How to defrost dough correctly and quickly?

Not every modern woman will have experience and free time for making pies, pizza, cookies, so today many housewives use semi-finished products, which include frozen dough. The most important question that arises when making baked goods is how to quickly defrost the dough?

Frozen Dough Selection

To keep the dough better and longer, it is subjected to shock freezing. The second time it is undesirable to freeze the product. For each type of dough, separate defrost conditions are used. Frozen dough can be of several types: shortbread, puff yeast, puff yeast-free, gingerbread, chopped.

To buy a good and high-quality product in the store, you need to know a few secrets.

1. Packaging. It must be airtight.
2. The way to freeze. Usually it is indicated on the label.
3. The number of layers. The more layers the dough has, the tastier the pastries will be. This information is indicated on the product packaging. For example, a yeast should have 35 layers, and a yeast should have 225 layers.
4. Shelf life. The fresher the product, the better the product.
5. The composition of the finished frozen product. Be sure to study the composition on the package and make sure that it is harmless.
6. Cost. Quality products cannot be cheap.
7. Type of product. Products must be free to move around the package, not stick to it and not have foreign inclusions.

Freezing at home

It is always necessary to consider that the quality of home-made dough and products made from it will favorably differ from the quality of a frozen store product.

Frozen dough can be prepared at home on your own. In the freezer, it will lie for as long as necessary, while retaining all the useful properties. After defrosting it will look like just done. You can freeze not only the dough, but also products from it: pies, rolls, pizza. Such products can be stored for several months. It is very easy to freeze the finished product correctly. It must be divided into pieces and wrapped with foil. Packaging is necessary so that moisture does not enter. Within two weeks, the temperature in the freezer should be very low, then it can be increased.

Tip

It is necessary to responsibly approach the choice of flour. The quality of products after freezing largely depends on this. Attention should be paid to the percentage of gluten in it. He should be around thirty. Finished pieces must be placed correctly in the freezer. For example, the yeast first time will increase and grow, so the portions need to be stacked closer to each other. The maximum shelf life of the finished product is four months. Re-freezing is not recommended.

The product can also be frozen in plastic bags, after sprinkling them with flour and releasing air from them.

Defrosting Methods

Depending on the amount of free time, there are several answers to the question of how to quickly defrost a dough.

Slow defrost

If there is a lot of time for cooking, then you can use gentle defrosting methods.

1. You need to get the product from the package.
2. Put it on a board or plate and leave for several hours. It usually takes five hours to thaw at room temperature.
3. It can be defrosted in the refrigerator, on the lowest shelf. Ten hours later, it will unfreeze.

Quick defrost

When time is sorely lacking and it is urgent to start baking, you can resort to quick defrosting methods. No need to worry in vain that the finished product will turn out tough or tasteless, the main thing is to comply with all the rules of thawing.

1. The dough is placed in a plastic bag, tightly knotted and dipped in warm water. After three hours, you can start baking.
2. You can also defrost in the microwave in the “auto-defrost” mode. If this function is not available in the microwave oven, it will be enough to turn it on at a power of 100 watts. The main thing here is to make sure that the product does not become hot. It must be turned over very often.
3. An ordinary warm battery is suitable for thawing a product. The finished frozen product must be put on its surface directly in the package. After an hour, it will unfreeze.

Do not use defrosting in the microwave or in warm water often, since these are not the best options for thawing the product. These methods can be safely used in the case of pizza dough, but yeast or puff is better to defrost in other ways. Do not put puff pastry in a roll in the microwave, it can go bad there.

Defrosting Yeast Dough

Most often, difficulties arise when working with a yeast dough, which is very capricious and, if you make a mistake during defrosting, may not rise.

To understand how to defrost a yeast dough, you must adhere to certain rules.

• You can put it in two plastic bags, release excess air and lower it into warm water, which must be changed periodically.
• Defrost the product by placing it on the lid of a hot pot, wrapping it in a bag or foil. To thaw evenly, it must be constantly turned over.
• For defrosting, the product is placed in a pan and placed on the stove next to the lit burners.
• To quickly defrost, the product is lowered into a pan and placed in a water bath. In this case, care must be taken to prevent adhesion to the bottom.

• It is better not to defrost yeast dough in the microwave. It is believed that the yeast lose their properties with this method of thawing. But if nevertheless such a need arose, the dough was put in the oven for no more than a minute, otherwise the top layer of the product would dry out.

Defrosting Puff Pastry

Experienced housewives can tell how to quickly defrost puff pastry. It is not as capricious as yeast, and there are fewer problems with it. The main thing is to adhere to the basic rule: never defrost it in the microwave. The puff pastry melts on the table for two hours at room temperature. For urgent defrosting, you can put it on the battery.

Tip

Puff pastry will be tastier and more tender if, after kneading, put it in the refrigerator for an hour.

To prevent the product from crusting during thawing in air, cover it with a cloth or paper.

Each mistress has her own way of defrosting. The main thing is that it is correct and does not spoil the quality of the product. It is better to take care of defrosting the dough early, and then delicious and airy pastries will be guaranteed.