March 15, 2019 - 3:11am
Baking pastries from frozen?
just Wo seeing if it’s best to shape, proof and freeze pain aux raisins or to shake and freeze and allow them to proof as they thaw following morning. First time doing it for someone and they’re used to putting cinnamon rolls that have been proofed and shaped and frozen into oven...I’m afraid of over proof? Any advice out there?