Sand
Shortbread dough - sweet, soaked in butter, crumbly - lies quite well. When storing it, you can follow the general rules:
- Divide the entire available mass into pieces sufficient, for example, to bake cookies once.
- Divide portions into containers or bags and store in the refrigerator for up to 5 days.
- Shortbread can remain in the freezer for 3 months without losing its taste properties.
Many housewives believe that the dough should be specially frozen - after this it only becomes tastier.
Custard
Storing finished (choux or butter) dough is not recommended. It is usually used fresh. But if there is more product than needed, it is frozen only as a semi-finished product.
The blast freezing function allows you to prepare sweet and savory semi-finished products. They should not be defrosted afterwards - they are baked immediately at a temperature of +220°C.
Ready-made baked goods from fresh and frozen semi-finished products are no different.
Storing the dough in the freezer is a good way out if you don’t have time to make it. And the semi-finished products prepared in advance will only need to be placed in the oven.
How to knead
To make a miracle dough, first sift the flour into a deep cup.
This procedure must be completed. During sifting, the flour will be saturated with oxygen, which will have a positive effect on the quality of the finished dough. Sifting also allows you to remove various kinds of unnecessary impurities that may be contained in flour.
Break the egg into a separate bowl, add salt and beat with a fork. Add vegetable oil and cooled boiled water to the egg. Mix everything again.
Vegetable oil will make your dough smoother. It will become elastic and easy to work with as it will mold well. In addition, it is thanks to vegetable oil that the dough will not stick to the table and hands, and subsequently will not boil over in the pan.
Make a large well in the sifted flour. Pour the egg mixture into it. Gently mix all ingredients and knead the dough.
Do you always follow the correct storage of food/medicines and their product proximity?
Yes, of course, this is very important so as not to spend money on your health later.
43.91%
Not really, because there won’t be anything like going to the toilet.
24.72%
I look at it by appearance and if I use anything after heat treatment.
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Votes: 271
How to store dough in the freezer
Tuesday, August 06, 2013 17:52 + to quote book
Making dough for home baking is a rather labor-intensive and time-consuming process that requires attention and a positive attitude from the housewife. Sometimes it happens that during the cooking process there is dough left unused for some reason, which you simply cannot throw out, remembering all the effort and products expended.
It's quite easy to store the dough by placing it in the refrigerator or freezer compartment of your refrigerator. How to do this correctly and how long can you store the dough in the freezer ?
There are many types of dough for preparing certain dishes, differing in the composition of the ingredients and the method of kneading. Accordingly, the shelf life of each type of dough depends on the products included in it. For example, butter dough with the addition of butter, sour cream, cottage cheese, milk, eggs is stored much less than lean dough.
Among other things, dough is divided into two main groups: yeast and yeast-free.
Yeast-free dough in the freezer
Working with yeast-free dough is much easier both in terms of kneading, that is, cooking, and in terms of freezing, storing, defrosting and subsequent use.
Dough for dumplings, pizza, pasties is very easy to prepare and store
It is enough to form small portioned “koloboks”, wrap them in plastic wrap and put them, depending on the required shelf life, in the refrigerator compartment (storage up to three days) or in the freezer (storage up to six months).
Storage Features
There are a very large number of varieties of dough, and each of them requires special conditions. In the refrigerator, the raw product is stored at a temperature of 3 to 7 degrees. It is preferable to keep the semi-finished product on a shelf with zero temperature.
The freezer requires preparation for storage. The mass needs to be kneaded well, rolled into a ball, greased with oil or sprinkled with flour. The raw mixture is stored in bags or closed containers. Deep freezing assumes a temperature of -5 to -15 degrees. It is not advisable to store any product in the freezer for longer than 6 months.
Every housewife should have the habit of putting stickers with the date of manufacture on the packaging. This will help determine exactly how long you can store the desired product.
Ready
Sometimes it is convenient to store the dough in the form of semi-finished products.
For this purpose, you need to mold the products, put the filling, and put them in the oven. Bring the product to a semi-prepared state and cool. Wrap each pie in film and freeze.
The shelf life of such semi-finished products is up to 3 months.
Prepared choux pastry products are stored at a temperature of 0 to 6 degrees for about 3 days, and in the freezer for 1 month.
The biscuit is frozen, wrapped in parchment. Before use, the product is heated in the oven.
Cakes for honey cake or Napoleon are covered with foil and kept in the refrigerator for 3 days.
Yeast
The main component of this dough is yeast. This reduces its shelf life, the mass turns sour, becomes sticky, and unsuitable for use. At a temperature of 18-20 degrees, the finished product can be stored for 3 hours.
The semi-finished product is kept in the refrigerator for no more than a day. Before sending it, it must be thoroughly mixed, sprinkled with flour, and placed in a bag or container. It is necessary to take into account that the yeast mass requires oxygen and space. If the semi-finished product spent more than a day at a temperature of 2 - 6 degrees, then the quality of the products made from it will decrease.
Ready-made yeast dough can be stored in the freezer longer – from 2 to 3 months. It is important to note that it is best to store fresh product prepared with kefir. The mass must be mixed well and placed in a bag, leaving room for lifting to avoid tears.
Yeast-free
If the semi-finished product is prepared without yeast, then preserving it is much easier.
The mass should be divided into portions, wrapped in a bag or film, and then stored refrigerated for up to 48 hours, or frozen for about 30 days.
Sand
The dough, which is called shortbread, comes in two types: regular and chopped. The latter option must be used immediately after preparation.
Shortbread dough keeps well refrigerated for up to 36 hours, or frozen for up to 3 months. Products made from frozen or chilled semi-finished products have a more crumbly and crispy structure than those from a fresh product.
Puff
Preparing puff pastry requires a lot of effort and time from the housewife. There is a natural desire to prepare such a semi-finished product for future use. Its structure is provided by the presence of fats. To maintain quality characteristics, it is very important to comply with all requirements.
Chilled sheets are suitable for use for 2-3 days.
The shelf life of this product at sub-zero temperatures depends on the ingredients in the composition. If butter was used to prepare the semi-finished product, it can be stored for 30 to 50 days.
Dough containing only vegetable oil or margarine can be kept in the freezer for up to 6 months.
Particular attention should be paid to protecting the product from moisture. For better results, roll the sheet and wrap it in film.
Custard
Since this product does not have a dense structure, it is worth choosing a container with a tight lid to store it. Before placing the mixture in a bowl, it is worth transferring it into a bag. This will better retain moisture.
The container can remain in the refrigerator for up to 3 days. On the first and second days the dough will have good performance; by the third day it will not spoil, but will be stale.
Frozen choux pastry retains its quality for up to 30 days.
Fresh for dumplings, dumplings and noodles
Kneaded unleavened dough in the kitchen quickly becomes unusable. The mass should be rolled into a tight ball, sprinkled with flour, or covered with refined oil and placed in a bag or hermetically sealed container.
A product that is stored at zero temperature can be used for the first three days. On the fourth day it can no longer be cooked.
Frozen dough for dumplings or dumplings retains its quality for up to 180 days.
Dumpling dough can be used to make flatbreads, bread, or fried in a frying pan.
Gingerbread
The technology for preparing gingerbread dough requires infusing the product in the refrigerator for 24 hours. You can store the raw mass in the refrigerator for 20 - 30 days. The frozen mixture can last up to six months.
Since a lot of spices are added to the gingerbread mixture, storage containers must be airtight, otherwise other products will smell of spices.
Butter
The shelf life of the butter dough is no more than 48 hours, but it is much better to prepare the products on the first day, since the mixture may turn sour.
Frozen product can be stored for no more than 90 days.
Biscuit
The biscuit or charlotte preparation is suitable for use after 6-7 days in the refrigerator, and six months when frozen.
Storage conditions: hermetically sealed container.
On kefir
Batter made with kefir and soda can only be stored in the refrigerator for no longer than 48 hours. At low temperatures it delaminates.
Yeast mass on kefir is suitable for use for up to 2 days at zero temperature, and when frozen for about 3 months.
Honey
If the mixture for making honey cake or gingerbread contains eggs, then it should be kept in a closed container at zero temperature for no more than 24 hours, and at sub-zero temperatures for up to 60 days.
Honey itself is an excellent preservative, and dough for gingerbread or gingerbread, without eggs or milk in the composition, can lie on the refrigerator shelf at zero temperature for up to two weeks, and up to 6 months when frozen. At the same time, do not forget about airtight containers.
Ginger
The basic gingerbread recipe involves adding eggs. This means that such a mixture cannot be stored in the refrigerator for more than a day. Raw ginger in a crushed state quickly becomes unusable.
If the composition does not include eggs or milk, and dry ginger is used instead of fresh root, then the mass is suitable for use for up to 2 weeks.
Frozen product is stored in a closed container for 2 months.
Curd
The dough to which cottage cheese is added is suitable for use for 3 days if it lies on the refrigerator shelf.
If there is a need to store the semi-finished product longer, the mass can be frozen. This way it can be stored for 3 to 6 months. The mixture is rolled into a tight ball and wrapped in cling film. Another storage option involves making dough pieces, freezing them individually, and then putting them in a bag.
Phyllo
Thin sheet dough can be stored in the refrigerator on the coldest shelf for up to 3 days. Frozen semi-finished product without air access is ready for consumption up to 6 months.
Lagmannoe
Prepared lagman noodles can be placed in a bag, blocking the air supply, and kept at zero temperature for up to 3 days. Before use, just pour boiling water over it.
The storage conditions for raw lagman dough are no different from unleavened dough.
For pancakes
Pancake mix can be kept at zero degrees for no longer than 24 hours, since it contains eggs, milk, and other perishable ingredients. In this case, you should periodically open the container with the dough, stirring it to avoid separation.
This product can be stored in the freezer for no more than 60 days in a closed container. It is much more convenient to bake pancakes and freeze them.
For pancakes
Pancakes are a dish that is prepared for breakfast. To save money, raw dough is kneaded for future use. The prepared mixture for pancakes can be safely stored on the refrigerator shelf for 2 days.
The frozen product is suitable for consumption for about two months.
For Napoleon
The best option for storing Napoleon dough is to bake the cakes, wrap them in parchment and keep them on the refrigerator shelf for 3-4 days, and in the freezer for 90 days.
For pizza
Pizza preparations can be stored at zero degrees for 2-3 days, and frozen for up to six months.
The mass is divided into portions and frozen in an airtight container.
For pies
The pie mixture keeps well when frozen. Knead it well, place it in an airtight container, leaving room for growth, stick a sticker with the date on it, and store it for up to 3 months.
The chilled pie mixture can be used for up to two days.
For chebureks
If the pastry dough does not contain eggs or milk, then the container with the mixture can stand on the refrigerator shelf for 2 days. With products that quickly become unusable, you cannot keep the mass for more than a day.
The frozen semi-finished product for pasties can be stored for up to 1 month in a closed container.
For waffles
The mixture from which waffles are baked has foam. It shrinks very quickly, for this reason it is not advisable to keep such a product for a long time. In a closed container, the mass is stored for up to 48 hours.
Rolled out
The dough, which has already been rolled out into a thin layer, can be sprinkled with flour and stored in the refrigerator without access to air.
To store at sub-zero temperatures, each individual tortilla should be frozen individually and dusted with flour.
For modeling (salty)
When making unusual plasticine for modeling, you take flour, salt, and water. This mass keeps well in the refrigerator for two days, or in the freezer for up to 6 months. A mandatory storage condition is sealed containers.
How long is the shelf life according to GOST?
GOST 33394-2015 “Frozen dumplings” regulates the production, storage, labeling, transportation and other important nuances of product manufacturing. This instruction applies to semi-finished meat products in dough, that is, frozen dumplings intended for sale in retail chains.
According to the modern GOST standard , dumplings can be of only two categories, and bear the following names:
- Semi-finished meat product category B is a semi-finished product that contains from 60% to 80% meat in the filling (“Elite”, “Beef”, “Val”, “Oriental”).
- Semi-finished meat product category B is a semi-finished product that contains from 40% to 60% meat in the filling (“Russian”, “Siberian”, “Canteen”, “Traditional”, “Homemade”, “Lamb”, “Hunter”, “Pork” , “In Uralian”, “Sabantuy”).
The shelf life of semi-finished meat products is established by the manufacturer, but there are recommended expiration dates according to GOST:
- At temperatures no higher than minus 10 degrees – no more than one month.
- At a temperature not higher than minus 18 degrees – no more than six months.
Compliance with the principles of product proximity, compatibility and storage standards for food products is described in detail in a separate article.
If there is no proper temperature at production, during transportation and in the store, meat preparations cannot be sold at retail outlets. Thawed and re-frozen products are not allowed for sale, since the product loses some of its moisture, which can subsequently lead to a change in the consistency of the product, resulting in a deterioration in the taste of the dough or meat filling.
Staying in the warehouses of transport enterprises, as well as prolonged stay in production warehouses, is not allowed.
GOST 33394-2015 “Frozen dumplings” regulates the production, storage, labeling, transportation and other important nuances of product manufacturing. This instruction applies to semi-finished meat products in dough, that is, frozen dumplings intended for sale in retail chains.
Useful tips
Long shelf life dough
Certain types of dough can sit on the refrigerator or freezer shelf for a very long time. This applies to unleavened, flaky, yeast-free, custard, honey, ginger and gingerbread products. A prerequisite for such a semi-finished product is the absence of perishable products in the composition.
When frozen, such a mixture can retain its qualities for six months.
How to defrost dough correctly
To preserve the taste and quantity of nutrients, any products, including dough, should be quickly frozen and also slowly defrosted.
The best way:
- in the evening, remove a portion of the dough from the freezer and place it in the refrigerator;
- keep for several hours at room temperature;
- knead and start cooking.
Semi-finished products, such as pies, dumplings, dumplings, noodles, are immediately placed in the oven or thrown into boiling water.
You can use the microwave for quick defrosting.
The container with the frozen product is placed in a bowl filled with hot water or near the radiator.
Frozen dough can only be reheated once. If re-frozen, it will lose quality.
Thawed mass can be stored for a short period of time. Once defrosted, it should be used immediately.
When storing dough, it is very important to comply with all conditions. It is necessary to monitor the timing, temperature, and tightness of the container. Any housewife can knead or buy ready-made dough, store it on the shelf of the refrigerator or freezer, and delight the family with delicious baked goods for a long time.
The shelf life of such semi-finished products is up to 3 months.
For pancakes and pancakes
The main component of this mass is milk or fermented milk products, as well as eggs. Therefore, it has the shortest shelf life.
How to save? It is advisable to leave the dough in the refrigerator for no longer than a few hours, a maximum of a day.
The lid on the pan should be tightly closed to limit the flow of air. But even in this case, you need to open the pan and stir the mass so that its consistency is not disturbed.
You cannot store pancake dough in the freezer: during defrosting, liquid will release and you will no longer get a homogeneous composition.
How to properly freeze yeast dough
Is it possible to freeze yeast dough? Yes. If the product needs to be stored for a longer period, the package must be placed in the freezer. In this case, you can squeeze it with your hands so that excess air comes out and the dough takes up less space in the freezer. It will not rise under these conditions and can be stored for up to 2 months.
We answer the question: how to defrost yeast dough?
The defrosting process will take several hours. Experts recommend moving the frozen briquette, which resembles a stone, from the freezer to the refrigerator and leaving it there for a while, for example, overnight. And only when the dough softens, bring it to a warm room so that it “reaches.”
If in this case, after the end of cooking, part of the product turns out to be unclaimed, it can no longer be put back into the freezer.
All of the above also applies to pizza dough: yeast dough is also used for its preparation.
What if there is no refrigerator?
In this case, the dough needs to be “drowned”:
- We wrap it tightly in a plastic bag, then in a second one less tightly, then in a third even more loosely.
- Pour half a bucket of cold water and drop the dough into it.
First it sinks to the bottom and then floats up. People call this dough “drowned” or “diver”.
Once floating, it can be stored for up to 6 hours. If it takes longer, then it should be kneaded, releasing carbon dioxide, and the procedure should be repeated, while replacing the water with fresh water. This will extend the storage time by another 6 hours.
Baking from “recessed” dough turns out to be very loose, airy, tender, and baked products are stored longer.
Yeast
Puff
Puff pastry yeast products are very popular these days. They can be found in the frozen section of a hypermarket and are used to make strudel, croissants, and Napoleon cake. Usually sold in the form of a rolled sheet, rolled into a roll.
Thawed and stored for 24 hours in a refrigerator. Can be placed in the freezer for 6 months.
To speed up the defrosting process, you can put the vacuum packaging on the radiator or in warm water for 30-60 minutes.
For pizza
Pizza crust can easily be purchased frozen at the store.
Kept at -18°C for 6 months. After defrosting, you must immediately use it in cooking.
Homemade mass has a similar shelf life. Before placing in optimal conditions, roll out the dough material into a circle on the table and place it on a cutting board in the freezer. This will save time on cooking in the future.
For pancakes
The yeast mixture for pancakes is not stored, but is immediately used for its intended purpose. If you leave it for a while, it will begin to sour, which will affect the taste of the baked goods.
