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

Under normal circumstances, the more active the yeast is, the more it will be. When the water temperature of the dough is a little higher, the dough will be made faster, but it can't be overdone, otherwise it will destroy the activity of the yeast. Generally, it takes about an hour to make dough, and the dough will be made according to the effect.