How long does it take to ferment steamed buns in summer

The desired changes will determine the fermentation time of the dough. It may only take 30 minutes in winter and 15 minutes in summer, so you must master the fermentation time. If it is fermented for too long, the dough will become sour and soft, and will have a strong smell of alcohol, which will make the taste particularly bad. How long does it take for steamed buns to ferment in summer?

Fermentation method of steamed bread Fermentation method of steamed bread

There are many methods for fermenting steamed buns, including old dough fermentation, wine koji fermentation, chemical leavening agent fermentation, yeast fermentation and so on. Experiments have shown that yeast dough has strong advantages both from the perspective of food nutrition and from the perspective of operation. Using yeast to make dough is not only suitable for households and industrial production lines, but also for small workshop-style steamed bread shops. It is especially suitable for users who require no additional costs.

Yeast fermentation is the most critical link in steamed bread production, and it has a direct relationship with the quality of steamed bread. There are many ways to ferment steamed bread.

one. Common yeast fermentation process

The fermentation principle of yeast is to utilize the sugar and other nutrients in the flour to reproduce under suitable growth conditions to produce a large amount of carbon dioxide gas, causing the dough to expand into a sponge-like structure.

In the production of yeast steamed bread, the common fermentation processes can be simply summarized into the following two types:

1. Primary fermentation method

Raw materials and dough, pressing, shaping, fermentation, steaming

(1) Operation method:

Kneading the dough: Add all the raw materials and auxiliary materials at once to make dough. The amount of dry yeast is 0.3%, the amount of fresh yeast is about 1%, and the amount of water is 38-40%. The temperature of the kneaded dough should generally be controlled at 28℃.

The steamed buns are formed by a steamed bun forming machine, and are made by hand at home to make steamed buns of various shapes and sizes according to needs.

Fermentation: Let the dough ferment for 35 minutes at a temperature of 30-32°C and a humidity of 75-80%. If constant temperature and humidity conditions are not available, other corresponding insulation measures can also be taken.

After the dough is fermented, steam it in boiling water for 20 minutes.

(2) Fermentation characteristics:

The production of steamed buns using the one-time fermentation method has many advantages, such as short process line, short production cycle, high production efficiency and low labor intensity, and the steamed buns produced have a good chewy feel. Therefore, this method is widely used by many steamed bread manufacturers.

2. Secondary fermentation

Some raw materials and auxiliary materials First dough mixing First fermentation Second dough mixing

Pressing and shaping the dough Second fermentation Steaming