The Art of Freezing Baking Ingredients
In the world of baking, freshness is paramount. The aroma of freshly baked bread, the delicate crumb of a just-out-of-the-oven cake – these are the hallmarks of a baker's touch. But what if we told you that you can preserve that same level of freshness in your ingredients, even if they're destined for the freezer?
Welcome to our exploration of the age-old technique that's been a game-changer for bakers worldwide: freezing baking ingredients. From butter to berries, eggs to flour, the freezer holds the key to extending the lifespan of your favourite baking staples without compromising on quality.
Whether you're a seasoned pastry chef or a novice home baker, this guide promises to revolutionise the way you approach your recipes. Say goodbye to waste and hello to a well-stocked freezer that empowers you to whip up delectable treats at a moment's notice.
A practice that's sure to become an invaluable tool in your culinary arsenal.
Here is our list of ingredients you can freeze:
Butter: Butter can be frozen for up to 6 months. It's a good idea to portion it out before freezing so you can easily grab what you need.
Citrus Fruit: Both the juice and zest of citrus fruits can be frozen for up to 6 months. It’s so convenient having lemon or orange zest ready to go when you just want to whip up a lemon sponge for example. The juice is great for both sweet & savoury baking / cooking. Freeze the juice in ice cube trays.
Eggs:
Whole eggs: Crack them into a bowl, gently beat them, and freeze them in ice cube trays. Once frozen, transfer the cubes to a freezer bag. They can be stored for up to 6 months.
Egg whites: Freeze them in ice cube trays and then transfer to a freezer bag. They can be stored for up to 12 months.
Egg yolks: Beat them lightly with a pinch of salt or sugar (depending on their intended use), and freeze them in ice cube trays. They can be stored for up to 3 months.
Flour: Plain / AP flour can be frozen for up to 6 months. Whole wheat flour has a shorter shelf life and should be used within 3 months.
Nuts and Seeds: These have a high oil content and can go rancid if stored for too long at room temperature. You can freeze them for up to 6 months or keep them in the fridge if you are using them up quicker. Don’t store the in the cupboard.
Cream Cheese: While it may change in texture after freezing, it can still be used in baking. It's best for recipes where the texture isn't critical, like cheesecakes. Freeze for up to 2 months. Other cheeses freeze well too.
Fruits and Berries: These can be used in baking, like pies and muffins, straight from the freezer. Berries, in particular, freeze well.
Pastry Dough: Sweet pastry, shortcrust pasty, puff pastry, and other doughs can be frozen for up to 2-3 months. Wrap them well to prevent freezer burn.
Cookie Dough: Whip up a batch of cookie dough bake half the cookies and freeze the other half for another day.
Fresh Yeast: It's best to keep yeast in an airtight container and store it in the freezer. It can last up to a year or even longer.
Milk and Buttermilk: These can be frozen, but it's best to use them in recipes where texture isn't crucial, as they might separate when thawed. Shake or stir well after thawing.
Whipped Cream: It can be piped onto a baking sheet in individual portions and then frozen. Once frozen, transfer to a freezer bag. It can be stored for up to 2 months.
Remember to label everything with the date you froze it so you can keep track of its freshness. Additionally, always use airtight, moisture-proof containers or bags to prevent freezer burn and maintain the quality of the ingredients.