How to store kneaded dough
In daily life, if the kneaded dough cannot be used up at one time, how to store it is a common problem. Correct storage methods can extend the use time of dough and avoid waste. This article will combine the hot topics and hot content on the Internet in the past 10 days to give you a detailed introduction to the storage method of kneaded dough, and provide structured data for reference.
1. Basic methods of preserving dough
Methods for preserving dough vary depending on the type and purpose of the dough. Here are a few common ways to preserve it:
| Save method | Applicable dough type | save time | Things to note |
|---|---|---|---|
| Refrigerated storage | Ordinary dough, fermented dough | 1-3 days | Need to be wrapped in plastic wrap to prevent the surface from drying out |
| Cryopreservation | all dough | 1-3 months | Need to be cut into small pieces and kept sealed |
| Store at room temperature | Dough for short term use | hours | Need to be covered with damp cloth to prevent air drying |
2. Preservation techniques for different doughs
1.fermented dough: Fermented dough such as steamed buns and steamed bun dough should be refrigerated and stored at a temperature not too low, otherwise the yeast activity will be affected. It is recommended to ferment the dough to a semi-risen state before refrigeration, and then return to temperature to continue fermentation when using.
2.dumpling wrapper dough: Dumpling wrapper dough has less moisture and is prone to drying out. It is recommended to divide it into small portions and freeze it for storage. Thaw it in advance before use and knead it evenly.
3.bread dough: Bread dough contains high sugar content and tends to dry out when refrigerated. It is recommended to freeze the dough and defrost it before use.
3. Frequently Asked Questions about Dough Storage
1.Dough becomes dry: When stored, it is not sealed or covered tightly, causing the moisture on the surface of the dough to evaporate. The solution is to wrap tightly in plastic wrap or place in an airtight container.
2.Dough spoiled: If stored for too long or at an improper temperature, the dough may become sour or moldy. It is recommended to choose a reasonable storage time and method according to the type of dough.
3.The taste becomes worse after thawing: Frozen dough may have insufficient toughness after thawing. The solution is to add a small amount of water or oil during kneading to restore the elasticity of the dough.
4. Hot topics on the Internet and discussions related to dough preservation
In the past 10 days, discussions on dough preservation have mainly focused on the following hot spots:
| hot topics | focus of discussion | Related suggestions |
|---|---|---|
| “Can overnight dough be used?” | Safety of dough after refrigeration | It is recommended to refrigerate for no more than 24 hours and check the smell and condition before use. |
| “Tip on Thawing Frozen Dough” | How to defrost quickly without affecting quality | It is recommended to thaw at room temperature or refrigerate slowly. |
| "Dough storage container selection" | Which container is better for storing dough? | It is recommended to use glass or food grade plastic sealed box |
5. Tips for preserving dough
1.mark save date: Whether refrigerated or frozen, it is recommended to mark the storage date on the container to avoid expired use.
2.Save in separate packages: Divide the large dough into small portions and use as needed to avoid repeated thawing.
3.Restore dough activity: The refrigerated or frozen dough needs to be kneaded again to restore elasticity before use.
With the above method, you can easily save the kneaded dough and enjoy fresh pasta anytime. Hope this article helps you!
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