How long does it take to make the dough and how long does it take to make the dough

Usually about an hour.

The specific time of dough is related to the activity, quantity, water temperature, and ambient temperature of yeast during fermentation.

Under normal circumstances, the stronger the activity of yeast, the more the number will be, the water temperature of the dough is slightly higher, and the ambient temperature is higher will accelerate the dough, but it can not be overdone, otherwise it will destroy the activity of the yeast.

It usually takes 1 to 3 hours to leave, but the fermentation time depends on the temperature. In summer, when the outdoor temperature is relatively high, it takes 1 to 2 hours to make noodles with cool water, and in winter it takes 2 to 4 hours. You can add some warm water below 40 degrees to speed up the fermentation, and you can also put the dough in the oven to rise.

Hair noodles are generally sent for 1 to 3 hours.

It generally takes 1 to 3 hours to make dough, but the specific temperature will also lead to different dough times. If it is a summer dough, the normal temperature in summer is usually around 20 30, and it takes 1 2 hours to make dough with cold water; In winter, the temperature is generally below 10, and it takes 2 to 4 hours to make noodles with warm water.

It can be seen that there is a close relationship between the time and temperature of the dough, if the dough is not enough, you can add some warm water to the dough, and place the dough in a warm place to speed up the dough. Generally, the temperature of warm water should not exceed 40, otherwise it will also scald the yeast to death, which is not conducive to dough fermentation.

You can also place the dough in the oven and bake it for 40 minutes for 30 minutes to complete the dough fermentation, which saves a lot of time. The volume of the fermented dough will be doubled compared to before, and if the dough is broken open and you can see that there are already dense honeycomb holes inside, it means that the dough has risen.

It usually takes 30 minutes to leave. However, depending on the activity of the yeast, the quantity, the water temperature and the ambient temperature during fermentation, the yeast is active, the amount is slightly more, the water temperature is high when the dough is high, and the ambient temperature is also high (close to 40 degrees).

Dough making steps: 1. Wash your hands and basin.

2. Put two to three small bowls of water in the basin, and increase or decrease the appropriate amount as needed.

3. Put an appropriate amount of yeast powder in the basin and stir well with your hands.

4. Dig a large scoop of white flour with a scoop, or add a little cornmeal, pour it into the basin while stirring it into a spike shape with the other hand.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky surface on the edge of the basin. 6. Rub your hands together until there is no sticking surface to your hands.

7. Squeeze the dough with both hands with the force of pressing the wrist, and repeatedly pour it until the dough is soft and smooth.

8. Cover the basin to prevent the top noodles from drying out.

9. Place it in a sunny or warm place for three or four hours for later use, and then you can do other housework. (The above is the dough process, pay attention to the three lights: basin light, hand light, face light, 15 minutes can be done.) )

10. Arrange the panel, flat, clean and dry, and put the face on the surface, that is, the bottom surface of the case.

It usually takes an hour or two to make dough with baking powder, and usually if a dough swells to twice the size and the inside is honeycomb-shaped, it means that it is ready.

After the dough is fermented, it also needs to be taken out to knead and vent, so that it can be used to continue making steamed buns and steamed buns.

It should be noted that when the dough is successfully fermented, we should take it out for kneading, exhaust until the inside of the dough and no pores can be seen, so that we can continue to use it to make steamed buns and steamed buns.

Between 25-35 degrees, leave it for about 20 minutes, and the dough will be ready.

Dough making skills: 1. Wine can speed up dough making.

If the noodles are not ready and you are in a hurry to steam the steamed buns, you can press a pit on the noodles, pour in a little liquor, and cover it with a damp cloth for a few minutes. If it is still not satisfactory, you can put a small glass of white wine in the middle of the steamer after the steamed bun drawer, so that the steamed steamed bun is still soft and delicious.

2. Add salt to the dough.

Dough fermentation is the key to making all kinds of staple foods (steamed buns, steamed buns, fat cakes, etc.), and a little salt can be added when making noodles, so that the noodles will bubble more, and the steamed staple food will be soft and delicious.

3. Honey can be used instead of baking powder to make noodles.

If you don't have baking powder, you can knead the dough into a dough according to the ratio of 250 ml of water and honey spoon per 500 grams of flour, and let it ferment for 4 to 6 hours before use. If you smell the dough sour, you can add some alkaline water and knead it well before using it.

It depends on the condition of the open limbs. Depending on the activity and quantity of yeast and the water temperature and the ambient temperature during fermentation, the yeast is active, the amount is slightly more, the water temperature is high when the dough is high, and the ambient temperature is also high (close to 40 degrees). In general, the dough only needs to be raised for 30 to 45 minutes.

In daily life, as long as the volume of the noodles is more than doubled compared to the noodles at the time of mixing, and the aroma of glutinous rice wine smells, it is a sign that the noodles have been developed. <

It depends. Look at the activity of yeast, the quantity and the water temperature and the ambient temperature during fermentation, the yeast is active, the amount is slightly more, the water temperature is high when the dough is high, and the ambient temperature is also high (close to 40 degrees). Under normal circumstances, it is only necessary to keep the eye on the world for 30 to 45 minutes.

In daily life, as long as the volume of the noodles is more than doubled compared to the noodles at the time of mixing, and the aroma of glutinous rice wine smells, it is a sign that the noodles have been developed.

Thirty to forty-five minutes.

This question depends on the activity of the yeast, the quantity, the water temperature at the time of mixing and the ambient temperature at the time of fermentation. Yeast *** activity is strong, the amount of input is slightly more, the water temperature is high when the noodles are closed, the ambient temperature is also high (close to 40 degrees), and the time for the dough to rise is relatively shorter, and vice versa.

The time required to make steamed bread noodles depends on the change of the ambient temperature of the noodles, the higher the temperature, the shorter the time, and the lower the temperature, the longer the time. The suitable temperature is 28 to 33 degrees, below 20 degrees should be warmed to 30 degrees and kept warm. It takes about 3 to 4 hours to get on at 30 degrees.

After about two hours, you can check, see that the dough is fat and soft, open the dough and see that there are large pores in it, you can make steamed bread, make steamed bread and then put it for 15 to 30 minutes and then steam, steam it for 15 to 20 minutes on high heat to get out of the pot. If you do it once or twice, you will have experience, and there is no mystery to speak of. If you eat a little good noodles, if there is a sour taste, add a little edible alkali.