1, the dough can be stored in the refrigerator, and it needs a layer of plastic wrap outside, which is beneficial to preservation.

2. As long as the time of the noodle head is not released, take it out and wake up the next day. When storing, there is no problem as long as it is covered with a wet cloth.

3, refrigerated in the refrigerator, the effect of long-haired noodles will be worse than that of long-haired noodles. After taking it out of the refrigerator, it is best to thaw it at room temperature first, and then do some processing, except that the taste will be slightly worse. There is basically no need to worry about the problem that noodles will turn sour and deteriorate.

Extended data

Matters needing attention when kneading dough:

1, choose the right start.

There are three kinds of leavening agents: baking soda, flour fertilizer and dry yeast powder. They all work on the same principle. Under suitable conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The amount of baking powder should be more or less.

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing.

3. Activating yeast is more important for beginners.

I don't really pay much attention to the method of adding dry yeast. Sometimes if you are lazy, you will mix the flour directly, and then add warm water and flour. But for beginners, the amount of yeast, uneven mixing and other issues will have some impact on the results of dough making.

4, the water temperature should be mastered.

Use warm water for dough, and the temperature is preferably between 28-30 degrees. Just don't let your hands feel hot, even in summer, it is recommended to use warm water.

5. The ratio of flour to water should be appropriate.

The ratio of flour to water is very important to dough. If there is less water and more noodles, the dough will be hard. This kind of dough is suitable for handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor.

References:

Baidu encyclopedia -Famian