Pizza dough
Frozen yeast pizza dough is the most convenient option for housewives who like to pamper their family with homemade cakes, but are not ready to bother with the dough every time.
Cook it as much as possible, portion it out, and use it from time to time, baking not only pizza, but croissants or yeast biscuits as well.
According to the proposed recipe, you will have to be confused with the dough for as much as… half an hour.
Per liter of milk: 1.5 bags of dry yeast, a pack of margarine, 3 eggs, 3 tbsp. l. sugar, a little salt, flour - how much it will take (usually 1-1.5 kg is required). Prepare the dough in the usual way: dissolve the yeast in warm milk, add salt, sugar, a little flour - this is the first stage, dough.
The second step is to add the rest of the ingredients and the remaining amount of flour.
The third stage is packaging, packaging and placement in the freezer.
Description and main varieties
Baker's yeast is produced in liquid, pressed, dry form. The latter can be active or high-speed
It is important that the fungal cells in any of these foods are able to grow when the conditions are right.
3> Liquid
This is a semi-finished product, which is obtained by multiplying yeast in sourdough. Liquid baker's yeast is prepared as a water-flour mixture. Various additives are used to accelerate cell proliferation.
Store the yeast product in liquid form, covered with a piece of gauze or cloth folded in several layers. Natural preservatives are added, such as 1-2 teaspoons of honey or brown sugar. Liquid yeast in a cool place store no more than a month.
Pressed
Dense cubes or sticks of compressed yeast are a cheap and affordable product that is widely represented on store shelves. Mass - 50 or 100 g. The metabolism of fungal cells in the dense mass of the product slows down. In the warmth and with the addition of liquid, microorganisms resume their vital activity relatively quickly.
What a yeast product looks like:
- cubes, sticks of cream or almost white;
- the mass does not stick to the hands;
- the product has a “fruity” aroma;
- gloss matte.
Attention! A cube or briquette of pressed yeast is stored for no more than 24 hours at room temperature. If the product is first treated with salt, then the storage period without refrigeration increases to 3-4 days
An open cube is best placed in the refrigerator, wrapped in foil. Then the yeast will stay fresh for 12-14 days. Polyethylene is not good because it does not allow the fungus to breathe
If the product is first treated with salt, then the storage period without refrigeration increases to 3-4 days. An open cube is best placed in the refrigerator, wrapped in foil. Then the yeast will stay fresh for 12-14 days. Polyethylene is not good because it prevents the fungus from breathing.
Active
After drying, yeast has the form of rounded granules, grains. The color is usually light brown, beige. Such a product is more resistant to temperature extremes, it has fewer requirements for storage locations. In addition, the granules are evenly mixed with the flour, making it easier to prepare the dough quickly.
Dry active yeast differs from fast-acting yeast in drying mode. Before use, activation is required, which is achieved by dissolving in a warm liquid. Leave the mass for a while for the cells to start working. However, granular yeast is weaker than fresh yeast.
Instant
Other names for this product are instant, fast acting, instant. They differ from active yeast in the method of application. Appearance - cylindrical granules, packaged in bags of 7-11 g.Fast acting yeast cells do not require prior dissolution in liquid. The dry product is immediately mixed with flour. This greatly simplifies the dough preparation process.
Mixes for quick baking
They can be used for quick preparation of dough, with a high content of oil and sugar. It should be remembered that these ingredients will reduce the "lift" of any yeast product. The mixtures are enriched with special enzymes, nutrients and vitamins that accelerate the functioning of the cells of the fungus. There are additives that ensure the retention of the shape of the finished product and a number of other properties. Such multicomponent mixtures can be stored for no more than 6 months.
Storing fried pies
Fried baked goods are a favorite treat in many families. But so that this product does not lose its freshness ahead of time, you need to know how to store it.
After cooking, fried pies are stored according to the same principle as baked ones. The longest storage time will be in a closed plastic container on the refrigerator shelf.
Frozen storage
Freezing can significantly extend the shelf life of fried pies. To do this, each of them is wrapped in paper or foil. Then they are placed in small portions in plastic containers with lids and sent to the freezer.
- Before use, the required amount of baked goods, without removing from the foil and without defrosting, is heated in the microwave or oven.
- Do not freeze this product again. Its taste will become much worse.
- The shelf life of pies with filling will largely depend on its type. If it consists of perishable food, the pies will not stay fresh for long.
It is desirable for everyone to know how much pies can be stored due to the great popularity of this dish. Eating stale baked goods filled with spoiled meat can lead to severe poisoning.
Therefore, special care should be taken when dealing with products of unknown origin.
Shelf life of yeast dough
How much dough to store at home depends on the composition of the product. If there is no yeast in it, it can lie for several days at low positive temperatures. But yeast in such conditions continues to "ferment". Therefore, the shelf life of such a component in the refrigerator and freezer is very different:
In the refrigerating chamber, the workpiece will retain its freshness for no more than 12-16 hours. In this case, certain requirements must be met. If you try to use overexposed and acidified dough for cooking, there is a risk of poisoning.
There are even special recipes for making yeast dough, which require the workpiece to be kept in the cold. Once frozen, they turn into a particularly tasty, soft and airy base.
Different types of dough
- Protein dough is used by fishermen to bait fish. It is sold in specialty stores and stored in the freezer for about a year in the usual way.
- Diet dough is usually loved by ladies who constantly monitor their weight. It is used to make baked goods, which later work well for snacks and instead of dinner. Diet dough is stored for 1-2 days in the refrigerator, and up to 1 month in the freezer.
- Lean dough is made in water, without unnecessary additives, so it is stored for a long time - about 3-4 days in the refrigerator, and in the freezer - from 3 to 6 months.
- The waffle dough is stored in the refrigerator - shelf life 2-3 days. The container must be tight and closed, it is impossible to keep it in the package, because such a dough is liquid, it will simply spread over the package, you need a dense deep container with a lid.
- Lagman dough is viscous and elastic, it, like noodles from this dough, is stored in the refrigerator. The term is 2-3 days, then it becomes sour and sluggish, it is possible to cook something from such a dough, but the taste of the dishes will no longer be the same, since fresh dough is needed for the lagman.Clay wrap is the best way to store lagoon dough.
- Fishing dough (protein) is designed in such a way that it remains usable for a long time, but even it should not be left at room temperature for a long time. If you take it on a fishing trip, fill it with cold water and dip the lumps of dough previously packed in tight bags into it. This will cool the dough and prevent spoilage.
Dear readers, have you ever managed to knead more dough than you planned? Maybe you prepared it for future use? I've had both. Therefore, today I want to share my experience with you. I would be glad if it turns out to be useful. It's boring to live without baking I have been working with dough for a very long time, since I was 10. I learned how to bake pies and buns much earlier than cooking soups and other "adult" (more serious) dishes. In the early years of baking, I could not guess the amount of filling for the prepared dough. Usually there was always less of it, and the dough, accordingly, remained. With experience, this problem has gone away. But now I sometimes knead the dough 2-3 times at once. This is especially convenient for me when I plan to do all sorts of baking with a difference of a day or two. Most often I practice it with yeast dough, because it takes more time.
1.
Yeast dough. Homemade yeast dough can be stored both in the refrigerator and in the freezer. In which chamber it is determined depends solely on the plans of the hostess.
Cold storage
If I'm going to use the dough no later than in two days, then feel free to choose a refrigerator.
To do this, I transfer the rolled ball into a food bag, which I sprinkle with flour from the inside. I advise you not to lose sight of this moment too, in order to remove the dough without problems, and not to collect the parts stuck to the bag later. I expel any excess air from the bag and tie it tightly. I put it on the shelf closest to the freezer (mine is the bottom one). Although, in my opinion, the difference in temperature is not so significant as to be sad if the required shelf is occupied. Another is quite suitable. For two days, the yeast fermentation process slows down. But since it does not stop, then it is impossible to store it in the refrigerator for more than this time. Otherwise, you will have to send it to the trash can ... But within two days the taste will not deteriorate at all. Before you start cutting, the dough you took out of the refrigerator should warm up to room temperature.
Chopped dough
For chopped dough, not softened, but cold butter is used, which is first combined with dry ingredients, and then, already to the resulting crumb, a small amount of liquid is added (for example, eggs, milk, water, sour cream). It makes a good base for pies and cheesecakes.
This dough can be refrigerated. I think more than for a day, you shouldn't leave it there either. But storage in the freezer for him at all does not fit! In terms of the products included in the composition, it will not deteriorate from freezing, but the consistency and generally the quality will be disgusting, and it is unlikely that something will be baked out of it ...
PS: There is simply no point in writing about the store dough (yeast and yeast-free). The storage conditions can be found on the packaging. They may differ from manufacturer to manufacturer.
Do you have experience in storing dough ?!
There are different opinions regarding the quality of dough products that have been stored.
Most people think it's best to start baking right after kneading. Others notice that after deep-freezing the dough becomes especially soft and elastic. Be that as it may, subject to the simple rules for storing the workpiece, the finished products will be lush and tasty.
Every housewife knows that yeast dough becomes airy thanks to the work of microorganisms - unicellular fungi (yeast).
Yeast "wakes up" when it is placed in a mixture of liquid and sugar. To create the best conditions for fermentation, the container with the dough is placed in a warm place without drafts, covered with a cloth on top, leaving access to oxygen. At above-zero temperatures, the fermentation process that has begun cannot be stopped, therefore, an unused baking piece quickly over-oxidizes and becomes unusable.
How to store yeast dough? We will share the secrets that will help not only save unused leftovers, but also prepare a base for baking for future use, so that every time you do not waste time kneading.
Where and how to store yeast dough, if left
The product must be stored in the refrigerator and freezer without any consequences, but at the same time observing the required temperature regime and packaging requirements. This useful property of the dough is due to the fact that its base is represented by flour with water or milk and other dairy products. Flour is "not afraid" of temperature changes, and the liquid freezes and melts without any problems.
Yeast does not die during freezing, but slows down the fermentation processes or stops them altogether until the temperature of the product rises. Even at low temperatures (not lower than 0 ° C), they, albeit slowly, continue to ferment. It is because of the last factor that it will not be possible to keep the dough in the refrigerator for a long time, for this it is better to freeze it.
Terms and features of storage of Easter cakes
The shelf life of butter Easter cake in accordance with GOST is 72 hours. When using special packaging, it increases to 5-7 days. To prolong the freshness, manufacturers can use special improvers and preservatives. They do not allow the baking to stale for a long time, retain its taste and aroma.
With glaze
The icing sugar melts at high humidity. Protein fudge crumbles, such products cannot be stored in a heap, individual packaging is required, neat laying on a tray, baking sheet. The shelf life of any glaze with high-quality drying exceeds 5 days. Therefore, they focus primarily on the freshness of the baked goods themselves.
If the glaze is darkened, crumbles, you feel a strange aftertaste, you can scrape off, replace.
The subtleties of storing Easter cakes
From curd dough
Not only Easter is made of cottage cheese. Yeast dough with this ingredient is often used. It has a lot of moisture. The product belongs to the perishable category, therefore it is not stored for more than three days. After cooling, it is recommended to pack the jewelry, immediately place it in the refrigerator, not keep it at home.
Baked products with pieces of cottage cheese inside are susceptible to mold.
It is important when kneading the product to wipe or interrupt with a blender, achieving a uniform consistency
In paper forms
Disposable paper bakeware solves several problems. They eliminate the need to look for containers, burn, lubricate. Finished products stay fresh longer. Under suitable conditions, the shelf life reaches a week, almost like a cake.
What you need to know:
They store finished products in the same forms, but additional protection is required - a bag, a film. A box or saucepan, a container with a lid will do.
Tips & Tricks
In order to extend the shelf life, it is recommended to adhere to certain recommendations. What do we have to do:
- Monitor the quality of the product; if it leaves much to be desired, storage in the freezer or refrigerator is unlikely to improve performance.
- Please note that you can store the dough not only in bowls or bags, there are special containers that are designed for this purpose.
- If the temperature in the refrigerator or freezer is not stable, then keep the container closer to the back wall, this will be better.
- If the door is often opened in the refrigerator, and it is not possible to ensure airtight storage, then the shelf life is reduced.
- If you plan to store it in the refrigerator, then roll it into a roll, so the dough will be fresh longer and will not dry out.
- Before placing the dough in a bowl or container, you can sprinkle it with flour, but it is better to drop a few drops of oil into the container, it is advisable to preheat it. The oil is rubbed along the bottom, after which you can use the container as intended.
What is not recommended:
- remove from the refrigerator, as this will lead to a decrease in temperature, shorten the shelf life, and deteriorate quality;
- defrost, and then freeze again - this way the dough will lose its inherent characteristics;
- do not mix 2 types: fresh and previously frozen dough.
There are many opinions on how to quickly defrost the dough, someone advises to spend 5 or 10 minutes on the procedure. But such a rapid increase in temperature indicators is unlikely to have a positive effect on the quality of the product and the baked goods that are planned to be made from it.
> It is best to defrost gradually, following the following scheme:
- Remove the container from the freezer and place it in the refrigerator.
- Wait a few minutes, up to half an hour, then remove the container or bowl.
- Leave the container at room temperature, but do not completely defrost it - only until half cooked.
To preserve the yeast dough, strictly follow the recommendations, control the temperature indicator and remember that semi-finished products of this type do not differ in a long shelf life.
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Storing yeast dough in the refrigerator after raising
If our dough has "reached", then it is quite simple to save it after raising it, you only need to know a few rules.
Method 1
This method is suitable when you intend to store the dough for no more than a day:
- You need to mix it well to remove excess carbon dioxide from the dough.
- It is necessary to form a small piece from the mass and lightly grease with vegetable oil. If there is a lot of product, then it is better to divide it into portions.
- We choose a container where we will put our dough. It should be deep, approximately 2 times the volume of the product, since the dough will continue to rise in the refrigerator, although this process will be slightly slower. We will wrap the dishes on top with a film or a plastic bag, while you need to make a hole so that our mass can breathe. This storage option is suitable when the yeast dough will be stored for no more than 1 day.
Method 2
The second method is better if the dough takes longer to store. The principle of preparation for storage is repeated:
- We mix our dough.
- Divide into fractions if there is a lot of product, and lubricate with a thin layer of oil.
- We put it in a plastic bag and put it in the coolest place in the refrigerator. Typically, this spot is at the back of your refrigerator. There should be enough space in the package, because the product can break the cellophane and "escape" to the refrigerator shelves, as the mass will still increase in size.
After cooling, the dough can be simply prepared for cooking. It is enough just to mix it well and put it in heat before raising.
Defrosting
Defrosting homemade dough takes much longer than store-bought puff pastry, for example. Therefore, in my opinion, the best way is to transfer the dough from the freezer to the refrigerator and leave it there overnight. And in the morning / afternoon - use.
There are also faster ways:
- put in warm water (at the same time, you should make sure that the package is intact and will not let moisture inside) - send it to the microwave for the "defrosting" mode (I will not tell you the exact time, because I do not have a microwave and never had it) - place in a saucepan and put on the stove next to another, in which something is being cooked (in this case, the dishes with the dough should be turned over from time to time in order to more evenly distribute the heat supply).
2. Yeast-free dough.
Any dough that does not contain yeast belongs to a yeast-free dough.this is biscuit, and puff, and shortbread, and custard. Here I have less experience in storage, tk. I usually cook right away from everything I have kneaded.
Optimal storage conditions and periods
Yeast cells slow down their vital functions at temperatures below 10 ° C. If heated, then at 45 ° C the fungus dies. When cooled below -7 ° C, the metabolism in the cells practically stops, although they remain alive.
Dry
Various manufacturers indicate a shelf life of 12 months on the packaging of dry granules. They find a place in the house where the temperature is kept within 10-22 ° C, there is no light. These are the optimal conditions for granular yeast.
Dry instant granules can be stored for 2 years. After opening the package, fast-acting yeast is used for 2 days, active yeast - from 4 to 5 weeks. It is best to store the opened sachet in a cool place.
The viability of microorganisms decreases over time. The "lifting force" of fungal cells decreases by 5% every month at a temperature of about 10-15 ° C and a lack of moisture. Then add more yeast to the flour than provided by the recipe. It is better to place the opened package on the refrigerator door. Before storing in the freezer, open a large pack and fill it in small sachets. To prepare the dough, take out only one portion.
Fresh bakery
Pressed yeast at room temperature can be stored for 2 days, sprinkled with salt - 4 days. An open briquette retains its properties better in the refrigerator. The optimum temperature is from 2 to 8 ° C. The product does not deteriorate for 10-12 days.
The briquette is crushed and ground with flour. This mass is spread in a thin layer on a baking sheet, previously covered with parchment paper. Leave to dry at room temperature, stir occasionally. The mixture is poured into a glass jar, covered with a cloth, and secured with an elastic band. The workpiece is stored in a cool dark place.
Alcohol
Alcohol-based yeast is produced with low humidity (7%). The product is produced in a closed vacuum package to protect it from air ingress. This yeast product can be stored for 2 years.
Dough recipes
Using these recipes, you can prepare the dough in the refrigerator for pies quickly and tasty. It turns out sweet and soft. It will surely delight you and your loved ones with splendor, pleasant aroma and unique taste.
Monastic recipe
To prepare a dough according to this recipe, you will need the following ingredients:
- a kilogram of flour;
- dry yeast bag (11 grams);
- a teaspoon of salt;
- 2 tablespoons of sugar;
- litere of water;
- 5 tablespoons of vegetable oil.
Preparation:
- Dissolve yeast in warm water with added sugar and salt.
- Add flour and knead into a tough dough.
- Add egg and vegetable oil.
- Knead the mixture and add flour so that the dough does not stick to your hands.
- Place in a saucepan and cover with cling film.
- Wrap the top with a towel and cover.
- Leave to rest in the refrigerator overnight.
- After the elapsed time, remove the dough and let it stand for a while at room temperature. And you can start baking.
Yeast dough for the lazy
You will need:
- 4-5 cups flour;
- 11 grams of dry yeast;
- 2 eggs;
- 250 ml of milk;
- half a glass of sugar;
- a teaspoon of salt;
- a pack of butter (200-250 grams).
Preparation:
- Melt butter and cool to room temperature.
- Heat milk to 30-40 degrees.
- Beat eggs and add to milk.
- Add sugar, salt and dissolve.
- Add yeast and flour, knead the dough.
- Pour the melted butter in a thin stream as you knead.
- While adding flour, knead the elastic dough.
- Wrap the finished dough in a bag and refrigerate.
- After 3 hours, the dough will be ready for baking.
Buns and pies for this recipe are airy.
Yeast dough is easy when cooked properly. Follow the recipes and don't be afraid to experiment.Even after freezing, yeast preparations can delight you with excellent and unique taste every day.
Reference by topic: How to store bread
The test has its own shelf life and its own environment. You cannot keep it at room temperature for a long time, especially if it is cooked with yeast.
Spoiled dough must not be kneaded or used.
To determine that the dough is unsuitable for use, you need to pay attention to its smell - stale dough smells sour, yeast smells like yeast. It becomes sticky even after being refrigerated.
The shelf life of the test according to the State Standard is from 9 to 36 hours. Dough products have their own shelf life - from 24 to 72 hours at room temperature or in the refrigerator. We will put more detailed information in the table.
| Dough / Condition | Room temperature | Fridge | Freezer | Recommended cookware |
| Yeast (sour) |
1 hour
1-2 days
2-3 months
Plastic bag
Fresh (yeast-free)
1 hour
2-3 days
6 months
Cling film
Puff
1 hour
1-2 days
1-2 weeks
Cling film, container
Yeast-free puff
2 hours
2-3 days
1 month
Cling film, container
Custard
1 hour
3 days
1 month
Cling film
Shortbread
3-4 hours
2-3 days
2-3 months
Cling film, package
Biscuit
1 hour
3 days
6 months
Container with lid
Pancake
2-3 hours
01 day
1 month
Pan, container