Put the fermented dough into a fresh-keeping bag, squeeze out the air in the fresh-keeping bag, seal it, and put it in the refrigerator for fresh-keeping. When the temperature is adjusted to 0-3 degrees, it can be kept fresh for 1-2 days.

You can also put the fermented dough in the freezer, preferably within a week. It is suggested that the fermented dough should be used directly and should not be left for too long, so as not to affect the taste of pasta and prevent deterioration.

Method of fermenting dough Ingredients: 200g flour.

Accessories: 5g of fine sugar, 2g of yeast powder, milk 100g.

Steps:

1. Pour the milk into a bowl, add yeast and fine sugar, then stir until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the milk into the flour.

3. Stir while pouring until it is flocculent.

4, then knead into smooth dough, cover with plastic wrap and ferment at room temperature.

5. Ferment to twice the original size.

6. Sprinkle dry flour on the chopping board, and then exhaust the dough until it is smooth.