Can the steamed buns be refrigerated and fermented after being wrapped? What will happen if the steamed buns are refrigerated and fermented?

As we all know, steamed buns are a common type of pasta. They are made in a variety of ways and have rich flavors. They are soft and delicious. Many people eat steamed buns for breakfast, and some people make them themselves. There are certain rules for making steamed buns. So, can steamed buns be refrigerated and fermented after they are made? Let's take a closer look!

Is it okay to refrigerate and ferment the buns after wrapping?

Whether it is steamed buns or steamed bread, the texture of the raw dough is not as soft as that after secondary fermentation. And the steamed buns are not suitable for refrigerated fermentation.

The temperature of the refrigerator compartment is generally between 2 and 4 degrees. If you put the wrapped buns in the refrigerator for a second proofing, it will take about two hours or even longer before you can steam them, which is quite time-consuming. If you want to wrap the buns before going to bed at night and steam them the next morning, it will take too long and the buns will over-ferment.

If you put the wrapped buns in the refrigerator for fermentation, the fermented bun skin will probably become sticky. If the buns are covered with plastic wrap, the buns will be completely ruined. If the pot is covered with an arched lid, there will be a large gap between the buns. Although they will not stick together, they may collapse if left for too long.

To sum up, it is not recommended to refrigerate and ferment the wrapped buns. Instead, you can steam them first, and freeze the leftover buns in the refrigerator. You can take them out and steam them again when you want to eat them.

How to speed up the fermentation of dumplings in winter

You can't leave the dough to ferment in winter. If you leave it alone, you may not be able to eat steamed buns in the afternoon after fermenting in the morning. In order to make the dough ferment quickly, everyone has many ways. But how to speed up the second fermentation of steamed buns? I recently found that heating appliances such as stoves, heaters, and radiators are actually more useful than boiling water in a pot to heat the raw buns. Put the raw buns in a steamer and heat the water in the steamer. I have always used this method before. Due to the large amount of steam, the steamed buns are always wet. If the colored bun skin or steamed buns are poured with steam, they will change color and affect the appearance. Now it is cold, and the heater is turned on at home. Put the buns on the steamer, cover the pot and place it next to the heater. The proofing is fast and good, and the surface will not be wet. You may wish to try it.

How to ferment dumplings better

1. First, pour the flour into a container, then dissolve the yeast in 40-degree warm water and pour it into the flour. Then beat in a few eggs, appropriate amounts of milk powder, sugar, and salt, stir together, and continue to add water until the flour becomes floc-like. Then we can start kneading the dough.

2. Knead the dough until it is no longer sticky, then pour in a small amount of oil and continue kneading. The longer you knead the dough, the chewier the buns will be.

3. Cover the pot and let it ferment until it becomes fluffy and twice as big.

4. Knead the dough again and continue to ferment after kneading.

5. After it has fermented to twice its size, we can start making dumplings.

6. After wrapping the buns, put them into the steamer and steam them over low heat. Don’t open the lid immediately after steaming. Let them cool naturally for about five minutes. This way the buns will not shrink and become soft.