In our daily life, we all like to make steamed buns and steamed buns, so we have to ferment the dough, but sometimes the dough fermentation will fail because of temperature and humidity. What about the unfermented dough? In fact, unfermented dough can be used to make bread, pancakes, scallion cakes and other foods. When we ferment dough, it is best to keep the ambient temperature around 35 degrees Celsius, because the probability of successful dough fermentation is usually high at this temperature. In addition, the failure of dough fermentation may be due to the loss of yeast activity, and whether the dough can be fermented is related to many factors such as yeast, dough temperature, salt dosage and so on.