How to properly freeze and thaw a dessert so that it does not spoil in a year in the freezer.
I am often asked: "How do you cook so much sweets and not get fat?" It's simple, I don't eat everything that I cooked at once. I freeze some desserts and eat them after a while.
So I did the apple pie too. I put it in the freezer last summer, and in the fall I filled it up with fruit preparations. As a result, the cake lay unnoticed in the freezer for a whole year.
Recently I stumbled upon it by accident. At first I wanted to throw it out, after all I was lying for a very long time. And then I thought about it and decided to find out how it survived. I will share my method of freezing and defrosting at the end, but now we return to the pie.
Before showing what happened to him, I propose to see how the cake looked before being sent to the freezer. By the way, there is a recipe for this pie on the channel, I will leave the link at the end of the article.
This is a cake according to my original recipe. It has a lot of apples and not a lot of shortcrust pastry. For about 3 days, he stood in the refrigerator and the apple filling almost did not change color. But a year later, the color has changed a lot. Let's show you what the pie looks like now.
The pie is filled with apples only and has darkened a lot. This is normal, because apples are full of iron and oxidation begins in the open air. Doesn't look very appetizing, I wonder if the taste has changed?
I don't have a fresh pie like this on hand for comparison, but, in my opinion, the taste has hardly changed. After defrosting, I was worried that the sand base would pick up moisture and cease to be crumbly. But in vain, the texture has not changed.
Well, as I promised at the beginning, I am sharing my method of freezing. I always have a free freezer shelf in my freezer. I wrap the dessert in plastic wrap and put it in the freezer.
I turn on the freezing mode, at this moment the temperature drops to -32 ° C. Thus, the cake froze very quickly. Ideally, of course, blast freezer should be used for long-term storage, but it is rarely required at home. How do I defrost?
To defrost the pie, I remove it from the freezer into the refrigerator at + 4 ° C. There the dessert is thawed from 5 to 12 hours (depending on the size). I do not advise defrosting at room temperature. The dessert will begin to melt and flow.
Do you freeze desserts?
P.S. As promised, I share my copyright apple pie recipe.