The practice of freezing puff pastry, how to heat frozen bread

Ingredients and recipes for puff pastry.

Puff pastry: 200 grams of low-gluten flour, 100 grams of lard (lard is generally used for Chinese pastry, butter is used for Western pastry).

Water and oil noodles: 250 grams of all-purpose flour, 120 grams of water, 25 grams of lard. (If you make fancy pastry, you can color it and form a colored water and oil dough).

How to open the puff pastry. First of all, add low-gluten flour to lard and form a puff pastry dough, the technique is first stacked, and then rubbed with the palm of the hand to make it uniform without white particles, and form a ball for later use.

Take out the water and oil dough and knead it slightly, roll it out into a rectangular piece, take out the puff pastry dough, press it into a square piece half smaller than the water and oil dough sheet by hand, fold the water and oil dough sheet to wrap the puff pastry dough sheet, pinch the edges tightly, roll it out evenly with a rolling pin, fold it into three layers, roll it out again, and finally complete three rolls, three times to stack three layers.

After the crisp is completed, the material is cut according to the variety made, which can be pressed by the mold or cut with a hob.

Ingredients: 250 grams of flour, 40 grams of eggs, 5 grams of yeast (dry), 160 grams of milk, 40 grams of sugar.

Excipients: 80 g of butter, 1 teaspoon of salt.

The method of shortbread.

Mix all the ingredients.

Stir into a dough.

Let stand at room temperature for 20 min.

Roll out the dough into long strips.

Roll out the butter into a rectangle.

Wrap the dough in the dough.

Place the puff pastry oil in the middle of the dough, wrap it up and down, pinch the seam in the middle, and knead the dough on both sides.

Roll length. Fold from top to bottom to 1 3, and then top it into a rectangle from bottom to top. Wrap in plastic wrap and refrigerate for 15 minutes.

Roll tightly from top to bottom and cut into small pieces.

Plating. Put in a preheated 180 degree oven and color for 25 minutes.

There is a key factor when opening the crisp is the size of the gluten, the freshly beaten dough gluten organization is chaotic, neither smooth nor swelled to the right extent, directly open the pressure, the dough will be rough and easy to break and crack, freezing is the corresponding yeast put in the puff pastry dough, not only to make it loose gluten, but also not too hairy, if it is a crisp series without yeast, do not need to freeze, at room temperature the wrap can also be used for a few hours.

Generally, there will be a scale of 0 40 on the puff pastry machine, not necessarily corresponding to centimeters or inches, basically the puff pastry can be pressed to about 10 each time, and the final molding is about 3.

In fact, it is not recommended to refrigerate bread when preserving, because the temperature of the refrigerator is exactly the temperature zone where starch ages the fastest. Cryopreservation can be stored longer because it freezes the water, and we also need to consider its filling when preserving bread.

It's important to try to freeze the bread while it's still fresh to lock in the flavor. And the vast majority of bread can be frozen for 3 to 4 weeks.

1.Sandwich bread filled, meaty.

If you buy a sandwich or a sandwich with fruit, whipped cream, meat and vegetables, etc., and you don't eat it right away, it is best to put it in the refrigerator and eat it within 1 day.

2Soft bread with filling.

If it is bread with soft fillings (such as lotus paste filling, bean paste filling, etc.), it can be stored at room temperature for 2-3 days; Breads with minced meat can only be stored for 1 day to prevent the meat from spoiling.

3.Toast, sweet bread.

Toast can be sliced, sealed and packaged, and can be stored at room temperature for about 2-3 days. Sweet bread can be stored directly sealed and stored at room temperature for about 2-3 days.

In fact, basically all bread needs to be sealed and packaged, and it can also be stored in the freezer to prolong its freshness life.

So how to thaw and eat frozen bread to ensure its taste?

How to defrost bread to eat.

1.Frozen bread can be thawed and baked in the oven for about 3-5 minutes, which can be eaten, and also has a certain flavor and texture of the bread itself.

If you don't have time to defrost, put it in the microwave for about 10-30 seconds before returning to the oven to bake.

Everyone's oven is different, so the temperature will be different, and our standard for baking back to the oven is: the center of the bread can be baked thoroughly.

Note: Remember not to use the microwave oven directly to eat, then the bread will be dry, and the baking time should not be too long, otherwise it will also affect the taste and color of the bread!

2.After slicing toast bread, French bread, it can be thawed and baked in the oven, and the surface is decorated with various fruits and fillings to increase its taste, which is also an extension of the way to eat bread.

In fact, because the freshness of frozen bread is relatively intact, it can be eaten after the oven is warmed up, and the overall taste will definitely be different from that of freshly baked bread, but it can also be corrected by additional ingredients.

In any case, freshly baked bread is the best, and no matter how it is stored, the bread begins to age from the moment it is baked, so you can purchase the right amount of bread according to your needs, so as to improve the satisfaction of your own taste.

Once the bread is frozen, you can heat it in the microwave. In this way, it tastes very delicious, and I personally like it.

Once the bread is frozen, you can brush it with a layer of butter or spray some water. Then put it in the microwave or oven to heat it, and the bread will taste better.

If the bread is not heated after it has been frozen, do not bake it or beat it in the microwave. It's best to steam it in a pot so that the bread doesn't have too much mushy on the surface and is still fluffy on the inside.

To heat frozen bread, you can first preheat the oven to 180 degrees, then wrap the bread in tin foil, and then put it in the oven to heat, bake for 10-15 minutes, small and thin bread like a baguette, bake for 10 minutes and you can take it out, if it is a large and thick bread, bake it for 15 minutes, so that the center of the bread can be fully heated.

If bread is exposed to air for a long time, the moisture in it will evaporate, which will make the bread harder and the starch will also be denatured, which will make the flavor worse, and the ingredients that give off the aroma of the bread will also evaporate. This phenomenon is called aging, and if you want to avoid it, you need to take good care of your bread.

If the room temperature is not high, it can be stored directly at room temperature. Generally, fresh bread is bought back, put it in a fresh-keeping bag or crisper box, sealed it, and then stored at room temperature.

If it is a hard-shelled bread that focuses on the texture such as baguettes, wrap it in paper or cotton cloth to keep the bread breathing properly and prevent the skin from wilting and softening due to the extravasation of moisture inside the bread, and then store it at room temperature.

If it is a prepared bread with perishable fillings such as whipping cream, tando, fruit, and meat, it should be stored in the refrigerator, although the starch aging reaction is the fastest at the temperature of the refrigerator, and the taste of the bread will become bad, but the filling of whipping cream, fruit, meat and other fillings is too easy to deteriorate, so you can only sacrifice the taste of the bread.