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制作包子的9个小窍门

来源:http://www.tianfangbaozi.com/ 日期:2021-11-04
1.用牛奶和面
1. Use milk and flour
用牛奶和面其实比用清水效果要好,面皮会更有弹性,而且营养更胜一筹。要注意根据实际情况,调节牛奶和清水的比例,一般情况下,牛奶和清水的比例以7:3为最好。
In fact, the effect of using milk and flour is better than that of using water. The dough will be more elastic and nutritious. Pay attention to adjust the ratio of milk to water according to the actual situation. Generally, the ratio of milk to water is 7:3.
2.在面里加点油
2. Add some oil to the noodles
尤其是包肉包子,最好在和面的时候加一点油,就可以避免在蒸制的过程中,包子出现油水浸出,让面皮部分发死、甚至整个面皮皱皱巴巴的情况。最好是加猪油,也可以改用植物油。
In particular, it is best to add a little oil when mixing meat steamed stuffed buns, so as to avoid oil-water leaching of steamed stuffed buns in the process of steaming, resulting in death of part of the dough and even wrinkle of the whole dough. It's best to add lard or use vegetable oil.
3.擀皮有讲究
3. Pay attention to rolling
包子皮跟饺子皮相同的一点是,要擀均匀,中间略厚,周边略薄。如果皮的厚度一样,包子的收口处面团就会过多,会影响口感。
The same thing about steamed stuffed bun skin and dumpling skin is that it should be rolled evenly, slightly thicker in the middle and thinner around. If the thickness of the skin is the same, there will be too much dough at the closing of the steamed stuffed bun, which will affect the taste.
4.软硬有说法
4. Soft and hard
天方包子加盟
做包子的面的软硬程度可以根据馅料的不同进行调整。如果馅料比较干,面皮可以和软一些,这样吃起来口感会很松软。如果馅料是易出水的,那就和得略硬一些,包好后,让它多醒发一会儿。
The hardness and softness of steamed stuffed bun can be adjusted according to different fillings. If the stuffing is dry, the dough can be and soft, so it will taste very soft. If the stuffing is easy to water, mix it a little harder. After wrapping it, let it wake up for a while.
5.厚薄讲分寸
5. Discretion
包子皮跟饺子皮不一样,不需要擀得特别薄,否则薄薄的一小层,面醒发得再好,也不会有松软的口感。包子皮要有厚度感,这样配合着馅料,吃的时候才会鲜嫩多汁。
Steamed stuffed bun skin is different from dumpling skin. You don't need to roll it very thin. Otherwise, no matter how well the noodles wake up, they won't have a soft taste. The steamed stuffed bun skin should have a sense of thickness. In this way, it will be fresh and juicy when it is combined with the filling.
6.用力要均匀
6. Apply force evenly
包包子的时候,用力要均匀,尽量让包子周边的面皮都厚薄均匀,不要因为面的弹性好就使劲拉着捏褶,这样会让包子皮此厚彼薄,油会把薄的那边浸透,从而影响包子的品相。更不要把包子顶部捏出一个大疙瘩来,这样会非常影响口感。
When wrapping steamed stuffed buns, the force should be uniform. Try to make the skin around the steamed stuffed buns uniform in thickness. Don't pull and pinch the folds because the surface is elastic. This will make the steamed stuffed bun skin thick and thin, and the oil will soak the thin side, thus affecting the appearance of the steamed stuffed buns. Don't pinch a big lump on the top of the steamed stuffed bun, which will greatly affect the taste.
7.快速发酵有窍门
7. Tips for rapid fermentation
用酵母和面,不需要再加碱或者小苏打。如果时间比较紧,或者天气比较寒冷,不妨多加一些酵母,可以起到快速发酵的效果,且不会发酸。
Use yeast and flour without adding alkali or baking soda. If the time is tight or the weather is cold, you might as well add more yeast to achieve rapid fermentation without acid.
8.二次醒发不能落
8. The second wake-up should not fall
一定要有二次醒发的过程,而且一定要醒好了再上屉。醒发好的包子,掂在手里会有轻盈的感觉,而不是沉甸甸的一团。如果没有时间等它二次醒发好,那一定要开小火,留出让面皮慢慢升温、二次醒发的时间,等上汽了,再改成大火。
There must be a second wake-up process, and we must wake up and then put it on the drawer. Wake up. A good steamed stuffed bun will feel light in your hand, not a heavy ball. If you don't have time to wait for it to wake up again, you must turn on a small fire and set aside time for the dough to warm up slowly and wake up again. When SAIC is ready, it will be changed to a big fire.
9.上屉用冷水
9. Use cold water on the drawer
在开火后,面还有一个随着温度上升而继续醒发的过程,可以让包子受热均匀,容易蒸熟,还能弥补面团发酵的不足。所以最好选择冷水上屉大火蒸。
After firing, the dough still has a process of waking up with the rise of temperature, which can make the steamed stuffed bun heated evenly, easy to steam, and make up for the lack of dough fermentation. So it's best to steam in cold water.
本文的内容是由天方包子加盟给您提供,我们专注客户需求,不断的发展,为客户提供更多的服务,详情可参考我们的网站http://www.tianfangbaozi.com
The content of this article is provided to you by Tianfang baozi. We focus on customer needs, continuous development and provide customers with more services. For details, please refer to our website http://www.tianfangbaozi.com

制作包子的9个小窍门

来源:http://www.tianfangbaozi.com/ 日期:2021-11-04
1.用牛奶和面
1. Use milk and flour
用牛奶和面其实比用清水效果要好,面皮会更有弹性,而且营养更胜一筹。要注意根据实际情况,调节牛奶和清水的比例,一般情况下,牛奶和清水的比例以7:3为最好。
In fact, the effect of using milk and flour is better than that of using water. The dough will be more elastic and nutritious. Pay attention to adjust the ratio of milk to water according to the actual situation. Generally, the ratio of milk to water is 7:3.
2.在面里加点油
2. Add some oil to the noodles
尤其是包肉包子,最好在和面的时候加一点油,就可以避免在蒸制的过程中,包子出现油水浸出,让面皮部分发死、甚至整个面皮皱皱巴巴的情况。最好是加猪油,也可以改用植物油。
In particular, it is best to add a little oil when mixing meat steamed stuffed buns, so as to avoid oil-water leaching of steamed stuffed buns in the process of steaming, resulting in death of part of the dough and even wrinkle of the whole dough. It's best to add lard or use vegetable oil.
3.擀皮有讲究
3. Pay attention to rolling
包子皮跟饺子皮相同的一点是,要擀均匀,中间略厚,周边略薄。如果皮的厚度一样,包子的收口处面团就会过多,会影响口感。
The same thing about steamed stuffed bun skin and dumpling skin is that it should be rolled evenly, slightly thicker in the middle and thinner around. If the thickness of the skin is the same, there will be too much dough at the closing of the steamed stuffed bun, which will affect the taste.
4.软硬有说法
4. Soft and hard
天方包子加盟
做包子的面的软硬程度可以根据馅料的不同进行调整。如果馅料比较干,面皮可以和软一些,这样吃起来口感会很松软。如果馅料是易出水的,那就和得略硬一些,包好后,让它多醒发一会儿。
The hardness and softness of steamed stuffed bun can be adjusted according to different fillings. If the stuffing is dry, the dough can be and soft, so it will taste very soft. If the stuffing is easy to water, mix it a little harder. After wrapping it, let it wake up for a while.
5.厚薄讲分寸
5. Discretion
包子皮跟饺子皮不一样,不需要擀得特别薄,否则薄薄的一小层,面醒发得再好,也不会有松软的口感。包子皮要有厚度感,这样配合着馅料,吃的时候才会鲜嫩多汁。
Steamed stuffed bun skin is different from dumpling skin. You don't need to roll it very thin. Otherwise, no matter how well the noodles wake up, they won't have a soft taste. The steamed stuffed bun skin should have a sense of thickness. In this way, it will be fresh and juicy when it is combined with the filling.
6.用力要均匀
6. Apply force evenly
包包子的时候,用力要均匀,尽量让包子周边的面皮都厚薄均匀,不要因为面的弹性好就使劲拉着捏褶,这样会让包子皮此厚彼薄,油会把薄的那边浸透,从而影响包子的品相。更不要把包子顶部捏出一个大疙瘩来,这样会非常影响口感。
When wrapping steamed stuffed buns, the force should be uniform. Try to make the skin around the steamed stuffed buns uniform in thickness. Don't pull and pinch the folds because the surface is elastic. This will make the steamed stuffed bun skin thick and thin, and the oil will soak the thin side, thus affecting the appearance of the steamed stuffed buns. Don't pinch a big lump on the top of the steamed stuffed bun, which will greatly affect the taste.
7.快速发酵有窍门
7. Tips for rapid fermentation
用酵母和面,不需要再加碱或者小苏打。如果时间比较紧,或者天气比较寒冷,不妨多加一些酵母,可以起到快速发酵的效果,且不会发酸。
Use yeast and flour without adding alkali or baking soda. If the time is tight or the weather is cold, you might as well add more yeast to achieve rapid fermentation without acid.
8.二次醒发不能落
8. The second wake-up should not fall
一定要有二次醒发的过程,而且一定要醒好了再上屉。醒发好的包子,掂在手里会有轻盈的感觉,而不是沉甸甸的一团。如果没有时间等它二次醒发好,那一定要开小火,留出让面皮慢慢升温、二次醒发的时间,等上汽了,再改成大火。
There must be a second wake-up process, and we must wake up and then put it on the drawer. Wake up. A good steamed stuffed bun will feel light in your hand, not a heavy ball. If you don't have time to wait for it to wake up again, you must turn on a small fire and set aside time for the dough to warm up slowly and wake up again. When SAIC is ready, it will be changed to a big fire.
9.上屉用冷水
9. Use cold water on the drawer
在开火后,面还有一个随着温度上升而继续醒发的过程,可以让包子受热均匀,容易蒸熟,还能弥补面团发酵的不足。所以最好选择冷水上屉大火蒸。
After firing, the dough still has a process of waking up with the rise of temperature, which can make the steamed stuffed bun heated evenly, easy to steam, and make up for the lack of dough fermentation. So it's best to steam in cold water.
本文的内容是由天方包子加盟给您提供,我们专注客户需求,不断的发展,为客户提供更多的服务,详情可参考我们的网站http://www.tianfangbaozi.com
The content of this article is provided to you by Tianfang baozi. We focus on customer needs, continuous development and provide customers with more services. For details, please refer to our website http://www.tianfangbaozi.com