a honeycomb shape.

2：包的時(shí)候褶子很分明，但蒸好后，褶子粘在一起不象包的時(shí)候清楚，只剩下幾個(gè)裂開的口子

2: When wrapping, the folds are very clear, but after steaming, the folds stick together not as clearly as when wrapping, leaving only a few cracked openings

這種情況通常是和面的時(shí)候水放多了，和好的面團(tuán)太濕軟，上鍋蒸的時(shí)候，褶子就容易合在一起。

This situation usually occurs when too much water is added to the dough during mixing, and the dough is too wet and soft. When steaming in the pot, the folds tend to fit together.

3）蒸好的包子一開鍋就回縮，有凹陷.

3) The steamed buns shrink and have dents as soon as they start cooking

如果一熄火就把鍋蓋打開，剛蒸好的包子突然遇到冷空氣，就會(huì)出現(xiàn)回縮，包子皮有凹陷。要避免這種情況，熄火后切記不要急著打開蓋子，要再燜3-5分鐘才開蓋，就不會(huì)出現(xiàn)這種情況了。

If the lid of the pot is opened as soon as the heat is turned off, the freshly steamed buns will suddenly encounter cold air and shrink, causing dents in the skin of the buns. To avoid this situation, do not rush to open the lid after turning off the engine. It should be simmered for another 3-5 minutes before opening the lid, so that this situation will not occur.

如果出現(xiàn)紅圈的情況，底部面皮塌陷情況比較明顯，則有可能是面皮搟得比較薄，并且餡料填得不夠滿所導(dǎo)致。

If there is a red circle and the collapse of the bottom dough is more obvious, it is possible that the dough is rolled thin and the filling is not enough.

4）蒸好的包子皮坑坑洼洼的。

4) The steamed bun skin is pitted and pitted.

出現(xiàn)這種情況通常有三種原因。

There are usually three reasons for this situation to occur.

一：面團(tuán)第一次發(fā)酵的時(shí)間過(guò)長(zhǎng)

1： The first fermentation time of the dough is too long

二：第一次發(fā)酵后，在包餡的過(guò)程中，沒用到的面坯沒用東西蓋著，面皮風(fēng)干了，或者是一次做的數(shù)量太多，導(dǎo)致部分面坯出現(xiàn)了二次發(fā)酵時(shí)間過(guò)度，也會(huì)出現(xiàn)這樣的情況。

2： After the first fermentation, during the filling process, unused dough is not covered with anything, the dough has dried, or too many dough pieces are made at once, resulting in excessive secondary fermentation time for some dough pieces. This can also occur.

三：和面的時(shí)候水放多了而且面和得不夠均勻，也容易出現(xiàn)這種情況.

3： When mixing noodles, excessive water is added and the noodles are not evenly mixed, which can also lead to this situation

做包子常見的失敗案例就講解到這里了，希望能夠給您好的幫助，更多事項(xiàng)就來(lái)我們網(wǎng)站http://m.fitnesstools.cn咨詢！

That's all for explaining the common failure cases of making steamed buns. I hope you can be helpful. For more information, please come to our website http://m.fitnesstools.cn consulting service