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The speed of dough production can be accelerated by increasing yeast activity, controlling temperature and humidity, and adding auxiliary materials. The main methods include using highly active dry yeast, mixing dough with warm water, adding a small amount of sugar, maintaining a warm and humid fermentation environment, and appropriately kneading the dough to release air.

1. Select high activity dry yeast

High activity dry yeast has better fermentation efficiency than ordinary yeast, with strong bacterial activity and storage resistance. Before use, yeast can be activated with warm water, controlled at around 35 degrees Celsius. Adding a small amount of sugar can help activate yeast. Be careful to avoid using expired yeast or direct contact with salt, otherwise it will inhibit the fermentation effect.

2. When mixing dough with warm water [SEP], using water at 30-40 degrees Celsius can promote yeast reproduction, while water above 45 degrees Celsius can cause yeast death. The recommended ratio of flour to water is 2:1, stir until the dough is smooth and not sticky to the hands. In winter, the dough bowl can be placed in warm water and heated with a water gap to maintain the basic temperature of the dough.

3. Add a small amount of sugar

Adding about 5% white sugar or honey to the dough can provide the energy needed for yeast to rapidly reproduce. Excessive sugar content can inhibit fermentation. It is recommended to add 25 grams of sugar per 500 grams of flour. Replacing some water with milk can also accelerate fermentation, where lactose and protein can promote yeast metabolism.

4. Maintain a warm and humid environment

Cover the fermentation container with a damp cloth to prevent surface cracking, and place it at around 40 degrees Celsius to shorten the fermentation time. You can use the oven fermentation function, or put hot water in the microwave to create a steam environment. Avoid direct sunlight during room temperature fermentation in summer, and accelerate by placing it next to a heater in winter.

5. Proper kneading and exhaust

After the initial fermentation reaches twice the size, it is necessary to fully knead and exhaust the dough to ensure even distribution of yeast and contact with new nutrients. During secondary fermentation, a toothpick can be used to poke small holes in the dough to help release gas, which can shorten the fermentation time by one-third. It is recommended to control the final fermentation within 30 minutes after plastic surgery, as excessive fermentation can affect the taste.

It is recommended to choose medium gluten flour with high protein content for daily dough making, and preheat the utensils with warm water before fermentation. If you need to urgently speed up, you can try adding a small amount of baking powder and yeast to work together, but it may affect the flavor. The standard for fermentation completion is that the dough slowly rebounds and leaves shallow marks after being pressed by fingers. Before steaming, it needs to be allowed to rise again for 10 minutes to relax the dough. Note that the temperature of the fermentation environment should not exceed 50 degrees Celsius to avoid killing yeast and causing fermentation failure.