Is it okay to mix the noodles and put them in the refrigerator for the next day?

Pasta is a favorite of many people, steamed buns, flower rolls, fritters, noodles, on the streets of the north, can be seen everywhere, we are basically divided into two categories when we are at home and noodles: fermented and non-fermented, the difference is yeast powder, the weather is cold in winter, many people are reluctant to get up early, breakfast time is relatively tight, especially to make pasta, some fermented pasta, and noodles, fermentation is very time-consuming, so is there a way to solve it, such as reconciling noodles at night, put them in the refrigerator overnight, can you use them the next morning? Will it have an impact?

The dough is placed in the refrigerator overnight, this situation is very common, also called refrigerated fermentation, it is not a new technology, it has long been accepted by the public, however, it is only suitable for fermented dough, if it is a dough without yeast powder, try to make the dough on the spot, after the dough is refrigerated and fermented, it is obviously expanded, and there is a honeycomb inside, I have also tried this situation, and it is obviously successful.

Let's talk about three aspects, let's talk about the first night, mix water, baking powder and flour together, knead it into a smooth dough, cover it with plastic wrap, and put it in the refrigerator to ferment overnight. What is the state of the dough the next morning, first look at the dough with your eyes, it has been obvious fluffy, and then feel it with your hands, the fluffiness of the dough is relatively strong. Put the dough on the kneading mat, knead the dough to expel the gas, and directly shape it into steamed bread or flatbread, you will feel that it is easy to shape, and you can easily operate it without sprinkling flour.

The steamed buns are also particularly fluffy and soft, and the baked flatbread is golden and crispy on the outside and fluffy on the inside. Therefore, it is still very suitable for refrigeration and fermentation of leavened dough food. In the summer, it generally needs to be refrigerated and fermented, but in the winter, it is not used, and the room temperature may be cooler than the refrigerator.

If you don't refrigerate and ferment in summer, the high temperature will cause the dough to ferment excessively, and then steam the steamed buns or pancakes, there will not be much fluffy power, which will affect the finished product. Let's talk about the semi-made noodles, this semi-made noodles I usually use on fried fritters, the night before.

This problem is very common. As long as you see how to deal with the live noodles? If the plastic wrap is tightly sealed. It is usable the next day. If it's just naked, it's more troublesome. In general, it's not a big problem.

When I was in the restaurant, the chefs in our main food room used to make noodles before getting off work the first day, put them in the refrigerator that night, and come to cook them at 5 o'clock the next morning.

The noodles should be ready to be reused the next day when they are placed in the refrigerator.

Is it okay to put the noodles in the refrigerator and use them the next day?

It is okay to put the noodles in the refrigerator the next day, which will also increase the gluten of the flour.

On the first day, put the noodles in the refrigerator and refrigerate, and the next day, the noodles are still the sameYesTarget. Whether it's dead noodles or hair noodles, leaving it for only one day has no effect. However, if it is a dead noodle, it may lack moisture when it is taken out of the refrigerator the next day, and it will need to be reprocessed when it is officially used.

If it is a dough, there is no such problem, because the dough itself needs to be awakened. Although the temperature is relatively low in the refrigerator, refrigeration will not affect the quality of the dough. When you need to use it, you can put it at room temperature for a while.

The refrigerator can be preserved and good noodles。Usually people who like to eat pasta are willing to make their own pasta at home with pasta. However, sometimes you can't control the amount, and there will be more noodles, so if you can't use up a meal, you can put the noodles in the refrigerator for preservation.

This way it won't go bad and it's easy to use next time. However, it is important to note that the reconciled noodles need to be placed in the refrigerator, not in the freezer. Because if you store it in the freezer, the noodles will spoil.

Regardless of whether it is dead or haired, even if it is only left for one day, it will not be able to be used normally the next day.

Put the noodles in the refrigerator and don't keep them too long。You can keep good noodles in the refrigerator, but it is best not to leave them for too long. It's okay for one or two days, but if it's too long, both dead and whipped noodles will dry and hard, and even if you barely eat it, the taste is not as good as before.

Therefore, it is best to control the amount of noodles and water when mixing noodles. Of course, if you don't have any experience at first, putting too much noodles or water can lead to too many noodles coming out. However, after a long period of practice, I believe that the cooks will be able to grasp the amount of water and noodles with ease.

Freshly made and freshly used noodles are the best。Although the noodles can be stored in the refrigerator, they are not as fresh as the noodles that have just been reconciled for the first day. However, if you like to eat chewy noodles, you can try to refrigerate the noodles because they are more chewy.

If you put it in the refrigerator at night and use it the next day, it will not affect you. However, if it is fermented dough, then it needs to be warmed up in advance before being used the next day, otherwise it will affect the production effect of fermented dough.

Whether it is dough or water dough, put it in the refrigerator the first night, and use it the next morning basically has no effect, except for the fermented dough needs to be warmed up, the normal water dough does not need to do any treatment. But we must seal the dough in the refrigerator to prevent the odor in the refrigerator from being absorbed by the dough, and if the dough is not sealed well, the surface of the dough will dry and affect the production effect, and the rest will have no effect.

YesBecause after being refrigerated in the refrigerator overnight, the noodles also woke up more resilient, and the ductility was better, and the taste of the noodles was better.

Of course, you can, and the noodles will be more chewy the next day if they are fermented in the refrigerator overnight.

This is the most suitable temperature, if put in the refrigerator for fermentation, the refrigerator refrigeration temperature is usually between 2 degrees and 6 degrees, the yeast in this low temperature environment, the fermentation speed will be slow, the time required will become longer, generally after one night of fermentation time is enough. When we ferment the flour the night before, we do not put the fermented dough directly in the refrigerator for storage, but need to knead the fermented dough quickly, let the dough ferment complete, and then put it in the refrigerator for preservation, so as to avoid the phenomenon of poor flour fermentation.

Keep the temperature of the <> at 5, seal well to maintain the humidity of the dough, after a night of refrigeration and fermentation, it can be fermented to 2 times the volume of the dough in about 12 hours, and it can be used completely the next morning, and the state of the dough is just right, the vitality of the yeast in the refrigerator is not high, so the basic fermented dough can be taken to the room temperature to restore to room temperature, and the secondary fermentation can still be completed quickly, so as to make bread, buns, etc. normally.

Then it may not be used in the refrigerator, because this fermented dough has temperature requirements when fermenting, and although the refrigerator can simulate various temperatures, it is more or less unable to meet the requirements of fermented dough, so if the fermented dough is put into the refrigerator in advance as yeast, it is a microbial starter culture, at a suitable temperature of 25 30 and a certain temperature, even in winter, up to 6 hours, the dough will ferment very well.

But you should also pay attention to a few details in the refrigerator: 1. Be sure to seal it well, preferably in a fresh-keeping bag, leave some space, and press the opening under the dough. 2. If it is put into the basin, it is necessary to cover two plastic bags, and the position of the opening should be crossed, which can also have the effect of sealing.

From my experience, during the high temperature in summer, I will put the mixed dough in a plastic bag and put it in the refrigerator. Other times, this is not necessary. Of course, if you like to keep it in the fridge, it doesn't matter, it doesn't have any effect anyway.

OK. There is no problem with direct use, and the refrigerator can be well stored and will not break.

Yes, in fact, this noodle can be refrigerated in the refrigerator to keep it fresh, and it will not affect the consumption on the second day.

Put the noodles in the refrigerator at night, and it is best to take them out in advance to wake up the next day to prevent the noodles from not penetrating, which can increase the success rate of pasta.

You can't use it directly, you have to take it out and cool it, so that the taste will be better.

After the flour is fermented, there is no time to steam, it can be placed in the refrigerator to refrigerate the hole for storage, to avoid excessive fermentation, the texture of the refrigerated noodles is a little harder, take it out of the refrigerator in advance when steaming, let it rise for 1-2 hours, and knead the dough for a while, so that it will not affect the taste.

After kneading the dough, put it in the refrigerator, ferment it slowly in the refrigerator, take it out the next day, divide the dough directly into equal parts after exhausting, and then knead it and cover it for 15 minutes to start wrapping.

Whether it is dough or water dough, put it in the refrigerator the first night, and use it the next morning is basically not affected by Ren Shisen, except for the fermented dough needs to be warmed up, the normal water dough does not need to do any treatment. However, the dough must be sealed in the refrigerator to prevent the odor in the refrigerator from being absorbed by the dough.

How to save the noodles that have been made:

1. Refrigerate at low temperature.

Take a plastic bag, brush it with a layer of oil or spray a layer of oil in the plastic bag, then fill it with the beaten dough, expel all the air from the bag as much as possible, and then buckle the bag firmly. Make a label on the bag, indicating the type and name of the dough and the time to prevent confusion.

The tied dough can be thrown into the refrigerator and let it slowly rise at a low temperature, which can be stored for about 24 hours to 3 days. If there is an accident such as a broken bag or the sealing work is not done well, try to use it within 24 hours.

2. Cryopreservation.

If the beaten dough will not be used for a long time to come, it is time to enable cryopreservation. Bag the beaten dough in the same way as above and place it in the freezer compartment of the refrigerator. Take it out when you want to use it, thaw it at room temperature, and then continue with your usual routine.

If you put it in the refrigerator at night, you can usually use it the next morning, but the state of the noodles will change somewhat. Regardless of whether the dough is fermented or not, put it in the refrigerator and it can be used the next morning.

Put the noodles in the refrigerator to ferment the night in advance, which can save the time of making noodles in the morning, and the fermented dough only takes about 1 hour to ferment at room temperature of about 30 degrees, which is the most suitable temperature.

If you put it in the refrigerator for fermentation, the refrigerator temperature is usually between 2 degrees and 6 degrees, and the fermentation speed of yeast will be slower and the time required will be longer, and the fermentation time after one night is generally enough.

Changes after one night of refrigeration: After the dough is refrigerated and fermented, it swells significantly, and there is a honeycomb inside, indicating that the fermentation is successful, but it is also possible that the fermentation time is too long, the dough is seriously collapsed, and there are too many small holes on the surface, which makes the dough smell very sour.

The amount of time that the noodles can be stored in the refrigerator are as follows:

The noodles are kept in the refrigerated area of the refrigerator and can only be stored for one to two days. Because the minimum temperature in the refrigerated area of the refrigerator is around zero degrees, the dough can also ferment slowly at this temperature, and wait for one to two days for the dough to finish fermenting, so as to obtain a better taste.

If the noodles are stored in the frozen area of the refrigerator, they can be stored for half a month. Because the temperature of the freezer layer of the refrigerator is about minus 20 degrees, at this temperature, the yeast can not reproduce normally, so it can be stored for half a month, but if it is stored for more than half a month, it will cause the dough to dry up and clump, or mildew spots, affecting the quality.

When storing the noodles in the refrigerator, you need to pay attention to the preservation method. First of all, you need to mix the dough evenly, then put it in a clean and water-free utensil, and cover it with plastic wrap, and then store it, or you can put the dough directly into a plastic bag, and tie the plastic bag tightly to avoid gas entering and leaving, and then put it in the refrigerator for preservation.

Flour Profile:

Flour is a powdery substance made from wheat milling. According to the amount of protein in the flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is a staple food in most parts of northern China, and there are many varieties of foods made from flour with different flavors.

The cooked dough can be used the next day when it is put in the refrigerator, but the fermented dough must be preheated before use, otherwise the taste will be affected. Stirring the dough in advance and putting it in the refrigerator can slow down its fermentation rate, and after a long period of fermentation, the dough will taste better, which is also a method that many families like to use.

Can I still use the noodles the next day?

When making pasta, most of them need flour to be used into dough, but the production is to ferment, so that the pasta can be made more fluffy and chewy, but some people can not make it immediately after fermenting the dough at home, and if it is put in the refrigerator the next day, can it still be used the next day?

The fermented dough can be used the next day when it is placed in the refrigerator, but it is best to preheat it before use, otherwise it will affect the taste of the fermented pasta. It should be noted that if there is a lot of fermented dough, it needs to be frozen in the refrigerator, which has a relatively low temperature to inhibit the growth of bacteria.

In general, stirring the dough one day in advance and putting it in the refrigerator can slow down the fermentation rate of the dough at low temperature, so that the dough will not spread out at room temperature, and after a long period of fermentation, the dough will taste better and richer, and the pasta will be more delicious.