2. Secondary fermentation: the dough is made by the method of secondary stirring (or stirring once and pressing the dough once). For the first time, most of the flour and all the yeast are mixed into dough (I am usually 80% flour). After fermentation for a period of time, add the remaining flour for secondary stirring or kneading, and then stir and shape for proofing.
3. The difference lies in the high technical requirements for dough mixing. Because the dough is made once, there is no dough fermentation and secondary dough adjustment, so the method of adding raw materials and the degree of stirring must be strictly controlled. If the dough is not stirred to the best degree in the first fermentation, the shrinkage probability of the finished steamed bread is much greater than that in the second fermentation.
4. The difference between primary steamed bread and secondary steamed bread is that the internal structure of steamed bread is not as delicate as that of secondary steamed bread, and the pores are relatively large and the softness is not as good as that of secondary steamed bread. Due to the insufficient fermentation of dough, the amount of gluten is less, and the gluten and ductility are not as good as those of dough that has been proofed twice. Moreover, the flavor of the first steamed bread is a little worse than that of the second steamed bread, because the yeast did not fully stimulate the flavor substances in the dough in a short time. To sum up, a steamed bread saves time, but it tastes a little worse; The second steamed bread takes a long time, but it tastes good.