The secondary fermentation of steamed bread refers to the process of kneading the dough that has been proofed once into strips, cutting it into equal-sized agents, then kneading the agents into circles and covering them with wet drawer cloth, and then slowly proofing the dough. Generally speaking, the specific time of steamed bread proofing is closely related to room temperature and dough temperature. If the temperature is high, the secondary fermentation time will be shortened, and generally 15 minutes is almost enough.

What do you think of steamed bread? After the second fermentation, the volume of steamed bread that has been successfully raised will become larger, which is about 1.5-2 times larger than the original. The steamed bread is plump, white in color, moderate in hardness, normal in acidity and slightly fragrant. When the dough is pressed by hand, it will feel elastic, slightly concave and have a certain strength. Touch the surface by hand, its texture is smooth and soft, and after cutting, you will see many uniform meshes on the section.

What should I do if the steamed bread can't wake up for the second time? If the dough is fermented successfully for the first time but can't wake up for the second time, the problem of yeast itself can be ruled out. Generally speaking, the fermentation temperature is not enough. It is suggested that the dough should be put at a temperature of about 26-28 degrees for secondary fermentation. If the temperature still does not rise, then we can consider whether there is a problem with yeast, dough temperature, oil content, salt dosage and other steps.

Do you have to raise steamed bread twice? Better do it.

The second proofing of steamed bread will make the dough performance better than the first proofing, because the dough is fully fermented and the gluten is well expanded and extended, which can increase the softness of the dough and is very helpful for the subsequent molding of steamed bread.

In addition, the amount of yeast used in the secondary fermentation of steamed bread will be less, which is only 1/2 or 1/3 of that of the primary fermentation method, thus saving the material cost. In addition, the secondary fermentation of steamed bread will be softer and more delicate than the primary fermentation, and the probability of shrinkage will be much smaller. The food sold is better, the surface of steamed bread is white, smooth and bright, and the shape is full and round. Therefore, it is suggested that steamed bread should not be made as much as possible.