An original yeast recipe. Dough "Drowned"

Have you ever heard of the Drowned Test? Of course, the name is not very optimistic. But do not worry, there is nothing terrible in it. The name of the dough has received this due to the features of the technological process. After all, before there were no refrigerators. In the villages they used cellars, and in cities they dipped the dough into cold water. Here is a story.

Process technology

According to the technology, a simple dough is wrapped in cloth, and then placed in a bucket of cold water. Initially, this package is at the very bottom, and then in the process of enriching the dough with gas (carbon dioxide during fermentation) begins to slowly surface and eventually appears on the surface of the water. This means that it can already be used further.

Ingredients for dough "Drowned" with dry yeast

To prepare the test you need:

1. Dry yeast - one packet.
2. Margarine (but it is better to take the oil) - 170 g.
3. Milk is ½ liter.
4. Salt is one full teaspoon.
5. Sugar - 2-2.5 tbsp. L.
6. Egg chicken (fresh) - 2 pcs.
7. Flour (it is better to take the highest grade) - 1 kg.

Recipe for dough "Drowned" with dry yeast

So, let's go directly to preparing the dough. I must say that instead of milk you can take whey or kefir. Only you can not change the amount of liquid.

Eggs and butter will be taken from the refrigerator. They should be warmed to room temperature for cooking.

Milk is heated and it dissolves sugar. Add the yeast. This solution should be put in a warm place for about fifteen to twenty minutes. He has to get a little frothed. If you do not have excess time, you can mix the dough right away. However, it will turn out much better with opaque. Then it comes out more lush, and it comes much faster. Here is a secret is a recipe. Dough "Drowned" is prepared quickly enough, so it makes sense to spend a little more time to get the desired result.

Once the lobster is foamed, you can begin to knead the dough. To do this, we pour the mixture into dishes suitable for mixing. Add salt and grated oil. The whole mixture is thoroughly mixed. And then we pour the sifted flour into the dishes. It is very important that the flour is sifted. Such a recipe. Dough "Drowned" turns out more magnificent when you follow all the recommendations.

As a rule, one kilogram of flour is enough for both dough and podsypku.

So, we knead our dough. First we do it with a spoon, and then with our hands. Gradually pour in the flour. As a result, you should get a loose, but elastic dough "Drowned". The recipe, in general, uncomplicated. Just a little unusual. We make a ball from the finished test.

Drown yeast dough "Drowned"

The recipe implies further drowning. Once we carefully follow all the instructions, then we take a bucket of cold water or a large pan and put the finished dough there. And you can not wrap it in anything. So to say, to lower in a natural kind. Everything, drowned our dough "Drowned". The recipe implies that you need to wait until it completely pops up. Depending on how the dough has been kneaded, the ascent process itself can take ten to twenty minutes. In the meantime, you can prepare the filling.

As soon as the dough has risen to the surface, we take it out and get a little towels. And then we give him a break under a cotton napkin for ten minutes.

Afterword

Further we do everything, as well as at use of the usual test. We form rolls, pies, whites, pies, cheesecakes, buns. Let's stand half-finished product for fifteen minutes and then send it to the oven or to a skillet.

We see that this is a very simple recipe. Dough "Drowned" can be used when preparing a large number of types of baking. This is a universal recipe for all occasions. Well, the taste of everything is just wonderful. The dough leaves fine-porous and homogeneous. Remember this nuance. It should be borne in mind that during the baking process, the dough significantly increases in volume, which means that it is necessary to leave the distance between rolls or pies.

Yeast for dough

We were convinced that it's enough just to knead the dough "Drowned". The recipe does not limit you in the choice of yeast. You can use both dry and fresh. However, one must remember that success directly depends on the freshness and quality of the yeast. This is a very important ingredient in the recipe. When using good yeast, the dough quickly and remarkably rises.

Before kneading the dough, you must first check the expiration date indicated on the package. If the yeast is overdue or has been packaged for a long time, do not start cooking. You will not get the desired result.

"Drowned" dough with fresh yeast

We want to offer you another recipe. Dough "Drowned" in this case is prepared on fresh yeast. Perhaps, you will like this option more.

Take these products:

1. Margarine or butter - half a pack.
2. Fresh yeast - 20 grams.
3. Flour - 0,5 kg.
4. Salt is a half teaspoon.
5. Sugar - 50 grams.
6. One chicken egg.

Preparation we begin with the fact that in the most careful way we will break fresh yeast with sugar. As a result, a sufficiently homogeneous mass should be obtained.

Add to it milk, warmed to thirty-seven degrees. This will improve the fermentation process. Add flour (six tablespoons) to the mixture. Then we mix. The result was an opara. Her, as in the previous case, put in a warm place for fifteen minutes.

Then add the soft butter to the spoon, and then the egg whipped with salt. And again we make flour. The dough should turn out to be a bit soft and at the same time a little bit to stick to your hands.

In this form, we lower it into a pan of cold water. Ten minutes later, our dough will pop up. Let it lie a little, and then you can continue to work with him.