A variety of delicacies are prepared from the dough. These include pies, dumplings, pizza, and cookies. Not every housewife is able to prepare the dough of the required consistency. And this process is not fast. Therefore, it is not surprising that modern women use frozen dough from the store. Ideally, you should leave it to defrost at room temperature. But this will take at least 8-10 hours. Then knowledge of how to quickly defrost dough will be valuable to you.

1. Place the dough in several plastic bags.
2. Pour warm water into a saucepan.
3. Place the bag of dough in the water.
4. After 20-30 minutes, take it out.

• Buy the product in specialized departments of the store, where the temperature regime is observed and controlled.
• When storing dough at home, maintain the freezer temperature and make sure it does not rise above -18°C. In this case, the shelf life of the test will be 6 months.
• It is better to keep the dough in the refrigerator at a temperature of 0 to +5°C. In this case, it is stored much shorter, only a couple of days. But it retains more valuable substances.
• If re-frozen, the dough becomes unusable.
• When defrosting at room temperature, cover the dough with paper towels to prevent it from hardening.
• Puff pastry will be especially airy if you put it in the refrigerator immediately after kneading.

It seems that there is nothing complicated in the process of defrosting the dough. However, you should be careful not to spoil the product when trying to speed up the process. Then the dough will retain its original qualities, and you will be able to enjoy delicious rich and puff pastry products.

Many dishes are prepared based on the dough, for example, pies, buns, dumplings or pies. It is considered an essential ingredient. But not everyone has time to knead homemade dough, so many housewives use the purchased version, which is often frozen. Therefore, the task of how to quickly defrost dough is faced by many housewives who want to prepare a culinary masterpiece.

Test selection

In order for the dough to be tasty after preparation, the composition must be properly defrosted. Choosing the right frozen products:

Self-freezing

There may be some excess dough left after cooking.. To avoid throwing it away, it is frozen at home. For example, this can be done in the freezer. There the product will not lose its beneficial and nutritional qualities. You can freeze not only the dough, but also dishes made from it, for example, pies, pies, bread, dumplings, manti. Finished products are stored frozen for a very long time, up to 2 months. If necessary, you can take them out of the freezer and quickly prepare lunch or dinner.

To preserve the quality of the dough, it must be frozen correctly. To do this, it is rolled into a thin sausage and chopped into small pieces. The finished parts are wrapped in a plastic bag or cling film. An important rule: moisture should not get into the packaging before freezing, otherwise it will negatively affect the quality of the product.

The dough is then placed in the freezer. It sets the minimum temperature. This is necessary for the product to set quickly. When 2 weeks have passed, the temperature can be lowered by 3 degrees. In order for the product to be stored correctly when frozen, the following rules must be observed:

Thawing methods

There are basic technologies for quickly defrosting dough without harming the quality of the product. Particular attention is paid to puff pastry - it is forbidden to defrost it using thermal appliances. Proper methods for defrosting pie dough:

If time allows, it is better to defrost on the lower shelves of the refrigerator or fruit bowl. The composition will thaw in 11-13 hours, but the process will be of higher quality, although it will be long.

Defrosting in the oven.

This method will not work for a product made from yeast. The oven heats up to no more than 90 degrees Celsius. The temperature should remain constant for 15 minutes. To defrost, take a baking tray, cover it with baking paper in 3 layers, and sprinkle with flour. First, the products are taken out of the packaging and then placed on a tray.

The composition is located in the oven on the middle shelf. The product defrosts in no more than 5 minutes. Depending on the degree of freezing, the time is reduced. During the process, you need to carefully monitor the dough so that the product does not bake and a crust does not form.

Heating appliances during defrosting.

This method is not suitable for defrosting yeast dough. It can be used to defrost other types of dough using an oil or stationary heating unit. Using this method, the dough is thawed during the cold period. First, the products are placed on a tray, then placed on top of the heating device. During the process, the product is turned over several times to avoid crusting.

To prevent weathering of the product, the piece is wrapped in cling film on top. If defrosted correctly, the dough will become soft after 2 hours. The process time also depends on the room temperature. The warmer the house, the faster the dough will defrost.

Thawing in the microwave.

To learn how to quickly defrost dough from the freezer, you need to have an understanding of many methods for carrying out the process. A microwave is one option.

To ensure that the product, which had to be defrosted in the microwave, does not lose its beneficial properties and taste, preparatory manipulations are carried out.

After removing the product from the refrigerator, it is placed on the bottom shelf for 50 minutes.. How much it costs to defrost depends on the degree of hardness of the product. During this period, the dough becomes soft and elastic. Further procedure in the microwave will not cause damage to the product. After the preparatory steps, you can start defrosting in the microwave. The product is removed from polyethylene and placed on a glass tray. The dough is covered with a lid, but a small gap is left for air circulation.

The choice of temperature mode is minimal, but not more than 90 W. Or the “Defrost” mode is set. If you use a microwave oven, you cannot say exactly how many minutes it will take to defrost. It all depends on the degree of freezing of the product and the power of the device. To begin with, the time is set to 12 minutes, then the softness of the product is assessed. After this time, the oven is paused every 20 seconds and the dough is turned over. This will help the product defrost evenly. Otherwise, a crust may form on the dough or it will be baked. After defrosting, you can roll out the products and start preparing the dish.

"Grandmother's" method.

Many housewives use the “grandmother’s” method when defrosting food. You will need water at room temperature and sealed plastic bags. You need to take 7 bags, the dough is wrapped in them. It is important that water does not penetrate inside, otherwise the product will become unusable. The dough is wrapped in bags and placed in a bowl of water. It is kept there for 30 minutes, after which it is removed. Then water a few degrees warmer is poured into the bowl, and the bag is placed in it again. Defrosting time is 55 minutes or more. To increase the effectiveness of the procedure, change the water to warmer water every 10 minutes.

When the frozen yeast dough has thawed, you can roll it out and make puff pastries for breakfast, cheesecake, pie with cabbage or other filling, roll with berries and cream cheese, pasties, puff pastries, bagels with garlic and cheese and many other tasty and healthy dishes from purchased yeast dough. It's very easy to use. The main thing is to stick to the recipe.

The most capricious dough

Puff pastry is the most capricious when defrosting: you cannot use the oven or microwave. If the product needs to be defrosted urgently, then an oil heater or a stationary one is used. The best defrosting option is to use a natural method. The product is left at room temperature for 5 hours. To prevent cracking and weathering, the dough is covered with cling film or gauze.

A faster option is to use water. Do not place in warm liquid because this will destroy the flakiness. The temperature increases by 1-2 degrees every 10 minutes. If you need to quickly thaw a puff pastry product, wrap it in foil and then in cheesecloth. The gas burner turns on. The dough is placed in a glass bowl, placed at a distance of 50 cm from the fire.

There are many methods for defrosting dough at home. The fastest option is to use an oven or microwave oven. But you can’t thaw puff pastry this way—it separates at room temperature or in cool water.

Yeast products

Very often housewives experience problems with yeast dough, because if they make a mistake, it will not rise. To properly defrost it, you must adhere to the following rules:

Dumpling dough, often used by housewives, is defrosted in a special way: first in the refrigerator, then at room temperature.

In the refrigerator the process takes 12 hours, and in the natural way - 4 hours. After this, you can start making dumplings.

Whatever type of dough is used, the most correct defrosting method is the natural way. With it, the dough does not lose its elasticity, beneficial qualities and softness.

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Shortbread, yeast, yeast-free, gingerbread and puff pastry are actively used by housewives, despite the availability of semi-finished products that only need to be heated. Such products are usually prepared or purchased in reserve, so every cook should know how to quickly defrost the dough so as not to spend the whole day bringing it to the desired state.

For this purpose, you can use a microwave oven or sources of artificial heat. True, not all foods can be defrosted using a radiator or in a microwave. And, regardless of the type of approach, it is necessary to take into account the features of the technological process. Otherwise, the product will need to be thrown away immediately after defrosting.

How to buy high-quality frozen dough?

The process of preparing the dough takes some time and causes a lot of trouble. For this reason, housewives are increasingly buying a ready-made product of the desired type. In order not to encounter difficulties during use, you should choose the following components correctly:

• The dough can only be purchased in sealed packaging. Violation of the integrity of the container will lead to spoilage of the product even if it is very quickly delivered from the store to the home freezer.
• The label should indicate how the product is frozen. If it is not indicated, the product was produced in artisanal conditions and its quality is very questionable.
• Pay attention to the number of layers, this indicator will give you an idea of ​​how tasty the final product will be. A yeast-free dough should have at least 225, and a yeast dough should have at least 35.

Tip: Despite the fact that industrially frozen dough can be stored for months, it is better to purchase fresh dough. Over time, the texture of the component will change, sometimes unnecessary notes will be added to the clean smell.

• Frozen products should not contain preservatives. The fewer ingredients in the composition, the better.
• A lot can be said by the appearance of the dough, so you should choose products that are packaged in transparent bags. The lump of product should not stick to the packaging, appear wet or have inclusions of a different color from the base.

High-quality products are accompanied by defrosting instructions. Its absence should be alarming, because... by this, the manufacturer, as it were, relieves itself of all responsibility for the condition of the component after heat treatment.

How to properly freeze homemade dough?

Store-bought dough will never compare in taste and texture to a homemade product, so many housewives continue to produce dough on their own. Considering the hassle and length of the process, they try to do everything with a reserve so that the component is enough for several approaches.

The characteristics of such a test will not deteriorate only if it is frozen correctly:

• The mass must be divided into portions so that you do not have to cut the frozen composition later. Homemade or store-bought products cannot be re-frozen.
• Be sure to pack the product in cling film or foil, protecting it from moisture.
• For the first week, the workpiece should be stored at a very low temperature, after which it can be slightly increased.
• Practice shows that dough is best preserved if it is made using flour that contains about 30% gluten.

You should not store homemade dough for longer than 4 months. It will last longer, but its taste will deteriorate a little.

Fast and slow ways to defrost dough

Before you quickly defrost your dough, you should consider slow-processing options. Despite the fact that they take more time, the workpiece turns out to be as fresh and elastic as possible.

• In a refrigerator. Place the frozen dough directly in the package on the refrigerator shelf as far away from the freezer as possible. Defrosting time will be 10-12 hours.
• At room temperature. Place the product on a silicone board, cover with a thin cloth and leave at room temperature. The composition will reach the desired state in about 5 hours.
• In warm water. Place the workpiece in a plastic bag and lower it into a container with warm water. The ends of the packaging should remain outside; water should not be allowed to get on the dough. How long it takes to defrost depends on the volume of dough. Usually 2-3 hours are enough.

Among the quick approaches, the most accessible and safe are the following:

• In the microwave. If the device has an “auto-defrost” mode, then use it. Otherwise, we carry out the manipulation at a power of 100 watts. Remove the dough from the packaging and place it on a suitable stand. It needs to be turned over regularly. Do not allow the product to become hot. The processing time for a component in the microwave is strictly individual, but does not take more than 20 minutes.
• On the battery. The dough can also be defrosted on a radiator. We place it on the stand directly in the package. It is strictly forbidden to refuse a stand in order to save time. The procedure will take no more than 30-40 minutes.

It is worth considering that such approaches are not universal. In the case of some products you have to act differently.

Features of defrosting yeast and puff pastry

Most often, housewives have a question about how to defrost yeast dough without spoiling it. The mass is indeed very capricious and if the processing technology is violated, it will become unusable and refuse to rise.

To minimize risks, you can try the following approaches:

• The option of using warm water is allowed, only there should be two packages. They need to let out as much air as possible.
• A good result is obtained by defrosting the composition on the lid of a pan with hot water. We put the workpiece in foil or a bag, turn it over regularly, and change the water if necessary.
• Another mass can be placed in a clean and dry pan, which is placed in close proximity to the stove with burning burners.
• As a last resort, the dough is defrosted in a water bath. The main thing is not to miss the right moment, otherwise the mass will run away.

But it is better not to defrost such dough in the microwave. Due to the specifics of processing, yeast may lose its properties and the product will no longer rise. Before quickly defrosting puff pastry in a microwave oven, you should also think several times. The consequences of such an experiment can be the most unpleasant. It is better to keep the product at room temperature; it will reach the desired state in just a couple of hours. For emergency defrosting, you can use a battery, but this will noticeably change the taste of the product.

There is nothing tastier than homemade dough: it is made from quality ingredients and keeps your hands warm. But preparing dough (especially puff pastry) takes a lot of time, which for many housewives is an unaffordable luxury. Modern housewives buy ready-made dough, and it’s good if it’s fresh and soft. Only frozen dough is sold in stores, but how do you defrost the dough if it is stone-like and ready to break when unwrapped?

Slow defrost

If you have enough time to prepare baked goods, use gentle defrosting methods:

• Remove the dough from its packaging. Place the dough on a board or rolling mat and leave it to rest undisturbed. As a rule, 5 hours are enough for defrosting at room temperature.
• The dough can be left on the warmest shelf of the refrigerator overnight. After 10 hours the dough will thaw.

Fast defrost

Experienced housewives call ways to quickly defrost dough “emergency measures” and use them only when absolutely necessary. The slightest mistake - and the dough can easily turn into a lump, covered on the outside with a dry crust.

Yeast dough

Difficulties often arise with how to defrost yeast dough. If a mistake is made during defrosting and the thawed dough does not rise, then you don’t have to start baking the pie. Now let’s reveal the secret of properly defrosting yeast dough:

• Place the dough in two plastic bags, tie tightly, letting out excess air, and place in warm water. Change the water as it cools.
• Place the dough in a plastic bag, wrap in a towel and place on the lid of a hot pan. Carefully turn the dough over to ensure even defrosting.
• Transfer the dough into a pan and place on a warm stove next to the lit burners. Do not place on the burners!
• The dough can be thawed using a water bath, but be careful not to let it stick to the bottom of the container.
• You can defrost the dough in the microwave, but good housewives do not like this method: it is believed that the yeast loses its properties and usefulness. When defrosting in a microwave oven, you need to be careful and first read the instructions about choosing power and time. If there is no defrosting function, then the 80-100 W mode is suitable. Let the dough rest for 45 seconds and periodically turn it from side to side, otherwise the top layer will dry out and the inner layer will remain rocky.

Puff pastry

Unlike yeast dough, there are no such difficulties with how to defrost puff pastry. Basic Rules:

• Do not defrost puff pastry in the microwave!
• Remove the dough from foil and film and place it on the board. At room temperature, the dough will defrost quickly - within two hours.
• For “emergency” defrosting, place the dough in a plastic bag, wrap it in a towel and place it on the radiator.

Not every woman chooses the easiest and fastest way to defrost dough. The main thing is that your method is safe and does not spoil the quality of the baked goods. Perhaps it is better to take care of defrosting in advance: you will save your nerves and the result will be good.

Frozen dough is a faithful assistant to the modern housewife. Thanks to this semi-finished product, you can prepare a pie, pizza or homemade bread without much time. The main question that worries cooks is how to properly defrost the dough so as not to spoil it.

• Puff
• Yeast
• Useful tips

Puff

Puff pastry is quite capricious in relation to sudden temperature changes. It is best to defrost such a semi-finished product gradually at room temperature. Remove the dough from the freezer, carefully remove it from the packaging, place it on a board and leave it on the kitchen counter for about a couple of hours. During this time, the baking base will gradually thaw and become suitable for further use.

If you urgently need to defrost puff pastry (yeast or yeast-free), you can resort to shock defrosting. To do this, place it in a warm (not hot!) oven or microwave in defrost mode for a couple of minutes. Another option is to place the dough close to the radiator or directly on it. But keep in mind that too high temperatures will harm the semi-finished product - it may lose its original shape, become tough and difficult to knead.

Yeast

You need to defrost yeast dough very carefully, since if done incorrectly, it will be hopelessly spoiled and will not be able to rise. It is best to give preference to slow defrosting. To do this, remove the package of dough from the freezer and place it on the bottom shelf of the refrigerator. After 8–10 hours you can start baking. Despite the duration of the procedure, this method is considered the most gentle and correct. Slow defrosting preserves all the beneficial properties and nutritional qualities of the dough.

If you don’t have a single free minute, resort to drastic measures - exposure to high temperatures. Yeast dough can be quickly defrosted in the oven, microwave, warm water or in air.

After defrosting the dough, you should immediately begin kneading it.

Place the dough without packaging on a baking sheet and place it in the preheated oven for a few minutes. Carefully monitor the condition of the semi-finished product. As soon as the dough begins to rise, immediately remove from the oven.

To defrost a product in a microwave oven, place it in a glass container and leave it to thaw in a special mode for literally 2 minutes.

The dough is defrosted in water as follows: the semi-finished product is tightly packed in a plastic bag and placed in a pan or bowl with warm liquid. Defrosting will take from 10 to 30 minutes, depending on the size of the piece of baking workpiece.

In air, the yeast dough will defrost in about 3 hours. Place it in a shallow container and leave it on the counter until completely thawed, periodically checking the condition of the semi-finished product.

After you have used one of the above methods, you need to immediately start kneading the dough. This is necessary in order to check the degree of its readiness and, if necessary, speed up this process.