From the frugal housewife is always a simple and uncomplicated way to maintain yeast dough to freeze, use this technology in the food industry. Freeze at home can not only dough, but not the test molded product.
In order to properly freeze the dough, we need certain temperature conditions. Immediately after fermentation, the dough can be divided into pieces and lay in the freezer packaging so in clingfilm or foil to avoid access of moisture.
At low temperatures the crystallization process of water in the test is very fast, that affects the quality of finished products, it is necessary to choose the optimal mode from -20 to -30oC. After the dough has memorails, cooling mode you can change the -8, -18 ° C.
Yeast when freezing dough are important, they should be of high quality and added to the dough more than usual from 3.5 to 6.0%. Good quality products from frozen dough can be achieved if the yeast will be inactive. To stand in the batter should a little more than an hour.
The quality of flour for frozen dough plays an important role. During prolonged storage, the dough of flour with weak gluten, in the process of thawing it becomes less stretchy, has a vague shape.
Flour with high gluten may form a swollen crust and dense crumb. To freeze the dough used flour with gluten from 30 to 32%, the 1st quality group. The dough will be elastic and if you add eggs, margarine and sugar.
The shelf life of yeast dough in the frozen state shall not exceed 4 months. The faster it will be applied, the higher the quality of the finished product. Re-frozen dough loses its quality and can not be used.
To defrost the dough should gradually, moving from the freezer into the refrigerator and then at room temperature. When the dough is completely thawed, it should rise.
Properly frozen dough saves a lot of time, they at any time take advantage of to please your family or guests with appetizing scones or cakes.
Temperature conditions for frost
In order to properly freeze the dough, we need certain temperature conditions. Immediately after fermentation, the dough can be divided into pieces and lay in the freezer packaging so in clingfilm or foil to avoid access of moisture.
At low temperatures the crystallization process of water in the test is very fast, that affects the quality of finished products, it is necessary to choose the optimal mode from -20 to -30oC. After the dough has memorails, cooling mode you can change the -8, -18 ° C.
Important ingredient is the yeast
Yeast when freezing dough are important, they should be of high quality and added to the dough more than usual from 3.5 to 6.0%. Good quality products from frozen dough can be achieved if the yeast will be inactive. To stand in the batter should a little more than an hour.
The importance of flour
The quality of flour for frozen dough plays an important role. During prolonged storage, the dough of flour with weak gluten, in the process of thawing it becomes less stretchy, has a vague shape.
Flour with high gluten may form a swollen crust and dense crumb. To freeze the dough used flour with gluten from 30 to 32%, the 1st quality group. The dough will be elastic and if you add eggs, margarine and sugar.
Defrost and cook
The shelf life of yeast dough in the frozen state shall not exceed 4 months. The faster it will be applied, the higher the quality of the finished product. Re-frozen dough loses its quality and can not be used.
To defrost the dough should gradually, moving from the freezer into the refrigerator and then at room temperature. When the dough is completely thawed, it should rise.
Properly frozen dough saves a lot of time, they at any time take advantage of to please your family or guests with appetizing scones or cakes.
