It doesn't take long for baking powder to make dough. Generally, it takes about 1 hour to make dough, but the condition of dough is also related to the ambient temperature and the use of baking powder, so the specific time of dough needs to be judged according to the actual situation.
If the baking powder is only used for fermentation, the fermentation time is generally about 1-2 hours. The higher the storage environment temperature, the faster the fermentation speed. Conversely, the lower the temperature, the slower the fermentation speed will be.
However, if baking powder and yeast are mixed, the speed of dough mixing will be much faster, generally between 30-60 minutes. Similarly, the higher the storage environment temperature, the faster the fermentation speed, and even the dough can be made successfully in more than 20 minutes.
Can baking powder be used every other night? Yes
The baking powder dough can be reused every other night, but only if the dough is kept in a low temperature environment. If it is placed in a high temperature environment for a long time, it is easy to deteriorate the dough, and the deteriorated dough is inedible.
In fact, baking powder is very fast to make dough, because it belongs to chemical leavening agent, and it can basically make dough in a few hours. Different from yeast and other starter cultures, it uses the activity of microorganisms and has a short fermentation time.
Therefore, if you eat baking powder dough the next night, the main consideration is its preservation. Although the dough mixing speed is fast in a warm environment, it is also conducive to the growth and reproduction of microorganisms such as bacteria. It is suggested that the dough added with baking powder should be stored in the refrigerator overnight.
Does baking powder need secondary proofing? You can do it according to your own needs.
Fermented dough can be proofed twice or not. The second proofing is to make softer pasta, because in the process of making dough into finished products, there will be a process of kneading and exhausting, which will exhaust some gases generated in the process of making dough, so that the finished products will not be so soft and swollen, but it is not bad.
The secondary fermentation is only to supplement this part of the discharged gas, so that the steamed pasta, such as steamed bread or steamed buns, will be more fluffy and softer in taste. So whether the dough made of baking powder is fermented for the second time depends on your own needs.
4 How to make noodles with baking powder Ingredients: 1 kg flour, 5g baking powder, and appropriate amount of warm water.
1. Put a catty of flour into a clean basin of appropriate size.
2. Add 5g baking powder and stir well.
3. Add warm water of about 30-35 degrees Celsius and knead into dough.
4. Put the dough in a warm environment to make dough.