包子蒸熟后表面不平整光滑，坑坑洼洼是網(wǎng)友們問(wèn)的比較多的問(wèn)題之一，尤其在做老面包子的時(shí)候，這個(gè)問(wèn)題更為明顯。冬天還好一些，夏天這個(gè)問(wèn)題為頭疼，如果問(wèn)題不大，只是會(huì)影響包子的賣相，不會(huì)影響口感，如果問(wèn)題嚴(yán)重了，那么包子的口感也會(huì)有很大的影響，更不要說(shuō)賣相了。

After steaming, the surface of steamed buns is uneven and smooth, with pits and pits being one of the common questions asked by netizens, especially when making old noodles. Winter is better, while summer is a headache. If the problem is not serious, it will only affect the appearance of steamed buns and not affect their taste. If the problem is serious, then the taste of steamed buns will also have a significant impact, let alone their appearance.

從本質(zhì)上講，表皮坑洼是包子蒸后萎縮的一一個(gè)特別情況，這里天方包子加盟先來(lái)解釋下包子表皮坑洼的種類。

Essentially, skin pits are a special phenomenon of steamed buns shrinking after steaming. Here, Tianfang Baozi Franchise will first explain the types of skin pits on steamed buns.

大體上分為兩種，一種是局部坑洼，一般這種局部的情況會(huì)出現(xiàn)在包子的頂部，且色澤不一、大小不等。第二種是整體不平，整個(gè)包子表面都有類似針眼大的小坑，像是滿臉麻子一樣，這種情況下，包子整體顏色還有有可能發(fā)暗發(fā)黑。

There are generally two types, one is local potholes, which usually appear at the top of the bun and vary in color and size. The second type is overall unevenness, with small pits similar to needle holes on the surface of the entire steamed bun, resembling a pockmarked face. In this case, the overall color of the steamed bun may also become dark and black.

一、局部不平坑洼

1、 Local unevenness and potholes

這種情況者面包子居多，主要原因是老面和干粉沒有攪拌均勻，也有可能是后期加堿的時(shí)候沒有充分拌勻，導(dǎo)致面團(tuán)酸堿度不平衡。

The main reason for this situation is that the bread is mostly made of old flour and dry powder that are not evenly mixed, or it may be due to insufficient mixing during the later stage of alkali addition, resulting in an imbalance in the acidity and alkalinity of the dough.

另一種可能是堿放的少了，也會(huì)導(dǎo)致和好的面團(tuán)酸堿度不平衡，終出現(xiàn)做出的包子局部坑洼不光滑的現(xiàn)象。

Another possibility is that too little alkali is added, which can lead to an imbalance in the acidity and alkalinity of the dough, ultimately resulting in uneven and uneven areas of the steamed buns.

還有一種是操作手法問(wèn)題，在包包子的過(guò)程中，由于包的過(guò)慢包完后的生坯包子，在自然環(huán)境里開始醒發(fā)，或是被風(fēng)干，導(dǎo)致表面不光滑，終蒸熟了后，也會(huì)出現(xiàn)局部坑洼不光滑的現(xiàn)象，這個(gè)原因就跟老面和酵母沒有什么關(guān)系了，不論是老面還是酵母，如果操作手法不當(dāng)都會(huì)出現(xiàn)這種情況。

Another issue is the handling technique. During the process of bunting, due to the slow speed of bunting, the raw buns that have been wrapped start to appear in the natural environment or are dried, resulting in a surface that is not smooth. After steaming, local pits and unsmooth areas may also appear. This reason has nothing to do with old noodles and yeast. Whether it is old noodles or yeast, this situation can occur if the handling technique is not appropriate.

二、整體不平坑洼

2、 Overall unevenness and potholes

如果是用酵母做包子，那么很有可能是由于和面時(shí)間過(guò)長(zhǎng)，導(dǎo)致面團(tuán)溫度過(guò)高，面團(tuán)發(fā)熱膨脹的緣故。如果是做老面包子的話，除了上面的原因外，還有可能是者面比例過(guò)高造成的。

If yeast is used to make steamed buns, it is likely due to the prolonged mixing time, which leads to excessively high dough temperature and swelling of the dough. If it's making old noodle buns, in addition to the above reasons, there may also be a high proportion of noodles.

這種情況下和成的面團(tuán)很難在第一時(shí)間觀察出來(lái)，只有到醒發(fā)的環(huán)節(jié)才能體現(xiàn)出和面時(shí)候的問(wèn)題來(lái)。當(dāng)面團(tuán)或是做好的包子生坯醒發(fā)時(shí)，包子的表皮的孔洞會(huì)被放大，這就是蒸好后的包子針眼狀態(tài)的醒發(fā)階段。如果此時(shí)的面團(tuán)沒有控制好加堿量的話，蒸出來(lái)的包子還會(huì)變暗，且吃的時(shí)候口感很差，沒有筋道。

In this situation, it is difficult to observe the dough in harmony at the first time, and only in the awakening stage can the problems with dough harmony be reflected. When the dough or prepared steamed buns bloom, the holes in the skin of the buns will be enlarged, which is the awakening stage of the steamed bun needle eye state. If the amount of alkali added to the dough is not properly controlled at this time, the steamed buns will become dark and have a poor taste and no gluten when eaten.

不論是老面還是酵母，表面不光滑平整的問(wèn)題，大多數(shù)還是出現(xiàn)在和面階段，控制好和面的階段，這個(gè)問(wèn)題基本上可以解決掉。

Whether it's aged noodles or yeast, the problem of uneven and flat surface still mostly occurs in the dough blending stage. By controlling the dough blending stage well, this problem can be basically solved.

有很多朋友也問(wèn)天方包子加盟http://www.fitnesstools.cn，和面到底要和多久?10分鐘還是15分鐘?其實(shí)這個(gè)問(wèn)題本身就沒有固定的答案，和面的時(shí)間一定要根據(jù)自己的工藝和配方去調(diào)整，和面的核心就是均勻度，和面和勻是根本，本著這個(gè)去操作，才是避免表皮坑洼問(wèn)題經(jīng)常發(fā)生的前提。

Many friends also ask Tianfang Baozi to join us http://www.fitnesstools.cn How long will it take to mix noodles? 10 minutes or 15 minutes? In fact, there is no fixed answer to this question itself. The time for kneading must be adjusted according to one's own process and formula. The core of kneading is uniformity, and kneading is fundamental. To operate in this way is the premise to avoid frequent occurrence of skin pits.