Why does the flour and dough not rise after being left at room temperature of more than 30 degrees f

Hello, in general, in the greenhouse of more than 30 degrees. It can be sent in an hour or two. It depends on how much yeast you put in. Either you use too much force when you make noodles, and you kill the noodles.

If you dry the weir pond, put it in a temperature of more than 30 degrees, and it has not been sent for two hours, because you don't put enough baking powder.

Pasta is loved by many people, but flour fermentation is a problem, how to ferment flour? Let's find out.

Ingredients. Flour to taste.

Yeast to taste.

Method steps.

Add warm water, baking soda, and white vinegar to a container and stir well.

Add white wine and soda to the flour and knead it into a dough.

Seal with plastic wrap.

Put it in a warm place for about 20 minutes.

Why do flours and doughs be placed at room temperature of more than 30 degrees? It didn't turn off for two hours, it's because there's something wrong with your baking powder, or it's invalid, or you blanched it with too hot water and it doesn't work.

That flour and sugar were left at room temperature in the 30s for two hours and didn't make it, isn't it you? There is too little baking powder, or the baking powder has no obvious effect.

Is it that there is no filial piety powder, or it may be that the filial piety powder cannot be used, which is the result.

Yeast powder or baking powder and flour fertilizer should be added to make dough.

The dough is left at room temperature in the 30s and does not rise for two hours because you put too little yeast.

The dough is placed at room temperature of more than 30 degrees, and it is difficult to grow without yeast.

The flour and balls are placed at room temperature of more than 30 degrees for two hours without hair. I don't think it's normal, normal flour will ferment.

The flour and dough have been placed at room temperature of more than 30 degrees Celsius, and it has been two hours, and it has not yet been sent, so let it go a little longer and look at it again.

The dough should ferment at room temperature for at least 30 minutes in winter, and it can be shortened in summer.

After the dough is formed, it is kneaded by repeatedly pressing the dough firmly with both hands, which not only makes the quality of the whole dough more homogeneous, but also promotes the production of more gluten from the protein. If the dough is mixed, kneading the dough can also prevent the loss of carbon dioxide from the fermentation process, making the dough more bulky and porous.

There is no fixed time for fermentation, and it is basically good to see that the steamed bread is twice as large as it is swelled, and the specific method is as follows:

Ingredients: flour: 40 50g, yeast: 2 3g, sugar: appropriate amount, water: 100g, flour: 200g.

1. Pour 100g of warm water into the pot and add yeast. The amount of yeast should be between 2 and 3g, that is, the poured yeast can cover the water surface evenly.

2. Stir and dissolve and let stand for 10 minutes.

3. After ten minutes, add 200g of flour and an appropriate amount of sugar.

4. Stir the flour in one direction with chopsticks to make the flour and water evenly fused, and finally form a flocculent.

5. Knead the flocculent dough little by little by hand.

6. Knead into a delicate, soft and smooth dough.

7. Then put it in a sealed container for room temperature fermentation.

8. There is no fixed time for fermentation, and it is basically good after seeing the steamed bread expand twice as much.

9. If you are not sure, tear the dough and see, there is an obvious honeycomb in it, smell the dough, there is a faint, unique flavor of the dough after fermentation, you can do it.

It is best not to ferment at room temperature, because the room temperature is too low now, especially in the early morning, the room temperature is often below 0, and the dough is frozen hard but has no fermentation effect.

After the medium seed is ready, it should be torn up, add the water and eggs and other liquid materials left in the material to make a paste, and then add the remaining dry materials such as sugar and flour in the recipe to mix into a dough, and knead until the surface is smooth, this process is about 15-20 minutes for a professional mixer, and the bread machine should take a little longer.

Add oil and knead until the gluten expands, professional equipment in about 5-6 minutes. At present, with the capacity of the bread machine, it is not possible to knead the gluten to complete the extension, and it needs to be beaten by hand to help complete this process, which may take at least 10 minutes or so.

In winter, you can put the dough into the equipment and put it in a large closed box, and then put a large bowl of boiling water next to it, and the heat and water vapor emitted by the boiling water can be cooled to simulate the ambient temperature and humidity of bread fermentation. Of course, it is necessary to pay attention to observe and replace the cooled water in time to ensure that the fermentation environment is relatively stable.

It depends on the amount of yeast, and a little sugar will also promote fermentation, if you use flour fertilizer to ferment for a longer time, it will take about four or five hours at room temperature in summer, if you use dry yeast fermentation, one hour is enough.

It is best to ferment over water, so fast. Just heat half a pot of water to the temperature just enough not to be hot, and then put the dough in a bowl. This keeps the temperature and moisture sufficient, and the dough fermentation time is greatly reduced, and I use this method every time.

In addition, after melting the yeast with warm water, it should be left for about 5 minutes, and then there is no major problem.