In this baking guide we now have covered how to substitute baking supplies that are missing and how to build a clever compilation of baking supplies in The Ninja Guide to Baking Anything Anytime – Part I
And there are still some baking hacks to come. Let’s see how you can utilize your freezer and come up with easy recipes to bake (almost) anything anytime you feel like baking.
But first, some general baking guide rules for freezing bakery products or batter and doughs.
- As a rule of thumb: Freeze as fast as possible, defrost as slow as possible.
- After defrosting pastries they should be eaten soon and not be frozen again. So, freeze portions that are not too large to eat in a day or two. Batter and dough should be baked soon after defrosting.
- Pack items carefully in freezer-suitable, airtight packages.
- Put goods for freezing to the coldest spot in the freezer, e.g. the bottom or a special super frost section.
- Let goods freeze for 24 hours before finally storing them in some other part of the freezer.
- Pastries should still be lukewarm upon freezing. That way they keep fresh. (This is exceptional to freezing food. It should normally be cold, first.)
- Little items like berries, streusel, whipped cream rosettes or decoration are frozen on a spacious baking sheet and should not touch each other. After freezing, store together properly packed.
- Put a big Torte loosely in foil to freeze. After freezing pack thoroughly. That way you can freeze it readily decorated, too.
- Do not freeze large amounts at the same time. Check your freezer’s manual for how much you can freeze.
- Cool freezer down before packing with pastries to freeze.
Ninja Baking Guide Strategy # 3: How to freeze dough and batter
Most doughs and batters freeze very well. Only sponge cake, macaroon and meringues mixtures are not suitable for the freezer.
Here is my little table of how to freeze which item. Add it to your personal baking guide. With this list, you can put away dough and batter for later. Next time you bake or make waffles just double the amount so you will have a portion to freeze.
Ninja Baking Strategy # 4: How to freeze pastries and defrost them to yummyly
Not only batter can be kept in the freezer. Most baking goods freeze well and taste like fresh if you freeze and unfreeze them properly. Let’s see how in this table I made for my strategic baking guide. Click on the image to open and download table in pdf. I promise it is in good quality in contrast to the blurred image. So sorry!
Ninja Baking Strategy # 5: Simple Recipes for baking ravenousness
Now you are prepared. Nevertheless, as a final measure to baking macgyver-hood, I have some recipes I go to if I only want to make something simple or with just a few ingredients. Vegan recipes are great for no egg-days. If you use an app or digital service like Evernote to organize recipes use tags like “egg free” to easily find emergency recipes in your personal baking guide.
One day a friend called me to tell me her oven was broken and she had the family coming over the next day. We then brainstormed a lot of no-bake cakes and sweet treats that are deep-fried like German Berliner, Moroccan Chebakia or Spanish Churros. Problem solved. For now. She still wanted the oven to be fixed.
Moroccan Almond Cookies
- 1 kg almonds, ground
- 8 egg yolks
- 1 sachet baking powder
- 600 g confectioners' sugar
- 60 almonds for decoration
For greasing baking sheet and hands
- some oil
Mix ground almonds, yolks, baking powder and 500 g of the confectioners' sugar thoroughly.
Oil your hands and make balls the size of a small plum. Roll in confectioners' sugar, flatten a bit and put an almond on top.
Heat oven to 300°F. Bake almond cookies for 15 minutes. They should not become brown but stay pale.
Let cool and serve.
- 3 egg white
- 1 Tsp lemon juice
- 150 g sugar
- 250 g hazelnuts, ground
- 1 pinch of cinnamon
- appr. 50 Hazelnuts for topping
Heat oven to 300°F. Whisk egg whites stiff with salt. Continue beating and add sugar until incorporated well.
Gently add nuts and cinnamon. Put batter into a piping bag with large star tip. Put dollops on a greased baking sheet. They should have the size of walnuts. Top with a nut. Bake for 20-25 minutes.
3 Ingredient Cookies
- 4 cups plain flour
- 2.5 stick salted butter
- 1 cup sugar
For sprinkling after baking
- some fine sugar
For Walnut Fingers use instead of 4 cups flour
- 3.5 cups flour
- 1 cup walnuts, chopped
Knead everything thoroughly, cover with foil and cool in the fridge for 2 hours.
Roll out the dough about half an inch thick. Put it in a round baking pan or on a baking sheet. Prick it with a fork and mark fingers or pieces.
Bake at 375°F 20 to 25 minutes. Cut while still hot and sprinkle with sugar.
Finger are about 0.5 x 7 inches
Vegan Coconut Muffins
- 240 g flour
- 2 Tsp Baking powder
- pinch of salt
- 360 ml coconut milk
- 5 Tbsp Apple sauce without sugar
- 225 g sugar
- vanilla aroma
- 100 g coconut flakes
Heat oven to 350°F. Put liners in muffin baking sheet.
Mix flour, baking powder and salt. In another bowl mix coconut milk, apple sauce, sugar and vanilla aroma.
Mix dry and wet mixtures. Add coconut flakes afterwards.
Put batter to baking sheet and bake for 25 minutes.
That’s it. My baking guide to baking anything anytime put together in years of not being prepared for having the munchies for some sweet treat. What about you? Are you a baking MacGyver or do you plan any baking endeavour thoroughly? Please add your ninja advice in the comments! I’d love to learn about other baking hacks!
Happy baking, everyone!