The optimum growth temperature of yeast is 28-30℃, and at 40℃, yeast cells begin to be inhibited and destroyed.

-Use a professional thermostat alarm box.

-You can put the dough container on the refrigerator, near the radiator and heater.

-Dough fermentation containers can be wrapped in blankets or electric blankets.

-You can put the dough in a warm water steamer. If the temperature drops too fast in winter, you can heat it with fire (20 seconds).

-After the oven is preheated to 40℃, turn on the light to keep warm.

-When the oven is heated, turn off the fire and open the door. When the temperature drops to near body temperature, add the dough.

-or put the dough in the oven or incubator, and then put a large pot of boiling water.

-You can float the fermentation container in a warm water tank and cover the tank with flat glass.

Of course, when the steamed bread workshop wakes up in winter, air conditioning can also be used to heat steamed bread.