- Frozen dough selection
- Frozen at home
- Defrosting methods
- Slow defrosting
- Quick defrosting
- Defrosting yeast dough
- Defrosting the puff pastry
Not every modern woman has the experience and free time to make pies, pizza, cookies, so todaymany housewives use semi-finished products, which include frozen dough. The most important question that arises in the preparation of baking is how to defrost the dough quickly.
Choice of frozen dough
To make the dough better and last longer, it is subjected to shock freezing. The second time the product is not desirable to be frozen. For each version of the test, separate defrosting conditions apply. Frozen dough can be of several types: sandy, flaky yeast, flaky bezdozhzhevoe, gingerbread, chopped.
To buy a good and high-quality product in the store, you need to know a few secrets.
- Packing. It must be airtight.
- Method of freezing. Usually it is indicated on the label.
- Number of layers. The more layers of the test, the more delicious baking will be. This information is indicated on the product packaging. For example, yeast should have 35 layers, and in case of yeast - 225.
- Shelf life. The more fresh the product, the better the products will be.
- Composition of the finished frozen product. Be sure to examine the composition on the packaging and make sure it is safe.
- Cost. Quality products can not be cheap.
- Type of product. Products should move freely around the package, do not stick to it and do not have any foreign impurities.
Freezing at home
It should always be taken into account that the quality of the home dough and products from it will be advantageous to differ from the quality of the frozen product store.
You can prepare frozen dough at home on your own. In the freezer it is as much as necessary, retaining all the useful properties. After defrosting, it will look like the one just done. You can freeze not only the dough, but also the products from it: pies, buns, 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 in foil. Packaging is necessary so that moisture does not come. Within two weeks the temperature in the freezer should be very low, then it can be increased.
Advice
It is necessary to take a responsible approach to the choice of flour. This greatly affects the quality of products after freezing. Attention should be paid to the percentage of gluten in it. It should be about thirty. Ready-made pieces must be properly placed 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. Repeated freezing is not recommended.
The product can also be frozen in plastic bags, pre-sprinkled with flour and vented from them.
Defrosting methods
Depending on the amount of free time, there are several answers to the question of how to defrost the dough quickly.
Slow defrosting
If there is a lot of time for making products, then you can use gentle methods of defrosting.
- You need to get the product out of the package.
- Put it on a board or a plate and leave for a few hours. It usually takes five hours to thaw at room temperature.
- You can defrost in the refrigerator, on the lowest shelf. In ten hours it will be defrosted.
Quick defrosting
When time is sorely lacking and you need to start baking quickly, you can resort to quick defrosting methods. Do not need to worry that the finished products will turn out to be tough or tasteless, the main thing is to observe all the rules of thawing.
- The dough is placed in a plastic bag, tightly knotted and dipped in warm water. After three hours you can start baking.
- It is also possible to defrost in the microwave at the "auto-defrost" mode. If there is no such function in the microwave oven, it will be enough to turn it on at 100 watts. The main thing here is to make sure that the product does not become hot. It must be turned over very often.
- An ordinary warm battery is suitable for thawing the product. The finished frozen product must be placed on its surface directly in the package. In an hour it will unfrozen.
Do not use defrosting in microwave or warm water, as these are not the best options for thawing the product. These methods can be safely used in the case of a pizza test, but yeast or puff is better defrosted in other ways. Do not put the puff pastry in a roll in the microwave, it can get spoiled.
Defrosting yeast test
The most common difficulties occur when working with a yeast test, which is very whimsical and, if you make a mistake during defrosting, may not rise.
To understand how to defrost the yeast dough, you must follow certain rules.
- It is possible to put in two plastic bags, to let out excess air and to lower in warm water which periodically needs to be changed.
- Defrost the product by placing it on the lid of a hot pot, wrapped in a bag or foil. To thaw smoothly, it must be constantly turned over.
- For defrosting the product is placed in a saucepan and placed on a stove next to the lighted burners.
- To quickly defrost, the product is lowered into a saucepan and placed on a water bath. In this case, you need to make sure that there is no sticking to the bottom.
- Yeast dough should not be thawed in the microwave. It is believed that the yeast loses its properties in this way of thawing. But if there is such a need, then put the dough in the oven for no more than a minute, otherwise the top layer of the product will dry up.
Defrosting puff pastry
How to quickly defrost puff pastry, can tell experienced housewives. It is not as whimsical as yeast, and there are fewer problems with it. The main thing is to adhere to the basic rule: never to unfreeze it in a microwave. Puff pastry for two hours is rolled on the table at room temperature. For an urgent defrost, you can put it on the battery.
board The puff pastry will be tastier and more delicate, if after mixing put it for an hour in the refrigerator.
To ensure that the product is not crusted when thawing in air, it is covered with a cloth or paper.
Each landlady has his own way of defrosting. The main thing is that it should be correct and not spoil the quality of the product. Better early take care of the defrosting of the dough, and then delicious and airy pastries will be guaranteed.
We advise you to read an article on how to cook buckwheat on water or milk
