After the dough is made, it is sealed and put into the refrigerator for refrigeration and fermentation. The fermentation of dough will be delayed at low temperature, so it takes a long time to complete the basic fermentation, about 8- 12 hours. Fermented at low temperature for a long time, the flour fully absorbs water, the dough is more elastic and moist, and the finished product is not easy to age.

Once fermented, it can generally be fermented to 2-2.5 times the size, and the fermentation time is related to the sugar content, oil content and fermentation temperature of dough. The simplest test method is to dip your fingers in flour and poke a hole in the dough, which will not shrink or collapse, indicating that the fermentation is just right.

Low-temperature fermented dough needs attention

Don't use too much baking powder: if you want to ferment dough, you naturally need some baking powder. But for some inexperienced users, you often pour a lot of baking powder into the dough at one time. In fact, if too much baking powder is used, it will lead to fermentation failure, or the taste of dough is too sour, so it must be used moderately.

If the temperature is not too low, it will take about one hour, especially in summer summer, where the temperature is too high. If the dough is fermented in the sun, it will take only half an hour to 40 minutes.

The above contents can refer to People's Daily Online-there are 3 tricks to teach you how to make pasta well, and Baidu Encyclopedia-frozen dough fermentation method.