How do you keep the stuffing fresh until tomorrow?

Three methods are better to keep fresh.

The first is low-temperature refrigerated fermentation. (Bag sealing to limit fermentation).

The method of low-temperature refrigerated fermentation has been common, here is the method of tying the bag tightly to prevent over-fermentation, low-temperature fermentation, firstly, the yeast can slowly brew a good taste, and secondly, the dough is more flexible, and it can be used at any time in the next 1-3 days, such a dough is really good-tempered to the point that there are no edges and corners, and the bread made is soft and the flavor is better. So this method has been highly praised in some forums in Taiwan.

Main method: Take a plastic bag, brush a layer of oil or spray a layer of oil in the plastic bag, then fill it into the beaten dough, exhaust all the air from the bag as much as possible, and then buckle the bag. (I use a Canon Dense Bag, which has a good seal; The way to squeeze out the air is to pull the zipper of the tight bag to the last finger width, insert a straw, and suck out the air inside.

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 rise slowly at a low temperature, and then within 24 hours to 3 days (if there is an accident such as a broken bag 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 fill too much dough in a bag, especially if the quality of the bag is not tough enough. Because the dough will slowly ferment and grow in size, there should be enough space in the bag for it to grow, and it will bulge on the third day.

Because the bag mouth is tightened, there is limited space for the dough to swell, which can be prevented.

The second is to freeze the beaten dough.

If the beaten dough will not be used for a long time to come, it is time to enable cryopreservation. Bag the beaten dough using the same method as above and put 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 the usual bag-making procedure.

If you are in a hurry, you can also put the dough and the bag in warm water to thaw it at an accelerated rate (remember that the bag must not leak).

If you have time, you can also arrange it earlier, take out the dough from the freezer and put it in the refrigerator, let it rise for about 12-24 hours until the dough is twice the size of the dough and then take it out for subsequent operations. (Such dough can be stored in the refrigerator for three days without spoiling).

Third, freeze the formed dough.

Since the dough can be beaten into the freezer, it can naturally be shaped and then frozen. For the vast majority of bread, it is best to eat it on the same day, and the passage of time will accelerate the aging of bread,—— especially the bread that is not well done, it is best to eliminate it as soon as possible after it is baked, otherwise it will be more unpalatable after a long time.

If you want to keep it fresh until tomorrow, you can only say that it is sealed with plastic wrap and put it in the refrigerator to keep it fresh, but it is still okay for a short time, don't put it for too long, if you put it for too long, it should not be fresh.

Put the live stuffing in a bowl, wrap it in plastic wrap and put it in the refrigerator to keep it fresh until tomorrow.

I've got a good order, and now you can put it in the refrigerator to keep it fresh. You can keep it until tomorrow and the insurance until tomorrow.

Wrap it in plastic wrap to make sure the fillings don't stick together, and put it in the refrigerator.

Put it in the refrigerator and refrigerate it.

Put it in the refrigerator and refrigerate it to keep it fresh.