For the second fermentation of steamed bread, it is necessary to put the raw embryo of steamed bread in a steamer and cover it, and wait for 10- 15 minutes for the dough to ferment slowly. In fact, the specific fermentation time mainly depends on room temperature and dough temperature. The higher the temperature, the shorter the secondary fermentation time. It also depends on the taste of steamed bread that people like. Generally, after a long period of secondary fermentation, steamed bread will be softer.
The temperature of the second awakening is also very important. Yeast needs a certain temperature to be active, and the most suitable temperature for yeast to survive is about 35 degrees. In order to prevent the shaped steamed bread soft couch from standing upright due to long proofing time (as shown on the right), the temperature of secondary fermentation should also be controlled at about 35 degrees.
How to judge whether the secondary fermentation is good or not?
1, depending on size
After the second fermentation, the dough is about 1.5 to 2 times of the original, indicating that the fermentation is good.
Step 2 look at the appearance
The dough is swollen, white and moist in color, moderate in hardness, elastic and normal in acidity. It can smell the aroma of a wine, indicating that the secondary fermentation is good.
Step 3 touch with your hands
When the dough is pressed by hand, it feels that the yeast surface is elastic, slightly sunken and has a certain strength. Touch by hand, the texture is smooth and soft, indicating that the secondary fermentation is good.
Step 4 look inside the dough
When you cut the surface of yeast, you will see many even oblate holes and reticular structures in the cross section.