Can I steam buns if the noodles are not ready yet

It is generally not recommended to steam steamed buns directly if the dough is not well prepared, as it may affect the taste and fluffiness of the finished product. insufficient fermentation of the dough can cause the buns to have a hard and firm crust, a sticky texture, or collapse.

Dough fermentation is a key step in making steamed buns. Adequate fermentation can form uniform pores inside the dough, and during steaming, it expands when heated to form a soft texture. If the dough does not reach the standard of twice the size and does not rebound when pressed, the yeast activity is insufficient to support secondary expansion under high temperature steam. At this point, you can try placing the dough in a warm and moist environment to continue to rise, or adding a small amount of white sugar and warm water to knead it evenly and extend the fermentation time.

In special circumstances, if it is urgent to use unfinished dough, foam powder can be added appropriately to assist in fluffiness, but problems such as skin cracking and rough internal tissue may occur. When the fermentation of aged noodles fails, it is more likely to cause dead lumps due to an imbalance in acidity. It is recommended to knead the noodles again. Low fermentation environment temperature or yeast failure are common reasons for failure, and it is necessary to check the freshness of the raw materials.

It is recommended to reserve sufficient fermentation time for making buns. In winter, warm water can be used to mix the dough and cover it with plastic wrap for insulation. If fermentation failure occurs repeatedly, yeast activity should be checked or high gluten flour should be replaced. Before steaming, observe the state of the dough and gently press to slowly rebound for optimal results. Mixing with warm water to knead dough and controlling the steamer heat can also improve the quality of the finished product and avoid affecting the eating experience due to fermentation issues.