The dough must be kneaded and vented after fermentation, so is it necessary to knead and vent after the dough is cooked? Not exactly. During dough fermentation, starch and sugar in flour will be decomposed by yeast, producing a lot of carbon dioxide gas. The gas is wrapped in gluten tissue, and after being stirred with chopsticks, the stirred milk and yeast are poured into a bowl of black whole wheat flour, and stirred into a flocculent state with chopsticks. Then knead the dough into smooth dough with our diligent little hands, and then knead the dough out of pores, and then steam it into steamed bread or steamed buns for secondary fermentation. It must be fermented to about two times before it can be steamed with fire. In different weather and different fermentation time, yeast is more active by inhaling fresh air. Through secondary fermentation,

Exhaust is a necessary process for making steamed bread. The carbonic acid gas in the fermented noodles can be fully discharged, and then the yeast is fermented for the second time. First, when the dough is fully fermented, there are bubbles in the dough. It is necessary to re-knead the dough and fully remove the pores in the fermented noodles. The steamed bread will be very thin, smooth and chewy, and there will be many details and precautions. Generally, it is necessary to knead the dough, and exhaust the air after the dough is made, which can make the dough more uniform. This gas makes the dough bigger and forms dense pores, which is what we call honeycomb structure.

Because steamed bread looks white and big, feels smooth and elastic, and tastes sweet and chewy. If you don't rub it, it won't be sour. Besides, it will be softer. A little exhaust is enough, but rubbing your face for a long time will make it inelastic. If there is air on the surface, steamed bread will collapse, not full, inelastic and not delicious! After the live dough is honeycomb-shaped, it is necessary to add a small amount of alkaline flour to neutralize the acidity, knead the dough evenly, and cut the dough with a knife, and even holes will appear inside, which can achieve the effect of softening.