BREAD AND PASTRY, how to

© Janneke's Recipe pages - kitchen tips and tricks

First published: April 12, 2003, Netherlands

Type

Max. time

Suitable:

Preparation

Thaw at room temperature.

Remarks:

Bread (all types)

14 days à 2 months according to the type

well

Let cool, pack in aluminium foil or plastic

4 hours or 3 hours at room temperature + some minutes in baking oven 240°C/470°F or 90 minutes in baking oven on 60°C

Thaw in a hot baking oven may not last too long, otherwise the crust gets too hard

Small pastry making of risen dough (sandwiches, shortbreads, croissants)

14 days à 1 month according to the type

well to very well

Let cool to room temperature, let firm in the freezer and pack

at room temperature + 2 minutes in the oven

Freeze always fresh

Cake

4 months

well to very well

Let cool, pack in aluminium foil or plastic

1 à 2 hours at room temperature

Fast thawing: slice cake before freezing. Thawing in oven not advisable: the cakes dries

Cake, not garnished

2 à 4 months

very well

Let cool to room temperature, pack in aluminium foil or plastic

2 à 3 hours at room temperature

careful treating, also fragile frozen

Cake bottom garnished

1 à 2 months

well

unpacked in the freezer till garnish is frozen. Pack in cellophane and a freezer box

2 à 3 hours at room temperature

solution for rest. Garnished with fruits thawing more slowly

Rolled up cake (filled)

1 à 2 months

well

Pack frozen in plastic or aluminium foil

1/2 à 1 hour at room temperature

for quick thawing: slice

Pie bottoms (baked)

3 à 4 months

well

Let cool to room temperature 18 à 20°C, pack in cellophane or plastic and place in a freezer box

Must be immediately filled and garnished

Pies: fruit, rice and other (baked)

1 month

average

Let cool, freeze, pack

2 à 3 hours at room temperature

after thawing use immediately. Pies best freeze without cream topping

Cream puffs (baked)

2 months

very well

Let cool to room temperature, freeze separate and pack

5 minutes in a baking oven on 150°C/300°F

Fill/garnish cream puffs after thawing

waffles

3 à 4 weeks

very well

to cool, freeze separate, pack, freeze

In baking oven on 150°C/300°F, in waffle iron or at room temperature

thaw soft waffles in waffle iron, biscuitwaffle and dough waffle can thaw at room temperature or in the oven

Pancakes

3 à 4 weeks

very well

cool, pack 6 à 8 together in aluminium foil

15 minutes in a baking oven on 150°C/300°F

Puff pastry and crust dough (baked)

2 months

well

cool, packs, freeze in box

10 minutes in baking oven on 150°C/300°F

after thawing, fill or finish according to the type

Puff pastry, crust dough, sand dough and sugar dough (as dough)

2 months

very well to excellent

puff pastry fold at least 6 times. best pack in aluminium foil

1 à 2 hours at room temperature

dough for cookies formed like a sausage, frozen in slices and bake immediately. Other types of dough as soon as it is possible roll and processes