[header] How to use leftover dough or batter [title] Use batter within 24 hours. [step] Refrigerate any extra batter or dough, covered with plastic, for up to a day. [substeps] You won't want to use batter that is older than 24 hours.
[header] How to use leftover dough or batter [title] Use batter within 24 hours. [step] Refrigerate any extra batter or dough, covered with plastic, for up to a day. [substeps] You won't want to use batter that is older than 24 hours.
Many recipes use " safe " ingredients and only refrigerate unnecessary dry ingredients. Otherwise, there may be some contamination during the cooking process. Most batter contains milk and eggs, which can spoil quickly if not used. Batter will also lose its leavening if its left too long. When using new dough or greasing your hands, be very certain that your palms are clean. [title] Work with dough that is not overly chewy or is thick. [title] Make the batter by combining the dry ingredients and eggs in a medium-sized bowl. [step] Combine the wet and dry ingredients until smooth and creamy.