Because I have to make breakfast for my children early in the morning, I feel that my cakes are delicious, but it is too late to make dough in the morning. The dough is overnight, and it tends to sour easily. So I made the dough one night in advance, rubbed some alkaline noodles in it, put it in the refrigerator, and took it out half an hour in advance the next morning. Put cold water in the pot, and the steamed stuffed bun is no different from the usual practice.
Yeast cannot grow below the freezing point of water or above 47℃, and the optimum growth temperature is generally 20~30℃. The purpose of putting it in the refrigerator is to prevent yeast from fermenting, so as to avoid excessive sour taste, 0-4 degrees. Yeast is basically in a dormant state and has a slow growth process. The purpose of putting alkaline noodles in advance is to adjust the pH value so that it will not be too acidic, and adjust the pH value to about 6.0, so that yeast is the best breeding environment.
But it can't be kept in the refrigerator for too long, because although yeast doesn't grow very much at low temperature, some low-temperature tolerant miscellaneous bacteria will grow. Moreover, short-term low-temperature environment will not affect the resurrection of yeast, long-term low-temperature preservation will cause a large number of yeast deaths, and noodles will also change color due to oxidation, which will produce odor and affect the taste. We only need to use it when we need to extend the fermentation time, and we can't use it for the purpose of low temperature preservation.