If you have some dough or batter left over after preparing a recipe, instead of throwing it away, you can use it for the preparation of numerous dishes. This article contains many creative recipes for reusing leftover pancake batter, quiche pastry, pizza dough, cookie and cake batter.
Steps
Method 1 of 6: Use Leftover Pancake Batter to Make Muffins
Step 1. Use the batter within 24 hours
Keep the extra batter in the refrigerator and cover it with cling film; consume it within a day.
- Since the batter contains milk and eggs, which go bad quickly, do not use it after 24 hours of preparation.
- The batter, if not consumed in a short time, will lose its leavening; in addition, baking powder and baking soda lose their properties when wet.
- Before use, check if the batter has gone bad or if it smells bad.
- Heat the batter to room temperature (it needs to be slightly cooler).
Step 2. Make muffins with leftover pancake batter
You will need the following ingredients and tools:
- Leftover pancake batter.
- Blueberries or chocolate chips.
- A muffin pan.
- Spray for greasing baking sheets.
Step 3. Stir the batter
To do this, use a whisk or spoon.
- Make sure the batter is well blended before using it.
- Make sure it's not lumpy or too thin.
- Scratch the sides of the bowl to make sure there are no lumps of flour sticking to it.
Step 4. Preheat the oven to 220 ° C
This is the perfect cooking temperature for muffins.
- For crispier-edged muffins, set a temperature of 220 ° C.
- If you want softer muffins, you can bake them at 200 ° C.
- The lower the temperature, the longer you need to bake the muffins.
Step 5. Grease the pan with cooking spray
The spray prevents muffins from sticking to the pan while baking.
- Generously grease the pan.
- Don't overdo the spray. Too much will create watered-down muffins.
- Alternatively, you can use a non-stick muffin pan.
Step 6. Fill the molds
Fill them 2/3 full.
- If you put too much dough in the mold, it will overflow during cooking and the sides of the muffin are likely to burn.
- A smaller amount of dough will produce small, dry muffins instead.
- As you fill the molds, stir the batter to keep it blended
Step 7. Add blueberries or chocolate chips
You can add the quantity you want.
- Place at least three blueberries or chocolate chips in the center of each muffin.
- There is no need to press them into the muffin; they will be cooked inside the cake during rising.
- You can enjoy using other ingredients, such as dried cranberries or other fruit.
Step 8. Bake the muffins
Cook them until golden brown.
- The indicative cooking time is 8-9 minutes at 220 ° C.
- For softer muffins, bake for about 11 minutes at 200 ° C.
- Let it cool before serving.
- Serve the muffins with maple syrup.
Method 2 of 6: Make Cinnamon Rolls with Leftover Shortbread
Step 1. Make cinnamon rolls with the leftover shortcrust pastry
You will need the following ingredients:
- 80 g of shortcrust pastry.
- 15 g of softened butter.
- 15 g of sugar.
- A pinch of cinnamon.
- Flour for dusting.
- A baking sheet.
Step 2. Preheat the oven to 180 ° C
You will need to bake the sandwiches at this temperature.
- This is the temperature often used for baking cakes.
- If you want, you can bake cinnamon rolls and quiche at the same time.
- If the oven is hotter, the shortcrust pastry will dry out or burn.
Step 3. Dust some flour on the parchment paper
The flour prevents the shortcrust pastry from sticking to the pan when it is ready.
- Roll out the shortcrust pastry into a rectangle.
- The rectangle should be approximately 15x30cm large and approximately 3mm thick.
- If it is thicker or thinner, the shortcrust pastry will not cook properly for making cinnamon rolls.
Step 4. Brush some butter on the rectangle
To do this, you can use a butter knife.
- Make sure you spread the butter evenly over the entire surface of the dough.
- Sprinkle the sugar and cinnamon over the butter.
- The dressing should be sprinkled evenly over the butter.
Step 5. Roll the rectangle of dough with the filling into a log shape
This will form the small cinnamon swirl inside the bun.
- Cut the trunk into slices about 2.5 cm thick.
- If you cut thicker slices, it will take longer to cook.
- Place the slices on a greased baking sheet.
Step 6. Bake at 180 ° C
If you want, bake the cake too.
- Cook for 20-30 minutes.
- Check the sandwiches after 20 minutes to make sure they are browning.
- Check the sandwiches often to make sure they don't burn.
Method 3 of 6: Make Mini Quiche with Shortcrust Leftovers
Step 1. Make mini quiches or tarts with the leftover shortcrust pastry
This recipe is perfect for making quick and tasty snacks and using leftover shortbread at the same time.
- You can enjoy using whatever filling you like, although quiches usually contain milk, eggs, vegetables, fish, cheese, bacon or cheese and some spices.
- You can use any kind of vegetables, spices and cheeses you have at home and mix them with milk and eggs.
- A quick and easy recipe is the zucchini and egg quiche.
Step 2. Prepare the ingredients for the zucchini mini quiche
You will need the following ingredients:
- 3 eggs.
- 250 g of buttermilk.
- 15 g of garlic powder.
- 15 g of dried oregano.
- 50 g of grated Parmesan cheese.
- 1 grated courgette.
- 1 small onion, sliced.
- Shortcrust pastry leftovers.
- A muffin pan.
- A pinch of salt.
Step 3. Prepare the quiche crusts with the shortcrust pastry
Use the shortcrust pastry to make the base of the mini quiche.
- Divide the dough into small balls with a diameter of 2.5 cm.
- On a floured surface, roll out each ball creating a circle with a diameter of about 12 cm.
- Gently press each circle into a muffin mold or arrange the pieces of dough until the entire mold is covered to the top.
- With the notches of a fork, make small holes in the base and sides of the dough.
Step 4. Bake at 180 ° C
Before adding the filling, the mini quiche must be partially cooked.
- Cook for about 15 minutes.
- The shortcrust pastry may swell after about 5 minutes of cooking.
- If the pastry swells, open the oven and pierce the air bubbles with a fork to reduce the swelling.
Step 5. Prepare the filling
While the pastry is cooking, proceed with the preparation of the filling.
- In a bowl, mix the eggs and buttermilk with a whisk.
- Add the salt, garlic, spices and cheese and beat again.
- Combine the zucchini and onion and beat to combine all the ingredients.
Step 6. Put the filling in the muffin cups
Pour the filling with a ladle or spoon.
- Fill each quiche 3/4 full.
- Any leftover filling can be placed in a cup and baked as a quiche without a crust.
- Bake the stuffed quiche and any baking cups.
- Cook at 180 ° C for 20-35 minutes, checking the cooking level of the eggs from time to time.
Method 4 of 6: Make Donuts with Leftover Pizza Dough
Step 1. Prepare the ingredients for making donuts
It is about:
- Leftover pizza dough.
- 150 g of granulated sugar.
- 10 g of ground cinnamon.
- Vegetable oil for frying.
- One 5cm cookie cutter and one 2.5cm cookie cutter.
- A deep pan for frying.
Step 2. Roll out the pizza dough
To do this, dust the counter with flour to prevent it from sticking to the surface.
- Roll out the dough to a thickness of about 1 cm.
- With the 5 cm stencil, make circles. Use the 2.5cm stencil to cut the center from each donut.
- After arranging the donuts, take the leftovers of freshly cut dough, roll it out and repeat the step until it is completely finished.
Step 3. Fill a pot with vegetable oil
Prepare for frying donuts.
- Fill the pot about 5 cm with oil.
- Heat over medium heat until it reaches a temperature of 190 ° C. Use a candy thermometer to check it.
- Be very careful: the oil will be very hot and may splash.
Step 4. Fry the donuts and the center of the donuts in boiling oil
Only cook one or two donuts at a time so as not to overfill the pot.
- Fry until puffy, but make sure the color is still light.
- It will take about 45 seconds per side.
- Transfer the donuts to paper towels. To do this, use a skimmer.
Step 5. Mix the cinnamon and sugar
The mixture obtained will be used to decorate the donuts.
- Sprinkle a generous amount of the cinnamon and sugar mixture over the donuts.
- Sprinkle the donuts twice to cover them completely.
- Sprinkle the donuts while they are still hot to make the sugar stick better.
- Alternatively, you can roll the donuts in sugar, chopped hazelnuts, or coconut flour.
- Eat the donuts while they are still hot.
Method 5 of 6: Prepare a Sweet Pizza with the Leftovers of the Cookie Dough
Step 1. Prepare what you need
You will need the following ingredients:
- Leftover cookie dough.
- A small pan for pizza or pies.
- Toppings, such as liquid chocolate, M & Ms, and peanuts.
Step 2. Roll out the cookie dough
To do this, flour your work surface first.
- Make sure you cover the rolling pin with flour otherwise the dough will stick.
- If the dough is sticky or wet (like the one for chocolate chip cookies), you can crush it directly into the greased pan.
- The thickness must be approximately 1 cm.
Step 3. Bake at 180 ° C
This is the same temperature used for baking cookies.
- Bake the sweet pizza for 8-10 minutes.
- Check the oven often to see immediately when the dough turns golden.
- Remove it from the oven.
Step 4. Add the toppings
Use your imagination, but be sure to use ingredients that can be baked in the oven.
- If you want, use liquid chocolate, caramel, M & Ms etc. to decorate the cake.
- Bake the pizza again.
- Bake for another 2-3 minutes, then remove from the oven.
- Serve the pizza alone or with ice cream.
Method 6 of 6: Freezing Leftover Cake Dough for Future Use
Step 1. Prepare what you need
You will need:
- A muffin or cupcake pan.
- Cupcake cases.
- Resealable bags.
- Spoon for ice cream.
Step 2. Line the cupcake pan with the baking cups
You will need these to freeze the cupcakes one by one.
- Since you won't be cooking them, there's no need to grease the baking sheet or baking cups.
- If the dough is very thick or heavy, use two cupcake cases.
- Fill the entire pan. If you have any baking cups left over, put them back in the bag for future use.
Step 3. Divide the dough into each cupcake case
To serve, use an ice cream spoon.
- Do not fill the cups more than 2/3 full.
- After you have finished all the dough, put the muffin pan with the stuffed cups in the freezer on an empty rack.
- After 24 hours, check that the dough is completely frozen.
Step 4. Put the cups with the frozen dough in a resealable bag
You will need this to freeze the cupcakes.
- Squeeze the excess air out of the bag to save space in the freezer and to prevent the dough from drying out from the outside.
- Put the muffin pan away.
- Keep the dough frozen for up to three months.
Step 5. Thaw the cupcakes in the refrigerator
You can defrost all or just some of them.
- Place the dough-filled cups in a muffin pan before defrosting.
- Once thawed, bake at 180 ° C.
- Leave in the oven for an extra two minutes compared to the original recipe.
Advice
- Make sure any leftover dough or batter is still good before using. If in doubt, throw them away.
- Be sure to mix the dough carefully otherwise it could separate in the refrigerator.
- Knead or mix the shortcrust pastry or pizza dough again to get an even consistency.
