The time required for steamed bread fermentation is actually inseparable from the temperature. Generally, the higher the temperature, the stronger the activity of yeast and the faster the flour fermentation. In summer, it takes about 2~3 hours for steamed bread to ferment, but in winter when the temperature is relatively low, if the pot filled with dough is placed on warm water, it can promote dough fermentation, but it also takes about 5~6 hours.

If the dough becomes twice as big as before, poke a hole in the middle of the dough with your finger, and the dough does not shrink or collapse, indicating that the dough is fermented.

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When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough, pour two small cups of white wine, and stop for 10 minutes, and the dough will be deformed.

If there is no yeast, honey can be used instead, and 15 ~ 20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.

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