Yeast dough in the refrigerator: storage features and timing

In most people, even far from cooking, yeast dough is associated with a warm place, in which it fits, revives, grows. A significant portion of the truth in this belief is, most recipes do recommend this kind of maturation. But very few people know that you can prepare a yeast dough in the refrigerator. And the result will be no worse!

Do not be afraid of the refrigerator and those who are faced with the need to save a piece of the test for later use. It is perfectly permissible to keep it in the cold. But it needs to be done competently, taking into account the features of the product and strictly observing the technology.

We will deal with everything in detail. Let's talk about the recipes of yeast dough, the technology of which implies cooling, and also consider ways of preserving the semi-finished product in the refrigerator and freezer.

Recipes for hot summer

When the windows are +30, the last thing you want is to mess around the kitchen for a long time. But nobody canceled the love for home-made delicacies! Try to prepare the yeast dough in the refrigerator. This can be an excellent way for a hot season. Do not worry, no complex processes presuppose, and the list of products seems quite affordable and familiar to you.

Special recipe

This recipe for yeast dough in the refrigerator has become quite common. In the culinary books of many housewives, he took root with the notation "fast" or "simple". It does not really require any special effort, it is suitable for both fried and oven pies.

Required Products

To prepare the yeast dough in the refrigerator, prepare the following ingredients:

• 0.5 liters of water;
• 2 tsp. Dry yeast;
• 1 tsp. Salts;
• 1 large egg (2 small);
• 2 tsp. Sahara;
• 4 tbsp. L. Oil;
• 4 cups of flour.

If you plan to cook patties in the oven, add more sugar - up to half a glass. You can use ordinary yeast, they will need about 50 g.

Cooking process

Pour the yeast with a little warm water (about 30 ^о С), add sugar and salt. Let stand. You do not need to add flour, even if the yeast producer recommends doing so. The mixture will quickly bubble, cover with a cap of bubbles. When it is doubled, pour into a large bowl, add the rest of the water, also slightly warmed. Stuff the egg, pour in the oil.

Pre-sift the flour so that it becomes lush and enriched with oxygen. Add in the dough gradually, one glass at a time, each time well kneading. You may not get all the recommended amount of flour. It is necessary to stop when the dough begins to fall behind, but it will not stop them from getting dirty, sticking in thin layers. It does not matter if it seems liquid to you - but the products will come out tender.

By this time, the dough will completely cool to room temperature. It's time to send it to the refrigerator. How much yeast can be stored in the refrigerator before molding? The optimal term is an hour and a half. You can extend the time and up to several hours, but in this case, you have to periodically knead the dough, otherwise it will begin to be arbitrary.

When the deadline expires, remove it, dabble, using vegetable oil to lubricate the table and hands, form products.

Sweet stuffing for yeast pies

You can cook a huge number of different dishes based on this recipe. While our yeast dough is left in the refrigerator, pies can be made for pies. Whether to fill them all in the same way or prepare several types - it's up to you. You can use any favorite products: fresh and frozen fruits and berries, jam and jam, nuts, cottage cheese. Bake them in warmed to 180 ^o C oven or fry in vegetable oil in a frying pan.

Salty stuffing for baking

If you insist yeast dough in the refrigerator, it will not have a characteristic smell, which not everyone likes. Therefore, it is ideal even for the most delicate and delicate fillings. You can cook pies with salted spicy curd, egg and greens, meat, mushrooms, mashed potatoes, peas, rice and any other stuffing. The result you will certainly be pleased, because the dominant taste is the taste of the filling, not yeast.

The shelf life of the test in the refrigerator

Sometimes, it becomes necessary to transfer the preparation of pies the next day. For example, when one of the ingredients ends or urgent business appears. In this case, there are several ways of storage, which are suitable for almost any yeast test.

If you plan to leave the yeast dough in the fridge for the night, knead it, oil it on all sides. For storage use new clean bags, always dry. Just pack the dough in a bag, puncture it in several places, tie the knot, leaving enough space inside. Send to the refrigerator, away from the freezer. Consider that when cooling yeast does not die - their life processes slow down, but do not stop. What does it mean? And the fact that the next day you will get a bigger lump from the refrigerator, rather than sent there the day before.

Puff yeast dough (purchased)

Surely you paid attention to the frozen dough. And if you tried to cook from it, you were able to make sure that it behaves well: it has plasticity, splendor, it grows strong and obeys. Consequently, the freezer does not harm the components of the test at all? The answer to the question about how much yeast dough is kept in the refrigerator at negative temperatures is written on its packaging: the lower the degree, the longer the term. Deep freeze allows you to store the product for six months or more.

Is it possible to repeat this at home? The answer is positive, but do not forget that you can not re-freeze the yeast dough. Buy packages of the same size as you can use at a time.

How to keep the yeast dough for a long time?

If you are convinced that nothing bad happened in one night with your preparation, perhaps you have a question: how much is stored yeast dough in the refrigerator without losing quality? Experts do not recommend prolonging the shelf life for a long time. In the most unforeseen cases, a balcony is preferable. In any case, fold the dough into a deep saucepan, leaving at least half the volume free. Be sure to cover with a lid or a film. Do not seal - otherwise the dough will turn sour. The access of air to a live yeast culture is necessary.

Store the dough in the refrigerator can be no more than three days. Before use, knead it thoroughly.

Can I use a freezer?

As we see from the experience of manufacturers of semi-finished products, freezing does not cause harm to the product. Prepare the dough from the ingredients, each of which is quite normally tolerates negative temperatures.

You already know whether it is possible to store the yeast dough in the refrigerator and how it should be done. Now consider the features of freezing.

Roll the dough into a layer. Tightly lay over it a layer of food film, pressing fingers so that there are no bubbles. Fold the dough into a roll, wrap it in a layer of film. Send it to the freezer. But what about air access? At temperatures below 0 ° C, biological processes in the yeast strain stop, so they do not need oxygen. But when defrosting it is necessary to give the test the ability to breathe.

Defrosting

If you work with your own frozen test, do not expect that you can just lay it on the table, and after a few hours, proceed to modeling. The process of unfreezing the home test is different from working with semi-finished products. Increase the temperature gradually: let him "wake up" in the fridge, then remove it. Defrost the dough at room temperature, in a place where there are no drafts and excessive lighting.

When the dough withers, knead it again, cover with a towel and let it gather strength in the heat. Delicious pies will serve as the best proof that neither low plus, nor even negative temperatures are not fatal. The main thing is to follow simple rules.