The process of defrosting a test at first glance seems an easy task. It would seem that the difficult thing is to get it and wait for it to become soft. But to properly defrost the dough without breaking its structure, without breaking, preserving the taste and useful properties of the product, you need to know some special tricks and rules. Wrong defrosting technology causes the dough to become watery, a hard dry crust is formed on the surface, the baking does not rise and is tasteless.
Contents:
- How to defrost the test
- How to defrost the dough
- Yeast
- Puff
Defrosting methods
The simplest and most reliable way to defrost the dough is to put it on the bottom shelf of the refrigerator. The dough is completely rolled back within 10 hours, without losing its shape and properties. But what to do if time is short, and guests in a couple of hours will be on the threshold?
There are several methods for rapid defrost:
- You can shorten the defrost time if you do this at room temperature. It is necessary to remove the package from the dough, cover with a tissue or towel and leave to thaw, it will take from 2 to 5 hours, depending on the type and weight of the dough.
- If the time is too much, you can quickly defrost the dough in a microwave oven. In the "Defrost" mode, it will be ready for cooking in minutes. If the microwave is not equipped with a similar mode, you can set the power in the range of 50-100 watts. Defrost by periodically turning the dough. This method is dangerous because the dough can begin to prepare during the defrosting process.
- If there is no microwave oven in the house or you are afraid of overdoing the dough, you can use the defrosting method in warm water. To do this, the dough should be tightly wrapped in several packages of polyethylene or film and sent to warm water until completely thawed. You can start using the product after a couple of hours. This method is not the most useful, most suitable for defrosting a pizza dough.
- Another option for "emergency" defrosting is a conventional battery. The dough is placed on a hot appliance right in the package and in an hour it is ready for further use. This method, for obvious reasons, is suitable only during the heating season.
- It is also possible to defrost in the oven. Remove the packaging from the dough, lay it on a baking sheet covered with parchment paper. Put in the oven, heated to 70 degrees, literally for a few minutes. However, the danger of drying the dough and spoiling it is very high, you need to take out the dough of their oven in time.
- A good way to quickly defrost is a water bath. Place the container with the frozen dough on a pot of boiling water. In this case, you need to carefully monitor that it does not stick to the surface.
These are the most common ways to quickly defrost. On which of them to stop, depends on the type of dough and equipment in the kitchen, but in any case the very first step in thawing is preparation. Before the procedure, you need to hold the dough for at least 20-30 minutes in the refrigerator, this will save most of the nutrients and taste of the dough after a "shock" defrost.
Features of defrosting of different types of test
The choice of defrosting method is largely due to the type of test. The most whimsical are yeast and puff pastry. In order not to spoil the final product, you need to know the features of their defrosting.
Yeast dough
The biggest problem is when defrosting a yeast dough. Any mistake leads to the fact that the dough can not easily rise, but this is very important when preparing baking. Therefore, it is worth paying attention to the following features:
- when defrosting in water, tightly wrap the dough in several plastic bags, keep the temperature constant, make sure that the water does not cool down;
- it is possible to defrost the dough, placing it in a container near the burned hotplate, next to it, but not from above;
- is not recommended to defrost yeast dough in a microwave oven. There is an opinion that with this method yeasts lose useful properties. If you still decide to apply this method, then you need to process the dough for no more than 1-2 minutes;
- when defrosting in the oven remove the dough immediately, as soon as it begins to rise;
- in no case can not re-freeze the yeast dough.
Defrosting puff pastry
Puff pastry is also quite whimsical, and when it is thawing it is necessary to consider such factors:
- it is impossible to defrost puff pastry in a microwave oven;
- dough is out in the open for a couple of hours. At the same time, you must first hold it for half an hour in the refrigerator;
- so that the dough does not crust, during defrosting it is covered with a towel;
- the puff pastry is defrosted on the battery, having previously wrapped it in a towel;
- if the dough is in the form of a roll, you can, as thawing, remove the top layers and work with them, during this time, the rest of the rest. But it's important to remove them very carefully so as not to damage the structure;
- when defrosting the dough should be regularly turned over, so that it thaws evenly;
- ensure that the dough does not stick to the surface on which it is being thawed.
It is important to remember that the finished dough can be stored in the refrigerator without freezing for two days. If you bought a store or pre-frozen your homemade dough, then when you are thawing to the "express" methods, you need to resort only in case of emergency. The best option is to defrost the dough in the refrigerator by placing it on the lower shelf, at night, or before leaving for work.