2. After the dough is over-fermented, you can add a proper amount of alkaline noodles or alkaline water, and then knead the dough evenly, so as to exhaust all the gas produced by fermentation in the dough as far as possible.
3. The fermented dough can be sealed and stored in the refrigerator, which can keep fresh for about three days. If it needs long-term storage, it can be stored in the frozen layer.
4. seal the dough and put it in the cold storage layer of the refrigerator. it should be noted here that you can spray a layer of oil on the inner layer of the bag, and you must exhaust the air in the bag.
5. Before it is put into the frozen layer, it still needs to be sealed and preserved. Sealed preservation has two advantages: preventing the cross-talk between foods; Avoid evaporation of water.
6. If there is a certain plan, you can also take it to the refrigerator for preservation about one day in advance, and then you can take it out when the dough is twice as big and continue to use it.
7. When the dough is fermented, we must pay attention to the fermentation time. If the steamed bread is fermented with baking powder, it usually takes about half an hour to ferment in a sealed container at room temperature. When the volume is twice the original volume, the fermentation is successful.