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学包子到底难不难?
浏览:  来源:http://www.300jz.com 添加时间:2019-08-08 19:58:10
那么包子怎么做,学包子技术到底难不难呢。其实包子技术基本是包含两个方面的重要关键因素,一、发面技术,饧发技术,蒸制技术;二,就是馅料制作技术,今天天方包子加盟就将包子的关键技术与大家开始分享,希望大家喜欢。
So how to make steamed buns, it is difficult to learn steamed buns technology. In fact, the technology of steamed buns is basically an important factor in two aspects. First, the technology of hairdressing, curing and steaming; second, the technology of stuffing production. Today, Tianfang steamed buns will join us to share the key technology of steamed buns with you. I hope you like it.
北方人基本用面引子发面,也就是大家常说的的老面发面,老面发面的包子,面香味很足,口感比较好。也是我国北方传统的发面方式。接下来就是和面,和面特别的要求就是盆光,面光,手光;让面粉充分的吸收水分,与酵母可以直接放到面粉中,也可以放到水中先融化。
Northerners basically use face introducers to make noodles, that is to say, the old noodles, the old noodles buns, the face fragrance is very good, the taste is better. It is also the traditional hair style in the north of China. Next is noodles, and the special requirements of noodles are pot light, face light, hand light; so that the flour can absorb enough water, yeast can be directly put into the flour, can also be melted in water first.
包子水温一般控制在30到40度之间,温度太高,酵母容易被“烫死”失去发酵的功能,温度过低的话,发酵速度长,一般在30到40度的水温下,面团发酵时间基本在30分钟左右就可以啦。但是面团一定要发酵到海绵状才可以,然后再次揉面,排去面团中的空气,这个步骤至关重要,所以要做好,很多人做不好包子,主要问题就发生在这个步骤。揉好的面团搓成条,再摘成一个一个的面剂子。
The water temperature of steamed buns is generally controlled between 30 and 40 degrees. The temperature is too high, yeast can easily be "scalded" and lose its fermentation function. If the temperature is too low, the fermentation speed will be long. Generally, under the water temperature of 30 to 40 degrees, the dough fermentation time will be about 30 minutes. But dough must be fermented to spongy shape before it can be kneaded again to remove the air from the dough. This step is very important. Therefore, to do a good job, many people can not make steamed buns. The main problem occurs in this step. Knead the dough into strips and then pick one by one.
面剂子的大小依据各自需求,我一般摘成50到55克左右的面剂子,再将面剂子擀成边缘薄,中间厚的面片,然后包上做好的馅料即可。包好的包子一笼笼的摆好。对于初学者,比较好要擀皮;当然熟练度提高以后,就不用擀皮,直接用手按就可以啦。
天方包子加盟
The size of the dough depends on their needs, I usually pick 50 to 55 grams of the dough, and then roll the dough into thin edges, thick in the middle, and then wrap the filling can be done. The wrapped buns are laid out in cages. For beginners, it is better to roll the skin; of course, after the improvement of proficiency, you do not need to roll the skin, just press it with your hands.
包好的包子可以直接上蒸包机上蒸制,一般时间控制在但蒸笼顶上冒蒸汽时,开始计时,大约12分钟到15分钟就可以关火停止蒸制。注意此时不能打开蒸笼,要等5分钟过后再打开,因为此时蒸笼内外的大气压环境不一样,所以要等一会。也有的包子蒸8分钟就可以啦,但是对于初学者还是尽量做好基本功。
The wrapped steamed buns can be steamed directly on the steaming charter machine. Generally, the time is controlled at the top of the steaming cage, but when steam rises, the time is started. The steaming can be stopped by turning off the fire in about 12 to 15 minutes. Note that you can't open the steamer at this time, but wait 5 minutes before opening it, because the atmospheric environment inside and outside the steamer is different, so wait a while. Some steamed buns can be steamed for 8 minutes, but beginners still try to do a good job of basic skills.
今天的精彩内容就给大家介绍到这里了,感谢大家的观看,如果想了解更多的行业相关信息,大家可以搜索关键词:天方包子加盟,来找到我们。或者可以直接把我们的网址:http://www.300jz.com添加到收藏栏目,这样可以更方便的找到我们!
Today's wonderful content will be introduced to you here, thank you for watching, if you want to know more industry-related information, you can search keywords: Tianfang Baozi to join us, to find us. Or you can directly add our website: http://www.300jz.com to the collection column, so that we can find us more easily!
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