It is best not to deliver the dough overnight, because the fermentation time of yeast is controlled within four hours. After a night's hair, the dough is easy to sour, collapse, and even deteriorate at high temperature. If the temperature is relatively low, the activity of yeast is also very low at this time. At this time, it can be delivered overnight, but always pay attention to the degree of fermentation.

It is not recommended to send overnight.

Overnight dough making is not recommended. Generally, the fermentation time of yeast is controlled within four hours. If it is left overnight, it is usually 6 ~ 8 hours, so that the dough will be excessively fermented, not only the taste will become sour, but also the excessively fermented dough can not make fluffy cakes, bread, steamed bread and other foods.

Under normal circumstances, overnight fermentation is generally not recommended, but sometimes the indoor temperature is relatively low, the activity of yeast will be greatly reduced, and dough can be made overnight. But also pay attention to the time and degree of fermentation. If the dough swells, it is not suitable to continue fermentation.

In winter, in order to shorten the fermentation time, warm water below 40℃ can be used to stir dough and yeast powder, which can reduce the fermentation time of dough. Or put the dough in the oven and bake at 40℃ for about 30 minutes, which is also a way of rapid fermentation.