The packaging makes it
To prevent gingerbread from becoming hard, to prolong the flavor of your Christmas stollen, and to prevent the cookies from crumbling, it's best to store everything in an airtight container. If you're giving the baked goods as a gift, they must be stored in tightly sealed plastic bags or wrapped in cling film. This may not look particularly chic, but it will ensure that this thoughtful gift truly spreads joy. For a more attractive look, you can then package the safely stored treats in colorful gift bags. Only if the baked goods are to be eaten immediately can they be left to air on pretty plates.
Tip:For pastries that need to stay soft, like cinnamon stars or gingerbread, simply place an apple slice in the cookie tin. You'll see: it works wonders and keeps the aroma fresh for a long time!
Not all baked goods are the same
Not all baked goods keep the same length of time and prefer the same temperatures: If cookies are safely stored in a tin, they are best stored at room temperature. Depending on the type, cookies will keep for different lengths of time. Florentines and similar cookies of this type last about a week. Vanilla crescents, Spitzbuben, and Heidesand cookies last about three weeks, and cinnamon stars about a month.
Gingerbread, fruit bread, and honey cake don't like warm heating air and can be stored in a bread bin at temperatures around 17 degrees Celsius for up to eight weeks. Christmas stollen perspires easily and prefers a dark, cool place. Wrap it in aluminum foil and place it in a light-proof container. If you have a cellar, this is ideal for storing stollen in a cool place: It will keep for about three months.
Tip:Broken things don't have to go in the trash! Broken items can often be reused in baking. Crumbed cookies can make delicious dessert decorations. Broken sponge cakes are perfect for layered desserts or cake pops. And soggy cake can be turned into delicious rum pralines.
Check stored baking ingredients
The same applies to ingredients: Airtight storage lasts longer! Many baking ingredients aren't used immediately and need to be stored. Stored in cans or jars, the ingredients last longer and are safe from pests like flour moths and bread beetles.
Nuts keep for several months. You can tell if a nut is still good by shaking it. If the kernel of a hazelnut rattles, it has dried out and should be thrown away. Ground nuts and almonds keep for about four weeks at temperatures up to 20 degrees Celsius. Flour and sugar should be stored at room temperature. Flour lasts at least a year, and sugar has an unlimited shelf life. Block chocolate keeps for up to 12 months at room temperature. Dark chocolate can last up to 15 months. Storing at temperatures that are too warm can cause fat or sugar bloom, but this is completely harmless for baking.
TEXT: Juliane Michel
