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                              灌湯包加盟教你肉包子如何做能蒸出來松軟蓬松?

                              來源:http://www.tevienes.com/ 日期:2021-01-21
                              包子作為咱們日子中常見的美食,很受老百姓的喜愛,要想包子做的好吃要具備以下幾點:
                              As a common food in our daily life, steamed buns are very popular among the common people. To make them delicious, we should have the following points:
                              1.包子餡甘旨多汁,口感鮮香。
                              1. The stuffing of steamed stuffed bun is sweet and juicy with delicious taste.
                              2.包子的外皮白嫩松軟,吃起來不粘牙
                              2. The skin of steamed stuffed bun is white, tender and soft. It doesn't stick to teeth
                              3.包子皮薄餡料豐滿。
                              3. The skin of steamed stuffed bun is thin and the filling is plump.
                              以上三點便是包子好吃的基本條件,而題中你提出如何讓肉包子的面團更賦有彈性,且蒸出來的松軟蓬松。其實很簡單,依照灌湯包加盟小編下面的介紹的辦法驟確保你蒸包子的面團賦有彈性,而且蒸出來松軟蓬松。
                              The above three points are the basic conditions for steamed buns to be delicious. In the question, you proposed how to make the dough of steamed buns more elastic and fluffy. In fact, it's very simple. According to the method described below, make sure that the dough of steamed buns is elastic and fluffy.
                              一:選材
                              1: Material selection
                              要想包子的面團賦有彈性,咱們要選用中筋面粉,一是中筋面粉蛋白質含量適中,市場容易購買到,二是中筋面粉做出的面團從色澤、彈性、松軟度、都強于高筋面粉和低筋面粉。三是中筋面粉蒸出的包子沒有低筋面粉粘牙也沒有高筋面粉那樣硬,所以咱們蒸包子選中筋面粉為佳。
                              To make the dough of steamed buns elastic, we should choose medium gluten flour. First, the protein content of medium gluten flour is moderate, which is easy to buy in the market. Second, the dough made of medium gluten flour is better than high gluten flour and low gluten flour in color, elasticity and softness. Third, steamed buns made of medium gluten flour are not as sticky as low gluten flour and not as hard as high gluten flour, so we choose gluten flour for steamed buns.
                              二:和面
                              2: He Mian
                              和面在制造包子所需求的面團是非常重要的,首先咱們將選好的中筋面粉依照面粉與水的份額為1斤面粉兌3兩水的份額進行調制,接下來,咱們將3量水參加10克食鹽、10克白糖、5克酵母粉拌和均勻讓糖和鹽充沛融化后,再參加面粉中,其中白糖能夠促進酵母快速發酵,鹽分能夠讓面粉更有勁道和彈性。所以咱們要邊加水邊將面粉進行拌和,這樣和出的面粉沒有硬節讓面粉都均勻的吸收了調制的和面水,如果在家里有“老面”的咱們也能夠運用老面,將面粉拌和均勻后,咱們用手將面粉重復按壓,然后讓面粉出現白亮、潤滑的面團即可。
                              Mixing flour is very important in making steamed buns. First of all, we mix the selected medium gluten flour according to the proportion of flour and water: 1 jin flour to 3 Liang water. Next, we mix 3 quantities of water into 10 g salt, 10 g white sugar and 5 g yeast powder. After the sugar and salt are fully melted, we join the flour. White sugar can promote the rapid development of yeast Yeast and salt can make flour more vigorous and elastic. So we need to add water while mixing the flour, so that the flour has no hard joint, so that the flour can absorb the mixed flour water evenly. If we have "old flour" at home, we can also use old flour. After mixing the flour evenly, we press the flour repeatedly by hand, and then make the flour appear white, bright and smooth.
                                                  灌湯包加盟
                              三:發酵
                              3: Fermentation
                              將揉好的面團,咱們用保鮮膜掩蓋,將面團放置比較溫暖的地方,發酵兩倍大,扒開發酵好的面團咱們會看到密密麻麻均勻的蜂窩狀的氣孔,證明咱們的面團已經發酵好了。
                              We cover the kneaded dough with fresh-keeping film, place the dough in a warm place, ferment twice as large, and then grill and develop the fermented dough. We will see dense and even honeycomb pores, which proves that our dough has been fermented.
                              四:揉面
                              4: Knead noodles
                              將發酵好的面粉咱們重復用手進行揉壓,將面團中的氣泡排出,排氣的時候咱們能夠適量的參加一點食用油,這樣揉出來的面團愈加潤滑緊實,接下來便是將面團分成包包子的面劑子。
                              We repeatedly knead and press the fermented flour to discharge the bubbles in the dough. When exhausting, we can take part in a little cooking oil in an appropriate amount, so that the dough will be more lubricated and compact. Next, we will divide the dough into steamed buns.
                              五:搟皮
                              5: Rolling leather
                              將做好的面劑子,先用手按壓成圓形,撒入適量的干面粉防止粘連,然后將包子皮搟成中間厚一圈薄的包子皮,這樣包出的包子外皮才均勻。
                              First, press the dough into a circle with your hands, sprinkle proper amount of dry flour to prevent adhesion, and then roll the bun skin into a thin circle in the middle, so that the outer skin of the bun is even.
                              六:二次發酵
                              6: Secondary fermentation
                              將包好的包子放在案板上,蓋上保鮮膜進行二次發酵,這個進程包子會稍微變大一些,這是讓面粉中的酵母二次發酵的成果,這樣蒸出的包子才松軟蓬松。
                              Put the steamed buns on the chopping board and cover them with fresh-keeping film for secondary fermentation. In this process, the steamed buns will be slightly larger, which is the result of secondary fermentation of yeast in the flour, so that the steamed buns will be soft and fluffy.
                              七部:蒸
                              Part 7: steaming
                              關于蒸包子來說也是非常重要的,一是要做到開水上鍋,關于肉包子要大火蒸15分鐘,關火再燜三到五分鐘,這樣包子不容易收縮,蒸出來的肉包子才會皎白松軟蓬松。
                              It's also very important for steamed buns. First, it's necessary to boil the steamed buns in boiling water for 15 minutes. Turn off the heat and simmer for another three to five minutes. In this way, the steamed buns are not easy to shrink and the steamed buns will be white, soft and fluffy.
                              以上七步你做好了,我確保這是你想要的成果,只要會了我上面的辦法,不論你蒸什么包子肯定是白嫩、松軟蓬松的。關于做包子咱們需求的是耐性,讓每一步都做到完善,是需求很大的耐性,所以有了我七步的包子的制造步驟,再加上你的耐性,我相信你肯定能夠蒸出好吃的包子來。如想了解更多包子小竅門請多多關注灌湯包加盟官網http://www.tevienes.com首頁。
                              You have done the above seven steps. I'll make sure that this is the result you want. As long as you know my method above, no matter what steamed buns you steam, they must be white, tender and fluffy. As for making steamed buns, we need patience. We need great patience to make every step perfect. So with my seven steps of making steamed buns and your patience, I'm sure you can steam delicious steamed buns. If you want to know more tips, please pay more attention to the official website of guantangbao http://www.tevienes.com Home page.

                              灌湯包加盟教你肉包子如何做能蒸出來松軟蓬松?

                              來源:http://www.tevienes.com/ 日期:2021-01-21
                              包子作為咱們日子中常見的美食,很受老百姓的喜愛,要想包子做的好吃要具備以下幾點:
                              As a common food in our daily life, steamed buns are very popular among the common people. To make them delicious, we should have the following points:
                              1.包子餡甘旨多汁,口感鮮香。
                              1. The stuffing of steamed stuffed bun is sweet and juicy with delicious taste.
                              2.包子的外皮白嫩松軟,吃起來不粘牙
                              2. The skin of steamed stuffed bun is white, tender and soft. It doesn't stick to teeth
                              3.包子皮薄餡料豐滿。
                              3. The skin of steamed stuffed bun is thin and the filling is plump.
                              以上三點便是包子好吃的基本條件,而題中你提出如何讓肉包子的面團更賦有彈性,且蒸出來的松軟蓬松。其實很簡單,依照灌湯包加盟小編下面的介紹的辦法驟確保你蒸包子的面團賦有彈性,而且蒸出來松軟蓬松。
                              The above three points are the basic conditions for steamed buns to be delicious. In the question, you proposed how to make the dough of steamed buns more elastic and fluffy. In fact, it's very simple. According to the method described below, make sure that the dough of steamed buns is elastic and fluffy.
                              一:選材
                              1: Material selection
                              要想包子的面團賦有彈性,咱們要選用中筋面粉,一是中筋面粉蛋白質含量適中,市場容易購買到,二是中筋面粉做出的面團從色澤、彈性、松軟度、都強于高筋面粉和低筋面粉。三是中筋面粉蒸出的包子沒有低筋面粉粘牙也沒有高筋面粉那樣硬,所以咱們蒸包子選中筋面粉為佳。
                              To make the dough of steamed buns elastic, we should choose medium gluten flour. First, the protein content of medium gluten flour is moderate, which is easy to buy in the market. Second, the dough made of medium gluten flour is better than high gluten flour and low gluten flour in color, elasticity and softness. Third, steamed buns made of medium gluten flour are not as sticky as low gluten flour and not as hard as high gluten flour, so we choose gluten flour for steamed buns.
                              二:和面
                              2: He Mian
                              和面在制造包子所需求的面團是非常重要的,首先咱們將選好的中筋面粉依照面粉與水的份額為1斤面粉兌3兩水的份額進行調制,接下來,咱們將3量水參加10克食鹽、10克白糖、5克酵母粉拌和均勻讓糖和鹽充沛融化后,再參加面粉中,其中白糖能夠促進酵母快速發酵,鹽分能夠讓面粉更有勁道和彈性。所以咱們要邊加水邊將面粉進行拌和,這樣和出的面粉沒有硬節讓面粉都均勻的吸收了調制的和面水,如果在家里有“老面”的咱們也能夠運用老面,將面粉拌和均勻后,咱們用手將面粉重復按壓,然后讓面粉出現白亮、潤滑的面團即可。
                              Mixing flour is very important in making steamed buns. First of all, we mix the selected medium gluten flour according to the proportion of flour and water: 1 jin flour to 3 Liang water. Next, we mix 3 quantities of water into 10 g salt, 10 g white sugar and 5 g yeast powder. After the sugar and salt are fully melted, we join the flour. White sugar can promote the rapid development of yeast Yeast and salt can make flour more vigorous and elastic. So we need to add water while mixing the flour, so that the flour has no hard joint, so that the flour can absorb the mixed flour water evenly. If we have "old flour" at home, we can also use old flour. After mixing the flour evenly, we press the flour repeatedly by hand, and then make the flour appear white, bright and smooth.
                                                  灌湯包加盟
                              三:發酵
                              3: Fermentation
                              將揉好的面團,咱們用保鮮膜掩蓋,將面團放置比較溫暖的地方,發酵兩倍大,扒開發酵好的面團咱們會看到密密麻麻均勻的蜂窩狀的氣孔,證明咱們的面團已經發酵好了。
                              We cover the kneaded dough with fresh-keeping film, place the dough in a warm place, ferment twice as large, and then grill and develop the fermented dough. We will see dense and even honeycomb pores, which proves that our dough has been fermented.
                              四:揉面
                              4: Knead noodles
                              將發酵好的面粉咱們重復用手進行揉壓,將面團中的氣泡排出,排氣的時候咱們能夠適量的參加一點食用油,這樣揉出來的面團愈加潤滑緊實,接下來便是將面團分成包包子的面劑子。
                              We repeatedly knead and press the fermented flour to discharge the bubbles in the dough. When exhausting, we can take part in a little cooking oil in an appropriate amount, so that the dough will be more lubricated and compact. Next, we will divide the dough into steamed buns.
                              五:搟皮
                              5: Rolling leather
                              將做好的面劑子,先用手按壓成圓形,撒入適量的干面粉防止粘連,然后將包子皮搟成中間厚一圈薄的包子皮,這樣包出的包子外皮才均勻。
                              First, press the dough into a circle with your hands, sprinkle proper amount of dry flour to prevent adhesion, and then roll the bun skin into a thin circle in the middle, so that the outer skin of the bun is even.
                              六:二次發酵
                              6: Secondary fermentation
                              將包好的包子放在案板上,蓋上保鮮膜進行二次發酵,這個進程包子會稍微變大一些,這是讓面粉中的酵母二次發酵的成果,這樣蒸出的包子才松軟蓬松。
                              Put the steamed buns on the chopping board and cover them with fresh-keeping film for secondary fermentation. In this process, the steamed buns will be slightly larger, which is the result of secondary fermentation of yeast in the flour, so that the steamed buns will be soft and fluffy.
                              七部:蒸
                              Part 7: steaming
                              關于蒸包子來說也是非常重要的,一是要做到開水上鍋,關于肉包子要大火蒸15分鐘,關火再燜三到五分鐘,這樣包子不容易收縮,蒸出來的肉包子才會皎白松軟蓬松。
                              It's also very important for steamed buns. First, it's necessary to boil the steamed buns in boiling water for 15 minutes. Turn off the heat and simmer for another three to five minutes. In this way, the steamed buns are not easy to shrink and the steamed buns will be white, soft and fluffy.
                              以上七步你做好了,我確保這是你想要的成果,只要會了我上面的辦法,不論你蒸什么包子肯定是白嫩、松軟蓬松的。關于做包子咱們需求的是耐性,讓每一步都做到完善,是需求很大的耐性,所以有了我七步的包子的制造步驟,再加上你的耐性,我相信你肯定能夠蒸出好吃的包子來。如想了解更多包子小竅門請多多關注灌湯包加盟官網http://www.tevienes.com首頁。
                              You have done the above seven steps. I'll make sure that this is the result you want. As long as you know my method above, no matter what steamed buns you steam, they must be white, tender and fluffy. As for making steamed buns, we need patience. We need great patience to make every step perfect. So with my seven steps of making steamed buns and your patience, I'm sure you can steam delicious steamed buns. If you want to know more tips, please pay more attention to the official website of guantangbao http://www.tevienes.com Home page.