The weather is getting colder, what should you pay attention to when making steamed buns...

Steamed steamed buns use leavened dough, which requires yeast or old noodles to ferment. The principle of fermentation is bacteria to produce gas, so the bacterial growth requires appropriate temperature and humidity. The temperature is about 35 degrees, and the ambient temperature is different in spring, summer, autumn and winter, and the bacteria do not change with the temperature changes in the four seasons. What they need is a suitable temperature, which requires appropriate ingredients when steaming steamed buns in autumn. Adjustment.

1. During the production process of steamed buns, pay attention to insulation measures to avoid cold wind entering the room directly, causing cooling and excessive loss of moisture in the skin of the steamed bun dough.

2. When stirring the dough, you can add some hot water to promote the dough to ferment quickly. If the old noodle making technology is not up to standard, you can also add some yeast to assist the fermentation.

3. Alkali preparation is also very important. The amount must be increased or decreased in real time according to the size of the dough and the temperature environment of the room.

4. For yeast fermentation to make steamed buns, increase the proportion of yeast and water appropriately. On this basis, the first and second batches should be heated appropriately for fermentation.