How long does it take for baking powder to rise and how long does it take for flour to ferment?

It usually takes 1-2 hours to make the dough with yeast or baking powder, if it is completely ready. In fact, when the dough has just started (about 1 hour or so, mainly depending on the temperature of fermentation), you can start to make pasta, and the finished blank should not be steamed in a hurry, but should continue to ferment (relax) for 20 minutes before you can start to pot on cold water, steam over high heat, and start to remember the time for 20 minutes after seeing steaming.

How to make baking powder noodles.

1. Pour an appropriate amount of flour into the basin first.

2. Then put the yeast in a bowl according to the ratio of yeast to flour 1:200, melt it with warm water, and the temperature of the warm water is about the same as the body temperature.

3. Dig a hole in the flour, then pour yeast water into it, and then live the flour and yeast together.

4. Prepare a little warm water, pour it into the hole, and mix the noodles.

5. Knead the dough vigorously.

6. Cover the noodles with a cloth and wait for half an hour.

Dough making skills. 1. Secondary fermentation is key.

Once the dough is kneaded, it can be placed on a steamer to ferment again for a while. Secondary fermentation plays a great role in the softness of the finished product.

2. Cook on cold water.

After the steamed buns are kneaded, they should be boiled on cold water. Because the cold steamed bun suddenly encounters heat, it is easy to make the steamed bun unable to rise. The correct method should be to add cold water to the pot, then put the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

3. Don't be in a hurry to remove the lid after you are done.

When many people's steamed buns are steamed, they look very good, but they change as soon as the lid is lifted. This is because the steamed steamed buns are suddenly cold, resulting in retraction. Therefore, the correct way is to let the steamed buns simmer in the pot for a few more minutes after steaming, don't be in a hurry to remove the lid.

The dough only needs to ferment for about 20 minutes after adding yeast powder and an appropriate amount of water in an environment of 25 to 35, but it will be better to cover it with a damp cloth and ferment for 30 minutes. If the dough does not rise, it is likely to be caused by low ambient temperature and poor quality of baking powder.

The time of baking powder is related to the ambient temperature, generally speaking, the dough is in the environment of 25 35, after adding yeast powder and an appropriate amount of water, it only needs to be left for about 20 minutes, and the dough can be ready. And if you have time, it will be better to continue to post for 30 minutes.

The use of baking powder is to pour flour into the basin first, then put the yeast into the bowl according to the ratio of 1:200 baking powder and flour, pour warm water to dissolve, dig a hole in the middle of the flour, and then pour the yeast water into the flour to form a dough, and then cover with a damp cloth and wait for half an hour.

When using baking powder, there is often a phenomenon that cannot be raised, which may be caused by low temperature, poor quality of baking powder, too little baking powder, etc., and it is also necessary to pay attention to the fact that baking powder cannot be fermented with boiling water, otherwise it will destroy the active substance of baking powder.

Generally at 25 degrees or above, natural fermentation takes 8-10 hours; Generally at 15-25 degrees, natural fermentation takes 12-15 hours; At a temperature of about 10 degrees, it takes 15-20 hours for natural fermentation; Generally, natural fermentation occurs in winter, and many fermented flour are packed in pots.

2. Take a small bowl, pour half a bowl of boiling water, dry it into warm water at about 35 degrees, and put the prepared yeast powder into warm water to melt and make yeast water. It is not advisable to use both boiled and cold water.

3. If you want the flour to ferment well, you can also take a small bowl, put some sugar in the bowl, and then pour boiling water to dissolve the sugar, and use warm water and noodles with added sugar to help ferment quickly.

4. Put the flour in a basin and prepare another 250 grams of warm water. The ratio of flour to water is the key to making the dough well, and the ratio of flour to water is about 2:1. In other words, 500 grams of flour requires 250 grams of water, and of course warm water.

5. Pour the flour into the basin, add yeast water, sugar water, and then add the remaining warm water, while adding water, stir the dry flour with chopsticks, and stir all the dry flour into wet gnocchi.

6. Knead the gnocchi into a dough, let it sit for 10 minutes, then knead it for a few more minutes, knead it evenly.

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Generally speaking, flour fermentation has a lot to do with the brand of flour, temperature, hardness and the amount of yeast, if it is summer, the fermentation time will not be too long, only about 30 or 40 minutes, but in winter, it will take a lot longer, at least about an hour and a half.

And the fermentation time of flour is also related to the type of food you want to make, if you are making steamed buns, steamed buns and other foods, you can ferment once, and the time is relatively short, and the commonly used ones are Hetao snow powder, ancient boat flour, fragrant snow wheat flour, etc. If you want to make chewy foods such as bread and toast, use high-gluten flour, which may ferment 2-3 times and take about 2 hours.

1.Generally speaking, the fermentation time of flour is not fixed, and it is related to temperature, softness and hardness, and the amount of yeast.

2.In summer, the temperature is relatively high, and the fermentation time is generally 30-40 minutes.

3.In winter, the temperature is relatively low and may take hours.

Under normal circumstances, natural fermentation at 25 degrees or above takes 8 10 hours, generally 15 degrees to 25 degrees, natural fermentation, 12 15 hours, if the temperature is around 10 degrees, natural fermentation takes 15 20 hours. If you ferment in a pot with warm water at about 25 degrees for two or three hours, it's fine.

Do you know how long it takes for flour to ferment? In daily life, many people like to eat pasta, and it is necessary to make noodles in the production process, so how long does it take for flour to ferment? Let's take a look at how long it takes for flour to ferment, and let's find out together.

Generally at 25 degrees or above, natural fermentation takes 8-10 hours; Generally at 15-25 degrees, natural fermentation takes 12-15 hours; At a temperature of about 10 degrees, it takes 15-20 hours for natural fermentation; Generally, in winter, natural fermentation is to put fermented flour in a pot and put it in a basin with warm water of about 25 degrees for 2-3 hours, so as to speed up the fermentation time.

1. How to make flour

1. Add an appropriate amount of flour and use homemade'Flour fertilizer can be added more, every 500 grams of flour, add about 80 grams of flour, such as fresh yeast, add 5-10 grams per 500 grams of flour;

2. If fresh yeast is used, it can be dissolved in warm water, and then added to the flour in proportion to neutralize evenly, placed in a warm place, and wait for it to ferment, such as using flour fertilizer, it can be carried out in two steps, first knead it with a small half bowl of flour and flour fertilizer, about 3-4 hours to initiate, and then knead other flour in, and then send it for another 2-3 hours, if the time is limited, you can take two steps and two into one; There is a lot of flour, the ambient temperature is high, and the fermentation is fast, on the contrary, the fermentation is slow;

3. A little salt can be added when mixing the dough to promote yeast.

Faster reproduction, production of carbon dioxide.

2. Identify the degree of fermentation:

1. If the dough is cut and the holes of the dough are small and few, and the sweet and sour taste is not obvious, it means that the dough is not fermented enough and needs to continue to ferment;

2. The rib is elastic according to the dough, slightly sagging, with a certain tendon, the dough "bang" when the rib is beaten, cut the dough to see, there are more holes, and there is a smell of wine, indicating that the dough is just right;

3. After the dough is initiated, the dough immediately sinks when touched by hand, the tendon strength is poor, after cutting, the dough is like cotton wool, the holes are large and dense, and the sour taste is heavy, indicating that the fermentation is too hot, at this time, it is necessary to put alkali or add some flour again, and the amount of dough depends on the degree of fermentation.

1. How long does it take for flour to ferment?

1. Steamed buns

Different yeasts have different fermentation times, but brewer's yeast can shorten the fermentation time by only 2 hours. It takes a little longer to add "leaven" to rice wine, about 4 hours in summer and 6 hours in winter, usually yeast and soda.

Fermentation takes about an hour when the temperature is high and longer when the temperature is low.

2. Steamed buns

Generally, the steamed bread should be made twice, the first time is to ferment after kneading the dough, and the second time is to ferment after cutting the steamed bread, so that the steamed steamed bread will look good after coming out of the pot, and will not shrink quickly, the specific fermentation time depends on the fermented things, depending on whether you use old fat or yeast, and whether to add a small amount of baking powder.

Promote its fermentation. It usually takes about 4 hours.

It generally takes 1 to 2 hours for yeast flour to rise, but the specific fermentation time is still related to the temperature. The higher the temperature, the faster the dough will ferment, and in winter, you can add warm water and dough below 40 to speed up the fermentation. After the dough has risen, if there are honeycomb holes inside, it is a sign that the dough has finished rising.

Yeast powder generally takes 1 to 2 hours.

The time for yeast powder to rise generally takes 1 to 2 hours, but the specific time is still determined by the measurement and temperature of yeast powder. In summer, the temperature is relatively high, and the kneaded dough can be made in 1 2 hours at room temperature, and in winter, it will take 2 to 4 hours to make noodles.

In winter, in order to reduce the time it takes to leave, it is common to mix the dough with warm water below 40 degrees Celsius, so that the dough will ferment faster. Note that the active range of yeast is generally around 35, and if you use more than 40 warm water, it may scald the yeast and cause fermentation failure.

When fermenting the dough, you can put the dough into the utensils and cover the surface with a layer of plastic wrap, which can speed up the fermentation time of the dough. When the volume of the dough has expanded significantly, break the dough and look at the inside of the dough, if there are small holes in the honeycomb coal, it proves that the dough has been formed.

Generally at 25 degrees or above, natural fermentation takes 8-10 hours; Generally at 15-25 degrees, natural fermentation takes 12-15 hours; At a temperature of about 10 degrees, it takes 15-20 hours for natural fermentation; Generally, in winter, natural fermentation is to put fermented flour in a pot and put it in a basin with warm water of about 25 degrees for 2-3 hours, so as to speed up the fermentation time.

Extended information: 1. Add an appropriate amount of flour, add more self-made flour, add about 80 grams of flour fertilizer per 500 grams of flour, such as fresh yeast, add 5-10 grams per 500 grams of flour;

2. If fresh yeast is used, Chadong can be dissolved with warm water, and then added to the flour in proportion to neutralize evenly, placed in a warm place, and wait for it to ferment, such as using flour fertilizer, it can be carried out in two steps, first knead it with a small half bowl of flour and flour fertilizer, about 3-4 hours to initiate, and then knead other flour in, and then send it for another 2-3 hours, if the time is limited, you can take two steps and two into one; There is a lot of flour, the ambient temperature is high, and the fermentation is fast, on the contrary, the fermentation is slow;

3. A little salt can be added when mixing the dough to promote yeast.

Faster reproduction, production of carbon dioxide.

Identify the degree of fermentation:

1. If the dough is cut and the holes of the dough are small and few, and the sweet and sour taste is not obvious, it means that the dough is not fermented enough and needs to continue to ferment;

2. The ribs are elastic according to the dough, slightly sagging, the brother is not defeated, there is a certain tendon, the dough is "banging" when the ribs are beaten, and the dough is cut to see, there are more holes, and there is a smell of wine, indicating that the dough is just right;

3. After the dough is initiated, the dough immediately sinks when touched by hand, the tendon is poor, after cutting, the dough is like cotton wool, the holes are large and dense, and the sour taste is heavy, indicating that the fermentation is too hot, at this time, it is necessary to put alkali or add some flour again, and the amount of dough depends on the degree of fermentation.

The use of flour in life is very wide, and it can be used to make pasta, moon cakes, dumplings, buns and other delicacies. then How long does it take for flour to ferment? How long does it take for flour to ferment?

How long does it take for flour to ferment.

If the dry yeast is sufficient, for example, I put 5-10g of noodles in a catty, and if the loss is at about 40 degrees, it will take more than an hour to make it. If it is a winter without heating, it may take more than 8 hours.

In addition, do not use too hot water for live noodles, as it will scald the yeast to death. It is best to use warm water at 30 to 40 degrees, and cold water is also fine. The fermented dough can at least double in size, press a small dimple with your hand, and the dough will not recover.

In the end, I think it's okay not to seal the bowl with plastic wrap, just cover it with something to prevent the dough from drying out.

How long does it take for flour to ferment?

It is better to use yeast for flour fermentation, 5 to 10 grams of flour per catty, about 30 degrees of warm water, don't be too hot, first make it into the shape of bread and then ferment, put it in a warm place, about 4 hours.

It depends on the specific situation, depending on the amount of yeast put in the yeast, the temperature is decided, and the amount of dough also has an effect.

The best way is to observe it every 1 hour after 4 to 5 hours, and if there are small pores coming out, it means that it has been fermented, and there is experience after many practices.

How flour is fermented.

1. Add an appropriate amount of flour, add more self-made flour fertilizer, add about 80 grams of flour fertilizer per 500 grams of flour, such as fresh yeast, add 5-10 grams per 500 grams of flour;

2. If fresh yeast is used, it can be dissolved in warm water, and then added to the flour in proportion to smooth the mind and evenly, put it in a warm place, and wait for it to ferment, such as using flour fertilizer, it can be carried out in two steps, first use a small half bowl of pin to let the flour add flour and flour fertilizer to knead evenly, about 3-4 hours to initiate, and then knead other flour in, and then send it for another 2-3 hours, if the time is limited, you can take two steps and two into one; There is a lot of flour, the ambient temperature is high, and the fermentation is fast, on the contrary, the fermentation is slow;