Working only one day a month, it is easy to have many breads and desserts prepared in advance, while saving time and money and avoiding last minute races. That is why I am going to give you a series of tips for freezing sweet and savory doughs, specifying, depending on the type of dough, how to wrap it to freeze it, how long it can be kept and how to defrost it.
Preparing large amounts of dough does not take more time than preparing a little. Then it is divided into parts, a different flavor or decoration is added to each one, they are frozen and a variety of products is already ready to use. at the time we need, without wasting time.
The biscuits and the cold
The whole family of the cupcakes can be frozen very well. Glazes and frostings do not keep as long as the cake itself and therefore it is better to freeze the cake alone, and then decorate it according to the occasion once it has defrosted.
Undecorated cakes should be frozen wrapped in plastic or aluminum foilThey are kept for 6 months and to defrost them it will be enough to remove them 3 or 4 hours in advance and leave them at room temperature. Decorated cakes are best frozen unwrapped and wrapped later. They are kept for 2 months and are also thawed at room temperature, better unwrapped.
Breads and buns
The breads and rolls, as well as their doughs, can be frozen in some of its preparation phases. In almost all cases, the bread for freezing should be prepared following the recipe without any changes, although if you plan to freeze the bread without baking, the dough should be made with 50% more yeast.
Almost all types of raw dough can be frozen with good results, but it is preferable not to do so with doughs made with dry yeast, which result in somewhat less satisfactory results. To freeze unfermented dough, once kneaded it is shaped into a ball, wrapped in a lightly oiled plastic, squeezed well and frozen immediately. Is better freeze it in rather small quantities.
To defrost it, the dough is unwrapped and transferred to a large plastic bag that is also oiled, where when it defrosts it begins to ferment and grow. Thawing takes about 6 hours at room temperature or overnight in the freezer. Later kneaded with the knuckles again, it is shaped and allowed to grow back normally.
If the dough has fermented once, it is kneaded with the knuckles, shaped and frozen. When needed, the same process is followed as if it were unfermented dough, baking after it’s thawed and that it has grown.
Partially cooked breads and rolls
It has certain advantages freeze individual muffins and scones, partially baked, when time is expected to be tight when you need them. In this way they can be eaten within 20 minutes of removing them from the freezer.
Unfortunately, this method is not suitable for loaves or large pieces, because being frozen they cook and brown on the outside while the inside remains raw, so it is preferable to reserve this method for small pieces, in which the dough only has to finish cooking and curdling in the oven.
The procedure consists of shaping the buns, letting them rise and cooking them for 20 minutes in the oven at 150ºC (medium to medium low). With this cooking time muffins or buns will be pale. As soon as they cool they are wrapped and packed in usable quantities, in a freezer bag, taking care not to crush them. They keep up to 4 months in the freezer. To defrost them, they are unwrapped and placed still frozen on a baking sheet at 200ºC (high) for about 20 minutes, thus being ready to eat, as if it were freshly baked bread.
Cooked breads and rolls should be frozen as soon as they have cooled, either wrapped in plastic or aluminum foil. The duration of frozen bread varies depending on its type. Brown and white bread without crust keep longer, 3 months, while hard crust loaves keep less time and if they go beyond the indicated time, it becomes leathery. The common loaf or gun bread should not be kept for more than 3 days.
To defrost the cooked bread, put at room temperature without unwrapping. Large loaves take about 6 hours and rolls take about 2 hours. The best method of defrosting a large loaf is by leaving it in the refrigerator overnight, or in the oven wrapped in aluminum foil at 200ºC for about 45 minutes, which is cut in half for smaller pieces.
Yeast buns and other breads
Other types of buns, such as croissants, Danish, brioches, savarins and rum babas, should freeze ready-made and baked. Croissants, Danish buns and brioches should be frozen in rigid containers, savarins and babás can be wrapped in plastic or aluminum bags.
The croissants keep for 2 months in the freezer and to defrost it, it is enough to place them in the oven at high temperature for five minutes. Danish buns keep for 4 weeks and it is enough to bake them at 180ºC for ten minutes. The brioches keep for 1 month and it is preferable bake them wrapped in silver foil, at 200 ° C for 15 minutes.
Pastry doughs, in particular different puff pastry doughs, they are laborious and long to prepareTherefore, it is advisable to make a large quantity and keep what is left frozen to use it when the occasion arises. These doughs can be frozen in the different phases of their preparation, depending on the type. The shortcrust can be frozen either after the dough is made, before or after shaping, or already baked into a cake shape. Puff pastry is better to freeze raw. Donut dough can be frozen raw or baked.
Protection against cold
The choosing an appropriate container is essential when freezing these products. Aluminum foil containers are especially useful for freezing the bottoms of baked fruit tarts and tartlets. It is also a good idea to line the pan in which these crusts are baked with aluminum foil to facilitate wrapping and freezing later. When defrosting, the wrapper is removed and placed back in the same mold. To preserve these masses for more than 1 month, they must be wrapped twice, so that they do not dry out.
Baked pastry keeps frozen much longer than raw dough, especially if it is frozen without filling. If it is frozen without filling it can be kept for about 6 months, with filling it will depend on what it is, for example, a meatloaf should not be kept for more than 3 months and if it is onion or garlic the term will be reduced to 3 weeks.
To defrost these cakes, put directly in the oven and add several minutes to the expected cooking time, checking that the center has thawed and is hot before serving, which can be done with a thermometer or knitting needle.
Cookies and tea pastries
The pastas and cookies in whose preparation butter intervenes in a proportion of 100 gr for every 450 gr of flour, or in greater quantity, can be frozen both raw and baked and, both of them, they keep in the freezer for up to 6 months. The most practical thing is to prepare a large quantity of dough, divide it into equal parts and freeze each part separately. You can even add a different flavor to each one.
Each part is wrapped in a plastic bag, expelling all the air before closing it hermetically. If the dough is frozen in the form of a tube or roll, slices can be cut as needed, without the need to defrost the entire dough, storing the unused part again. If you want to bake the cookies before freezing, once cold they are placed in the freezer on a plate and after one or two hours they are transferred to a plastic bag.
Raw frozen pasta, but already shaped, is put in the oven directly, without defrosting, adding a few minutes to the usual cooking time. The raw dough is thawed at room temperature until soft and can be rolled out. The baked cookies are left unwrapped at room temperature for about 15 minutes and then baked for about 5 minutes at 190ºC (medium high) to warm and brown.
As you can see, almost all doughs keep so well in the freezer that it is worth setting aside a day to prepare and store them conveniently. I hope these tips for freezing sweet and savory doughs They serve you to save time and effort, those precious goods. I invite you to share with us those tricks that you put into practice to freeze your doughs.
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