Is it possible to freeze baked goods made from yeast dough
Any hostess likes to pamper her familydelicious and fragrant pastries. But sometimes when making a yeast test, it happens that there are surpluses or there is a need to procure it for future use. What should I do in this case? Experienced housewives advise the dough to freeze.
By the way, you can not only freezedough, but also the already formed products. Frozen dough can save a lot of time, they can be used at any convenient time. To worry about the fact that the dough will lose its properties and baking will turn out to be tasteless, it is not necessary - if all the rules of freezing are observed, your buns and pies will be delicious!
If you decide to freeze the dough and do not know how to do it, then you can take the advice of experienced housewives.
- Immediately after mixing, the dough should be divided into portions and sent to a freezer.
- Pre-pack it in food film, foil or plastic bag to limit moisture access.
- Tare for freezing flour, so that the dough does not stick.
- Temperature in the freezer firstit is advisable to set it at minimum and bring the product to a state of deep freezing (usually -20 ° or -30 °), and after the dough has become frozen, gradually change to -10 °, -18 °.
Some housewives, for convenience, freeze the yeast dough directly in the baking dish, pre-tightly wrapping it with aluminum foil.
Freeze the dough for up to 4months, otherwise it will lose its properties. But in order for your dough to successfully "overwinter", and the products from it turned out magnificent and appetizing, you need to take into account two important factors:
- quality of flour;
- amount of yeast.
A very important role for the frozen testthe quality of flour plays: it is good to use flour, which has an increased level of protein or with the content of wheat gluten. If there is little gluten in the test, then after defrosting it will become less stretchy and will have a vague shape. Conversely, if the flour is too saturated with gluten, the finished products will have a fairly dense crumb and a swollen crust.
Another important component is yeast. If, when kneading the dough, you already know that you will subject it to freezing, yeast will need to add a little more than usual. For example, instead of 6-7 g add, say, 9-11 g. When preparing the dough for freezing, it is better to use slow-acting yeasts, since in some cases low temperatures affect their properties. Ideally, it should not take more than an hour to rise before freezing, otherwise there is a risk that the finished product will not be very lush.
No less significant stage is defrosting. Defrost the dough should be gradual. In order to save time, some housewives defrost the yeast dough in warm water, having previously placed it in a plastic bag. The dough, thawed in this way, will be ready in a few hours.
- To begin with, it should be obtained from the freezer and placed on the lower shelf in the refrigerator, and then defrosted at room temperature.
- The dough should rise as soon as it completely thaws.
- Never start a stove from the dough that you just got from the refrigerator: it must necessarily warm up to room temperature.
- As soon as you notice that it has approached, dock it once and boldly form buns.
Some advise to use for fastdefrosting microwave, because now even in the most simple oven there is such a function. If the defrost function is not present, then you need to set the oven to 80-100 W mode. Just do it very carefully: even with a slight overheating, the dough will begin to prepare. By the way, experienced culinary experts do not welcome such a method of defrosting: it is believed that yeast can lose its properties.
In general, the best way to defrost is natural, that is, at room temperature. If all the rules are followed, then from a frozen yeast dough you can easily cook any dishes.
It is impossible to re-freeze the yeast dough - its properties are completely lost.
There is an opinion that the frozen dough is betterbake pizza or biscuits, but the pies are not always successful. In fact, from frozen yeast dough you can bake everything that is normal: pies, rolls, pizza. Moreover, many housewives freeze even finished products. Only when baking frozen pies should be immediately put in a hot oven without defrosting. And if the baking is not successful, then it's possible that you picked up not quite high quality flour or yeast.
Experienced housewives share another secret: in order to make the pies from the frozen dough the same magnificent, it needs to be frozen after the first warm-up.
Of course, in our time the stores offer simplya huge assortment of semi-finished products, and frozen yeast dough including. And if you do not have enough time to pamper your family with fresh baked goods, then you can use already finished products. But remember that the shop dough contains preservatives, and the homemade will be natural. Therefore, it is better to single out one evening, prepare the dough and freeze it for a couple of months. Simple and tasty. Cook with pleasure!