The specific time of leavening is related to yeast activity, quantity, water temperature and environmental temperature during fermentation.

Under normal circumstances, the stronger the activity of yeast, the more it will be. When the water temperature of dough is slightly higher, the dough will be raised, but it can't be too high, otherwise it will destroy the activity of yeast. Generally, it takes about an hour to raise dough, and the dough will be raised according to the effect.