Refrigeration method: If the dough is too hot, you can wrap it in a fresh-keeping bag and then put it in the refrigerator for a while to cool down. When the dough is close to room temperature, it can be taken out and fermented again.

2 Indirect dough mixing method: Indirect dough mixing method refers to mixing some raw materials into the dough and kneading them evenly, then refrigerating them for a period of time, so that the temperature of the dough drops to a very low level, and then taking out the dough and kneading it continuously, so that the protein in the flour can fully absorb water.

Hydration: Hydration refers to mixing all raw materials except yeast, salt and butter until there is no dry powder. After being refrigerated for 30 ~ 60 minutes in the refrigerator, the starch in the flour will be hydrolyzed, and protein can also fully absorb water and generate gluten.