1 Should the second proofing of steamed buns be at room temperature or heated?

If the ambient temperature is too low during the second proofing, it can be heated appropriately.

During the second proofing process, an environment should be created where yeast can easily reproduce. The most suitable temperature for yeast fermentation is between 30-40°, and the humidity is generally around 80%. The proofing temperature is too high. If low, the second rising time of the steamed buns will be slower, and the steamed buns will not be soft enough after steaming, so they can be heated appropriately during the second rising time. 2 Secondary proofing standards for steamed buns

Generally, whether the second proofing is successful depends on the appearance of the steamed buns. The steamed bun embryo should expand at least 1.5 times, become significantly larger and lighter, and its skin will be a little sticky, moderately soft and elastic, and it will feel elastic and have a certain strength when pressed lightly with your hand. 3 How to make steamed buns with secondary fermentation

Generally, making steamed buns requires secondary fermentation. The first fermentation is after kneading the dough, and the second fermentation is to make the steamed buns after the first fermentation. , then place the steamed buns in the steamer, maintain appropriate temperature and humidity, and ferment again for about 20 minutes, when the volume increases to about 1.5 times again. 4 What should I do if the steamed buns cannot rise during the secondary fermentation?

There are many reasons why the steamed buns cannot rise during the secondary fermentation.

1. The activity of yeast. If the activity of the yeast is not high, inactivated or the yeast is in the dormant period, it will affect the secondary fermentation. The ambient temperature is very important. If the temperature is too low or too high, it will affect the activity of the yeast. , the optimal fermentation temperature of general yeast is around 36°C.

2. Some people add some alkali when making steamed buns. Adding too much alkali will also affect the secondary fermentation of steamed buns, because excessive alkali will kill the yeast in the steamed buns.

3. Other things are added to the dough, and the oil, salt and other things in the dough will also affect the secondary fermentation.

4. Over-fermentation. If the yeast fermentation time is too long during the first fermentation and a sour smell appears, it is likely that the fermentation is over-fermented. Such dough will not rise again when fermented. , you can add some alkaline noodles before making steamed buns.