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Can the dough be kneaded after fermentation? What are the benefits of kneading dough after fermentation?
1. After the dough is fermented, it is possible and necessary to continue kneading the dough.

2. In fact, this is done to make the quality of dough more uniform, and at the same time promote the protein inside to produce more gluten, thus ensuring the richness of taste. Therefore, after the dough is fermented, we can continue to knead it, which will produce some toughness, such as noodles, which will taste better, while if it is bread or steamed bread, it will be easier to shape and will not become loose when steaming.