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Keep your baked goods fresh - Storing Baked Goods
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Storing Baked Goods
Although there is nothing like freshly baked breads, cakes and cookies, knowing how to store them properly is essential.
Storing in Tins
Airtight tins are great for storing breads, cakes and soft cookies for up to three days. After this moisture starts to evaporate and baked goods become stale and hard. To keep cookies and cakes fresher for longer, wrap tins tightly in plastic wrap.
Soft or chewy cookies will keep moist longer if they are stored with a slice of apple in the tin. Replace the apple daily.
To keep crisp cookies crisp, arrange them in layers in the tin with foil or waxed paper between them. Do not use paper towels, as these absorb fat and begin to turn rancid very quickly.
It’s better not to store different types of cookies in the same tin, as they absorb each other’s flavors.
Storing in Plastic Containers
Plastic containers tend to absorb odors and are not the best choice for storing baked goods at room temperature. However, baked goods wrapped in foil will store well in plastic containers for some time. Plastic containers are excellent for freezer storage.
Freezing
In many cases, freezing is the best form of storage. To achieve the best results, baked goods must be properly wrapped. Use a good packing material, such as heavy duty freezer wrap or foil. Wraps should be nonporous so that air, moisture and odors cannot seep into the baked goods. If moisture passes through the packing material, ice crystals will form on the baked goods, altering their texture. If goods are loosely wrapped, oxygen will seep in and affect the flavor. Press air out of freezer bags or plastic wrap, forcing the plastic to cling tightly around the baked goods. If using a plastic bag, use a straw to withdraw the air from the bag.
Before wrapping, cool baked goods completely. Cut bread and cake into serving slices, so that you remove only the portion you intend to use. For fastest freezing, make small packages. Set the freezer at the lowest temperature, so as not to overload it.
Tip: For iced cakes, freeze unwrapped until icing is frozen, then wrap and store.
Defrosting
For best results, defrost breads, cakes and cookies at room temperature in their packages. Fast defrosting can be done in the microwave; follow the manufacturer’s instructions, as the time varies with the size and density of baked goods. After defrosting in the microwave, let baked goods stand for a few minutes to evenly distribute the heat.
Breads and cakes can also be wrapped in foil and defrosted in the oven at 300F. After defrosting in the microwave or the oven, serve breads and cakes as soon as possible.
Defrost individual cookies at room temperature. Defrost iced cakes, tarts and pastries in their packages, either at room temperature or slowly in the refrigerator.
Breads and Coffee Cakes
Keep breads and coffee cakes at room temperature; do not refrigerate. Breads and coffee cakes also freeze well for up to three months, depending on their fat content. The less fat a baked item contains, the longer it will keep in the freezer. Loaves of bread, soft cakes and coffee cakes can all be frozen whole or sliced. If sliced, store them in tins and place waxed paper between the layers before freezing.
Cookies and Meringues
Keep soft or chewy cookies in airtight containers to prevent the fat from turning rancid. If refrigerated, bring cookies to room temperature before eating. Store bar cookies at room temperature in their baking pans, covered with foil.
Keep crisp butter cookies in airtight tins in a cool place, or refrigerate for a few weeks. Crisp cookies and meringues keep for several weeks if stored in airtight tins in a dry place.
Freeze butter cookies for longer storage. To freeze small sturdy cookies, place them in heavy duty plastic bags. Carefully pack fragile cookies with foil or waxed paper between each layer in tins or plastic containers before freezing. Freeze crisp cookies for up to four months. Unfilled meringue shells can be frozen and will keep for up to three months.
Pastries, Tarts and Frosted Cakes
These can be refrigerated for two days if they are well wrapped in foil and plastic wrap. Frozen pastries will keep for up to three months. Serve them quickly after defrosting.
To freeze unfilled baked or unbaked tart shells, wrap them separately in plastic wrap to avoid sticking. Filled tarts can be frozen in tins with foil or waxed paper between the layers and then wrapped with plastic wrap. Cream or custard tarts should be filled after they have been defrosted to prevent filling from becoming grainy. Fresh berry and jelly tarts should be filled after defrosting to prevent them from becoming watery.
Frosted cakes can be frozen for up to three months if well wrapped in foil and plastic wrap. To freeze a frosted cake without damaging the frosting, place the cake on a plate and freeze without wrapping. When the frosting is firm, wrap the cake well and return it to the freezer.
From: Great American Home Baking
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