When yeast is used to make dough, generally speaking, the fermentation time will vary from 30 to 40 minutes, and the specific time will be measured according to other objective factors such as room temperature and the temperature of dough itself. Therefore, due to the low temperature in winter, the basic fermentation of dough is relatively slow, and it usually takes three to five hours to make dough indoors in winter. If the temperature can be controlled at 35 degrees, it will be ready in an hour.

Matters needing attention in winter dough making

1, the indoor temperature is low in winter, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

2. Warm water should be used for dough mixing in winter, and dough mixing and leavening in winter should be 1 to 2 hours earlier than in summer. Knead the dough several times to make the starch and protein in the flour fully absorb water.

3. A good dough should be kept at a certain temperature of 30 degrees. The temperature can be controlled by a steamer with hot water, a heater and a fermentation box. Microwave ovens with hot water and ovens with hot water keep the temperature basically stable.

4, humidity needs to be appropriate, can be covered with a wet cloth, placed in a warmer place.

Reference to the above content? Baidu encyclopedia-fa noodles