In winter, if the temperature is low overnight, the dough will not be overheated. If the temperature is high, it will be overdone.

The temperature at which the dough is fermented is relatively low, such as in winter, so the fermentation time of the steamed buns will be relatively long. It usually takes five to six hours to complete the fermentation. So if it is cooler in winter, it is okay to ferment the steamed buns overnight, but it is not recommended in summer because the dough can easily deteriorate.

Signs and treatment methods of over-fermented dough

If the dough is over-fermented, the dough will have a sour taste and become sticky and difficult to handle. Or if you dip your hands into flour and touch the surface of the dough, the surface of the dough collapses, indicating excessive fermentation. Over-fermented dough will not taste very good and will basically lose its texture.

If you have baking soda at home, you can evenly mix a little baking soda into the over-fermented dough to make dough scones or flower rolls. If you still have multigrain noodles at home, you can make multigrain steamed buns from over-fermented dough with mild baking soda.

If the fermentation time is too long and cannot be remedied, it is best not to choose to eat it, because the flour fermentation time is too long, which will lead to the growth of E. coli, aflatoxin and other toxins.