Baking is sacred for any housewife. Once in our area, it was served mainly on holidays, because kneading dough takes a lot of time, which working women always lack. But with the advent of a good store dough, pizza and pies have become almost a daily dish. At the same time, a counter problem arose: how to quickly unfreeze the dough so that when you get home from work, you have time to cook something delicious for dinner. Today, the process of defrosting the base often requires more time than creating a culinary masterpiece from it.
Defrost Options
Before looking for ways to quickly defrost a dough from a freezer, pay attention to what kind of base you bought. Thawing rules from this can change a lot. The easiest thing is with the lean and yeast variety, as you can quickly defrost the dough of this "origin" even in several ways.
- Water way. The purchase is wrapped in several packages so that the edge connections are not located one above the other. You can wrap the dough in cling film. After putting the package in warm water - and after half an hour you can do baking.
- Oven way. Preheat the oven to 70-80 degrees, spread a baking sheet on parchment, put the dough on it without packaging and put it in the chamber for a couple of minutes. Vigilance should be extremely high: do not watch - you will receive a dried substance that is not suitable for anything.
- Jack of all trades - microwave. It is preferred by most culinary enthusiasts, as quickly defrosting the yeast dough in it is the easiest. Set the defrost mode and in a minute or two you begin to roll it out.
Whatever path you take, before defrosting the dough quickly, you should prepare it for the upcoming procedure. Namely: remove from the freezer and transfer to the top shelf in the refrigerator. This can be done by barely entering the apartment after work. While you change clothes, the dough “relaxes” a little and retains its qualities - first of all, taste.
Tender Puff Pastry: Handling Rules
Most of the ways how to quickly defrost a dough is categorically not suitable for a puff variety. She is choosy regarding temperature, and is especially sensitive to its differences. And if you do not want to spoil your pies, it is better to defrost the “puff” according to all the rules. That is, leave it directly in the store packaging at the bottom of the refrigerator, leaving for work in the morning. By evening, it will be ready for cutting.
There is, so to speak, an accelerated version that takes three hours and does not violate the structure of the test. The packaging is removed from it, the base is laid out on the table. Defrosting is much faster at room temperature, but requires two conditions.
- The dough should be covered with a napkin or towel. Otherwise, it will wind up and form a hard crust before it thaws.
- The dough needs to be turned over regularly. Otherwise, from above it will become soft, and from below it will still be “wooden”. In addition, it is likely that it will stick.
How to quickly defrost puff pastry
However, sometimes there are situations in which the foundation is required soon, but there is no time to wait. In emergency cases, two methods are used, how to quickly defrost puff pastry. However, they should be resorted to only in a hopeless situation: the risk of spoiling the purchase is quite high, no one can guarantee you the uplift of the base.
In the first option, you remove the packaging, and transfer the dough into a bag sprinkled with flour - in case you don’t keep it, and it will decide to stick. A towel is wrapped over it and the package is placed on a warm radiator. You will have to turn it over more often so that the defrost runs evenly. Half an hour of waiting, and you can proceed with further action.
The second method will require manual work. The layer spread out on the table, as far as possible, is warmed up equally with an ordinary hair dryer, turned on at minimum power. It is not worthwhile to achieve complete thawing on the treated area: sweep across the entire area and periodically turn the formation over.
Some tips
In any case, quick defrosting slightly spoils the final result. It’s better not to hide the dough in the freezer at all: it’s just that it does not spoil in the refrigerator for two days.
In no case do not freeze the dough again - there will be no sense from it.