Fermentation is a complicated process. Simply put, yeast decomposes starch and sugar in flour to produce carbon dioxide gas and ethanol. Carbon dioxide gas is wrapped by gluten, forming uniform and fine pores, which makes the dough swell.

Fermentation needs proper control. Under-fermentation, the dough will be small in volume, rough in texture and insufficient in flavor; If the dough is over-fermented, it will produce sour taste and become sticky and difficult to operate. If steamed, it will collapse.

Primary fermentation, intermediate fermentation and secondary fermentation: My understanding is that the purpose of primary fermentation and secondary fermentation is to supplement enough gas to enrich the biological reproduction of yeast. How to judge that it has been fermented? Ordinary dough can generally be fermented to 2-2.5 times the size. If you dip your finger in flour and poke a hole in the dough, the hole will not retract. If the dough around the hole collapses, it means that it is over-fermented.

Fermentation time is related to the sugar content, oil content and fermentation temperature of dough. Generally speaking, ordinary dough needs about 1 hour at 28 degrees. If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly.

After the first fermentation, we need to lose weight on the dough Vent the fat dough, "thin" it again, then cut it into the required size, knead it into smooth balls, and carry out intermediate fermentation.

In the middle of fermentation, I woke up again. The purpose of this step is for the next plastic surgery. Because if it is not proofed, the dough will be difficult to stretch, which will bring trouble to dough forming.

Intermediate fermentation can be carried out at room temperature. General 15 minutes.

After the intermediate fermentation is completed, we can shape the dough into the required shape. This is also a very important film, which directly determines whether the cakes you make are beautiful enough. The forming method of each kind of cake is different, and it can be operated according to the recipe. It should be noted that all the gases in the dough must be paid attention to when molding. As long as there is gas left in the dough, it will eventually become a big hole and wrinkle the skin.

The second fermentation (also called final fermentation) usually needs a temperature of about 35 degrees.

The final fermentation usually takes 40-45 minutes and can be translucent for 2-3 times.