If you prepare a large amount of dough but you do not know what to do with what is left of it? All you have to do is keep the dough in the freezer, no matter what it is, whether it’s the dough with milk or the golden pizza dough, following the steps we’ll take in this article.
How to save the dough in the refrigerator
Choose the right time
Women often wonder if they can keep the yeast-containing dough in the freezer. The answer is that this is possible, as the yeast remains active at low temperature and its work depends on high temperatures.
But to be frozen in the right way and also to get the appropriate strength in the bread, you should wait until brewing and lift.
Divide dough and keep it in plastic bags
You should also divide the remaining dough into medium sized balls, then wrap a tray with butter or nylon paper, then place the dough balls inside and then place them in the freezer for at least two hours until frozen.
After they are frozen, divide them into small quantities in plastic bags and be tightly closed and then put in the freezer for three months.
All you need is to dissolve the amount you need every time
Dough balls of dough
In order to dissolve the dough balls, we put them in a baking pan that is oil-coated and then covered with a piece of nylon paper or cloth. Then leave it in a warm place until it melts and rises again, as the time needed for the dough to melt depends on the size of the balls as well as on the heat of the kitchen. After the dough has melted, use it to prepare pizza or pancakes.
Save pizza paste
We take a ball of pizza paste.
– Then we do their individual and oil around.
– Then put each ball of pizza paste in the freezer bag of plastic, and this is according to the desire of the person whether he intends to store them in the refrigerator, or in the freezer.
– Then we put the storage date on the dough.
– We put the plastic bag where the pizza paste is placed in the refrigerator, where it stays in the refrigerator for three to five days, and we can store pizza paste in the freezer for up to three months.
If you want to use a frozen pizza paste, put the frozen pizza dough in the refrigerator overnight to melt, or at least for 12 hours. Then place the dough on the table top, before preparing the pizza and leave it for half an hour. Dough to make.
Methods of dissolving frozen paste
There are a lot of basics that help to dissolve the dough without the structure is affected:
This type is also called slow, because the procedure is done in normal conditions.
This is done by opening the dough bag, then leaving it for four hours at room temperature, and the dough dissolves during this period, and it is ready for use.
Heat the oven at 90 ° C. For a period not exceeding 10 minutes.
Then take a baking sheet, then turn it over with two layers of paper, then sprinkle with flour. Then remove the dough from the freezer, place it on the baking sheet, and put it on the grill for 3 minutes. Do not bake the dough from the top.
If the oven can not be used, it is possible to use the heating equipment, since it is possible to use both the oil heater or the normal coolant, this method is more appropriate to melt the dough, especially during the cold season.
After de-icing in the microwave, in most cases the dough loses some of its taste. To prevent this, there must be a small setup stage.
Next, we put the dough in a microwave glass container and then cover it with a small hole.
We set the microwave power to about 90 watts or use the “frost” mode.
It is difficult to determine how quickly the dough dissolves, because it depends on the individual characteristics of each device.
We determine from 10 to 15 minutes, after and after this period it is possible to evaluate the result, and stop the microwave temporarily every thirty seconds. This step contributes to the melting of the ice evenly, but if we follow otherwise, a crust will appear on the surface or the dough begins to bake.
Many ladies prefer to dissolve the dough, in the old traditional way, by using cold water or at room temperature.
Where we prepare plastic bags that are narrow and have no holes, as it is important not to penetrate the liquid inside the cavity, so that the dough becomes unusable.