Do you have to proof dough?

What if I want a thick, not light bun?


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What Girls Said 1

  • Yes. The proofing process allows fermentation, the process of the yeast breaking down the sugars. If you don't proof the dough, there was really no point of adding the yeast in the first place... What are you making me?

    • I was trying to make a 10 pound Chinese steamed sloppy joe pork bun. Just cause I thought it would taste good haha. I let the dough proof for 3 hours, steamed it , and it turned out nasty. It's my first time steaming buns

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