Find out if pancake/pancake dough can be left in the refrigerator overnight

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about 5 secrets so that the pancakes are always fluffy and not like a thin pancake. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

Kefir

This ingredient should always be at room temperature. Don't forget to take this important point into account. If you take it cold, everything is gone, you can forget about the splendor.

Do you always want to surprise your family and friends with delicious tall pancakes? Then take note of the following tips.

Let the dough rest

Exactly. After all the cooking manipulations are completed, let the cup of dough sit on the table for about 15 minutes. There is no need to immediately attack them with heat.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

Don't touch the dough!

Stirring it before frying is a pointless exercise, unless its purpose is to make the pancakes thinner.

This ingredient should always be at room temperature. Don't forget to take this important point into account. If you take it cold, everything is gone, you can forget about the splendor.

Yeast pancakes are well suited as breakfast or second breakfast, but already heated in the microwave. Yeast pancakes are a very simple recipe that can be prepared quickly and reaches the desired state overnight - it is best to make the dough in the evening and put it in the refrigerator overnight, letting it rise slowly. The next morning, you need to take the dough out of the refrigerator and stir it, that’s all, the mixture for making delicious pancakes is ready!

Yeast also gives pancakes a special taste and visually beautiful texture. Yeast pancakes are baked quickly, “they are browned, turned over and removed when the other side is also browned.” You can also use less yeast than indicated in the recipe, but we recommend the current amount, so you will get a very subtle and pleasant yeast aroma.

Yeast pancakes are well suited as breakfast or second breakfast, but already heated in the microwave. Yeast pancakes are a very simple recipe that can be prepared quickly and reaches the desired state overnight - it is best to make the dough in the evening and put it in the refrigerator overnight, letting it rise slowly. The next morning, you need to take the dough out of the refrigerator and stir it, that’s all, the mixture for making delicious pancakes is ready!

How to store pancake dough

The basis of the pancake mass can be milk, kefir, whey, or water. In this case, any composition is prepared either immediately before frying, or requires special storage conditions. Cold is required (temperature 2-5 degrees) to avoid spoilage of the product. Deadlines vary:

fermented milk composition – 1 day (no longer than 24 hours);
on milk – 48 hours;
on water – up to 7 days;
yeast dough - up to 7 days.

The requirements for dishes are standard - the container must be closed. You can use jars with screw caps, plastic containers, or glass bowls covered with cling film. A clean milk bottle works great. You can pour the mixture directly into the frying pan.

Important! The dough must be shaken or stirred throughout the storage period. If it has thickened, it is permissible to dilute it with milk, water with or without carbonation.

The product contains sugar and eggs, so you should not keep it at room temperature for more than 1 hour from the moment it is ready. The flour mixture can turn sour, especially if it is made with a dairy product.

The minimum shelf life of kefir pancake dough is due to the fact that the composition begins to ferment quickly. As a result of such reactions, the mass simply turns sour.

How to prepare dough for freezing

After fermentation and kneading, let the dough rest a little, then divide it into pieces of the required size and put it in the freezer.

An important nuance: before freezing the yeast dough, be sure to wrap each of the lumps in 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 baked goods.

How to properly freeze yeast dough so as not to worry about the quality of future buns? Choose a type of flour that will withstand temperature changes and will not come apart during freezing.

Important! When choosing flour, you need to pay attention to the percentage of its gluten: weak after defrosting gives the undesirable effect of vagueness, high - excessive density of the crumb and a swollen crust.

The optimal percentage of gluten at which the baked goods will be soft and high is 30-32.

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

Features of storage in the freezer

At sub-zero temperatures, pancake dough can be stored for 30 to 120 days. Compositions with vinegar, soda and yeast should not be frozen. Such dough will lose both taste and texture qualities. The exact shelf life depends on how the freezer operates. If the temperature stays below 19 degrees, the mass can stand there for up to 4 months.

If you have doubts about the power of your chest freezer, it's worth doing a test. To do this, freeze several pancakes and take out one every week. After heating, you can evaluate the smell, taste and consistency. This approach will allow you to find out the exact date without spoiling a large volume of products.

It is not recommended to freeze kefir dough. This is due to the fact that after defrosting the product is capable of stratification and water is separated from the milk mass.

Night pancake recipe

Sometimes it takes a long time and cold for the dough to rise. In such compositions, a yeast component is necessarily used, and eggs can be omitted. Cooking example:

Activate the yeast. Pour 7 grams of the pressed component with whey, add 1 teaspoon of sugar.
Add 1 tbsp. spoon of flour. Stir and leave for 10 minutes.
Flour (1 cup) must be sifted. Place it in a bowl.
Add 2 tbsp to flour. spoons of sugar, 1\2 teaspoons of salt.
Pour in 500 ml of whey.
Knead the dough by adding 1 tbsp. a spoonful of odorless sunflower oil.
While stirring, add activated yeast. Mix.

The mass should be homogeneous. You can use a whisk or fork for this. Place the finished dough in the refrigerator overnight. In the morning, the consistency should be porous and airy. You can immediately start cooking the dish in a frying pan or in a pancake maker.

How to freeze yeast dough

Chilled dough must be frozen regardless of its origin, whether it is a homemade or factory-made product. Some stores sell already prepared dough - this is especially convenient for housewives who do not want to waste time. If you don’t plan to bake any baked goods in the near future, put the purchased yeast dough in the freezer.

As for the home product, the sequence of actions is somewhat different. You need to follow a few tips to get a quality result.

If you are going to store homemade yeast dough in the freezer, prepare it in a special way:

Knead the lump well so that all the carbon dioxide comes out;
Divide the mass into several parts;
Roll each lump well in wheat flour;
Place the parts into bags;
Place the workpiece on the refrigerator shelf;
Time yourself for a few hours;
When the dough has cooled, transfer it to the freezer;

The shelf life of the semi-finished product reaches 90 days. Of course, you need to create optimal temperature conditions - namely -18 degrees. It is not recommended to refreeze yeast dough, as the quality of the yeast deteriorates greatly. As a result, the taste of the finished dish suffers.

Freezing yeast dough products

You can store raw or ready-made baked goods based on yeast dough in the freezer. For example, you can make pies with different fillings. To freeze, it is recommended to place them on a wooden board dusted with wheat flour. Then cover with plastic wrap to prevent the surface of the flour products from getting chapped. And put it in the freezer. After 5 hours, you need to take out the blanks to transfer them to plastic containers.

You can also use regular plastic bags. A similar sequence of steps is suitable for freezing yeast buns. The roll is pre-coated with jam, preserves or other filling. Then it will be divided into several parts. And put it in the freezer.

The advantage of this method is quick preparation. Ready-made flour products do not need to be defrosted beforehand and no additional time needs to be spent. They can be immediately placed in a frying pan or in the oven. If you decide to defrost the buns, first move the products to the refrigerator, where they will gradually warm up. And only then take it out.

Pizza dough

If you often make pizza, make a large supply of yeast dough. This advice will help save time. There will be no need to constantly prepare the dough before preparing Italian pastries. Divide the semi-finished product into several parts that you will use every time. You can also bake croissants, cookies and other flour products.

The sequence of actions is almost the same. You will only spend half an hour. For 1 liter of cow's milk, take 1.5 packs of dry yeast, 1 pack of margarine, 3 chicken eggs and 3 tablespoons of granulated sugar. Add just a pinch of salt to suit your taste. Wheat flour will need from 1 to 1.5 kilograms.

The test preparation is carried out in the usual way. First, dissolve the yeast in warmed milk. Salt the mixture. Add a little granulated sugar and flour. This stage is called dough. Then add the rest of the ingredients. Distribute the finished dough into several bags. Store in the freezer. Now before each preparation of pizza you do not have to waste time kneading the dough. Just take another portion from the freezer.

For puff pastries

The main feature of puff pastry is sequential rolling with butter. If you don’t want to waste time on several steps, you can chop the flour together with the butter. Then add some yeast. The mixture does not need to be kneaded for too long, as it will no longer be flaky.

The finished semi-finished product is excellent for preparing various baked goods - strudels, puff pastries, pies. If you're tired of puff pastries, try making other flour products.

If you are making strudels, roll out the dough as thin as possible. The finished dish will be especially tasty.

How to preserve finished products

Pancakes can be stored in the refrigerator for no longer than 48 hours at a temperature of 0-8 degrees. The dish with cooled pancakes should be covered with cling film and placed on a shelf. Some housewives coat each layer with butter, forming a pancake “pie”. Others pre-fold the pancake into a triangle so that it does not stick to others.

To freeze the semi-finished product, you can use cling film. Algorithm:

Roll the pancake into a tube.
Wrap with cling film.
Place several “tubes” on a cutting board so that they do not touch.
Place the board in the freezer.
After an hour, remove the semi-finished products from the board and put them in a container or bag for long-term storage (keep the container in the freezer, preventing defrosting).

Attention! The shelf life of frozen semi-finished products without filling is 30 days.

How should you defrost the dough?

Some housewives prefer to heat the semi-finished product in the microwave to save time. For this, manufacturers provide a special mode. But this approach greatly worsens the taste of yeast dough. Never use this method. It is best to remove the dough from the freezer in advance and place it on the kitchen counter. The dough is brought to room temperature gradually - over several hours. Gluten should be completely restored. Never work with cold dough, otherwise the finished flour product will be of very poor quality.

Advice! It usually takes about 4 hours for the dough to defrost. The exact time is determined by its variety and serving size.

Main stages:

Remove the product from the freezer;
Remove plastic wrap;
Place the dough on the surface of a wooden board;
Time 4 or 5 hours;
When the piece becomes soft, start preparing baked goods from it.

Defrosting in the refrigerator

Transfer the dough from the freezer to the lowest shelf of the refrigerator;
It's best to place the piece on a plate to prevent it from sticking;
Record approximately 8 hours of time;
Then leave the workpiece to sit at room temperature;
The finished dough will retain all its taste properties.

Features of storing dishes with filling

Filled pancakes are stored in the refrigerator. If the filling contains cottage cheese or meat, it cannot be stored for a long time; the period should not exceed 12 hours. To store pancakes, place them in a container with a well-fitting lid. You can also use a deep container, covering it with polyethylene.

This dish can be frozen, which will preserve the taste and benefits. The freezer allows you to increase the storage time up to 30 days. Freezing a dish with filling is very easy. To do this, you need to place each pancake in film or a separate bag. This way, the workpieces will not stick together and will be pleasant to heat up.

Is it possible to freeze pancakes? How to freeze pancakes

“We are waiting for you to visit us for pancakes,” my mother-in-law persuaded over the phone.
“Yesterday I fried your favorite ones - openwork ones.” Yesterday's pancakes for guests? Did my beloved mother-in-law, a cook with 30 years of experience, cheat and decide to serve us stale pancakes? It was definitely worth going for a visit and figuring it out. Imagine my surprise when Natalya Igorevna brought the freshest pancakes for tea! Honestly, they didn't seem like yesterday. Knowing the signature recipe for yeast pancakes, I didn’t immediately guess what the secret was. It turned out there was no difficulty at all. You just need to freeze the pancakes in a special way.

Yeast pancakes

Yeast pancakes made with milk are best suited for freezing. They do not tear, remain elastic and always turn out fluffy and full of holes.

Ingredients

1 tsp. dry yeast
250 g flour
500 ml milk
2 eggs
2 tbsp. l. vegetable oil
1 tbsp. l. Sahara
0.5 tsp. salt
vegetable oil for frying

To make pancakes work well, choose high-quality yeast. Dry ones can be replaced with fresh ones, and vice versa: 15 g of fresh compressed yeast is equivalent to 1 tsp. dry.

Preparation

Heat 200 ml of milk and dissolve sugar in it. Add yeast and leave in a warm place. While the yeast is rising, prepare the dough.
Grind the eggs with salt and vegetable oil. Then mix them with suitable yeast. Add flour in small portions. Mix thoroughly so that there are no lumps.
Cover the dough with film and place in a warm place. When the dough increases in size, add the remaining heated milk and mix everything carefully.
Pour the dough in a thin layer into a frying pan greased with vegetable oil. When holes form on the surface of the pancake, turn it over to the other side.

Once the pancakes have cooled, wrap them tightly in a plastic bag. In this form they will remain fresh for 2-3 days. For long-term storage, freeze pancakes in portions. Stack them, brushing each pancake lightly with melted butter. Then wrap tightly with cling film.

This way, after defrosting, the pancakes won’t stick together or break. Heat them in the microwave or oven and they will taste like they were just cooked. It is better to freeze filled pancakes in a container.

The shelf life of food in the freezer is by no means infinite. This is especially true for all meat products. Pancakes with filling can be stored for 2-3 weeks, without filling - no more than 3 months. Re-freezing food is not recommended.

Why ideal? The fact is that they cannot be spoiled and they are eaten immediately even without fillings. How do you cook thin pancakes? Write us your successful recipe in the comments.

Storing pancake base

“Pancakes (singular pancake[1], from Latin oleum - “butter”[2]; also pampushki[3]) are thick soft flatbreads made from wheat flour, fried in a frying pan[4]. A product of Russian, Belarusian and Ukrainian cuisines. The main difference between pancakes and pancakes is size and thickness: pancakes are smaller in diameter, but thicker.”... Wikipedia

Pancakes can be prepared in different ways. Depending on the composition of the dough, its shelf life differs. For example, when the composition includes yeast, the mass needs to stand in the cold all night. In this case, a lush and tasty result is guaranteed.

Evening, “old” kefir-based composition can be stored for only a day. If you prepare the mixture the day before, you can make breakfast quickly and effortlessly in the morning.

Advice! Freezing pancake dough is not recommended. Under the influence of temperature, the consistency and taste will change, and the baked goods will not work out.

Results

The dough for pancakes and pancakes can be stored in the refrigerator for 1-7 days, depending on the composition. Baking from the prepared mixture will be fun and will take a little time. It is advisable to consume the fresh product on the first day. If you need to store it for a long time, freeze it. The freezer allows the dish to remain fresh for several months.

Video: Pancakes with meat for future use (storage) / recipe from the chef / Ilya Lazerson / Celibacy lunch

Pancakes with meat for future use (storage) / recipe from the chef / Ilya Lazerson / Celibacy lunch

Watch this video on YouTube

Video: How to freeze baked goods: pancakes, pizza, pies, filled pancakes, pies

How to freeze baked goods: pancakes, pizza, pies, filled pancakes, pies

Watch this video on YouTube

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