Compared with the type, ratio and thickness of noodles, the fermentation of noodles is the most difficult link. The difficulty lies in the instability. PH, temperature, humidity and fermentation time will affect the taste of noodles.
Huang Laohan's production of steamed buns is a traditional process. The noodles are fermented on the hot Kang, which can't be copied to Xibei. Therefore, Xibei has done a lot of experiments in this process. Every link in the professional awakening room should be controlled with accurate data, such as the size, diameter and height of the flowers after fermentation, so as to ensure the stability of the products.