How to ferment steamed buns in winter
As winter approaches and the temperature drops, many people find it difficult to ferment the dough when making steamed buns, resulting in a poor taste of the steamed buns. How to solve the problem of steamed bun fermentation in winter? This article will provide you with detailed solutions based on the hot topics and hot content on the Internet in the past 10 days.
1. Difficulties in fermenting steamed buns in winter
When temperatures are low in winter, yeast activity decreases, dough fermentation slows down, and fermentation may even fail. Here are common questions about winter fermentation:
| question | Reason |
|---|---|
| Fermentation speed is slow | Low temperature reduces yeast activity |
| Insufficient fermentation | Insufficient internal temperature of dough |
| The steamed buns taste hard | Insufficient fermentation time or uneven temperature |
2. Solutions for steamed bun fermentation in winter
In view of the difficulties of winter fermentation, the following are several effective solutions:
1. Increase ambient temperature
Place the dough in a warm environment, such as next to a heater, in an oven (without heating), or in a proofing box. The suitable temperature range is 25-30℃.
2. Use warm water
Use warm water (about 30-35°C) when kneading the dough to activate yeast activity and speed up fermentation.
3. Increase the amount of yeast
The amount of yeast can be appropriately increased in winter, usually about 1/3 more than in summer, but it should not be too much to avoid affecting the taste.
| season | Yeast dosage (take 500 grams of flour as an example) |
|---|---|
| summer | 3 grams |
| winter | 4-5 grams |
4. Add auxiliary fermentation materials
You can add a small amount of sugar or honey to the dough to provide nutrients for the yeast and speed up fermentation. You can also add a small amount of baking powder to assist fermentation.
5. Extend fermentation time
Fermentation time in winter is usually 1-2 hours longer than in summer and needs to be adjusted according to actual conditions.
3. Precautions for winter fermentation
1.Avoid excessive temperatures: Temperature that is too high (over 40°C) will kill the yeast and cause fermentation to fail.
2.maintain humidity: During fermentation, you can cover the dough with a damp cloth or plastic wrap to prevent the surface from drying out.
3.Observe the state of the dough: The volume of the fermented dough should expand to 1.5-2 times its original volume, and the interior should be honeycomb-shaped.
4. Sharing of popular fermentation techniques across the Internet
Based on the hot topics in the past 10 days, the following are some tips for winter fermentation recommended by netizens:
| method | Specific operations | Effect |
|---|---|---|
| Rice cooker fermentation method | Put the dough into the rice cooker, close the lid, turn on the keep warm function for 10 minutes and then turn it off, and use the residual temperature to ferment. | Stable temperature and uniform fermentation |
| hot water bath method | Place the dough container into a basin filled with warm water and replace the hot water regularly to maintain temperature | Suitable for families without fermentation boxes |
| Oven preheating method | Preheat the oven to 50°C, then turn it off and put in the dough to ferment. | Heats up quickly, saving time |
5. Summary
Although it is difficult to ferment steamed buns in winter, by adjusting the temperature, yeast dosage and fermentation time, you can make soft and delicious steamed buns. I hope the methods provided in this article can help you solve the problems of winter fermentation and enjoy delicious handmade steamed buns!
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