The reasons that affect the dough fermentation speed are as follows

Yeast dosage, dough temperature, dough water addition, ambient temperature.

Dough fermentation is still related to temperature. For example, in summer, because the temperature is relatively high and the fermentation time is relatively short, the dough can be successfully fermented in about 40 minutes. But if the weather is cold in autumn and winter, the fermentation time will be extended, even 2~3 hours, so it depends on the temperature. Of course, if it is cold, it can be heated with hot water, which can actually promote the fermentation speed.

Ratio of flour to yeast:

When fermenting flour with yeast, we must master the ratio of flour to yeast. According to the instructions of yeast, a bag of dry yeast weighing13g can ferment 3-4kg flour. That is, for every 500 grams of flour, add 2 grams of yeast.

However, steamed buns at home rarely ferment six or seven kilograms of flour at a time, usually two or three kilograms of flour. Therefore, the amount of yeast can be increased. According to my usual production experience, it is more appropriate to add 5 grams of yeast to every 500 grams of flour, and the fermented dough will be better.

Matters needing attention in dough fermentation:

1. Don't use too much baking powder.

If you want to ferment dough, you naturally need some baking powder. But for some inexperienced people, you often pour a lot of baking powder into the dough at one time. In fact, if the amount of baking powder is too much, it will lead to fermentation failure or the taste of dough is too sour, so you must use it moderately. And now there are many brands selling baking powder on the market. Basically, there will be a certain amount of baking powder on the package, which is also very convenient to use.

2. Pay attention to the fermentation temperature.

Putting yeast in the dough doesn't mean everything is normal. We should still pay attention to the environment and temperature. If the indoor temperature is cold in winter, try to cover the fermentation basin with a quilt. If you have an electric blanket, you can put the dough on the electric blanket for fermentation, which will speed up the fermentation time, otherwise the temperature will be too cold and the fermentation will fail.