I am good at this. I have experienced failures and successes. To sum up my experience, when kneading dough, you should use warm water (just about the same as body temperature, too high will kill the yeast.) And the yeast must be dissolved first. , also don’t put salt and yeast together. The dough can be fermented at room temperature, but it takes a long time, one or two hours. If you want to ferment quickly, you can put the basin in a steamer. Add water to the steamer and heat it slightly to create a little steam (the temperature should not be too high. If it is too high, Yeast will also be killed). This will take twenty minutes to ferment.

Your supplementary question is this. The purpose of putting the dough in the refrigerator is to relax it. Sometimes it is to relax and facilitate shaping when making biscuits.