Overnight sponge dough冷藏老面种面团

I forgot to take the pictures... and I will upload the pictures next time.😅
我忘了拍照，下次拍照了后，才放上图片来。😅


Overnight sponge dough 

Ingredients:

High-gluten flour 100g
Water 65g
Sugar 5g
Yeast 1g

Method:
1. Mix all ingredients to form a dough.
2. Cover with clingwrap and ferment for 1 hour at room temperature.
3. Put in an airtight container and refrigerate until the next day.
4. The remaining sponge dough is recommended to use it within 5 days!
5. If the sponge dough couldn't be used in a short time, can be stored in the freezer.
6. Take it out before using the day before. When you want to use it, take it out 30 minutes or an hour early. 


冷藏老面种面团

材料：

高筋面粉 100g
水       65g
砂糖      5g
酵母      1g

方法：
1.以上材料搅拌均匀成团即可。
2.盖上保鲜膜，室溫发酵1小時。
3.放入保鮮盒，冷藏到隔天才使用。
4.用不完的老面，建议5天內使用完！
5. 短时间内用不完，可收入冷冻库保存。
6.要用前一天，拿到冷藏室退冰。要用时，提早30分钟或一小时，从冰箱拿出来回温才使用。