Take a closer look at the quality of this delicious bread that was frozen, defrosted and baked and with a delicious potato dough, filled with creamy cheddar cheese, just look. Our dough is potato. Here I have 300 grams of boiled potatoes and I will mix them in the blender with the cooking water.
I need some potato broth. I'm not going to say here how much water I 'm going to put here and you'll understand why. Look, I just added a little water because when I mix it here the volume will increase.
So I have to be careful here with the amount of water I add to mix the potatoes. Now I'm going to mix and I need 600 milliliters of potato broth. There were no 600 milliliters here.
Then I'll top it off with water. Take a little longer to mix. Here I have a level teaspoon of salt, 70 grams of sugar, 100 milliliters of oil, two eggs and 20 grams of dry yeast.
Now add the flour. Here I have 1 kilo of unleavened wheat flour. Which city are you watching from?
Now that all the flour here is already involved in the dough, I'm going to add 60 grams of butter and you can use butter or margarine. Guys, there comes a time when you think it's not going to work, look. But trust me, mix until all the butter is involved in the dough and knead for about 5 minutes.
Now I'm going to divide this dough into portions of 350 grams. Write it down in your notebook: five portions of 350 grams and this portion is left here. Now I'm going to round out the portions.
What is bolear, Edva? It is the act of leaving round portions like this. Bags, olive oil.
It could be oil too, okay? You don't even need to let it ferment. Look.
Then you will remove the air and close it like this. Which city are you watching from? As it is here you will take it to the fridge.
Why am I teaching you this? For you to advance your production. And what is the shelf life in the refrigerator, Edva?
Guys, I've already left it for up to two days. Now that you know how I make the snack dough like this, you can weigh the portions, shape, fill and freeze. I think I'm going to freeze, okay guys?
Just to show here that it works. There are a lot of people here who ask me: Edva, can you freeze it? Guys, you can.
I'll show you. I'm going to divide this dough here into portions of 50 grams. 26 units weighing 50 grams and this portion was left here weighing 14 grams.
Remembering that I took two portions of 350 grams to make this snack here, pie with potato dough and meat and cheese filling. Now I'm going to round out the portions. You can add whatever filling you prefer.
The filling I'm going to put here will be Cheddar flavored cream cheese. Put some. It doesn't have to be much.
Close like this, like this, like this and like this. Press it, do it as if it were a bundle. Keep making a little bundle and be careful when doing this, look, take a look around here.
And then he's like, look. And I will do this with everyone. If you are going to bake now what will you do?
You will grease a mold with a little oil, place the buns so far apart. Then you let it rest for 10, 15, maximum 20 minutes. After they are fermented, then you will take them to bake.
But I won't do that. What I'll do? I will teach you how to freeze!
Write down the tips from millions! You can't take it the way it is here, put it in a bag and take it to the freezer or freezer at home. You have to pre-freeze or let the snacks freeze first here in the pan.
And another tip from millions is that you can't just take and put the sourdough snacks to freeze like they are here. No. You have to coat it in wheat flour.
Why, Edva, do you have to coat your snacks in wheat flour? Because when I defrost it, it will retain the moisture from the frozen snack. And when you put it to freeze, be careful to place the seam side down.
Don't play anyway like this one on top of the other because then you lose all your work. Sourdough snacks you have to freeze without it fermenting. Write this tip there.
Okay guys, look how they are. Beautiful, isn't it? Oh guys, it's so frozen!
Let me take it here, look. You can tell, right? Just look.
And only now can I put it in the plastic bag to freeze it. Another million-dollar tip for you: don't thaw and freeze again because the quality will no longer be the same. Only defrost the amount you will use that day.
And the shelf life in the freezer is 90 days like this here. But I'm sure you'll sell it sooner. You can sell it frozen and here I won't store it in the freezer.
This was just an example to show you how to freeze. Defrosting is done like this: here I have a mold and I am greasing it with just oil. When you put it to defrost, don't put one close to the other because it will ferment.
And look, do you see the wheat flour here? The wheat flour will retain moisture here when it begins to thaw. So what will happen here?
First it will thaw and only then will it ferment. And so, guys, this time is on average between 1 hour and 2 hours and I don't even like to tell you this time because it depends on the temperature from region to region, from city to city. When you put it to defrost and bake, be careful to place the seam side down because if you put it like that anyway it won't look good, will it?
Look. Do like this. Now I'm going to leave it there in the turned off oven until it ferments and only then will I take it to bake.
I will be back soon. Ready. After this time, our buns are already defrosted, fermented and only now can I take them to bake.
And just look closely at what he looks like, you see? Note that the wheat flour here has retained all the moisture. So this is very important.
Don't freeze without adding wheat flour, okay? My oven has already been preheated to 180 degrees for about 5 minutes and the time in my oven will be between 15 and a maximum of 20 minutes. While the rolls are still warm, I will use 30 grams of melted butter and a 50-gram package of Parmesan cheese.
I put the cheese in the sieve like this. Click "Like" and share to help us grow! Here I have some packaging, but you can use any packaging you prefer.
To pack it, use plastic wrap. Don't spend several turns because the customer eats with their eyes. Take a closer look at the quality of this delicious bread that was frozen, defrosted and baked with delicious potato dough, filled with creamy cheddar cheese.
Look, you need to do it! Look. Rating 1000!
Guys, thank you for watching this far and if you want to learn even more, I have an ebook on party snacks with lots of tips and secrets for you to be even more successful in your production. The link to purchase is in the description. A big hug and see you in the next video!
