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你做出来的包子有没有出现过这样的问题?

来源:饱多客 发布时间:2020-12-10 浏览量:

1.做出来的包子很硬:发酵的时间不够长,还有就是酵母的量放得不够或者是酵母的质量不好;再一种情况就是发酵时的室内温度太低,所以冬天发面的时候最好把面放在加了温水的锅里合上盖子发酵。
1. The steamed buns made are very hard: the fermentation time is not long enough, and the amount of yeast is not enough or the quality of yeast is not good; another case is that the indoor temperature during fermentation is too low, so it is best to put the noodles in a pot with warm water and close the lid for fermentation in winter.
2.包子蒸好后,褶子粘在一起不象包的时候清楚,只剩下几个裂开的口子:通常是和面的时候水放多了,和好的面团太湿软,上锅蒸的时候,褶子就容易合在一起。
2. After steamed buns are steamed, the folds are not as clear as when they are steamed. There are only a few cracks left: usually, there is too much water in the mixing time, and the dough is too wet and soft. When steamed in a pot, the pleats are easy to join together.
3.蒸好的包子一开锅就回缩,有凹陷:如果一熄火就把锅盖打开,刚蒸好的包子突然遇到冷空气,就会出现回缩,包子皮有凹陷。要避免这种情况,熄火后切记不要急着打开盖子,要再焖3-5分钟才开盖,就不会出现这种情况了。
3. Steamed buns will retract when they are boiling, and there will be sags: if the lid of the pot is opened as soon as the fire is turned off, the steamed buns will retract suddenly when they encounter cold air, and the steamed buns have sunken skin. To avoid this situation, remember not to open the lid in a hurry after the fire is turned off. It will not happen if the lid is opened after 3-5 minutes of simmering.
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4.蔬菜馅料会发黄:用蔬菜做馅时,为了保持蔬菜的翠绿,拌馅时一定要放1-2汤匙的油(放猪油会比较香,没有放植物油也行)一起搅拌,这样做出来的包子,内馅就可以保持蔬菜的原色。
4. Vegetable stuffing will turn yellow: when filling with vegetables, in order to keep the vegetables green, 1-2 tbsp of oil (lard will be more fragrant, but not vegetable oil) must be mixed together, so that the steamed stuffed bun can keep the original color of vegetables.
5.肉馅太干,发柴:做肉馅的时候,最好选用半肥瘦的猪肉,如果怕胖用瘦肉的话,拌馅的时候要放点植物油搅拌,并用湿淀粉来代替干淀粉拌肉馅,这样做出来的肉馅就比较嫩,不会有发柴的感觉。
5. The meat stuffing is too dry, making firewood: when making meat stuffing, it's better to choose half fat pork. If you are afraid of being fat and use lean meat, you should put some vegetable oil to stir the stuffing, and use wet starch instead of dry starch to mix the meat stuffing. The meat filling made in this way will be tender and will not have the feeling of firewood.
6.包子不粘在蒸格上的方法:在面坯底部抹点油再放在蒸格上。准备入锅的时候,在蒸格上铺块稍拧干水分的湿纱布(药店卖的那种方形大纱布),再把面坯放上去。开锅后,要记住把包子移到别的盘子里,否则放久了,包子底部太湿会影响口感。用新鲜的玉米叶或泡软的干玉米叶来代替湿纱布,效果更好。
6. The method of steamed buns not sticking to the steaming grid: spread some oil on the bottom of the dough, and then put it on the steaming grid. When preparing to put into the pot, spread a piece of wet gauze (the square gauze sold in drugstores) on the steaming grid, and then put the dough on it. After boiling, remember to move the steamed buns to another plate, otherwise if it is kept for a long time, the bottom of the bun will be too wet to affect the taste. It is better to replace wet gauze with fresh corn leaves or soft dry corn leaves.