Original yeast recipe. The Dough Is "Drowned"

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2018-03-22 12:33:12

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You never heard about the test "Drowned" ? Of course, the name is not very optimistic. But don't worry, nothing to worry about it. The name of the dough is received by the peculiarities of the technological process. After all, before there was no refrigeration. In the villages used the cellars, and in the cities put the dough in cold water. That's the story.

Process Technology

Technology is a simple dough wrapped in tissue and then placed in a bucket of cold water. Initially the package is at the bottom, and then in the process of enrichment of the test gas (carbon dioxide during fermentation) begins to slowly emerge and eventually appears on the surface of the water. This means that it can already be used further.

Ingredients for the dough ‘Drowned" with dry yeast

To prepare the dough you will need:batter recipe drowned

  1. Dry Yeast-one pack.
  2. Margarine (but it is better to take the oil) – 170 g.
  3. Milk – ½ litres.
  4. Salt & ndash; one full teaspoon.
  5. Sugar-2-2,5 tbsp. l.
  6. Eggs (fresh) - 2 PCs.
  7. Flour (it is better to take highest grade) - 1 kg

Dough Recipe ‘Drowned" with dry yeast

So, proceed directly to the preparation of the test. I must say that instead of milk you can take whey or kefir. Only you can't change the amount of liquid.drowned dough recipe

Eggs and butter get out of the fridge. They need to come to room temperature for cooking.

Milk to be heated and in it dissolve the sugar. Add the yeast. This solution should be put in a warm place about fifteen minutes or twenty. It needs a bit of foam. If you don't have spare time, you can knead the dough immediately. However, with the dough it will be much better. Then it gets more lush, and comes much faster. Here is a secret recipe. Dough ‘Drowned’ prepares quickly enough, so it makes sense to spend a little more time to get the desired result.

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Once the yeast mixture will foam, you can begin to knead the dough. To do this, pour the mixture into a bowl suitable for kneading. Add salt and grated butter. The entire mixture very carefully peremeshaem. And then there is in a bowl pour the sifted flour. It is very important that the flour was sifted. Such a recipe. Dough ‘Drowned" becomes more lush in the implementation of all recommendations.

As a rule, one kilogram of flour is enough for the dough and the filling.yeast dough floater recipe

So, knead our dough. First do this with a spoon and then hands. Gradually we pour the flour. The result should be a loose, but elastic dough ‘Drowned". The recipe, in General, simple. Just a little unusual. From the dough make a ball.

Drown yeast dough “Driftwood”

The Recipe involves further drowning. Once we carefully carry out all the requirements, then take a bucket of cold water or a large pot and put the prepared dough. And not to wrap it. That is to say, lowered in its natural form. All sank our dough ‘Drowned". The recipe implies that you need to wait until it fully comes up. Depending on how it was dough, the process of the ascent can take anywhere from ten to twenty minutes. Meanwhile you can prepare the filling.drowned dough recipe

Once the dough has risen to the surface, we get it and get wet a little towel. And then give it a rest under a cotton cloth for about ten minutes.

Epilogue

Then doing everything as if using a normal test. Forming rolls, pies, belyashi, pies, tarts, buns. Allow to stand for a half finished product fifteen minutes and then bake it in the oven or in the frying pan.batter recipe drowned

We see that it is a very simple recipe. Dough ‘Drowned" can be used in the preparation of a large number of types of baking. This is a universal recipe for all occasions. Well and the taste is simply wonderful. The dough comes out fine-pored and homogeneous. Remember this caveat. You need to consider that in the process of baking the dough to increase in volume, and therefore, it is necessary to leave the distance between the rolls or pies.

Yeast dough

We have seen that simply knead the dough ‘Drowned". The recipe does not limit the choice of yeast. You can use both dry and fresh. However, we must remember that success depends on the freshness and quality of the yeast. This is a very important ingredient in the recipe. If you use a good yeast dough rises quickly and is wonderful.

Before mixing the dough, you need to first check the expiration date marked on the package. If yeast is expired or long time put up, you should not start cooking. You will not get the desired result.

Dough ‘Drowned" in the fresh yeast

Want to offer you another recipe. Dough ‘Drowned" in this case, is prepared in the fresh yeast. It is possible that option you will enjoy more.

Take the following products:

  1. Margarine or butter-half of a pack.
  2. Yeastfresh – 20 grams.
  3. Flour-0.5 kg.
  4. Salt-half teaspoon.
  5. Sugar-50 grams.
  6. One egg.

Cooking will start with the fact that the most thorough way shall pound fresh yeast with sugar. The result is a fairly homogeneous mass.drowned dough recipe with dry yeast

It will add pre-heated to thirty seven degree milk. This will improve the fermentation process. To the mixture add the flour (six tablespoons). Then stirred. Turned out the dough. It, as in the previous case, put in warm place for fifteen minutes.

Then in the dough add the soft butter, and then whipped with salt egg. And again domelem flour. The batter should be a little soft and a little sticky.

In this form, drop it in a pot of cold water. Ten minutes later, our dough will emerge. Let it rest awhile, and then you can continue working with it.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/5308-aryg-nal-ny-drazhdzhavy-recept-cesta-tapelec.html

DE: https://tostpost.com/de/essen-und-trinken/5306-original-hefe-rezept-der-teig-ertrunken.html

ES: https://tostpost.com/es/alimentos-y-bebidas/5312-original-de-la-levadura-de-la-receta-la-masa-utoplennik.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/5310-bastap-y-ashyt-y-recept-amyr-utoplennik.html

PL: https://tostpost.com/pl/jedzenie-i-picie/5313-oryginalny-dro-d-owy-przepis-ciasto-ofiara-utopienia.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/5309-original-levedura-de-receita-a-massa-utoplennik.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/5314-orijinal-bir-mantar-tarifi-hamur-bo-ulma-kurban.html

UK: https://tostpost.com/uk/zha-napo/5312-orig-nal-niy-dr-zhdzhoviy-recept-t-sto-potopel-nik.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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