It is possible.

Generally speaking, it's okay to leave the dough to rise overnight and steam it the next day, but it's a good idea to keep the dough in the refrigerator to prevent it from spoiling, and to prevent the dough from over-fermenting and turning sour.

Often the reason for worrying about the night time fermentation and then steaming the next day is the fear that the dough will become sour, but in fact, the over-fermented dough can be eaten, and will not bring about any substantial health problems, only the taste may be affected by a certain degree.

Tips for fermentation

1. When steaming buns, if the dough seems to be hairy, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and then stop for 10 minutes, and then the dough will be hairy.

2. If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to launch. Honey steamed steamed buns soft and fragrant, sweet in the mouth.

3. In winter, when the room temperature is low, it takes a long time to make the dough, so if you put some sugar in the dough during fermentation, you can shorten the time of making the dough.

4. In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

5. Steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water to add vinegar 100 ~ 160 grams, the steamed buns have been steamed and then put into the pot to steam for 10 ~ 15 minutes, the buns can be white, and alkali flavor.