How long can dumpling dough be stored in the freezer?

Is it possible to leave the manti dough overnight?

Ready dough

You can
leave it
in the refrigerator overnight
without
fear that it will spoil, just wrap it in film. When cooking, you can add a little black pepper and bay leaf to the water, this will add a delicious aroma to your dish.

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How long can dumpling dough be stored?

The classic composition includes water, eggs , salt, flour.

Muslims add vegetable oil and make famous Tatar pies. In Ukrainian cuisine, water is replaced with kefir. When kneading choux dumpling dough, use hot water.

Homemade dumpling dough can be stored for no more than a day. Experienced housewives knead it a little in advance. After lying in the refrigerator for 10-12 hours, it becomes more elastic.

Advice. Store-bought product must be used within 12 hours.

Unscrupulous manufacturers, suppliers and sellers may not comply with temperature conditions during transportation and storage. Therefore, even an expiration date that has not expired does not serve as a guarantee. When purchasing a frozen product, you need to gradually defrost it during the first day and use it the next day.

In a refrigerator

GOST 31806-2012 “Semi-finished bakery products, frozen and chilled” recommends storing chilled dough at a temperature of +2 to +4°C for no more than 24 hours.

If it has been left for more than a day, but looks good - it has not darkened, does not stick to your hands, and has the original smell - you can make fried unleavened flatbreads from it.

In the freezer

Each of the ingredients, after defrosting, restores its consistency and taste. This means that it is possible to store dumpling dough in the freezer.

Attention! Repeated freezing is unacceptable!

According to GOST 31806-2012 “Frozen and chilled semi-finished bakery products” the following is stored at a temperature of -18ºС:

• frozen dough pieces without filling - 120 days;
• frozen dough pieces with filling - 60 days.

It is recommended to lay out the semi-finished product in small portions in the form of small cakes. Each cake is wrapped in cling film or a plastic bag.

Defrost gradually:

1. After the freezer, it lies in the refrigerator for 10-12 hours.
2. The next 2-3 hours are restored on the table.

In winter, if there is no space in the freezer, many housewives put dumplings on the cold balcony. This can only be done if the temperature there is not higher than -18°C.

The flash freezing process plays a role here. This function is available in many modern refrigerator models. Instantly frozen product retains its properties better. The main thing is not to expose it to subsequent sudden changes in temperature.

If there is no refrigerator

Storage at room temperature is unacceptable. Dumpling dough is used immediately after kneading.

Why does the dough turn out dark?

The more fat and less liquid in the dough, the more crumbly the products are. If in the dough

add soda, the cake will turn out darker
in
color with an unpleasant odor.

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For dumplings and dumplings

Although dumpling dough does not contain yeast, it also requires delicate handling. It cannot be stored at room temperature - it will dry out by evening. Moreover, leave it warm overnight. In the refrigerator, the mass will not lose its properties for 3 days, but products made from it will be different - less soft and tender.

We answer the question: why does the dough darken in the refrigerator?

The dark color appears mainly due to oxidative processes in the flour. Therefore, it is important to limit air access to the product.

If there are no eggs in the dough, then darkening is not a sign of spoilage. But if the batch was made with eggs, then such a mass cannot be used.

The optimal storage place is a food container with a lid. Lightly sprinkle the sides of the container with flour. You can use food grade film instead.

The shelf life of the dough is quite long - it can be kept in the freezer for a month.

Dough for dumplings is stored in the same way. If you do keep the semi-finished product in a warm place and it begins to sour slightly, you can fry it into delicious flatbreads or make dumplings for soup.

Can shortbread and puff pastry be stored in the refrigerator?

Dough containing animal fats should only be stored in a cold place.

Sand

The main ingredients of shortcrust pastry are premium wheat flour, butter or margarine, sugar, eggs.

Happens:

• butter;
• for pies;
• chopped sweet;
• brize (unsweetened chopped).

Store it in the refrigerator for three days at a temperature from +2ºС to +4ºС. The kneaded sand mass is divided into small portions and rolled into balls, and then wrapped in cling film.

Advice. You should not place foods with strong odors in the refrigerator next to the dough.

In the same form, the balls are placed in the freezer, where they are stored for 2-3 months.

Experienced housewives specially freeze this product before baking. After defrosting, it acquires better plasticity.

Manufacturers of shortbread confectionery products, according to GOST 24901-2014 “Cookies”, set the expiration date and storage conditions themselves. The standard recommends keeping sand dough pieces at a temperature of -18°C and a relative air humidity of no more than 75%.

Puff

The composition includes water, premium wheat flour, salt, butter.

There are two types: yeast and yeast-free.

Yeast fungi affect the shelf life of the product. At positive temperatures, the fermentation process does not stop, and the puff pastry quickly becomes acidic.

The normal temperature range of a refrigerator is from +2 to +4ºС. Yeast puff paste is stored for no more than a day on the coldest shelf. If the refrigerator model allows you to set the temperature yourself, it is better to lower it to 0ºC for the period of storage of the product.

The yeast-free mass is stored longer, but not more than 2-3 days.

Advice. To prepare yeast-free puff paste for subsequent freezing, use flour with a high protein content. This is premium quality wheat flour. The gluten level in it is 28%. If it is lower, the workpiece will not rise after defrosting.

Puff pastry keeps well frozen. This applies to both yeast and yeast-free varieties. The layers are wrapped in cling film and placed in the freezer for up to 6 months.

It is not recommended to make semi-finished products from puff pastry with filling and freeze them. The best way is to bake the dough into the desired shape and freeze it. If necessary, take it out of the freezer, add the filling and bring it to readiness.

Shelf life of shortbread and puff pastry without refrigeration

It is impossible to store shortbread and puff pastry at room temperature. The fats that are included in the composition begin to melt. The mixed mass loses its elasticity.

Where to store the dough

The finished product has its own requirements for storage conditions. In the kitchen, the mixture expires after 1-2 hours. There are two places where you can store the product for a long time. This is a refrigerator and a freezer. Each type of semi-finished product requires special storage conditions, time and temperature.

In a refrigerator

According to the state standard, raw dough can be kept on the refrigerator shelf from 9 to 36 hours. The exact time depends on the type of product or its components. Before you put the semi-finished product on the shelf, you should learn how to properly store the dough in the refrigerator.

1. Only small amounts of raw food can be stored on the refrigerator shelf.
2. The mass must be thoroughly mixed, collected into one lump, and greased with vegetable oil on top.
3. The semi-finished product must be wrapped in cling film, parchment, or placed in a bag. In the case of a yeast mixture, it is very important to leave a small hole for oxygen to enter.
4. The mass is placed on the shelf where the temperature is lowest.

In the freezer

You can store the raw product at low temperatures from 1 month to six months. In order for frozen dough to retain its taste, the following conditions must be met.

1. The semi-finished product must not be thawed or re-frozen. It is better to divide the mass into parts for one-time use.
2. It is necessary to form a dense lump or roll from the mass. A thin layer will quickly lose quality, and products made from such a product will not be tasty.
3. All types of semi-finished products must be kept in airtight containers or bags. To avoid sticking, the walls of the container should be treated with refined vegetable oil.

Storage Features

There are a very large number of varieties of dough, and each of them requires special conditions. In the refrigerator, the raw product is stored at a temperature of 3 to 7 degrees. It is preferable to keep the semi-finished product on a shelf with zero temperature.

The freezer requires preparation for storage. The mass needs to be kneaded well, rolled into a ball, greased with oil or sprinkled with flour. The raw mixture is stored in bags or closed containers. Deep freezing assumes a temperature of -5 to -15 degrees. It is not advisable to store any product in the freezer for longer than 6 months.

Every housewife should have the habit of putting stickers with the date of manufacture on the packaging. This will help determine exactly how long you can store the desired product.

Ready

Sometimes it is convenient to store the dough in the form of semi-finished products.

For this purpose, you need to mold the products, put the filling, and put them in the oven. Bring the product to a semi-prepared state and cool. Wrap each pie in film and freeze.

The shelf life of such semi-finished products is up to 3 months.

Prepared choux pastry products are stored at a temperature of 0 to 6 degrees for about 3 days, and in the freezer for 1 month.

The biscuit is frozen, wrapped in parchment. Before use, the product is heated in the oven.

Cakes for honey cake or Napoleon are covered with foil and kept in the refrigerator for 3 days.

Yeast

The main component of this dough is yeast. This reduces its shelf life, the mass turns sour, becomes sticky, and unsuitable for use. At a temperature of 18-20 degrees, the finished product can be stored for 3 hours.

The semi-finished product is kept in the refrigerator for no more than a day. Before sending it, it must be thoroughly mixed, sprinkled with flour, and placed in a bag or container. It is necessary to take into account that the yeast mass requires oxygen and space. If the semi-finished product spent more than a day at a temperature of 2 - 6 degrees, then the quality of the products made from it will decrease.

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Ready-made yeast dough can be stored in the freezer longer – from 2 to 3 months. It is important to note that it is best to store fresh product prepared with kefir. The mass must be mixed well and placed in a bag, leaving room for lifting to avoid tears.

Yeast-free

If the semi-finished product is prepared without yeast, then preserving it is much easier.

The mass should be divided into portions, wrapped in a bag or film, and then stored refrigerated for up to 48 hours, or frozen for about 30 days.

Sand

The dough, which is called shortbread, comes in two types: regular and chopped. The latter option must be used immediately after preparation.

Shortbread dough keeps well refrigerated for up to 36 hours, or frozen for up to 3 months. Products made from frozen or chilled semi-finished products have a more crumbly and crispy structure than those from a fresh product.

Puff

Preparing puff pastry requires a lot of effort and time from the housewife. There is a natural desire to prepare such a semi-finished product for future use. Its structure is provided by the presence of fats. To maintain quality characteristics, it is very important to comply with all requirements.

Chilled sheets are suitable for use for 2-3 days.

The shelf life of this product at sub-zero temperatures depends on the ingredients in the composition. If butter was used to prepare the semi-finished product, it can be stored for 30 to 50 days.

Dough containing only vegetable oil or margarine can be kept in the freezer for up to 6 months.

Particular attention should be paid to protecting the product from moisture. For better results, roll the sheet and wrap it in film.

Custard

Since this product does not have a dense structure, it is worth choosing a container with a tight lid to store it. Before placing the mixture in a bowl, it is worth transferring it into a bag. This will better retain moisture.

The container can remain in the refrigerator for up to 3 days. On the first and second days the dough will have good performance; by the third day it will not spoil, but will be stale.

Frozen choux pastry retains its quality for up to 30 days.

Fresh for dumplings, dumplings and noodles

Kneaded unleavened dough in the kitchen quickly becomes unusable. The mass should be rolled into a tight ball, sprinkled with flour, or covered with refined oil and placed in a bag or hermetically sealed container.

A product that is stored at zero temperature can be used for the first three days. On the fourth day it can no longer be cooked.

Frozen dough for dumplings or dumplings retains its quality for up to 180 days.

Dumpling dough can be used to make flatbreads, bread, or fried in a frying pan.

Gingerbread

The technology for preparing gingerbread dough requires infusing the product in the refrigerator for 24 hours. You can store the raw mass in the refrigerator for 20 - 30 days. The frozen mixture can last up to six months.

Since a lot of spices are added to the gingerbread mixture, storage containers must be airtight, otherwise other products will smell of spices.

How to properly store honey in an apartment

Butter

The shelf life of the butter dough is no more than 48 hours, but it is much better to prepare the products on the first day, since the mixture may turn sour.

Frozen product can be stored for no more than 90 days.

Biscuit

The biscuit or charlotte preparation is suitable for use after 6-7 days in the refrigerator, and six months when frozen.

Storage conditions: hermetically sealed container.

On kefir

Batter made with kefir and soda can only be stored in the refrigerator for no longer than 48 hours. At low temperatures it delaminates.

Yeast mass on kefir is suitable for use for up to 2 days at zero temperature, and when frozen for about 3 months.

Honey

If the mixture for making honey cake or gingerbread contains eggs, then it should be kept in a closed container at zero temperature for no more than 24 hours, and at sub-zero temperatures for up to 60 days.

Honey itself is an excellent preservative, and dough for gingerbread or gingerbread, without eggs or milk in the composition, can lie on the refrigerator shelf at zero temperature for up to two weeks, and up to 6 months when frozen. At the same time, do not forget about airtight containers.

Ginger

The basic gingerbread recipe involves adding eggs. This means that such a mixture cannot be stored in the refrigerator for more than a day. Raw ginger in a crushed state quickly becomes unusable.

If the composition does not include eggs or milk, and dry ginger is used instead of fresh root, then the mass is suitable for use for up to 2 weeks.

Frozen product is stored in a closed container for 2 months.

Curd

The dough to which cottage cheese is added is suitable for use for 3 days if it lies on the refrigerator shelf.

If there is a need to store the semi-finished product longer, the mass can be frozen. This way it can be stored for 3 to 6 months. The mixture is rolled into a tight ball and wrapped in cling film. Another storage option involves making dough pieces, freezing them individually, and then putting them in a bag.

Phyllo

Thin sheet dough can be stored in the refrigerator on the coldest shelf for up to 3 days. Frozen semi-finished product without air access is ready for consumption up to 6 months.

Lagmannoe

Prepared lagman noodles can be placed in a bag, blocking the air supply, and kept at zero temperature for up to 3 days. Before use, just pour boiling water over it.

The storage conditions for raw lagman dough are no different from unleavened dough.

For pancakes

Pancake mix can be kept at zero degrees for no longer than 24 hours, since it contains eggs, milk, and other perishable ingredients. In this case, you should periodically open the container with the dough, stirring it to avoid separation.

This product can be stored in the freezer for no more than 60 days in a closed container. It is much more convenient to bake pancakes and freeze them.

For pancakes

Pancakes are a dish that is prepared for breakfast. To save money, raw dough is kneaded for future use. The prepared mixture for pancakes can be safely stored on the refrigerator shelf for 2 days.

The frozen product is suitable for consumption for about two months.

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For Napoleon

The best option for storing Napoleon dough is to bake the cakes, wrap them in parchment and keep them on the refrigerator shelf for 3-4 days, and in the freezer for 90 days.

For pizza

Pizza preparations can be stored at zero degrees for 2-3 days, and frozen for up to six months.

The mass is divided into portions and frozen in an airtight container.

For pies

The pie mixture keeps well when frozen. Knead it well, place it in an airtight container, leaving room for growth, stick a sticker with the date on it, and store it for up to 3 months.

The chilled pie mixture can be used for up to two days.

For chebureks

If the pastry dough does not contain eggs or milk, then the container with the mixture can stand on the refrigerator shelf for 2 days. With products that quickly become unusable, you cannot keep the mass for more than a day.

The frozen semi-finished product for pasties can be stored for up to 1 month in a closed container.

For waffles

The mixture from which waffles are baked has foam. It shrinks very quickly, for this reason it is not advisable to keep such a product for a long time. In a closed container, the mass is stored for up to 48 hours.

Rolled out

The dough, which has already been rolled out into a thin layer, can be sprinkled with flour and stored in the refrigerator without access to air.

To store at sub-zero temperatures, each individual tortilla should be frozen individually and dusted with flour.

For modeling (salty)

When making unusual plasticine for modeling, you take flour, salt, and water. This mass keeps well in the refrigerator for two days, or in the freezer for up to 6 months. A mandatory storage condition is sealed containers.

Why do baked goods turn out very hard?

Everything is simple here. Typically the operating temperature is about 180 degrees. If you put the dough in a cold oven, it will take longer to rise, and there is a high chance that instead of a fluffy pie, you will get a flat and hard pie for some reason.

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How to use the device for dumplings?

The correct way to use a manual dumpling maker is this: roll out a thin layer of dough, then place it on a dumpling mold. Minced meat is placed into the cells, and the whole thing is covered with another layer of rolled out dough (see photo).

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Yeast

It was not for nothing that he was considered alive in Rus'. It “breathes” as it rises in the pan, and even “talks” if the air bubble suddenly bursts. The reason for this is yeast, which ensures the fermentation process. Therefore, you cannot leave the dough indoors, especially overnight: it will definitely turn sour.

Learn how to store compressed and dry yeast.

If this happens, the only thing that can be done is to dilute the sour mixture with milk and immediately fry the pancakes. But it can no longer be used for making pies.

To ferment, yeast needs to breathe, be fed, and be warm. In such conditions, the word “trembling” best describes the fermentation process

Is it possible to store yeast dough? Yes, but for this you need to know a number of nuances. And remember that the mentioned periods are only suitable for the semi-finished product that you know when it is cooked.

The only place where yeast dough can be stored is in the refrigerator. True, in winter an unheated balcony is suitable for this purpose.

How to store yeast dough in the refrigerator?

If there is little product left after cooking, put it in one plastic bag. If the quantity is large, divide it into several pieces. To prevent them from sticking to your hands and the walls of the bag:

• lightly dredge lumps in flour;
• or, moisten your hands in vegetable oil, give them the shape of koloboks.

The plastic bag for storing yeast dough should be strong enough (some housewives use two) and spacious. Indeed, at a temperature that is usually kept in the refrigerator (4-6 ° C), the yeast only slows down, but does not stop its vital activity. Therefore, at least slightly, the mass will rise here too. You need to leave room for this, otherwise the package will be torn.

It is important to limit air access to the dough

How long can yeast dough be stored in the refrigerator? The correct answer is one day, maximum two. The longer it stays there, the greater the risk that it will become sour.

Do you know that…

The semi-finished product that you bought in the store may have already been stored for some time. So it is advisable to put it into action as soon as possible.

How to properly freeze yeast dough

Is it possible to freeze yeast dough? Yes. If the product needs to be stored for a longer period, the package must be placed in the freezer. In this case, you can squeeze it with your hands so that excess air comes out and the dough takes up less space in the freezer. It will not rise under these conditions and can be stored for up to 2 months.

We answer the question: how to defrost yeast dough?

The defrosting process will take several hours. Experts recommend moving the frozen briquette, which resembles a stone, from the freezer to the refrigerator and leaving it there for a while, for example, overnight. And only when the dough softens, bring it to a warm room so that it “reaches.”

If in this case, after the end of cooking, part of the product turns out to be unclaimed, it can no longer be put back into the freezer.

All of the above also applies to pizza dough: yeast dough is also used for its preparation.

What if there is no refrigerator?

In this case, the dough needs to be “drowned”:

1. We wrap it tightly in a plastic bag, then in a second one less tightly, then in a third even more loosely.
2. Pour half a bucket of cold water and drop the dough into it.

First it sinks to the bottom and then floats up. People call this dough “drowned” or “diver”.

Once floating, it can be stored for up to 6 hours. If it takes longer, then it should be kneaded, releasing carbon dioxide, and the procedure should be repeated, while replacing the water with fresh water. This will extend the storage time by another 6 hours.

Do you know that…

Baking from “recessed” dough turns out to be very loose, airy, tender, and baked products are stored longer.

Timing and types

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Is it possible to freeze dumpling dough?

You can freeze the dough for no more than 2-3 months, otherwise it begins to lose its properties. ... I also freeze unleavened dough for dumplings and dumplings without problems, but the longer it stays frozen, the more it loses its properties and becomes less sticky.

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In the freezer

You can store some types of homemade butter paste in the freezer for a long time (this does not affect the quality of the baked goods). Before freezing, portions should be placed in special sealed ziplock bags and the production date noted. The use of cling film is allowed.

If the period during which the product is kept in the freezer is observed (3-4 months), the taste and structure are preserved.

To defrost, place the package in the refrigerator and then let it thaw at room temperature. No need to use microwave oven.

The product is liquid in consistency and should be frozen in exceptional cases. To do this, pour it into a plastic bottle with a lid.

The bulk of factory-made test products are sold frozen.

The average shelf life ranges from 120 to 180 days.

For any type of batch, re-freezing is prohibited.