On preparation of puff pastry in house conditions some time which each hostess has not is required. At a lack of time dough is preferred to be bought ready prepared – in shops. Usual dough can be on sale and chilled, but puff most often is frozen.
When defrosting puff pastry it is necessary to treat this operation with extra care. With the test it is necessary to address extremely accurately – the frozen layers at deployment can break. If the defrosting is carried out incorrectly, from such test good pastries will hardly turn out.
Slow thawing
When time is enough, for defrosting it is better to use the sparing ways.
1. Exempt dough from packing – it can be a film, a foil or a package. Lay out it on a board or on the prepared rug for a raskatyvaniye and leave that lay down. You shouldn't develop or separate from each other layers before full defrosting – they can crumble, break, and it will be not really convenient to roll dough then. In the conditions of room temperature there will be enough five hours. Only after full thawing, dough can be developed quietly.
2. On the lower shelf of the fridge to leave dough for the night, it isn't necessary to unpack it at the same time. It will thaw approximately in 10 hours. Even if at the hostess plans will change and she won't be engaged in pastries, dough can lie down quietly in the fridge a little more – layers won't stick together.
As it is possible to defreeze puff pastry quickly
For fast thawing of the test the experienced housewives use ways which are called "emergency" – try to use them only at emergency. It isn't necessary to apply the accelerated ways of a defrosting to the hostesses who don't have wide experience. At any miss dough turns into the semi-fluid lump outside covered with a dry crust. Dough is located in a plastic bag and is wrapped in a towel. In a wrapped up look it should be put on the warm battery. Such method of defrosting should be used only in extreme cases. If there is no special haste, it is better to act this way: to exempt the frozen layer of the test from packing and to lay out on a board at a plate or the battery, that is heat source. At a temperature which is slightly higher room no more than two hours that dough was ready to further work with it are enough. It isn't necessary to defreeze puff pastry in the microwave oven. Such operation demands some skill – the good result turns out not at all and if to be mistaken a little, it is possible to receive already ready puff. The best way for a defrosting of puff pastry is slow. At it dough will keep all the useful qualities, and pastries will turn out magnificent and tasty.