蒸好的包子有少量部位不發(fā)為什么？這個(gè)問(wèn)題主要是因?yàn)槲覀內(nèi)嗝娴臅r(shí)候沒(méi)有揉勻，導(dǎo)致面團(tuán)里酵母分布不勻，再經(jīng)過(guò)高溫蒸制，就會(huì)出現(xiàn)包子皮有些發(fā)的好，有些地方發(fā)的不好。所以天方包子加盟人員推薦其正確的解決辦法。

Why is there a small amount of missing parts in steamed buns? The main reason for this problem is that we did not knead the dough evenly, resulting in uneven distribution of yeast in the dough. After high-temperature steaming, some areas of the steamed bun skin may have good hair and some areas may not have good hair. So Tianfang Baozi franchise personnel recommend the correct solution.

就需要我們改變一下揉面方式，不要再用圓形揉面方式，改成揉成長(zhǎng)條再把兩頭疊到中間，這樣反復(fù)揉制面團(tuán)，直到面團(tuán)表面光滑即可。二次揉面時(shí)也用同樣的方式，但不能揉制太久，把面團(tuán)揉的緊致一點(diǎn)就可以了，如果發(fā)酵好的面團(tuán)，揉制過(guò)長(zhǎng)的話也會(huì)造成成品畸形。

We need to change the kneading method and stop using the circular kneading method. Instead, we need to knead the dough into long strips and fold the two ends in the middle. This way, we can knead the dough repeatedly until the surface is smooth. When kneading the dough again, the same method should be used, but it should not be kneaded for too long. Just knead the dough tightly. If the fermented dough is kneaded too long, it can also cause deformities in the finished product.

此外如果包子面發(fā)不起來(lái)的話，這是為什么?其實(shí)這個(gè)問(wèn)題就比較常見了，相信很多朋友都遇到過(guò)吧，其實(shí)面不發(fā)逃不出兩個(gè)細(xì)節(jié)：

Moreover, if the steamed bun noodles cannot be made, why is this? In fact, this problem is quite common, and I believe many friends have encountered it before. In fact, there are two details that cannot be escaped without sending them directly:

一：酵母的量是不是放少了，酵母放的太少的話，發(fā)酵時(shí)間就隨之延長(zhǎng)，這是一個(gè)漫長(zhǎng)的等待過(guò)程。

1： Is the amount of yeast added too low? If there is too little yeast added, the fermentation time will be prolonged, which is a long waiting process.

二：有沒(méi)有忘記放酵母。

2： Have you forgotten to add yeast.

所以咱們發(fā)面的時(shí)候，要掌握好酵母的量，問(wèn)題就迎刃而解了。（冬天和面比夏天和面加酵母的量要多2-3克，比如說(shuō)夏天放5克，那么冬天就得放到8克）

So when we start, we need to control the amount of yeast, and the problem will be solved easily. (In winter, the amount of yeast added to dough is 2-3 grams more than in summer. For example, if 5 grams are added in summer, 8 grams must be added in winter.)

而對(duì)于蒸好的包子不蓬松問(wèn)題，就要從和面這一步上找原因了，有一句話說(shuō)得好，軟面餅子軟面包子硬面條。做包子的面團(tuán)一定要軟，如果把面團(tuán)和的太硬，酵母的能量有限，不能到達(dá)佳的蓬松效果，蒸好的包子摸上去硬硬的，稍微放一下就跟石頭似的。所以這個(gè)問(wèn)題的解決辦法，就是調(diào)整加水的量即可。（每斤面粉230-250克水佳，實(shí)際運(yùn)用中要根據(jù)面粉的吸水性做調(diào)整）。

And for the problem of steamed buns not being fluffy, it is necessary to find the reason from the step of mixing noodles. There is a saying that goes well: soft dough cakes, soft dough buns, hard noodles. The dough used to make steamed buns must be soft. If the dough is mixed too hard, the energy of the yeast is limited, and it cannot achieve the best fluffy effect. The steamed buns feel hard to the touch, and if left slightly, they will look like stones. So the solution to this problem is to adjust the amount of water added. (230-250 grams of water per kilogram of flour is recommended, and adjustments should be made based on the water absorption of the flour in practical use).

針對(duì)蒸包子做包子的一些問(wèn)題，我們就講解到這里了，希望能夠給您好的幫助，更多事項(xiàng)就來(lái)我們網(wǎng)站http://www.fitnesstools.cn咨詢吧！

That's all we have to say about some issues related to steaming steamed buns and making them. We hope to provide you with some good help. For more information, please come to our website http://www.fitnesstools.cn Consult!