This method is refrigerated fermentation. We all know that the flour fermentation time is usually half an hour to an hour. If you want to make it the night before, you can just steam it the next morning. , flour cannot be fermented for such a long time, otherwise it will have a sour taste, so refrigerated fermentation comes in handy, because the flour is fermented with yeast, and yeast has different activities at different temperatures, so it can be fermented through Lower the temperature appropriately to reduce the activity of the yeast, so that the flour can ferment for one night. Not only will it not affect the taste of the pasta, but it will also taste better.

In fact, the so-called refrigerated fermentation is very simple. Just follow the normal steps and put it in the refrigerator a little early during the fermentation process to let it refrigerated for fermentation. Generally speaking, the temperature of the cold storage layer of the refrigerator is 5-7 degrees Celsius. This temperature will not completely inactivate the yeast, but will also allow the yeast to ferment slowly. After such a long fermentation, the steamed buns made will be soft, sweet and delicious.

Method of refrigerated fermentation

Step one: Pour flour into a basin, add yeast and white sugar and stir evenly. The reason why white sugar is added is that white sugar can promote the fermentation of yeast, and It can also make the steamed buns sweeter. However, when you pour warm water into the flour, it must be warm water. Hot water can make the yeast inactive, while cold water can make the yeast less active. Stir it into a floc, and you can start kneading it. Meet.

Step 2: Knead the flour until it does not stick to your hands or the pan. Add a little cooking oil and knead it evenly. Adding cooking oil can make the dough smoother so that the steamed buns will not appear. If the crackling smells delicious, seal it with plastic wrap, let it ferment for half an hour, and then put it in the refrigerator. A little suggestion, it is best to put it in the refrigerator after ten o'clock in the evening, so that the fermentation time will not be too long. .

Step 3: Get up the next morning, knead the dough again, roll it into a long strip, cut it into evenly sized dough balls, knead it into your favorite steamed bun shape, and let it rest for 15 minutes. When it's about 50%, it's ready to be steamed.

The above is the refrigerated fermentation method. Leave the dough at night and steam it in the morning, which can be said to save time and effort.