Make Ahead Batter and Dough Mixtures
Q: Hello, I make a lot of baked goods for my cafe
and would like to make the mixes for a week and refrigerate them
and then bake them up (muffins, cupcakes, bars, scones etc.).
I have heard it works great with muffins but what about the rest?
The cupcakes are made from boxed cake mix and sometime from scratch.
Does scratch versus. boxed matter?
A: Make-ahead muffin batter as well as bar and cookie
dough do well refrigerated in a covered container for up to 1
week. For muffins and cookies simply scoop out the desired amount
and bake as usual. Bar dough should be stored in the pan they
are baked in.
For cakes and cupcakes it would
be better to bake them immediately as the batter does not store
well, regardless whether the batter is made from scratch or a
boxed mix. A helpful make-ahead idea would be to tightly wrap
and freeze the completely cooled, unfrosted baked cakes/cupcakes.
They can be stored frozen for up to six weeks. Thaw unwrapped
at room temperature and then frost, if desired.
For best results with quick breads
such as scones (or biscuits) make the dough, shape and freeze
unbaked on baking sheets. Once frozen, store in zipper-style
freezer bags for up to six weeks. When ready, take out what you
need and bake frozen at the same temperature as non-frozen scones/biscuits
until lightly golden, keeping in mind they will take a little
longer to bake in their frozen state.
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