Frozen dough is widely used in baking. In fact, it can also be applied to our common steamed buns and steamed buns. Today, let's take a look at the difference between refrigerated fermentation and normal temperature dough in the taste of steamed bread.
Frozen fermented dough: 200g flour, 2g yeast, 3g sugar, warm water150ml, cold fermentation at 2℃10h.
Fermented dough at room temperature: 200g flour, 2g yeast, 3g sugar, cold water 1 50ml, and fermented at room temperature of about 23℃1hour for 20min.
discrepancy
There are obvious differences in volume. That is to say, the dough fermented in cold storage is not as big as that fermented at room temperature, and the honeycomb structure is naturally not as big as that fermented at room temperature.
There are also obvious differences in feel. The dough fermented in cold storage is not as soft as the dough fermented at room temperature except for its low temperature. When the dough is kneaded and vented, it feels a little hard. After venting, the internal structure of the dough fermented at two different temperatures is the same. Next, the dough is divided into evenly sized agents and then fermented for the second time.
The green embryo kneaded by two kinds of dough fermented at different temperatures has almost the same secondary proofing state. The green embryo kneaded by cold storage fermented dough and the green embryo kneaded by normal temperature fermented dough are twice proofed at the same humidity and temperature, and the volume after fermentation is the same.
When dough is fermented in cold storage, steamed bread is as soft as steamed bread made from dough fermented at room temperature.
Although the dough fermented in cold storage is not as big as the dough fermented at room temperature just taken out of the refrigerator, it is not soft to the touch, but the process of kneading and exhausting is also a process of heating up. In this process, the dough will feel very soft, and finally when it is made into green embryo, the feel is similar to that of dough fermented at room temperature.
Therefore, after the dough fermented at different temperatures is made into green embryo, the state of secondary fermentation is basically the same as that of steamed bread in the same environment in terms of volume, internal structure and taste.
The reason why dough is refrigerated with warm water is to activate yeast. If cold water is used for kneading dough, the fermentation time should be appropriately increased. Remember, when the dough is stirred, the water temperature should not exceed 35 degrees to avoid yeast inactivation.