2, in a cool place, this method can be preserved for about half a day, suitable for pastry shop management.
3. Shape the fermented dough into the embryonic shape of the product, then put it in a box, cover it with plastic wrap and put it in the refrigerator for cold storage. This method can be kept for half a day.
4. Take it out when necessary. When the dough is fermented to twice the size, put it in the oven to bake.
If you want to keep it for more than two days, you can wrap the fermented dough in plastic bags and put it in the refrigerator for freezing. This method can be preserved for a long time, and the yeast will not die because of freezing, but will only enter a dormant state.
6. If necessary, take it out and thaw it naturally, and then make it into a finished product. When it is fermented to twice the size, it can be baked or steamed, and the flavor of the product remains unchanged. The fermentation effect is good.