Can you mix the noodles in the refrigerator at night and use them the next day? According to my personal life experience, I think both dough and dead dough can be kept in the refrigerator until the next morning. However, noodles are not delicious. After the flour was scalded with boiling water, it lost most of its gluten. After cold storage for one night, the noodle dough lost its softness. If it is used to make scallion cakes, hand-held cakes and the like, it will harden and taste bad when it is cold.

Advantages of refrigerated fermentation: time saving, simplicity and convenience.

At night, the dough with yeast powder is sealed with plastic wrap and put in the refrigerator until the next day. This is called refrigerated fermentation. Refrigerated fermentation is widely used in bread baking. In fact, refrigerated fermentation is also suitable for homemade steamed buns, steamed bread, flour cakes and fried dough sticks. Refrigeration and fermentation save more time. When you rest at night, you can make steamed bread and other steamed bread foods directly in the morning.

When fermenting in cold storage, the ratio of flour to yeast remains unchanged, and the yeast is melted with warm water. After the dough is kneaded, it must be sealed tightly, otherwise the surface of the dough will dry and affect the fermentation of the dough. Yeast grows slowly at low temperature. Ferment for about eight hours, and you can get fluffy dough in the morning.

At the end of last year, people always didn't want to get up early after the temperature dropped. I always make dough in the freezer. It was around 9 pm, and the temperature in the refrigerator was 3 degrees Celsius. The dough has been kept in the cold storage for one night, and it can be directly exhausted to make steamed buns at 6: 30 in the morning. I think refrigerated fermentation is convenient and easy. Suitable for friends who are busy at work during the day and want to eat steamed buns.

Yeast and dough will not produce sour taste when fermented in cold storage, because the temperature in cold storage is low, even if fermented for 12 hours, it will not produce sour taste. Old flour and noodles are not suitable for refrigerated fermentation, because the yeast in the old flour fertilizer is impure, and the old flour dough is much slower than the yeast dough at room temperature. If it is fermented in the refrigerator, it will be difficult to make it, which will delay the next morning's production.

The advantage of refrigerated proofed dough is that it increases the toughness of dough. Dough mixed with cold water is commonly known as "dead dough". After the dead dough is mixed, it must be proofed, so that the pasta made after proofing will not break and shrink.

It usually takes half an hour to wake up. If the dough is sealed and put in the refrigerator overnight, the moisture in the dough will be more uniform, and the gluten will have better ductility and elasticity after it is fully absorbed.

Refrigerated fermentation and refrigeration can save a lot of rest time. Friends who want to eat their own steamed buns or other pasta in the morning can try it.