Can cold bread be frozen raw? Can bread be frozen

It is generally recommended to cook and freeze.

When the buns are preserved, some people say that they should be frozen raw, and some people say that they should be cooked and frozen, so many people don't know whether it is better to freeze raw or cooked? In fact, steamed buns are generally recommended to be cooked and frozen, because the yeast contained in the buns has a certain life, and if the temperature is too low, the yeast will lose its activity, resulting in the death of the yeast. This will make the gluten too hard, and the shelf life of the food will shrink and harden, and the taste will be reduced.

Of course, cold bread can be frozen, because we may just say that we can't eat it, and then let's freeze some raw, so it's okay.

No, after the cold bread is frozen, when it is about to be taken out and steamed, it will not ferment, it will become dead noodles, and the yeast will freeze to death.

Cold noodles can be vivid, but if the bun is vivid, it is recommended to use the quick-freezing function.

Not all threads can be quick-frozen, and generally leek stuffing cannot be quick-frozen, because quick-frozen leek stuffed buns, or dumplings, are very unpalatable.

Cold bread can be vivid, after the cold bread is ready, you can put it in the refrigerator, there is no problem when it is frozen, and then take it out when you eat it.

Cold bread can also be frozen, but when cooking, thaw the buns before steaming.

Can cold bread be lively? It should be said that if it is too long, it will definitely be inciting, but if you take it out and eat it, it may not taste good.

The bread can be frozen raw, and it must be frozen after it is awakened before freezing, and the steamed buns are like fresh.

How to save raw buns:

After proofing, we first put it in the freezer compartment of the refrigerator and freeze it for an hour. Once it has been frozen and set, it is placed in a plastic bag. Seal the bag so that the freshness inside the bag is not lost.

In addition, the buns that are preserved in this way will not crack the skin, and the moisture in the filling will not disappear. You can use this method to give it a try.

Bun method.

Dough】 600 grams of all-purpose flour, 6 grams of dry yeast, 350 grams of cold water at room temperature.

Filling】 300 grams of ground beef, half a cabbage, 1 carrot, 1 bowl of vermicelli, 1 gram of salt, 40 grams of soy sauce, 2 tablespoons of soybean paste, 30 grams of oil.

Production] 1All-purpose flour, dry yeast, and cold water at room temperature are put into the basin together; Stir it into a flocculent shape with chopsticks, then knead it into a dough that is neither soft nor hard, cover it with a lid and ferment;

2.To make the filling: ground beef, cabbage, carrots, vermicelli; The dosage ratio is not fixed, and it is adjusted according to your favorite taste;

3.Cut the vermicelli into 2-4 cm lengths, soak in cold water until soft and then use; Carrots are rubbed into short filaments with a grater; Chop the cabbage into thin strips first, and then chop the pieces with a knife, no more than 1 cm; Chop the cabbage into a pot, put 1 point of salt and mix well, and let it stand before mixing the filling;

4.Cool oil in a cold pot, put the meat filling into the pot, use a spatula to scatter, pour more soy sauce, and then put 20-30 grams of soybean paste to remove the fishy, color, seasoning, and freshness; Stir-fry evenly;

5.The amount of soy sauce and soybean paste is larger, and there is no need to put salt; Leave more sauce for the vermicelli to absorb;

6.Add shredded carrots to the pan, stir-fry for one minute, turn off the heat;

7.Put the soaked soft vermicelli into the pot while it is hot, stir a few times to fully absorb the flavor and color, and the vermicelli will become soft immediately after heating;

8.Wrap chopped cabbage in gauze and squeeze out the excess juice;

9.Mix well with minced meat vermicelli;

10.The dough is 2-3 times the original size, put it on the cutting board, knead it a little hard for 3 minutes, the dough is fine and soft;

11.Rub long strips, cut evenly sized agents, sprinkle flour, and roll out into a round skin that is slightly thicker in the middle and slightly thinner at the edges;

12.Put the appropriate amount of filling on the round skin, try to put as much as possible, and it will not be so bulging when it is cooked;

13.wrap into buns;

14.Put it in a steamer covered with a drawer cloth, cover it, ferment for 20-30 minutes for a second time, adjust the time according to room temperature, and start steaming on high heat when the bun is nearly twice as large;

15.Steam for 12 minutes and simmer for 3 minutes.

It is recommended that the bread is best not to be frozen. Because freezing the steamed buns if they are not steamed may cause yeast to die, the steamed buns at this time have a hard taste and are difficult to swell and rise, and the quality is not good.

Can bread be frozen directly?

In the northeast of our country, they will wrap a lot of buns or dumplings before the New Year, and after wrapping, they will not be steamed directly but put outside for natural freezing, and after freezing, they can be directly put into the tank for preservation, so that when they want to eat, they can eat as they want, so we can usually make bread without steaming and put it directly in the refrigerator to freeze?

Under normal circumstances, bread cannot be frozen raw, because if it is not steamed, it is easy to cause yeast death, and the steamed bun tastes very hard at this time, so if the bread is steamed first, it should be steamed before freezing.

In addition, freezing the bread may cause the gluten to harden and the gas inside to escape, but after thawing, the gluten will soften and the internal pores will disappear, and the bun will not expand, reducing the volume.

Blanched bread can be frozen.

After steaming, the bread must be blanched, and when it is stored in the later stage, it must be covered with plastic wrap.

Cover, or put in a relatively airtight container, and then put it in the refrigerator or a cool place for storage, if left untreated, directly exposed to the air, then the moisture in the dough will evaporate, causing the dough to dry and hard, even if it is reheated, it will not recover, so the preservation method is also important.

Related Notes:

When making hot flour, try to use low-gluten flour and do not use high-gluten flour, because high-gluten flour is made from wheat core, which belongs to hard wheat, and the bread produced is gluten-rich, which is more suitable for making dumplings or bread and other flour products.

When we make hot flour food, we need to use hot water to blanch the flour into half-cooked, but also to make the flour more viscous, after the production is mature, there will be gluten, but it will not be the effect of Peng, if you use high-gluten flour to make hot noodles, then the dough will be dry and brittle, and the taste is not good, so when making hot noodles food, you should choose low-gluten flour to make.

If the scalding method is correct, and the later preservation is also appropriate, then the dough will not become hard, then we can choose to use a steamer to do secondary heating, not microwave heating, heating with a steamer can produce water vapor, which will make the dough softer, or it can be used as a remedy, if not, it can also be made into fried dumplings, which can also make the hardened steamed dumplings more delicious.

Dear, hello [love you] As long as you are properly frozen, you can eat it Oh [heart] Yes, just put it in the freezer, and then thaw it when you eat it. Here's how to do it: 1. Bring the water to a boil and turn off the heat.

Use a slightly larger basin or large bowl to put the soaked hot noodles inside, and then pour boiling water into it, the water should not pass the noodles, stir a few more times, fully stir the hot noodles evenly, blanch evenly, take it out in about 10 seconds, the specific time, you can take a look, as long as the hot noodles are not sticky, and then, the water is poured out. 2. Add some boiling water to the basin, you can do it without the noodles, stir it, take it out in about 10 seconds, the specific time, you can take a look, as long as the hot noodles are not sticky, and then, the water is poured out. In this way, it will be scalded twice, and the scalding will be more even, and the scalding will be successful.

Remarks: When you try a few more times, you can directly and boldly bold it in the pot, generally in a pot of boiling water, you can take it out within 10 seconds. 3. Seasoning, this step is to add seasoning and cook the soup!

Put the scalded noodles from the previous step into a bowl. Then add the seasoning packet, salt, sauce, boil the hot soup, then add green onion or garlic sprouts or coriander, sweet mustard, chili oil and vinegar, monosodium glutamate, add a little sugar, stir evenly, and it's done.

Questions. Can hot noodles be frozen.

Yes, but it may not taste as good as fresh.

Questions. Can you fry chosens.

Yes, as long as it is not spoiled and preserved, you can just cook according to your usual idea [love you].

The bread can be frozen raw, and it can be steamed directly in the cold rain when eating, and it does not need to be thawed, so that it can be done very well, and it does not affect the taste.

The practice of a pack

Pork fennel stuffed bun.

Ingredients: 500 grams of plain flour, 5 grams of dry yeast, 2 tablespoons of sugar, 400 grams of fennel, carrots, dried tofu, 120 grams of raw pork filling, a little minced green onion and ginger, a little white pepper, 1 spoon of cooking wine, 1 spoon of soy sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Detailed method: In the first step, soak the dry yeast in warm water, put the flour into a basin, add white sugar and mix well to promote fermentation, add yeast water and mix well, then add warm water in stages, mix into a large dough with chopsticks, knead it into a smooth dough, cover the lid and ferment it to twice the size in a warm place.

The yeast is dissolved in warm water of no more than 35 degrees, this process is called activation, which can speed up the fermentation speed, the water temperature is very important, do not be too high, the hot water will scald the yeast to death, resulting in fermentation failure; In addition, adding a little sugar is to increase the activity of yeast and promote the fermentation rate; Use warm water and noodles to speed up fermentation, the main point is not to exceed 35 degrees, you can test the water temperature by hand: the hand temperature is appropriate, not hot or cold.

The second step is to mix the pork filling, add 4 tablespoons of water to the meat filling, and stir it with chopsticks until it is sticky, so that the meat is tender and juicy; Then add minced green onion and ginger, white pepper, cooking wine, soy sauce, salt and vegetable oil to the meat filling, and stir well in one direction until the meat filling is sticky.

In the third step, wash the fennel and control the water, cut it into minced pieces like nine vegetables, and cut the carrots into shreds, and then cut them into small pieces. Cut the dried tofu according to this method, and finally pour it into the meat filling basin, stir well in one direction, and the pork fennel filling is ready.

The fourth step, the fermented dough, is twice as large, fluffy, and light to the touch. Open it and take a look, full of brushed large honeycombs, this is a success!

The fifth step is to make green blanks. The dough is kneaded to remove large bubbles, kneaded into long strips, cut into agents, flattened, and rolled into a thick dough with thin dots around the middle thickness. Takeaway: Thick dough is also the key to growing up.

The sixth step is to wrap the filling, pinch the pleats and seal the mouth, and leave a gap with the bag on the drawer brushed with a little vegetable oil, cover the pot, and let it rise at room temperature for 10 minutes.

The seventh step, boil the pot over high heat, start the timing after steaming, turn off the heat after steaming for 15 minutes, and simmer for another 3 minutes to open the lid to prevent the package from retracting.

1. Bread can't be frozen, because the buns are originally fermented and grown because of yeast, but it is easy to cause the death of yeast if you put them directly in the refrigerator, and then the volume of the buns will become smaller.

2. Then the buns are directly frozen after being placed in the freezer, which causes the water and gas of the buns to be emptied, and the buns will be very watery after they are taken out and thawed, especially after steaming, they will become soft and tread, so it is easy to deform. The best way is to steam it directly and put it in the refrigerator, so that it will be okay to eat it a second time.

It is not recommended to freeze the raw buns directly. Although there is no big problem with freezing raw buns directly, the yeast contained in the buns will die due to the low temperature, the gluten will harden, and even the volume will shrink, and the taste will decrease. In addition, the buns will also be severely deformed when thawed.

Is it better to freeze buns raw or cooked?

If the temperature is too low, the yeast will lose its activity, resulting in the death of the yeast, no longer fermenting and producing gas, and the steamed bun will lose the power to expand.

During the freezing period of raw buns, the gluten becomes hard, the gas wrapped in the gluten network overflows, and the gluten softens after thawing, but loses its internal pores, the buns do not expand, and even shrink in size, and the taste will also decrease.

When thawed, the bun will absorb moisture from the air, and the bun will be severely deformed. Therefore, steamed buns are generally recommended to be cooked and frozen.

Uncooked raw buns can be frozen. However, it is recommended to freeze it after it has been steamed or frozen raw. It's a little better this way, especially considering the stuffing. Let's take a look at the right way to do it.

Ingredients: Chinese cabbage, dried tofu, 2 eggs, shrimp skin, minced green onion and ginger, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of pepper, appropriate amount of chicken essence, a little sesame oil.

Production Steps] 1Prepare an appropriate amount of Chinese cabbage leaves, clean them, cut them into pieces, put them in a large pot, add an appropriate amount of salt to them, grasp and mix evenly, and set them aside to marinate to get out the water.

2.Rub the carrots into short filaments and set aside.

3.Cut the tofu into slices, then into strips, and finally into small cubes, then add 2 eggs to it and stir it up for later use.

4.Finely chop the green onion and ginger and set aside.

5.Remove from the pan and pour the oil, add the dried tofu and stir-fry until it is cooked through, which is very elastic.

6.Then add the carrots and stir-fry a few times until tender.

7.Squeeze the water inside the Chinese cabbage, put it in a large pot, add carrots, dried tofu, minced green onion and ginger, and then add a handful of shrimp skin, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of chicken essence, and finally add a little sesame oil, stir well.

8.Dumpling wrappers are a group of five, and use a rolling pin to roll them out a little thinner, not too thick, otherwise the rolling will not be even.

9.Take a dumpling wrapper and add the appropriate amount of filling.

10.Wrap it up like a bun. Make it all ready and set aside.

11.Remove from the pan and pour the oil, heat the oil to low heat, add the green billet, and fry slowly.

12.After frying to a slightly browned bottom, add one-third of the water that is not over the bun, cover with a lid and turn on high heat.

13.Cook until the soup is dry, the surface of the bun is crystal clear, sprinkle some chopped green onions, and you can get out of the pot.