/ / Is it possible to freeze yeast dough for pancakes?

Can I freeze yeast dough for pancakes?

Cooking pies, bread, sločki - this is always an event. And it always takes a lot of time. Just the process of kneading, even with the use of "fast" yeast, takes a good one and a half hours. And while inexperienced culinary experts are wondering whether it is possible to freeze yeast dough, experienced ones have long been acting on this principle.

If you really do not have time or do not want to spendits for the traditional preparation of the test, you can buy ready-made: frozen and packed in a nearby supermarket. But if the culinary light in the heart is not extinguished, do it yourself - for today's pies, and for stock. In the freezer, the dough will "doze" as long as it is necessary, keeping all its properties, and after defrosting you will get an excellent fresh, as if only kneaded.

Is it possible to equate the household and industrial technologies of freezing?

Who is used to using the purchased dough, canto confirm that the quality of it is exactly the same as that prepared at home. Hence, 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 hostess, therefore, problems with the creation of "factory material for pies" at home should not arise.

It is recommended to freeze not only the dough, but also the semi-finished products: formed rolls, pies and other products.

The power of modern freezers is quiteit is enough to quickly bring the dough to the state of deep freezing and store it for a long period - from several weeks to several months.

After fermentation and mixing, give the test a little "rest", then divide it into pieces of the necessary size and put it in the freezer.

Important nuance: Before freezing the yeast dough, be sure to wrap each lump with food film or foil. Packaging it is necessary to limit the access of moisture, as the process of crystallization of water with rapid freezing also occurs very quickly. As a result, this negatively affects the taste of finished baked goods.

In the first few days (7-14) of being incold, the dough should be defrosted - that is, completely get rid of moisture. For this purpose, the optimum temperature will be the lowest, which only your refrigerator is capable of. Yeast dough can be frozen at -20. -30 о С.

When the dough acquires a state of confident "stone", the regime can be changed a little, moving the reserves into a chamber with the temperature -8 ... -18 о С.

Usually the question of whether it is possible to freeze the yeast dough occurs in those who fear for the loss of its properties to rise after a long stay in the cold.

"Having experienced" the process of freezing-defrosting, it is notspoils, however, when choosing yeast for the dough, which is prepared for future use, pay attention to their quality and freshness. In the basis prepared for freezing, add more than usual yeast: instead of 5-7 grams, say, 8-12.

How to properly freeze yeast dough todo not worry about the quality of future biscuits? Pick up the sort of flour that will persistently suffer temperature changes and will not decay during the freezing process.

Important! When choosing a flour, attention should be paid to the percentage of its gluten: the weak after thawing gives an undesirable effect of diffusion, the increased - the excessive density of the crumb and the swollen crust.

The optimal percentage of gluten, when baking is soft and high, is 30-32.

To make the dough elastic, add eggs and margarine to the dough during the batch.

Frozen yeast dough for pizza is the most convenient option for housewives who like to indulge in seven homemade cakes, but they are not ready to mess around with the test every time.

Prepare it as much as possible, divide into portions - and use from time to time, baking not only pizza, but croissants or butter yeast biscuits.

According to the proposed recipe you will have to confuse yourself with the test for as many as ... half an hour.

Per liter of milk: 1.5 bags of dry yeast, a packet of margarine, 3 eggs, 3 tbsp. l. sugar, a little salt, flour - how much it will take (usually it takes 1-1.5 kg). Prepare the dough in the usual way: dissolve the yeast in warm milk, add salt, sugar, a little flour - this is the first stage, opara.

The second stage is the addition of the remaining ingredients and the remaining amount of flour.

The third stage - packaging, packaging and location in the freezer.

The secret of the puff pastry consists in its phasedrolling with butter. But if several stages for you - too long history, you can add to the flour, chopped with butter, dissolved in water or milk yeast.

The peculiarity of the dough test is that it can not be kneaded for too long and kneaded - it can lose its stratification.

Dough puff yeast (frozen) is great for baking pies and strudels. If the usual sluychki prielis, and blanks in the freezer is still a lot - try it, it is very tasty!

For the strudel and croissants, roll the dough thinner, and leave the patties on the ruddy barrel - cut the blanks with the washers.

Having found out, whether it is possible to freeze a yeast dough,you need to learn how to properly place it in the freezer. Even in the cold, it will not get dull in the first minutes, but will rise and grow in volume. This feature should be taken into account when filling the freezer: put portions more carefully, and then have time to "grow up" and occupy all the free space of the freezer.

The maximum shelf-life of the frozen test is no more than four months. But the earlier it is used, the better the taste and appearance of the finished product.

Repeated freezing is not recommended - more than one freeze the properties of the yeast test is not saved.

Before freezing yeast dough in plastic bags (they can be used as an alternative to foil), sprinkle the container with flour so that the contents do not stick, and let the air out of the package.

Defrost the yeast dough should be neat andgradually: 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, once again, double it and form buns.

Frozen dough is suitable for cookingany bakery products: pies, pies, pizza, buns, cookies, loaves, if you like. It is necessary to melt a little once, then several times very quickly (literally in 15 minutes, not counting the time spent on baking) to prepare fragrant products.

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