Cover the dough with the same towel or plastic wrap and let it sit for 20-30 minutes.
再次用保鲜膜或者毛巾盖住面团，静置二十到三十分钟。
Put the dough in a bowl coated with vegetable oil. Cover with plastic wrap and put in the fridge for 24 hours and up to 3 days.
将面团放在碗中，碗底刷植物油。用保鲜膜封好，在冰箱内放置二十四小时，最多三天。
Wrap dough in plastic wrap and keep in fridge for 1 hour.
将面粉团用保鲜膜包好放入冰箱冷藏1小时。
Divide the dough in half, and shape each half into a small disc; wrap in plastic wrap.
面团分一半，每半年为一小圆盘形；塑料包裹。
If you have dough left over, just wrap it with plastic film, and keep it in the freezer for up to 3 months.
如果你有多余的面团，就用保鲜膜包起来，放在冰箱里可以保存3个月。
For Old Dough, mix all the ingredients together, either by hand or in a machine, until well combined. Place in an oiled plastic container and refrigerate for 24 hours before use.
制作老面肥时，把所有原料用手或机器充分和好，放在一个表面涂过油的塑料容器中，在冰箱里冷藏24小时后再用。
For restaurants that make udon noodles in large quantities, the dough can be placed in a plastic bag, and a piece of cloth spread on top of the bag.
餐厅需要制大量的乌冬面，把以及好的成块的面放进塑料袋中，上面盖一块布。
When the dough is ready, place it in a lightly greased bowl, cover with plastic wrap, set the bowl in a warm spot and let the dough rise until doubled in bulk.
当面团准备好后，将其放置在一个略微擦了油的盆中，在盆上覆盖保鲜膜，然后将盆放置在温暖的地方进行发酵，直到面团的体积发成原来的两倍。
Wrap your dough in plastic wrap and refrigerate for at least 3 hours before you try to work with it.
将你的面团用塑料保鲜膜包好放入冰箱最少要3个小时，然后才能使用。
Place the dough in a large, lightly floured bowl, cover with plastic wrap, place in a warm place.
面团放在一个大盆内（下面最好也撒一点面粉防粘） ，盖上保鲜膜，放到温暖的地方，发酵到2倍大。
Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size.
盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡，且体积双倍膨胀。
Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size.
盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡，且体积双倍膨胀。
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