1, flour in the refrigerator can be fermented overnight, usually the activity of baking powder between 25 ℃ - 35 ℃, in 5 ℃ - 10 ℃ activity is the lowest, and the refrigerator inside the temperature is relatively low, after placing the dough into the inside of the activity of the flour can be lowered, so we will be the night of the dough and the dough, and put into the refrigerator and the next morning to take out the next day, it has been fermented.

2, choose the right leavening agent. To make the dough, you need a leavening agent, and it is generally recommended to choose dry yeast powder which is more suitable to make the dough more fluffy and better in texture. And dry yeast is also rich in nutrients, containing more vitamins and minerals, the use of dry yeast to flour, to a certain extent, can also increase the nutritional value of pasta.