Home Article How to defrost yeast dough from the freezer quickly

How to defrost yeast dough from the freezer quickly

Use the microwave to defrost in 1 case. if there is no yeast in the semi-finished product. Preheat it at minimum power for 1 to 2 minutes, turning it occasionally for even defrosting. A yeast or nonyeast dough can be prepared for cooking by other methods.

Using a towel

To thaw the factory-made product in a few hours, take it out of the package, transfer it to a cutting board and sprinkle it lightly with flour. Cover it with a thick terry towel and leave it until the dough is soft. If you don’t have a suitable towel handy, use clingfilm instead.

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Increase the speed of defrosting by 2-3 times, if you put the product near heating appliances or on the lid from a pot or pan. Turn it over periodically so that it defrosts evenly.

Do not separate the layers of puff pastry beforehand, this would disturb their structure. Do this only after it has become soft and elastic.

In the refrigerator

Experienced cooks recommend defrosting the dough slowly in the refrigerator. This helps to preserve the chemical composition and the flour gluten. Place the frozen dough on the refrigerator shelf, where the temperature remains between 3 and 5 degrees Celsius. In 8 to 12 hours it will be ready to cook.

You can thaw in the same way at room temperature, but in this case there is a risk of souring, so smear the pastry with water or a few drops of vegetable oil to prevent this. This way, defrost in 3 to 5 hours.

In a water bath

In 30-40 minutes you can defrost the product in a water bath. Fill a large pan with water and place a medium pan with frozen food in it. Place on low heat and reheat until it thaws completely. While heating the dough may stick to the walls of the dishes, to prevent this, pre-lubricate them with vegetable or butter.

With hot water

Take the frozen food out of the freezer and remove it from the original packaging. Wrap it in 4-5 layers of cling film so that there is no open space. Dip it in hot water, preferably in pre-boiled water and leave for 1 hour, there is no need to cover the pan with a lid. This is enough time for it to defrost completely.

On batteries

During the heating season, thaw the product for 1 hour on the radiator. Place a baking sheet on the heater, put the food on it and cover it with a terry towel or cling film. Turn it every 20 minutes until it becomes soft. This action can be done only on the battery, in no case can you try to repeat this on the heater.

In the oven

Flaxless dough can be defrosted quickly in the oven. Do not reheat a frozen yeast-based product, since its properties will change. Place baking paper or foil in a mold, place the dough on top of it, and place in a preheated 70 degree oven. 2-3 minutes is enough time to prepare the half-finished product for cooking.

Do not reheat the product in the oven for more than 3 minutes. During this time it will be pretty dried out and become unsuitable for cooking.

In a bowl

It is possible to defrost the product completely in 3-4 hours if you put it in a usual glass plate and put it near a hot burner. When cooking other foods, place the dish near a hot kettle, pan, or pot.

How to defrost dough quickly? The fastest way to defrost dough (no microwave) is to place frozen dough in a container of warm water. The dough should be in an impermeable plastic bag. A new addition of lukewarm water should be added regularly so that a certain temperature is maintained in order to defrost the dough.

To defrost dough from the freezer quickly, you can put it in the microwave, selecting the “defrost” program. If this function is not available, defrost on the lowest power setting (80-100 watt). With this method, the bag with the dough should be frequently turned, so that it does not overheat.

The safest methods that do not affect the positive qualities of the dough are natural methods of defrosting: room temperature or refrigerator. At room temperature, the dough will defrost in 4-5 hours. To defrost the dough in the refrigerator, place it on the lowest shelf. After about 11 hours, it can be used.

So, you can defrost dough quickly with the first two methods, and the best way to defrost dough is at room temperature or in the refrigerator. We hope that the tips on how to defrost the dough are useful to you. You can store thawed dough back in the freezer. Read how to weigh flour with improvised means. Can you defrost dough in the microwave, see how to do it in the video.

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Effective ways to defrost dough

Defrosting can be done in different ways: at room temperature, in a heated oven, in the microwave, in a water bath, or in warm water. The easiest and most versatile (but not fastest) place on the bottom shelf of the refrigerator for 10-12 hours. If you are short of time and heat treatment is necessary, the product should be kept in a refrigerator at 24ºC for 15-20 minutes before defrosting. For each species, you should use the most appropriate mode.

How to defrost puff pastry quickly from the freezer?

To preserve the layered structure, the dough should not be overheated. Remove the original packaging, put the food on a floured board, and cover with a towel or cling film. Do not separate the folded layers until they are soft.

You can speed up the process by placing the product near heating appliances or on top of a saucepan with warm water. To defrost evenly, it is better to wrap it in a terry towel and periodically turn it over.

Sometimes defrosting is carried out with the help of a hairdryer. In this case, hold the device at a distance of 30-40 cm and blow on all sides with warm (but not hot) air. To prevent the food from getting too “stale” it may be sprinkled with water or wrapped in cling film.

Defrosting in a microwave oven is not the best option for this product. Puff pastry can only be defrosted in the microwave if it is cooked without yeast. Do it on minimum power for 1-1.5 minutes, turning every 15-20 seconds. Before unrolling, it is recommended to keep the defrosted puff pastry in the fridge for 20 to 25 minutes.

How to properly defrost in the microwave, oven and pan with water?

In modern models of microwave ovens the defrosting mode is indicated by the icon of a melting snowflake or a drop of water. If you set the weight and type of food (you can choose “Meat”), the time is set automatically.

To defrost dough in an older model microwave, you must select the minimum power of 50W and set the timer for 3-5 minutes. For a setting of 80-100W, 40-50 seconds is sufficient. If this time is not long enough to defrost, turn on the microwave for another 1 to 2 minutes.

Increasing the power to 150 W or more will not speed up the defrosting process, but will spoil the product. The dough will start to bake on the outside and still be frozen on the inside.

Pre-prepared meat should be wrapped in special foil suitable for microwave use or placed in a plastic container.

It takes 5 to 20 minutes to defrost in the oven at 5060ºC. It depends on the volume, so it is better not to freeze semi-finished products in large pieces. When the dough is soft on the outside, you can cut it into 2-3 pieces and continue defrosting. Line the tray with parchment paper and sprinkle the top with water.

Defrosting in warm water speeds up the process: you need to pack the semi-finished product in 2-3 sealed plastic bags, letting out excess air, and drop them into the water. The temperature of the water should not exceed 50ºC. Add boiling water as it cools.

In a water bath it takes about half an hour to defrost. Pour hot water into a large saucepan and place a smaller saucepan with frozen product in it. The bottom of the pan can be greased with vegetable oil, the lid is better replaced by a folded towel.

Slow defrosting

It is best to defrost any dough in the refrigerator at 3ºC or 4ºC (transfer it from the freezer overnight and it will defrost by morning). Slow defrosting preserves the properties of the flour gluten. The taste and appearance of the ready-made product are practically indistinguishable from those made with fresh product.

If the freezer is on top, the temperature on the bottom shelf is optimal. If the freezer is located at the bottom place the half-finished product on the top shelf.

Defrosting takes 3 to 5 hours at room temperature. The dough should be protected from airiness. it can be covered with a towel or cling film, covered with flour, smeared with vegetable oil or splashed with water.

How to defrost dumplings?

After defrosting, the dumpling dough must retain its stickiness and plasticity. To do this, start the process in the freezer (6-8 hours) and finish at room temperature (another 2-3 hours).

If the product is placed near a heating appliance, the thawing time is shorter. In this case, it is better to knead the dough by adding some flour. The dough should “rest” after defrosting; leave it on the board, covered with a towel, for 10-15 minutes.

Nuances of defrosting yeast dough

Yeast dough is “alive”. When defrosting it, you need to create the right conditions not only to restore the structure, but also for the growth of yeast fungi.

To avoid temperature shock, it is recommended to put it in the fridge for half an hour and then in a warm place.

Yeast dough thaws and rises well in warm 3540ºC water. There should be no draughts in the room.

Some housewives use a multicooker. You need to choose the 40ºC or “Yogurt” mode, place the dough in the bowl of the multicooker in an open bag. A half-kilogram piece of dough defrosts in 30-40 minutes.

When defrosting yeast dough, note that it will expand in volume.

Microwave defrosting is undesirable Microwave waves have an adverse effect on yeast fungi.

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Conditions for defrosting filo dough

Greek puff pastry (sometimes called phyllo) is not complex. Its distinctive form is the thin sheets, which in a pre-packaged package are lined with parchment. Frozen phyllo dough is used to make pies, strudels, and original appetizers.

Properly stored ready-made dough retains its main virtue. its softness and lightness.

It is important to thaw the phyllo dough properly so that the thin layers don’t stick together and separate easily from the paper. This is not suitable for quick heating methods. The safest option is to put the package in the refrigerator. After 8-10 hours you can start baking.

How to defrost properly and quickly puff pastry or yeast dough?

Shortbread, yeast, yeast-free, gingerbread and puff pastry are actively used by housewives, despite the availability of semi-finished products, which only need to be heated. Such products are usually prepared or bought in stock, so every cook should know how to defrost dough quickly, so that he does not spend the whole day to bring it to the right condition.

For this purpose, you can use a microwave oven or artificial heat sources. True, not all products are allowed to defrost on the radiator or in the microwave. And also, regardless of the type of approach, it is necessary to take into account the peculiarities of the technological process. Otherwise, immediately after defrosting, the product must be thrown out.

Useful to know

Dough is a rather finicky product. If improperly processed, it can turn into a useless mass, completely unsuitable for baking. To prevent this from happening, you should be sure to consider a few useful tips that will help you better understand how to defrost dough quickly:

  • If using a microwave oven, the dough must be turned continuously to prevent the surface from becoming stale.
  • Do not place half-finished product in a burning oven. The chamber should be well heated and then cooled to the right temperature. The air will become warm, not hot. After that, all you have to do is wait for the dough to soften completely.
  • When using a water bath, the boiling point of the liquid should be watched carefully. Otherwise the product may stick to the surface or overcook.
  • Repeated defrosting of the dough should be avoided. This may lead to a deterioration in the quality of the half-finished product.

If time permits, it is better to use the safest method for defrosting. To do this, simply put the dough on the bottom shelf of the home refrigerator. True, it will take at least ten hours. But the quality of the product will not suffer.

Freezing at home

Always keep in mind that the quality of homemade dough and products made from it will compare favorably with the quality of store-bought frozen products.

Frozen dough can be prepared at home. In the freezer, it will last as long as necessary, preserving all its useful properties. After defrosting, it will look like a freshly made. It is possible to freeze not only dough, but also products made of it: pies, buns, pizzas. Such products can be stored for several months. It is very easy to freeze the finished product correctly. It should be divided into pieces and wrapped in foil. It must be packed so that no moisture can enter. The temperature in the freezer should be very low for two weeks, then it can be increased.


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It is necessary to choose flour responsibly. This largely determines the quality of the products after freezing. Pay attention to the percentage of gluten in it. It should be about thirty. The finished pieces need to be properly placed in the freezer. For example, the yeast first time will increase and grow, so portions should be stacked close 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 a plastic bag, after sprinkling it with flour and letting the air out.

How to defrost dumplings

Dumpling dough is defrosted gradually: first in the refrigerator, then at room temperature. On the farthest shelf from the freezer, the mass defrosts for 6-12 hours. The time depends on the quantity of food. Observing two defrosting steps allows the product to regain its former plasticity.

If there is no time, you can defrost it in warm water, in 2 bags beforehand, so that it remains airtight.

How to defrost dough properly

The process of thawing dough at first glance seems like an easy task. What seems to be so difficult about taking it out and waiting for it to get soft? But in order to properly defrost the dough without damaging its structure, without breaking, preserving the taste and useful properties of the product, you need to know some special techniques and rules. Incorrect defrosting techniques result in a watery dough, a hard, dry crust on the surface, dough won’t rise, and the dough will have no flavor.

How to defrost dough quickly: yeast dough, puff pastry, dumplings, pies? All defrosting methods

How to defrost the dough quickly? The fastest way to defrost a dough (without the microwave) is to place the frozen dough in a container of warm water. The dough must be placed in an impermeable plastic bag. Periodically add a new portion of warm water to maintain a certain temperature to defrost the dough.

To defrost dough from the freezer quickly. you may put it in the microwave. by selecting the “defrost” program. If this function is not available. defrost on the lowest power setting (80-100 watt). With this method, the package with the dough must be turned frequently so that it does not overheat.

The safest methods that do not affect the positive qualities of the dough are natural defrosting methods: room temperature or. At room temperature, the dough will defrost in 4-5 hours. To defrost the dough in the refrigerator, it should be placed on the lowest shelf. After about 11 hours it can be used.

Thus, you can defrost the dough quickly using the first two methods, and the best way to defrost the dough is at room temperature or in the refrigerator. We hope you find the tips on how to defrost the dough useful. You can store defrosted dough again in the freezer.

How to defrost dough quickly in the microwave and not only. video

The dough is the main ingredient in most dishes, which is why women used to use all kinds of tricks and secrets for making it.

But given the modern rhythm of life, many housewives skip this step, buy the dough in the store and, of course, want to defrost the dough quickly. so it will certainly be useful for them to read the different ways.

This article will help qualitatively (t.е. without changing the structure) to defrost the dough, all existing and current methods are suggested!



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