在剛開始學做包子的時候，經常會出現各種各樣的狀況，比如不是硬了，就是塌了，做出的成品時好時壞，卻又不知道是哪里出了錯。今天天方包子加盟人員就來說一些失敗的做法，讓大家做個對照參考。

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：面發不起來 ，做出來的包子很硬。

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

出現這種情況通常是發酵的時間不夠長，還有就是酵母的量放得不夠或者是酵母的質量不好；再一種情況就是發酵時的室內溫度太低，所以冬天發面的時候把面放在加了溫水的鍋里合上蓋子發酵。完成正常發酵的面團拉起呈蜂窩狀。

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

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候水放多了，和好的面團太濕軟，上鍋蒸的時候，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，就會出現回縮，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，就不會出現這種情況了。

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.

出現這種情況通常有三種原因。

There are usually three reasons for this situation to occur.

一：面團第一次發酵的時間過長

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

二：第一次發酵后，在包餡的過程中，沒用到的面坯沒用東西蓋著，面皮風干了，或者是一次做的數量太多，導致部分面坯出現了二次發酵時間過度，也會出現這樣的情況。

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：和面的時候水放多了而且面和得不夠均勻，也容易出現這種情況.

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，更多事項就來我們網站http://www.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://www.fitnesstools.cn consulting service