1. Mix the dough with warm water (40℃). Tap water contains bacteriostatic agent, which will inhibit yeast fermentation and should be boiled and cooled. Because microwaves can kill bacteria, please don't heat water containing yeast in the microwave oven.
2. The stuffed buns taken out of the refrigerator can't be used directly, but can be fried and tempered.
3. The stuffing of steamed buns should not be too wet, otherwise it will affect the fermentation of steamed buns and form a dead surface at the bottom.
4. Grease the bottom of steamed buns or steamed buns to prevent them from sticking to the bottom.
5. Steamed steamed bread should be caged in cold water (or warm water) with medium firepower. Don't open the lid immediately after turning off the fire, let it set for five minutes before taking out the pot. If the steaming fire is too urgent, the center of the steamed bread can't be heated and expanded, and the gluten on the outer skin has been overheated and condensed, which is easy to cause the phenomenon that the steamed bread is uncovered and retracted.
6. Use commercial fresh yeast (such as plasticine, soft powder mud and sour taste), be careful of invalidation and pay attention to cold storage (1-5℃).
7. Make steamed bread and steamed buns with medium gluten flour, with protein content of 9- 1 1%. Avoid using low gluten flour such as cake flour and corn flour.
Fermentation heat preservation method:
The optimum growth temperature of yeast is 28-30℃, and at 40℃, yeast cells begin to be inhibited and destroyed.
1. Use a professional constant temperature alarm box.
2. The dough container can be placed next to the radiator and heater on the refrigerator.
3. Blanket or electric blanket can be used to wrap the dough fermentation container.
4. You can put the dough in a warm water steamer, and if the temperature drops too fast in winter, you can heat it by fire (20 seconds).
5. After the oven is preheated to 40℃, turn on the light to keep warm.
6. After the oven is heated, turn off the fire and open the door. After the temperature drops close to the body temperature, add the dough.
7. Or put the dough in the oven or incubator, and then put a large pot of boiling water.
8. The fermentation container can be floated in a warm water pot, and the pot is covered with flat glass.