Frozen dough technology is a method of preserving dough through freezing, allowing it to be thawed and used when needed. Its recipe mainly includes flour, salt, sugar, yeast, water, and butter.
The recipe is as follows: Flour: 500g, as the main baking ingredient. Salt: 10g, used for flavoring and enhancing the dough's gluten development. Sugar: 10g, provides nutrients to the yeast and promotes fermentation. Yeast: 5g, allows the dough to rise and ferment. Water: 250ml, used to mix with the flour to form the dough. Butter: 50g, adds softness and flavor to the dough.
Instructions:
1. Mix Ingredients: Mix flour, salt, sugar, and yeast evenly.
2. Add Water and Knead: Gradually add water until a dough forms.
3. Knead In: Knead the butter into the dough until it becomes smooth.
4. Knead the Dough: Knead the dough on a work surface for a few minutes until it becomes soft and elastic.
5. Divide and Refrigerate: Divide the dough into appropriately sized pieces, wrap them in plastic wrap, and refrigerate for 30 minutes.
6. Freeze: After refrigeration, the dough should be frozen for storage.
Usage Notes:
Thawing Time: Remove the required dough pieces from the freezer and thaw at room temperature for approximately 30 minutes to 1 hour, depending on the size of the dough and room temperature.
Storage Time: Frozen dough should not be stored for too long, generally not exceeding one month.
Recipe Adjustment: The recipe and preparation method for frozen dough can be adjusted and modified according to specific needs to meet different baking requirements.
