Surely, every housewife at least once happened that the dough prepared for home baking remained. It is a pity to throw it away and women begin to think about how to save it, so that after a few days they will again please the household with delicious pies or pastries. Most housewives just put it in the freezer. For a different type of test, this procedure has its own characteristics.
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Instruction manual
1
Experts advise storing yeast dough in a freezer. It can be packaged either in plastic bags or in containers coated on top with cling film. If you just put the dough in the refrigerator, the yeast will continue to function, and the next day the dough will deteriorate, and simply put, it will turn sour. So if you plan to store the dough for a week or even a month, put it in the freezer immediately after the first kneading, until it has risen. Then all its nutritional and physical properties will be preserved. It is best if you divide the dough into separate portioned pieces or tortillas. So you do not have to defrost the whole mass as a whole, because the yeast dough is not subject to repeated freezing - 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 overnight on the middle shelf of the refrigerator.
2
Yeastless dough is divided into fresh, shortbread and puff. It is better to store such a dough at a temperature below 10 degrees, and fresh - no more than three weeks, otherwise it will become hard, and the color of baking - gray and unappetizing. Put it in portioned packets lubricated with vegetable oil. Thaw fresh dough at room temperature for 2-3 hours, crumple a little again and roll out. Puff pastry is frozen not only in cling film, but also in foil or parchment paper. By the way, it can be cut as soon as you get out of the refrigerator.
3
Sponge dough is of two types - more liquid, 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 it into portions and put in a container. The lid of the container should close tightly.
4
Salt dough, necessary for the manufacture of toys and crafts, is best stored for long, otherwise it will just harden and begin to crumble. By the way, the color of the toys will also be dull, so salted frozen dough is used only for those crafts, which will then be painted with paints.