2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sometimes you knead more dough than you need to bake a cake or loaf or other type of pastry. In order not to bake huge amounts, it is better to freeze the dough to use it another time.
Before putting the dough in the freezer, knead it well. Then put it in a plastic bag, fold it so that there is no air in it, and let it freeze. You can also freeze the dough in a special freezer box.
When you have to thaw the dough and use it, it doesn't happen very quickly. Stock patiently until the dough thaws. Do not defrost it in the microwave, because then it will not rise in the oven.
Leave it at room temperature and do not wait for it to rise before baking. Even if there is baking powder or yeast in it, it is not necessary to lift it before putting it in the oven.
It is even easier to thaw the dough slowly in the refrigerator. If you are going to use it in a few hours, leave it in the refrigerator, where it will gradually thaw.
Frozen dough in the freezer it stays with the same qualities it was before you put it to freeze. Do not thaw the dough in a very hot room, because then its upper part will begin to rise, and the inside will not be able to thaw. It is not recommended to put the bag with the dough in a pot of hot water, because it will thaw only the outside.
After the dough is thawed, take it out of the bag, knead it well and let it relax for a while. Bake in a preheated oven at the required degrees - the most suitable temperature for the dough is between 170 and 190 degrees.
Before freeze the dough, you can cool it a bit so that it doesn't rise too much. This is achieved by adding to the dough a tablespoon of finely crushed ice.
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