Can the steamed bun be made up for by secondary fermentation if the first dough is not in place?

If the steamed bread is not convenient at one time, there is no way to make up for the second fermentation, so if the first fermentation is not in place, on the one hand, it is because the temperature can be reached, and on the other hand, you may put less yeast powder, and it is best to make up for these two fermentations.

Generally, the steamed bun is not in place at one time, and it can be made twice. It is best to make steamed bread for secondary fermentation.

Steamed bread is generally recommended for secondary fermentation, this is because the second fermentation of steamed bread, both in appearance and taste is relatively good, it is difficult to appear shriveled, hard and other situations, and under normal circumstances, the first fermentation of steamed bread is the basic fermentation, so that the dough is more strong, and the second fermentation is to increase the degree of relaxation, to ensure the appearance and softness of the steamed bread. Therefore, it is best to ferment steamed bread for a second time.

Yes, it can be further fermented by extending the time appropriately. That's how I make bread, and at the same time, the temperature is controlled at about 40 degrees, and it will be sent faster.

If you can't do it once, you can only do this, and the second time you need to add a certain amount of white flour.

If the steamed bread is not in place at one time, it will not be easy to make up for the second fermentation, so it is better not to ferment it twice.

Summary. Hello, the old noodle steamed buns need to be fermented twice, and the second fermentation is different from the first fermentation.

The first fermentation is after the old noodles are mixed with an appropriate amount of flour and water.

The second is the dough after the first fermentation with appropriate flour, water, as well as edible soda ash and dough fermentation.

Edible soda ash is the most important and the only additive in old noodle steamed bread.

Those who really make old noodles and steamed buns don't add any additives except soda ash.

Does the old noodle steamed bun need to be fermented twice?

Hello, the old noodle steamed buns need to be fermented twice, and the second fermentation is different from the first fermentation. The first fermentation is after the old noodles are mixed with an appropriate amount of flour and water. The second is the fermentation of the dough after the first fermentation with appropriate flour, water, as well as edible soda ash and duanjig noodles.

Edible soda ash is the most important and the only additive in old noodle steamed bread. The old noodles steamed buns in the liquid are really made without any additives except for the soda ash.

How long is the dough big?

Hello, the noodles are left at room temperature for 30 minutes, and if yeast powder is added to make the noodles, the time is longer: 1 hour in summer and 2 hours in winter.

How long does it take to make it with old noodles?

Hello, two hours in winter.

Old noodle steamed buns need to be fermented twiceOtherwise, it will be very hard when steamed.

Here's how to do it:

Ingredients:150 grams of old flour, 1 gram of yeast, 10 grams of caster sugar, 75 grams of water.

1. Pour the yeast and sugar into warm water and stir well with chopsticks.

2. Pour the yeast water into the flour and mix it into a flocculent shape with chopsticks.

3. Knead the flour into a smooth dough.

4. Knead the dough into long strips.

5. Divide the dough into several equal portions.

6. Knead each dough into a circle, about 50 times, and cover the unoperated dough with plastic wrap to prevent it from drying out.

7. Put it on the steaming rack of the multi-functional pot, if the room temperature is low, add warm water to the steamer, and let the steamed bread embryo ferment in a warm place for about 25 minutes. Steamed in a pot on cold water (after the steamed bread is fermented, the water in the pot is no longer hot, just use these water to steam the steamed bread directly), after the water is boiled, turn to medium heat and continue to steam for about 12 minutes, and the steaming time depends on the size of the steamed bread.

8. The finished picture of the old noodles steamed bun is as follows.

1. Selection of flour.

Flour is mainly divided into high-gluten, medium-gluten and low-gluten flour, and Chinese pastries generally use all-purpose flour. Bulk flour that is generally not labeled in supermarkets is all-purpose flour.

2. Facial skills.

Old noodles: Traditional handmade steamed buns, all fermented with old noodles. The old noodles are the pieces of noodles left over from the last steamed bun.

It is made by melting the old noodles with water, adding alkali, and adding flour. In terms of dosage, generally 500 grams of flour, 80 grams of old noodles, add 3-5 grams of alkali.

Yeast Powder: This simple and easy to make is suitable for newbies. 500 grams of flour, add 5 grams of yeast powder. It is best not to put yeast powder directly into the flour, first melt it with warm water, and then add it to the flour, so as to ensure uniformity.

3. Noodles. The optimal temperature of the dough is about 30 degrees, so it is generally possible to use warm water and noodles, and the water temperature can be appropriately higher in winter. The ratio of flour to water is generally 2:1, which can be adjusted appropriately according to the collective situation.

In addition, adding a small amount of lard when mixing noodles will make the steamed bread whiter and more fragrant. Add a little sugar to promote the dough to rise quickly. Add a little salt to make the noodles more gluten!

4. Wake up. After the dough is kneaded until smooth, cover it with a damp cloth and let it rise for about 1 hour, and the dough will be ready when it is elastic and elastic. If the dough does not rise, you can dig a hole in the middle of the dough, pour in 1 small glass of white wine, and let it stand for 10 minutes, and the dough will start.

5. Steaming. After the steamed buns are placed in the steamer, don't ** first, and then let stand for half an hour for secondary fermentation. Then boil in a pot on cold water, put an appropriate amount of salt or orange peel in the water, the salt promotes the fermentation of the steamed bread, and the orange peel can make the steamed bread more fragrant. After steaming, the old noodles will turn yellow, you can add some vinegar to the water, and then put the steamed bread in the pot and steam for 10 minutes, and the steamed bread will turn white.

6. Add some beer.

Half of the water is used to replace the noodles with beer, and the enzymes in the beer make the steamed bread ferment further and become extra fluffy after steaming.

7. Honey fermentation.

As for the little trick of fermentation, honey can replace fermentation without yeast, but it will take longer. 500 grams of flour plus 250 grams of water, two spoonfuls of honey and after kneading into a dough, it takes 4 to 6 hours to ferment.

Hello! I'm glad to answer for you, the reasons why the second fermentation of steamed bread can't come up are as follows1The dough does not rise well enough.

Steamed steamed bread should be steamed first, and the dough is the foundation, and it is also a prerequisite for steaming good steamed bread. Under a certain temperature, humidity and fermented material, the dough will increase in volume and become fluffy in a certain period of time. If the amount of fermented products is insufficient, or the dough fermentation time is short, or the temperature of the dough water is low, it will be that the dough is not fermented in place, the dough network structure is not obvious, and the steamed steamed buns are not elastic and hard.

2.Wrong choice of flour. Flour is divided into high, medium and low gluten flour according to its protein content, which determines its gluten strength.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and Tongyoubu is often used to make cakes, snacks, biscuits and other foods; High-gluten flour is darker in color, has strong activity and is smooth, and is not easy to form a ball by hand, which is suitable for making bread, noodles and dumplings; All-purpose flour is also ordinary flour, such as special flour and special fine flour, which is often used to make steamed buns, flower rolls or dumplings and noodles. It is best to use all-purpose flour for steaming steamed buns, if you use low-gluten or high-gluten flour and lack of experience, it is very likely that the steamed steamed buns will be hard. The water content of the dough is too large.

When mixing noodles, it is necessary to consider the temperature of the season, the noodles should be soft in winter, a little harder in summer, and the soft and hard noodles should be moderate in spring and autumn. Generally speaking, the water consumption rate of steamed bread and noodles is 38-42. If you add too much water to the dough, the dough will be too soft, which will make it more difficult to knead the steamed bread embryo.

It is necessary to add some dry flour to "remedy", so that the dough will be in a state of "half-dead" bending, and the steamed bread will be hard out of the pot; If the dough is too hard, it will definitely be softened by adding water, which will make the dough lack stability and the steamed steamed bun will also be hard. <>

The steamed bun was not in place for the first time, so this situation can be remedied. Just wake up for a little longer. It's actually that the temperature isn't reached, and if you're a proportional yeast, then don't add any more, otherwise the situation will most likely lead to failure.

Let's take a look at the correct way to make steamed buns.

1. Flour ratio, warm water and flour.

Many people steamed steamed buns, flour, yeast powder.

And water is put casually, in fact, this is a strict requirement, steamed steamed bread is the first choice of all-purpose flour.

Take 500 grams of flour as an example, 260 grams of water, 5 grams of yeast powder, and an appropriate amount of sugar can shorten the fermentation time, sugar, yeast.

Absorb the flour containing sugar, it will become extremely active, the dosage should be kept in mind, 500 grams of flour with 10-15 grams of sugar is enough, the extreme must be the opposite.

After the proportion is mastered, the rest is the dough step, it is good to use cold water in summer, especially in winter, you must use warm water, the temperature is controlled at about 30 degrees, this is the temperature that yeast powder likes, too hot will scald the yeast, too cool is not conducive to the survival rate of yeast powder, because the temperature is cold in winter.

Second, it is necessary to wake up again.

Steamed steamed buns and fried fritters must be woken up twice, the second proofing will be more vigorous, elastic, taste more fragrant, strong, better taste, will not shrink soon, if you miss this step, directly on the pot steaming, there is no gap in the middle of the blank, which will cause the steamed bun to become dead dough, after waking up, it will be more fluffy, soft and elastic.

A large part of the steamed bread is because it ignores the second awakening, the second fermentation of the steamed bread embryo, the body balance will become larger, become light and fluttering, so that the steamed steamed bread will be fluffy and soft, soft and fragrant, the entrance will be sweet, the taste of the second proofing, and the face will be better.

3. Steamed steamed buns.

The steamer pays attention to the tightness, in the process of steaming the steamed buns, it is most taboo to open the lid to view, because there will be air leakage, the steamed steamed buns should be done in one go, can not leak air and can not run the wind, the fire will completely excite the hot gas, the steamed bread will be shaped in this process, if the lid is suddenly lifted to run the air, the steamed bread will shrink when it is cold, collapse and not round and full enough, the size of the pot is different, the steaming time is also different, generally steamed over high heat between 15-20 minutes.

Some people use cold water to steam steamed buns, some people use hot water, in fact, there is no fixed mode, there is no problem with making noodles, there is no problem with waking up noodles, there is no problem with kneading noodles, I am more accustomed to steaming with hot water, and the final steamed bread is fluffy and soft.

Add yeast to know Liang Yi, but you should use warm water to wash away the yeast first, add a little sugar, then add it to the mixed dough, knead it well, ferment it after molding, or shape it again after fermentation, and then let it rise for 15 minutes before putting it on the pot. Hitchhiker.

Secondary fermentation is OK, you have to add some flour appropriately, and then use warm water and noodles to do.

After adding yeast, you need to wait for it to ferment, usually 2-5 hours.

Dear, hello, I'm glad to answer for you why the second fermentation of old noodle steamed buns can't be made? A: First, make sure that the dough has doubled in size after one fermentation, which means that the first fermentation has been successful. Second, after a fermentation, knead the dough, make a shape, put it in a steamer, cover the pot, if it is summer, just wait slowly for about 20 minutes, and the dough can be ready.

If it is winter and the room temperature is low, then put warm water in the pot, cover the pot, and maintain the temperature and humidity. Wait for half an hour to an hour, observe the fermentation at any time, and initiate. After initiation, it will be steamed.

Third, if it does not come out after the appeal process, check the yeast activity and replace it with a new yeast. If you are making sweet bread, you need to use sugar-tolerant yeast for yeast. Check the moisture status of the dough, if it is too dry, it is also difficult to initiate.

Finally, it is necessary to check that the environment of the secondary fermentation should be warm, the fermentation time should be sufficient, and there should be no hurry, fermentation requires a process. It is important to stress that too much dry flour should not be added during the kneading phase. The above are my personal experience and experience of making pasta, I also succeeded from failure, I hope to help you, in fact, dough is very simple.

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Finally, I wish you good health and a good mood!

You can add yeast, some flour and warm water to knead the original dough together into a new dough. When the dough rises, it takes about 20 minutes to rise in the environment of 30, and if the temperature is high, the dough rises quickly, and the time can be shortened.

When the weather is cold, you can use warm water below 50 when mixing noodles, and when proofing, first heat the water in the steamer to 60-70, then turn off the fire, and then put the cut steamed buns on the steamer, and use the temperature of the hot water in the pot to achieve the purpose of proofing.

Steaming steamed buns is to pay attention to technology, if you don't learn, it will be difficult to make good steamed buns, and if you learn, you will be able to do everything in one day.

Add yeast, some flour and some warm water, and knead the original pieces together to form the dough

You won't be wrong with 100g of flour and 1g of yeast powder in the future There is also salt that inhibits yeast, sugar helps yeast, you can put more, for example, 100g of powder add 10 15g of sugar.

There are roughly three conditions for the dough that needs to be fermented for steamed bread: first, the quality of yeast (or old fat) and the amount of input; the second is the temperature range of the water used for dough (hot in winter, cool in summer, warm in spring and autumn); The third is the temperature of the surrounding environment (hot is fast, cool is slow). According to our usual operation practice, generally in autumn and winter, warm water of about 20 ° is used, 5-10 1000 yeast is added, and the whole process of dough can be completed by standing for about 4 hours in an environment of 18-25 °.

Oh, there are two more precautions: one is that fine powder is not easy to make (snow powder is the best); The second is to keep the water consumption of noodles more in winter and less in summer, and spring and autumn are just right.