How to make dough rise faster in winter?

We all know that fermenting dough is a common step in making pasta. Many people ferment dough first when making pasta. There are many ways to ferment dough. Some people ferment dough faster, while others ferment dough slower. The time varies. So how can we ferment dough faster? Let's take a closer look!

How to make noodles faster

First, the temperature of the dough must be increased when it is fermented in winter. The most suitable temperature for yeast powder fermentation is more than 30 degrees, so we must melt the yeast powder with 30-degree warm water in advance, so that it can be mixed with flour in the basin evenly, which is more conducive to promoting fermentation.

Second, you also need to create a temperature of more than 30 degrees during fermentation. Boil a basin of water in a pot. When the water temperature reaches more than 30 degrees, turn off the heat immediately. Then put the dough basin in it for fermentation. This way, the fermentation speed will be very fast.

Third, the dough bowl should be sealed and wrapped. Because during the fermentation process, if it is not sealed during water separation, it is easy for moisture to enter the flour, making it very thin, so be sure to wrap it with plastic wrap.

If you do the above points, the dough will rise very quickly, at least 40 minutes, and at most 20 minutes to fill the basin. It is very convenient and fast. If you like steaming buns, you can try this method.

Points to note when making noodles

1. Ratio of baking powder to flour

If you want the flour to ferment quickly, first we should master the ratio of flour to baking powder. When we ferment the dough, we use baking powder in small bags, each bag weighs 13 grams. One bag of baking powder can ferment 4 to 6 kilograms of flour. Use warm water at about 32 to 35 degrees to dissolve the baking powder into an emulsion or directly add the baking powder to the flour, add appropriate amount of water and knead into a smooth dough.

2. Fermentation temperature

The best temperature for dough fermentation is 32 to 35 degrees. Put the kneaded dough into a bowl and cover it with plastic wrap. Keep it at 32 to 35 degrees for 40 to 60 minutes to ferment into a soft dough.

Note:

When the dough is rising, you should cover it with plastic wrap or put it in a plastic bag to prevent the surface from being dried out by the wind.

In summer, the dough can be fermented quickly at room temperature. In winter, the weather is cold and the dough is not easy to ferment. You can put the dough in a warm place to make it ferment quickly.

Specific method of making dough

Ingredients: 500g flour, 5g yeast powder, 10g sugar, warm water

step:

1. First add yeast powder and sugar to warm water and wait for 15 minutes. If the water is full of foam and the foam is bulging, it proves that the yeast water has fermented successfully. If it is not in this state, it proves that it has failed and you need to start again, otherwise the flour will be wasted.

2. If the yeast water is fermented successfully, you are basically halfway to success. Then pour the fermented yeast water into the flour, add appropriate amount of water, and knead into dough.

3. After the dough is kneaded, cover it with plastic wrap and place it in a warm place.

Where the temperature is high:

1. If you have an oven at home, you can preheat the oven five minutes in advance, set the temperature to 200 degrees, then turn off the oven and put the dough in the oven to ferment. The dough will be fermented in about 20 minutes.

2. If you have a microwave at home, let it run at high heat for 6 minutes. When the time is up, put the basin in, then turn off the microwave and wait for about half an hour, the dough will be fermented.

3. You can also add some water to the pot, turn off the heat when the water temperature reaches a hot level, put the basin in, cover it tightly, and leave it for about 30 minutes, and the dough will be fermented.

Note:

If you have a heater or electric blanket at home, you can put it there, but be careful not to set the temperature too high, otherwise the dough will not rise.