I believe many friends like to eat steamed stuffed buns for breakfast, because the taste of steamed stuffed buns can be made according to our favorite taste, especially meat steamed stuffed buns. But making steamed stuffed buns is not very simple. It requires us to choose good flour and baking powder. Only when we make the stuffing we like to eat can we make delicious steamed stuffed buns. Therefore, we can learn more about the making methods of steamed stuffed buns in our life.

對于做包子用什么樣的面粉，可能很多朋友在生活中都比較喜歡用中筋面粉，因為中筋面粉制作出來的包子蓬松感比較好，而且吃起來面粉的味道比較香。選擇什么樣的面粉應(yīng)該要看你們喜歡什么樣的口感的。

For what kind of flour is used to make steamed stuffed buns, many friends may prefer to use medium gluten flour in life, because the steamed stuffed buns made of medium gluten flour have a better fluffy feeling and taste better. What kind of flour you choose should depend on what kind of taste you like.

做包子、饅頭Z常用的是“中筋”面粉。面粉的筋度可以用手捏出來，手一捏成團不容易散開的，是高筋粉，手捏不易成團，容易散開的，是低筋粉。

"Medium gluten" flour is commonly used to make steamed buns and steamed buns. The gluten degree of flour can be kneaded by hand. When kneaded into a group, it is not easy to disperse. It is high gluten powder. When kneaded into a group, it is easy to disperse. It is low gluten powder.

做出來的包子顯得大，(當(dāng)然是指同樣大的面團)原因主要不在面粉中所含的面筋質(zhì)的高低，(只要不在面粉中提取面筋)一般說來面粉中的面筋都滿足做包子的要求。做出來的包子顯得大，顯得松泡的主要原因，還是發(fā)酵和堿口正。

The reason why the steamed stuffed bun looks large (of course, it refers to the same large dough) is not the quality of the gluten contained in the flour (as long as the gluten is not extracted from the flour). Generally speaking, the gluten in the flour meets the requirements of making steamed stuffed bun. The main reason why the steamed stuffed bun looks big and loose is fermentation and alkali mouth.

過去有一種包子,叫行籠包子，同樣大小的面團做的包子成品，行籠包子的體積要比一般的包子天一分之一。其方法是采用二次發(fā)的技術(shù)，即做出的包子生壞，并不立即上籠錄制，而是放進發(fā)酵箱中再次發(fā)酵，類似干西點中做面包(1)特高筋粉:(水份14%,粗蛋白質(zhì)13.5%以上):通常用來做面筋,油條。

In the past, there was a kind of steamed stuffed bun called Xinglong steamed stuffed bun. The finished steamed stuffed bun made of dough of the same size has a volume one day larger than that of ordinary steamed stuffed bun. The method is to use the secondary hair technology, that is, the steamed stuffed bun is bad and is not recorded in the cage immediately, but is put into the fermentation box for fermentation again, which is similar to making bread in dry pastry. (1) extra high gluten powder: (14% moisture, more than 13.5% crude protein): it is usually used to make gluten and fried dough sticks.

2)高筋粉:(水份14%.粗蛋白質(zhì)11.5%以上):高筋面粉的蛋白質(zhì)含量平均在 13.5%，而通常蛋白質(zhì)含量在11.5%以上者就。

2) High gluten flour: (moisture 14%. Crude protein more than 11.5%): the average protein content of high gluten flour is 13.5%, which is usually higher than 11.5%.

以稱為高筋面粉.蛋白質(zhì)含量高,麩質(zhì)也較多,因此筋性亦強,多用來做面包,面條等。

It is called high gluten flour It has high protein content and more gluten, so it is also strong in gluten. It is mostly used to make bread, noodles and so on.

(3)粉心粉:(水份14%,粗蛋白質(zhì)10.5%以通常用來做饅頭,包子，面條，中式點小等。

(3) Macaroni: (14% moisture, 10.5% crude protein), which is usually used to make steamed bread, steamed stuffed bun, noodles, Chinese small order, etc.

(4)中筋粉:(水份13.8%,粗蛋白質(zhì)8.5%以上):通常用來做中式面食，中式點心,西式點心等

(4) Medium gluten flour: (moisture 13.8%, crude protein more than 8.5%): it is usually used to make Chinese pasta, Chinese dim sum, Western dim sum, etc

(5)低筋粉:(水份13.8%,粗蛋白質(zhì)8.5%以下):通常用來蛋糕,餅乾，小西餅點心等。如果你想做蛋糕又買不到低筋粉的話，建議你用高筋面粉或中筋面粉再加入玉米淀粉也是可以做蛋糕的。低粉可以用面粉(千萬不要用那種叫”餃子粉”的,那種面粉面筋很多的)和玉米淀粉4:1的比例調(diào)和。如果想更低筋，再加點玉米淀粉也可以，我做松糕和點心一直就這么弄的我也買不到，所有超市都去了也沒買到，7后學(xué)到的怎么自己配低筋粉，奶油我們都買全鉆的 你那不知道能不能買到，低筋紛是面粉中的一種。

(5) Low gluten flour: (moisture 13.8%, crude protein less than 8.5%): usually used for cakes, biscuits, small pastries, snacks, etc. If you want to make a cake and can't buy low gluten flour, it is recommended that you use high gluten flour or medium gluten flour and add corn starch to make a cake. Low flour can be mixed with flour (do not use the kind called "dumpling powder", which has a lot of gluten) and corn starch in the ratio of 4:1. If you want to lower the gluten, you can add some corn starch. I've always made muffins and snacks. I can't buy them. I didn't buy them in all supermarkets. What I learned after 7 is how to prepare low gluten flour and cream by ourselves. We all buy full drill. You don't know if you can buy it. Low gluten is one of the flour.

為了讓我們在生活中更好的食用包子，我們建議大家可以在生活中多學(xué)習(xí)一些關(guān)干包子的制作方法，這樣才能夠保證我們做出來的包子味道和嚼勁，較充足。同時，大家應(yīng)該根據(jù)自己的口味去調(diào)配自己喜歡吃的肉餡，這樣才能夠保證我們制作出來的包子不會造成浪費。

In order to make us eat steamed stuffed buns better in our life, we suggest that we can learn more about the production methods of dried steamed stuffed buns in our life, so as to ensure that our steamed stuffed buns have sufficient taste and chewiness. At the same time, we should mix the meat stuffing we like according to our own taste, so as to ensure that the steamed stuffed buns we make will not cause waste.

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