In the process of making steamed buns, the parameter settings of the proofing box are crucial. First, the proofing time needs to be adjusted flexibly according to the ambient temperature and the performance of the proofing box, generally recommended to be between 1.5 and 2.5 hours. Second, the temperature should be controlled between 30℃ and 35℃, which is the ideal temperature range for steamed bun proofing. Third, the humidity also needs to be suitable, generally maintained at around 70%; too high or too low humidity will affect the taste of the steamed buns.
Furthermore, it is necessary to adjust the proofing time and temperature according to the ambient temperature, and regularly check the water level in the water tank to ensure stable humidity. At the same time, the temperature and humidity during the proofing process need to be continuously monitored and adjusted to achieve the best proofing effect. In short, only by setting the proofing box parameters properly, combined with controlling the fermentation state of the dough, the size of the steamed buns, and the thickness of the dough, can high-quality steamed buns be made.
