Tips for secondary proofing of steamed bread in winter (how to secondary proofing steamed bread)

1, the trick video of secondary proofing of steamed buns.

2, the trick of the second awakening of buns.

3、? What is the secret of secondary proofing of steamed stuffed bun?

4、? What are the tips for secondary proofing of steamed stuffed bun?

1. Put it on the chopping board or put it in a steamer with hot water, turn off the fire and start the second time.

2. Don't steam immediately, which is very important, because when rolling the dough, the air in the dough is drained, and the steamed dough will easily shrink and lose its activity when it encounters high temperature, and the buns will not be fluffy.

3. The environment for the first proofing is the most important: cover the dough with a wet cloth or wrap it with plastic wrap, put it in a warm and humid place and wait for fermentation slowly.

Generally, fermentation is twice as big as before.

It's hot in summer, which usually takes about 2 hours.

6. If it is winter and the temperature is low, you can add water to the steamer, boil the water until it is slightly hot, turn off the heat at about 40℃, and then put the pot filled with dough into the steamer to wake it up.

7. Cover the dough with a layer of cloth or cover it after waking up. When the time comes, the dough will swell. When you grab it with your hand, the dough will be honeycomb, which means you are awake.

8. Then put it on the chopping board and continue to knead out the bubbles in the dough until the surface is smooth.

9. In this step, the more evenly the dough is kneaded, the smoother the steamed bread skin will be.