1, flour will not go bad after fermentation for one night. Yeast dough is not like old dough. If you master the fermentation temperature, you can still steam steamed bread and bake big cakes after fermentation for one night, and there will be no abnormality. Fermentation temperature becomes very important. Knead the dough at night, put it in the refrigerator and refrigerate for fermentation. The ratio of flour to yeast is 150 1, and the ratio of flour to water is 2 1.

2. Will the dough fermented for one night be sour? No, when I was a child, I used old flour fat to make dough. It didn't take enough time to make it. The steamed bread is not soft enough. If it is fermented too much, the dough will be sour. I have to add alkaline noodles to neutralize it before I can use it. Now we use yeast to make dough instead of alkaline flour. There will be no sour taste, and the steamed bread will not become soft due to insufficient fermentation. If the dough made by yeast is not fermented enough, the second time will be longer. If there is too much fermentation, the second time will be shorter and the steamed bread will be fluffy and soft.

3. Will the second round be boring because of too much fermentation? No, as long as the dough is too large due to careless fermentation, you should knead the dough gently, not roughly. After gently exhausting, it is directly shaped, and then placed in a steamer for secondary serving. Always pay attention, the second time should be short, and when the steamed bread shows signs of fluffy, it can be fired. The temperature in the pot is already cold. With the increase of temperature, it will also promote the fermentation of steamed bread embryos, so steamed bread is also fluffy.