The failure of the textured surface can continue. When the failed dough is fermented again, the same amount of yeast as the first fermentation is directly put into warm water and stirred evenly, then added into the dough, and then the dough is placed in a warmer place.

There are many reasons for the failure of dough fermentation. The quality of yeast will affect the fermentation effect of dough if the humidity does not meet the requirements, the temperature is not enough or too high. When fermenting with yeast, you should first put a proper amount of flour into the basin.

Extended data:

Yeast with better activity should be selected during fermentation, so that the success rate of fermentation is higher. For example, if bulking fails, it is necessary to check whether it is caused by yeast. Dissolve a spoonful of yeast in a small cup of warm water and wait for 5~ 10 minutes to see if there is foam on the water surface. If there is no foam on the water.

It means that the yeast used in your dough is poor in activity or ineffective, and you need better yeast powder at this time. Generally, when the temperature is appropriate, the dough fermentation time needs more than half an hour, and it takes longer when the temperature is lower. When the room temperature is below 20 degrees, it takes about 2 hours for the dough to ferment. So you need to wait patiently.