如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。
If you prefer a sourdough taste, then stir it down and have it rise again.
据说在冷的环境下醒发的面团味道更好，发酵程度低，容易擀薄。
A cold proofed dough is said to have a better flavor, less rise, and is easier to roll thin.
取出面团，排气滚圆，分四份，盖上保鲜膜静置约15-20分钟进行醒发。
Remove the dough, exhaust , sub-four copies, sealed with cling film standing about 15-20 minutes to wake up.
用塑料薄膜将卷好的一个个可爱的小羊角面团盖好进行二次醒发大概2个小时，同时将烤箱预热到325华氏度。
Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
组合式蒸汽恒温、恒湿醒发房是我司针对国内食品加工行业的需求，在吸收国外面点醒发技术的基础上，根据国内市场的实际需求而设计生产的产品。
The fermentation room is adapted to combination type in constant temperature and constant humidity. In accordance with domestic demand for food processing industry, we designed and produced this type.
组合式蒸汽恒温、恒湿醒发房是我司针对国内食品加工行业的需求，在吸收国外面点醒发技术的基础上，根据国内市场的实际需求而设计生产的产品。
The fermentation room is adapted to combination type in constant temperature and constant humidity. In accordance with domestic demand for food processing industry, we designed and produced this type.
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