Generally speaking, it is ok to steam the dough the next night, but the dough is usually stored in the refrigerator, which on the one hand prevents the dough from going bad, and on the other hand prevents the dough from becoming sour due to excessive fermentation.
Usually, I am worried that the steamed dough will not be steamed the next night because I am afraid that the dough will turn sour, but in fact, the excessively fermented dough can also be eaten, which will not bring any substantial health problems, but the taste may be affected to some extent.
2 How to steam 1 In the evening and the next day, pour the flour and yeast powder into a basin, and if you want to season, you can add a proper amount of salt or pepper.
2. Add the right amount of water and sesame oil to the flour, and you can start kneading. If you want a rich taste, you can control the kneading time for a little longer.
3. Seal the dough with plastic wrap and put it in the refrigerator.
4. Take out the dough the next morning and leave it at room temperature for about ten minutes to make the desired spaghetti.
Three tips for steaming dough the next night 1. The dough must be sealed when it is put at night.
2. The dosage of yeast should be appropriate. Yeast has a great relationship with the taste of dough and the fluffy appearance of the final pasta, and the amount of yeast is related to the fermentation speed. So if you want to put it overnight, it is recommended to put less yeast.
3, we should pay attention to control the time, although the sour dough can still be eaten, but for the sake of taste, it is generally recommended to ferment late the night before and cook it the next morning.
Dough fermentation time generally needs to be analyzed according to specific conditions.
Generally speaking, the complete fermentation time of dough depends on its specific environment and the relative ratio of dough to yeast. When the temperature is high in summer, if the normal proportion of yeast is added, the dough at room temperature can be fermented completely in about three hours. It takes at least six hours to put in the refrigerator or room temperature in winter.
Secondly, the speed of fermentation will be different with different fermented products. Starters such as baking powder usually take shorter time to ferment products than microorganisms such as yeast.