Pro tip-- seal the bag right up to the point where your inserted straw enters the bag on one edge. Suck as much air out as you can and seal the last bit of the bag up as you remove the straw.
I Love your channel too much. Your precision in everything is mind blowing. Being perfectionist in cooking and baking is great! Thanks for the inspiration Michael Lim
Very useful tips. Can you guide me how to freeze cinnamon buns. According to you I should prepare the dough roll it and cut it before fermentation begins. But the dough will be stiff and not pliable.
If you take a short piece of straw (about 2" long) and stick it in the corner of the ziploc as you close it, you can suck out the last bit of air just before closing it and pull the straw out (while sucking) as you seal the last bit of the ziploc. Not quite a vacuum seal, but close, and it's especially helpful with things that won't naturally seal tightly, like a bag of balls. lol.
Thanks for sharing the tips, Michael. May I know if we can stuff filling inside the dough and freeze them. Would the dough rise after defrosting? If yes, then this technique is very useful indeed. Thanks :)
Hi Michael - do you need to adjust the amount of yeast for doughs that will be frozen? Do you need to you any special improvers? What do you need to do if you want to let the dough go through the first rise, then shape (for example, you want to put a filling in the dough), then freeze?
Txs for the information Michael.. Can you write the instructions one by one at deskcription box for makes easy we following the way when we make the frozen dough. Txs so much Michael.
Freezing the dough after it has already risen will affect its texture and result in a less desirable outcome after thawing. Freezing the dough before it rises is generally considered a better option compared to freezing it after it has risen. Freezing the dough before the rising process allows you to pause the yeast's activity, ensuring that the dough retains its quality and texture.
Thank you for the amazing recipe. I tried the cotton sponge cake. It was my favorite. Thank you so much for clear instructions. Would you show us how to make macaron ?? Please
Thanks for sharing such valuable information. By the way, could you please share with us whether it is the same way to freeze bao buns dough as bread dough. Many thanks! 😍
Thanks for this video! Now I know why I have been unsuccessful! Since fermentation must be avoided before freezing does this mean I cannot freeze sour dough? What about hybrid? Thanks again!
This video is to teach you how to freeze your bread dough, nothing else. The proofing and baking is only to show you it works. About proofing process you should follow according to your recipe.
Pro tip-- seal the bag right up to the point where your inserted straw enters the bag on one edge. Suck as much air out as you can and seal the last bit of the bag up as you remove the straw.
I believe this is by far the best video on the planet on how to freeze bread dough. Thank you Michael for making this video.
I Love your channel too much. Your precision in everything is mind blowing. Being perfectionist in cooking and baking is great! Thanks for the inspiration Michael Lim
Yeees!! Finally found someone that’s explains in detail how to freeze dough!! Thank you!!!
Very clear directions and explanations for freezing the bread! Thanks and I love the creative and beautiful opening titles.
Thanks for the info. I've tried freezing bread dough before and it didn't work. Now I know why. Thanks again.
Thanks for sharing! I’ve been wondering at what stage I can freeze all the doughs
Why not do fermentation first as in bake off?
I always watchingyour video and I admired how talented you are..your wife is the luckies woman in the world!!
Your all recipes are outstanding ! You are the definition of PERFECT ! 💙
Thanks, perfect for freshly baked bread every time.
Very useful tips. Can you guide me how to freeze cinnamon buns.
According to you I should prepare the dough roll it and cut it before fermentation begins.
But the dough will be stiff and not pliable.
great info. Thank you for sharing
Thanks for explaining it clearly.
If you take a short piece of straw (about 2" long) and stick it in the corner of the ziploc as you close it, you can suck out the last bit of air just before closing it and pull the straw out (while sucking) as you seal the last bit of the ziploc. Not quite a vacuum seal, but close, and it's especially helpful with things that won't naturally seal tightly, like a bag of balls. lol.
As Usual ~ Perfection in all ways : ) thanks for sharing !
You are a great teacher in baking to me!
Thanks for sharing the tips, Michael. May I know if we can stuff filling inside the dough and freeze them. Would the dough rise after defrosting? If yes, then this technique is very useful indeed. Thanks :)
excellent info! thank you so much.
wow, that's a beautiful looking dough 👌👍
😜💙💞💝💝👎
excellent i love it with coconut in it
Dedicated and meticulous cook. Wow!
Thank you dear friend!!! ❤
Living and learning. 😚
VERY helpful. Thank you.
Hi Michael - do you need to adjust the amount of yeast for doughs that will be frozen? Do you need to you any special improvers? What do you need to do if you want to let the dough go through the first rise, then shape (for example, you want to put a filling in the dough), then freeze?
May I know this method of freezing bread dough is as same as dough for pau ? THANK YOU for your sharing Michael.
For pau is best to freeze it after steaming. Watch this video for the info ruclips.net/video/G0JJt45jhMY/видео.html
@@michaellim THANK YOU SO SO MUCH MICHAEL...
Loved ur channel 💗 very helpful
Hi Michael, can you make a video about how to correctly regenerate a frozen product, previously baked? Thanks.
Many thanks for the tips. Is it aplicable to mantou dough?
Txs for the information Michael..
Can you write the instructions one by one at deskcription box for makes easy we following the way when we make the frozen dough. Txs so much Michael.
Very important! Thank you, Michael!
Great video!
you're like the most perfect asian chef on youtube omg
Thanks for sharing love all your videos...
Great tips. What about vacuum-ing the frozen dough? Will it work?
This looks so good?? I’m shaking, you guys.
Wow nice recipe Keep it up
Très belle recette, merci beaucoup chef,,j'aiiiiime
Hi,doing awesome job Michael.Have you ever tried Sonpapdi Indian sweet?
Great job ,I like what you do.
hello. is it necessary to double the yeast in recipe for freezing? And is it necessary to "reshape" the dough balls before baking off?
For how muscular his hands are,it seemed odd,as to how gingerly he maneuvered the dough balls.
Thank you for the video, Lim! But it is also possible to freeze the dough after it rises - or it is not?
Freezing the dough after it has already risen will affect its texture and result in a less desirable outcome after thawing. Freezing the dough before it rises is generally considered a better option compared to freezing it after it has risen. Freezing the dough before the rising process allows you to pause the yeast's activity, ensuring that the dough retains its quality and texture.
رائع اشكرك على الوصفة
Thank you! Michael. Thanks for the Pet channel too. I give food to the homeless cats in SG.
Thank you for taking care of the street cats. 😊
This is super helpful. Thanks for posting 😊
Thanks for sharing!!!
Thank you for the amazing recipe. I tried the cotton sponge cake. It was my favorite. Thank you so much for clear instructions. Would you show us how to make macaron ?? Please
Thanks for sharing such valuable information. By the way, could you please share with us whether it is the same way to freeze bao buns dough as bread dough. Many thanks! 😍
Can I freeze it with chicken filling and then bake as at is after thaw or defrost.
Thank you, very informative video.
Woooow nice
bravo انت جد مبدع
Thank you so much
Thanks for this video! Now I know why I have been unsuccessful! Since fermentation must be avoided before freezing does this mean I cannot freeze sour dough? What about hybrid? Thanks again!
Hi Michael Lim. Thank you from US.
Eu sou sua fã brasileira número um. Adoro todos seus pães. Faço todos.🌺🌹🏵️💮🌸🌻🌼
Yummy 😋 thanks 😍❤️👍👍👍
Thank you so much 💖
great suggestion thanks
thank you sir michael i start my basic bread making class.
Thank you, Michael Lim
Thank you Michael for the video! May I ask what if you want filings for hour bread? Do we fill it before proofing?
I would. Tue reforming is done for a reason, at least I presume. You can try without the reform -- let us know how it turns out.
Thank you very much sir
Do u know about the straw.trick to suck out air
Lim can u please tell us how to freeze pizza dough?☹
Can we do this same process with pizza dough too
تسلم ايد حضرتك
hi mich,,no need to rest the dough after mixer..as ussual?
No.
May I use the same method on the basic steamed buns?
Thank you !!!thank you!!!!
Perfect
what temp do you bake them and for how long
How many mins did you leave the covered dough in room temp??
Plz upload coconut cake recipe..
What’s the point if I can’t bake it as soon I take it out of the freezer?
dough that has been frozen bread can hold up how long? Thankyou ..
Teşekkürler ellerinize sagliq
nice thank you
Thanks Micheal
Super 😍😍
Dear sir please make a different types of ice cream recipes
Please what do i need to make a frozen brrad
Is there a recipe for these bread rolls
No!
Hope this works for bread sticks.
Hi Michael,
Can you make a letter/number cake?
I like it🥰🥰🥰
se ven que tus recetas son excelentes lastima que no sean en español
Thanks a lot
Thank you!!!!
How about vacuum pack?
💝💝💝 Amasing
yes love it! thanks michael for the tips ..u r the best
Hi Micheal can you teach us how to make Nutella bread
I want to make for my Daughter she loves it thank you Micheal ☺️ appreciate
@Michael lim is the process same for pizza dough?
Yes, it is. Only the proofing part you have to follow according to your recipe.
thanks 😍😍😍
Can i freeze doughnut dough?
Wat do u mean that we avoid fermenting before freezing, Wat if am freezing sourdough dough?
The first rising step is missing ...do you mean that it is not necessary
This video is to teach you how to freeze your bread dough, nothing else. The proofing and baking is only to show you it works. About proofing process you should follow according to your recipe.
WOW! Gracias por el tip. Saludos desde la Cd. de Mexico!