2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Baking pies, bread, puffs is always an event. And it always takes a long time. The kneading process alone, even with "fast" yeast, takes a good hour and a half. And while inexperienced chefs are wondering if it is possible to freeze yeast dough, experienced chefs have long been acting on this principle.
If you really don’t have time or don’t want to spend it on traditional dough preparation, you can buy ready-made: frozen and packaged in a nearby supermarket. But if the culinary light in your heart has not died out, make it yourself - both for today's pies and in reserve. In the freezer, the dough will “doze” as long as necessary, retaining all its properties, and after defrosting, you will get excellent fresh, as if just mixed.
Is it possible to put an equal sign between home and industrial freezing technologies?
Who used to usepurchased dough can confirm that it is exactly the same in quality as home-made dough. This means that doubts about whether it is possible to freeze yeast dough at home are automatically canceled.
Powerful refrigeration units, freezers are at the disposal of every modern housewife, so there should be no problems with creating "factory material for pies" at home.
It is recommended to freeze not only the dough, but also semi-finished products: formed buns, pies and other products.
The capacity of modern freezers is enough to quickly bring the dough to a state of deep freezing and store it for a long period - from several weeks to several months.
How to prepare dough for freezing
After fermenting and kneading, let the dough "rest" a little, then divide it into pieces of the required size and put in the freezer.
An important nuance: before freezing the yeast dough, be sure to wrap each of the lumps with cling film or foil. It is necessary to pack it in order to limit the access of moisture, since the process of crystallization of water during rapid freezing also occurs very quickly. As a result, this negatively affects the taste of the finished baking.
Correct temperature
In the first few days (7-14) of being in the cold, the dough should freeze - that is, completelyget rid of moisture. For this purpose, the optimum temperature will be the lowest temperature your refrigerator is capable of. Yeast dough can be frozen at -20 … -30 mode oС.
When the dough acquires a state of confident "stoneness", the mode can be changed somewhat by moving the stocks to a chamber with a temperature of -8 … -18 oС.
The role of yeast quality
Usually, the question of whether it is possible to freeze yeast dough arises from those who fear that it will lose its ability to rise after a long stay in the cold.
"Having survived" the process of freezing and thawing, it does not deteriorate, however, when choosing yeast for dough that you prepare for future use, pay attention to their quality and freshness. Add more yeast than usual to the base prepared for freezing: instead of 5-7 grams, say 8-12.
What flour?
How to freeze yeast dough correctly so as not to worry about the quality of future buns? Choose the type of flour that will endure temperature changes and will not stick out during the freezing process.
Important! When choosing flour, attention should be paid to the percentage of its gluten: a weak one after defrosting gives an undesirable effect of vagueness, an increased one - excessive crumb density and a swollen crust.
The optimal percentage of gluten, at which baking will be soft and high, is 30-32.
To make the dough elastic, add eggs to it during the kneading process andmargarine.
Pizza dough
Frozen yeast pizza dough is the most convenient option for housewives who love to pamper their family with homemade cakes, but are not ready to mess with the dough every time.
Make it as large as possible, divide it into portions - and use it from time to time, baking not only pizza, but also croissants or butter yeast cookies.
According to the proposed recipe, you will have to get confused with the dough for… half an hour.
Per liter of milk: 1.5 bags of dry yeast, a pack of margarine, 3 eggs, 3 tbsp. l. sugar, a little s alt, flour - how much it takes (usually 1-1.5 kg is required). Prepare the dough in the usual way: dissolve the yeast in warm milk, add s alt, sugar, a little flour - this is the first stage, dough.
Second step - adding the remaining ingredients and the remaining amount of flour.
Third stage - packaging, packaging and placement in the freezer.
For puffs
The secret of puff pastry is its gradual rolling with butter. But if several stages are too long a story for you, you can add yeast dissolved in water or milk to flour chopped with butter.
The peculiarity of the test for puffs is that it cannot be kneaded and kneaded for too long - it may lose layering.
Yeast puff pastry (frozen) is great for baking pies and strudel. If the usual puffs are boring, and there are still a lot of blanks in the freezer - try it, it's very tasty!
ForRoll out the dough thinner for strudel and croissants, and leave the pies on ruddy barrels - cut the blanks into washers.
Storage, defrosting, baking
Having found out whether it is possible to freeze yeast dough, you need to learn how to properly place it in the freezer. Even in the cold, it does not shrink in the first minutes, but will rise and grow in volume. This feature must be taken into account when filling the freezer: put the portions more tightly, otherwise they will have time to “grow up” and take up all the free space of the freezer.
The maximum shelf life of frozen dough is no more than four months. But the sooner it is used, the better the taste and appearance of the finished product.
Re-freezing is not recommended - more than one freezing, the properties of the yeast dough are not preserved.
Before freezing yeast dough in plastic bags (which can be used as an alternative to foil), dust the container with flour to prevent sticking, and let the air out of the bag.
Defrost the yeast dough carefully and gradually: first move it from the freezer to the refrigerator, and then hold it at room temperature. The finished dough should increase in volume. Having noticed this, punch it down again and form buns.
Frozen dough is suitable for making any bakery products: pies, pies, pizza, buns, cookies, loaves, if you like. One has only to fool around a little once, so that later several times very, very quickly (literally in 15 minutes,not counting the time spent on baking) prepare fragrant products.
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