Surely every housewife had it at least once that the dough prepared for homemade baking remained. It is a pity to throw it away and women begin to think about how to save it, in order to please the household with delicious pies or buns again in a few days. Most housewives just put it in the freezer. For a different type of test, this procedure has its own characteristics.
Instructions
Step 1
Experts advise keeping yeast dough in the freezer. It can be packed either in plastic bags or in containers covered with cling film on top. If the dough is simply put in the refrigerator, the yeast's vital activity will continue, and the next day the dough will deteriorate, or, simply put, it will turn sour. So if you plan on storing the dough for a week or even a month, put it in the freezer right after you knead it for the first time, before it rises. Then all its nutritional and physical properties will be preserved. It is best if you divide the dough into separate portions or tortillas. So you do not have to defrost the entire mass as a whole, because the yeast dough cannot be re-frozen - the yeast fungi will die and it simply will not rise. It is better to defrost the dough for several hours at room temperature, or leave it on the middle shelf of the refrigerator overnight.
Step 2
Yeast-free dough is divided into unleavened, shortbread and puff pastry. It is better to store such dough at temperatures below 10 degrees, and fresh - no more than three weeks, otherwise it will become tough, and the color of the baked goods will be gray and unappetizing. Place it in portioned bags greased with vegetable oil. Defrost the unleavened dough at room temperature for 2-3 hours, crumple it a little again and roll it out. Puff pastry is frozen not only in cling film, but also in foil or parchment paper. By the way, you can cut it up as soon as you take it out of the refrigerator.
Step 3
There are two types of biscuit dough - more liquid, which is more often used for making cakes and cakes, and dense - for cookies. Liquid can be stored for only a few hours, but dense - up to 6 months. Knead the dough, cut into portions and place in a container. The container lid must close tightly.
Step 4
Salted dough, necessary for making toys and crafts, is best kept for a short time, otherwise it will simply harden and begin to crumble. By the way, the color of toys will also be dull, so salted frozen dough is used only for those crafts, which will then be painted with paints.
