[How to save the good dough]_How to save_Save method

[How to save the good dough]_How to save_Save method

Anyone who has made pasta knows that the good dough is not known how to save it. Those that ca n’t be used will feel very wasteful when thrown away, but they ca n’t be eaten. So how to save the good dough?

Let ‘s share with you two ways to save good dough. You can decide how to save the good dough according to the convenience of your own home.

The first is low-temperature refrigeration fermentation.

(Bag sealing and restricting fermentation method) Low temperature refrigeration fermentation method is common. Here is the method of tightening the pockets to prevent over-fermentation. It can be taken at any time in the next 1-3 hours. This kind of dough is really good-natured.It’s no edges and corners, and the resulting bread has good softness and better flavor.

So this method has been highly respected in some forums in Taiwan.

Main method: ① Take a plastic bag and brush a layer of oil or spray a layer of oil in the plastic bag, and then put in the already-made dough, exhaust all the air from the bag as far as possible, and then fasten the bag.

(I use a Canon compact bag, which has a good seal; the way to squeeze air is to pull the zipper of the compact bag to the width of the last finger, insert the straw, and suck the air out.

) ② Make a label on the bag to indicate the type, name and time of the dough to prevent tampering.

③ The bound dough can be thrown into the refrigerator freezer, and let it slowly ferment in a low temperature state, then within 24 hours to 3 days (if the bag is broken and other accidents occur or the sealing of the bread is not done well,Try to use it within 24 hours.

It should be noted that it is best not to put too much dough in a bag, especially if the quality of the bag is not tough enough.

Because the dough will slowly ferment and the volume will increase, so there should be enough space in the bag to make it bigger, and it will be bulging on the third day.

Because the bag mouth is tightly bound, the space for the dough to expand is limited, which can prevent the second type. Keep the beaten dough frozen. If the beaten dough will be used in the next continuous period, you canEnable freeze preservation of the dough.

Bag the beaten dough in the same way as above, and put it in the freezer.

Take it back when you want to use it, let it thaw at room temperature, and then continue the routine of making packages.

If you are in a hurry, you can also put the dough and bag into warm water to accelerate thawing (remember that the bag cannot leak).