關于包子的常識性問題

Common sense questions about baozi

　　冬季對于包子醒發和蒸制的提問后臺大幅度增多，這里整理一些包友常見且經常詢問到的一些常識性問題解答方案給大家。對于發酵的原理等等理論知識，本文就不在做介紹了。

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] 包子怎樣才知道醒好了沒有，自然醒和加熱醒有什么區別？

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

　　同行間流行這樣的辨別方法：一看、二摸、三聞的基本檢驗原則。一看，指代的是看醒發后包子的大小形態顏色。醒發好的面團成蜂窩狀，體積為原胚的1.5倍以上，顏色白澤光亮。二摸，醒發好后的原胚會粘連手指。三聞，指的是醒發好后包子面胚會有淡淡的發酵清香。

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.

　　自然醒發時間一般比較長，特別是夏天不利于包子的生產。熱醒則是為酵母提供適當的溫度加速生長的一種醒發方式。

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] 包子醒發過小和過大出現的不良成品形態口感和區別？

[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?

　　醒發過小，口感上不夠松軟，成品體形態過小，無賣相，顏色暗淡微微發黑。容易出現僵死萎縮等情況。嚴重影響包子口感和生意。

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.

　　醒發過大，口感上無勁道，復蒸后更為明顯。不利于湯餡類包子保湯，表面出現孔裝斑點，表皮不夠光亮。肉餡類包子容易塌陷，俗稱包子做成了大餅。冷卻后容易粘連，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.

　　醒發正常的包子，成品應該是外形美觀，表皮光亮，吃起來面皮松軟附有勁道。形態挺立。

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連？

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

　　首先需要注意包子的擺放，目前通常采用的是：13：8：1和 2：4：6的擺放方式，當然根據自身包子的大小可以做適當的調整，使得包子擺放更合理。

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，如果包子過于密集，或是出籠時包子醒發過大，可以選擇提前分拆補救。

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.

　　導致包子粘連的原因有很多，其中關于醒發和裝籠方面的有：包子醒發時間過長，包子采用熱蒸籠裝包子醒發，包子未蒸熟透等等。以上一下非人為可控因素可以采用涂抹食用來解決。

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] 急需蒸包子時我們應該如何操作？

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

　　如果前臺銷售出現包子斷貨，我們急需蒸包子，但包子又未醒發好時。我們可以采用添加冷水與調低蒸汽爐的火苗大小來實現。具體根據包子的醒發大小來做判斷與操作。在正常蒸包子時也可采用這種方式，以實現節約煤氣的作用。

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籠？

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

　　原則上能放多少籠都可以，但在實際操作中，我們主張8—16籠之間。太少浪費煤氣，太多不好操作。倒籠（換籠）在蒸包子過多時，以最底層包子成型或最底層包子熟透開始。蒸的包子量少時，以最頂層包子成型開始。一般情況＜4籠不倒籠（換籠）。當然蒸包子的方法還有很多，這邊不在詳細介紹。

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] 肉包和菜包的醒發處理問題？

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

　　蒸包子時，應該將肉包放在下層還是將菜包放在下層。同行間有一定爭議。這邊列舉出相應優點，由各位自己抉擇。

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.

　　主張將肉包放在下層的人認為肉包容易醒發，需要放在下層，提前讓肉包成型，以免肉包醒發過大。

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.

　　主張將菜包放在下層的人認為肉包放在上層，倒（換）籠后肉包就將處于下層，這樣一旦出現個別肉包湯汁泄漏，不會滴落到上層的菜包上，影響菜包賣相。

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] 包子的萎縮問題關于醒發方面的解答？

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

　　包子萎縮的原因很多，這里說一說有關醒發和蒸制時造成的萎縮問題。醒發過小，剛剛蒸制時蒸汽爐火太大、假醒（指外表醒發好了，內部醒發狀況不均勻，現實中又分自然醒發出現的假醒和熱籠屜醒發出現的假醒兩種情況）

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)

　　規避由于蒸制造成的僵死的方法為：（1）正確判斷包子醒發情況。（2）采用溫水（＜90°的水溫）和小火初蒸的方式可以減少僵死的現象。

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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