How to do if the secondary fermentation is not successful? Many novice cookers have encountered the phenomenon of unsuccessful secondary fermentation of bread. According to the questions provided by you, I will give you a brief explanation.
When testing whether the basic fermentation is completed, dip your fingers with water or flour and insert a hole. If the small hole does not retract, it means that the fermentation has been completed with a little sour taste.
1. For the Chinese seed made the night before, take it out in advance and warm it up for an hour. (I went out for dinner and went to the supermarket. I came back almost two hours later. Fortunately, it's winter.)
2. The seed is broken into small pieces and mixed with the main material in the toaster. (Xiaoshan said that it is very scientific to leave 1 / 3 of water or milk and add it slowly according to the situation. I slowly add 40 grams of water this time, but I still have 8 grams left. I really can't add it too sticky. Maybe it's because the middle species is wetter. )
3. Stir the dough for ten minutes and it's smooth. Add butter and stir for 20 minutes. Five more minutes.
4. Put it into the toaster and ferment for 30 minutes at the fermentation temperature of procedure 8. (according to Xiaodan's Hokkaido toast, the dough after cold storage and fermentation only needs 30 minutes. I was worried, but later I found that the effect was not bad. The specific reason is not clear, please master analysis. )
5. Divide and round for 15 minutes. Roll for the first time and relax for 10 minutes. Roll it out for the second time and put it into the mold.
6. The second fermentation was done in an oven. Preheat the oven at 160 ℃ for 1 minute and put a plate of boiling water on the bottom. After 20 minutes, the dough looks like it's three full. But baibaipang is very cute, and the fermentation momentum is good.
So, 45 minutes, take out the mold, and preheat the oven for 1 minute, change a plate of hot water. 1 hour and 10 minutes. It's full at 6 or 7 minutes. It's full and the momentum is still good.
By this time it was very late. I was a little worried. For the third time, I preheated the oven and changed the boiling water. This time, the temperature was too high. In less than 10 minutes, the toast was full of 9 points. However, when I took it out to preheat the oven, the dough gradually withered and leaked. I was so worried that I quickly adjusted the oven to 190 degrees.
Sihai cuisine tips: sometimes I will use warm water instead of milk, the water temperature should not be too high, so as not to overheat. Overheated water may scald to death the fermentation powder, this situation is generally no way, fermentation is also common.