Quick-frozen technology, is not high-tech, nor is it a very esoteric a] study. Its difficulty is not the recipe, but the grasp of each process details.

For example, the traditional steamed buns, the same almost the same way, different masters make the crust will have a different taste, but it is precisely this tiny difference in taste.

Determines the degree of consumer recognition of you. Decide these tiny differences is to grasp the small details of each process, frozen raw baozi is the same.

Expanded Information

Yeast has to be used to make buns, whether it is frozen raw buns or traditional buns, unless anyone can say for sure that he doesn't use yeast to make buns. Yeast is a living bacterium that starts aerobic fermentation immediately after encountering water and sugars in the flour.

When the oxygen in the dough is consumed, the yeast will go into anaerobic fermentation. In other words, the yeast is alive from the time of dough preparation and starts fermentation. The speed of fermentation depends on the humidity, temperature, and the amount of yeast, but it doesn't matter how fast or slow the fermentation is.

We can't stop it from fermenting unless we put it in a hot place above 45 degrees and let it scald, or quickly freeze it.

Baidu Encyclopedia - Baozi (Traditional Chinese Food)