If the dough fails to ferment, it can be cut into pieces and then kneaded round and flattened, so that we can pour it into the process and fry it into cakes for use. When we ferment the dough, we must try to control the temperature around the dough at about 35℃, so that the fermentation is more successful.

What can be done if the dough fails to ferment?

We usually ferment the dough when making steamed buns and steamed buns, but sometimes due to various reasons such as temperature and humidity, the dough fermentation may fail, and this kind of dough cannot be used to make steamed buns and steamed buns.

However, the dough that has failed in fermentation is not useless. We can cut it into pieces and then round it and flatten it, so that we can pour them into the oil pan and fry them into cakes.

When fermenting dough, we must pay attention to control the temperature of the dough environment at about 35 degrees Celsius as far as possible. At this temperature, dough can generally be fermented successfully.