It's obviously a fermented dough, but when it comes out of the pot, it's like this!
Yesterday it was cold, and I was fermenting the dough in the oven, set it to 30 degrees, and when I opened it, it was full of honeycomb. The fermentation is exceptional.
Then I didn't steam the steamed buns in order to save time, kneaded them into a smooth dough, and then folded them into long strips and cut them directly into small pieces one by one.
Then, it was about 20 minutes to wake up.
After the pot is hot, put the proofing agent into the pot.
After more than 20 minutes, turn off the heat and turn on the pot after 5 minutes.
Then I saw such a bun that didn't seem to be fermented, and said that it was not fermented, but it didn't look like the honeycomb inside!
Until now, I am still depressed, what is the problem! Sit back and wait for the suggestions of friends!
