The secondary fermentation of toast can be carried out at room temperature, usually 15 minutes, or it can be germinated. 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.