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包子怎么做才好吃!

来源:http://www.tianfangbaozi.com/ 日期:2021-09-26
材料:中筋面粉500克,酵母8克,白糖35克,温水250克
Materials: 500g medium gluten flour, 8g yeast, 35g sugar and 250g warm water
步骤:
Steps:
1.温水打开酵母。酵母的比例在解冻前要用温水浸泡,但温度一定不能太高,否则会烫死酵母。
1. Turn on the yeast with warm water. The proportion of yeast should be soaked in warm water before thawing, but the temperature must not be too high, otherwise it will burn the yeast.
2.酵母水混合面粉和白糖。用酵母水搅拌均匀,开始进一步揉面,耐心一点点加温水,用筷子开始揉成雪花状面团,然后慢慢揉成硬面团。面团一定要揉透,馒头也好看。如果喜欢牛奶,可以用牛奶代替清水和面条。
2. Mix flour and sugar with yeast water. Stir it evenly with yeast water, start kneading further, add warm water patiently, knead it into snowflake dough with chopsticks, and then knead it into hard dough slowly. The dough must be kneaded thoroughly and the steamed bread looks good. If you like milk, you can use milk instead of water and noodles.
3.面团发酵。将准备好的面条放入容器中,盖上盖子,放在温暖的地方,等待它们发酵。面团会比原来的面团大一倍,粘性也大一倍。这时候继续把发酵好的面团拿出来,在案板上撒一些面粉,直到面团变得光滑。
3. Dough fermentation. Put the prepared noodles into a container, close the lid, put them in a warm place and wait for them to ferment. The dough will be twice as big and twice as sticky as the original dough. At this time, continue to take out the fermented dough and sprinkle some flour on the chopping board until the dough becomes smooth.
天方包子
4.擀面团。将面粉撒在案板上,将面团分成几等份;把它卷成中间稍粗外围较细的面团。因为把面团中间擀的稍微厚一点,可以防止破皮露出馅,所以擀面团的时候,转把边缘擀薄,中间留厚一点。
4. Roll the dough. Sprinkle the flour on the chopping board and divide the dough into several equal parts; Roll it into a dough with a thicker center and a thinner periphery. Because rolling the middle of the dough a little thicker can prevent the broken skin from revealing the filling, when rolling the dough, roll the edge thin and leave a little thicker in the middle.
5.包包子的形状。加上自己喜欢吃的包子,不管是素的还是肉的,想把它们包成漂亮的圆褶形状。手法如下。
5. Shape of baozi. Add the steamed buns you like to eat, whether vegetarian or meat, and want to wrap them into a beautiful round pleated shape. The technique is as follows.
6.重要的觉醒。包子包好后,一定要醒过来,用干棉布蒸笼布盖好,防止干燥,一定要等着急着放到锅里,因为醒过来的包子会长成白胖子。
6. Important awakening. After the steamed stuffed bun is wrapped, you must wake up and cover it with dry cotton steamer cloth to prevent drying. You must wait and put it in the pot, because the steamed stuffed bun will become white and fat.
7.蒸的时间技巧。冷水蒸,包子开始算水蒸后的时间。一般根据肉的大小,大概需要20-25分钟,而包子大概需要15分钟。
7. Steaming time skills. Steamed in cold water, steamed buns begin to count the time after steaming. Generally, according to the size of meat, it takes about 20-25 minutes, while steamed stuffed bun takes about 15 minutes.
8.最后一个重要技巧。蒸完不要马上开锅,等5分钟左右,这样包子就不容易塌了,包子就大了,软了。
8. The last important skill. Don't boil the pot immediately after steaming. Wait about 5 minutes, so the steamed stuffed bun won't collapse easily, and the steamed stuffed bun will be big and soft.

包子怎么做才好吃!

来源:http://www.tianfangbaozi.com/ 日期:2021-09-26
材料:中筋面粉500克,酵母8克,白糖35克,温水250克
Materials: 500g medium gluten flour, 8g yeast, 35g sugar and 250g warm water
步骤:
Steps:
1.温水打开酵母。酵母的比例在解冻前要用温水浸泡,但温度一定不能太高,否则会烫死酵母。
1. Turn on the yeast with warm water. The proportion of yeast should be soaked in warm water before thawing, but the temperature must not be too high, otherwise it will burn the yeast.
2.酵母水混合面粉和白糖。用酵母水搅拌均匀,开始进一步揉面,耐心一点点加温水,用筷子开始揉成雪花状面团,然后慢慢揉成硬面团。面团一定要揉透,馒头也好看。如果喜欢牛奶,可以用牛奶代替清水和面条。
2. Mix flour and sugar with yeast water. Stir it evenly with yeast water, start kneading further, add warm water patiently, knead it into snowflake dough with chopsticks, and then knead it into hard dough slowly. The dough must be kneaded thoroughly and the steamed bread looks good. If you like milk, you can use milk instead of water and noodles.
3.面团发酵。将准备好的面条放入容器中,盖上盖子,放在温暖的地方,等待它们发酵。面团会比原来的面团大一倍,粘性也大一倍。这时候继续把发酵好的面团拿出来,在案板上撒一些面粉,直到面团变得光滑。
3. Dough fermentation. Put the prepared noodles into a container, close the lid, put them in a warm place and wait for them to ferment. The dough will be twice as big and twice as sticky as the original dough. At this time, continue to take out the fermented dough and sprinkle some flour on the chopping board until the dough becomes smooth.
天方包子
4.擀面团。将面粉撒在案板上,将面团分成几等份;把它卷成中间稍粗外围较细的面团。因为把面团中间擀的稍微厚一点,可以防止破皮露出馅,所以擀面团的时候,转把边缘擀薄,中间留厚一点。
4. Roll the dough. Sprinkle the flour on the chopping board and divide the dough into several equal parts; Roll it into a dough with a thicker center and a thinner periphery. Because rolling the middle of the dough a little thicker can prevent the broken skin from revealing the filling, when rolling the dough, roll the edge thin and leave a little thicker in the middle.
5.包包子的形状。加上自己喜欢吃的包子,不管是素的还是肉的,想把它们包成漂亮的圆褶形状。手法如下。
5. Shape of baozi. Add the steamed buns you like to eat, whether vegetarian or meat, and want to wrap them into a beautiful round pleated shape. The technique is as follows.
6.重要的觉醒。包子包好后,一定要醒过来,用干棉布蒸笼布盖好,防止干燥,一定要等着急着放到锅里,因为醒过来的包子会长成白胖子。
6. Important awakening. After the steamed stuffed bun is wrapped, you must wake up and cover it with dry cotton steamer cloth to prevent drying. You must wait and put it in the pot, because the steamed stuffed bun will become white and fat.
7.蒸的时间技巧。冷水蒸,包子开始算水蒸后的时间。一般根据肉的大小,大概需要20-25分钟,而包子大概需要15分钟。
7. Steaming time skills. Steamed in cold water, steamed buns begin to count the time after steaming. Generally, according to the size of meat, it takes about 20-25 minutes, while steamed stuffed bun takes about 15 minutes.
8.最后一个重要技巧。蒸完不要马上开锅,等5分钟左右,这样包子就不容易塌了,包子就大了,软了。
8. The last important skill. Don't boil the pot immediately after steaming. Wait about 5 minutes, so the steamed stuffed bun won't collapse easily, and the steamed stuffed bun will be big and soft.