Have you ever heard of the Drowned Man test? Of course, the name is not very optimistic. But do not be alarmed, there is nothing terrible in it. The name dough received this due to the features of the process. After all, before there were no refrigerators. In the villages they used cellars, and in the cities they lowered the dough into cold water. Here is a story.
Process technology
According to the technology, a simple dough is wrapped in a cloth, and then placed in a bucket of cold water. Initially, this bundle is located at the very bottom, and then in the process of enriching the dough with gas (carbon dioxide during fermentation) it begins to slowly emerge and eventually ends up on the surface of the water. This means that it can already be used further.
Ingredients for the test "Drowned" with dry yeast
To prepare the test you will need:
- Dry yeast - one pack.
- Margarine (but it is better to take butter) - 170 g.
- Milk - ½ liter.
- Salt is one full teaspoon.
- Sugar - 2-2.5 tbsp. l
- Chicken egg (fresh) - 2 pcs.
- Flour (it is better to take the highest grade) - 1 kg.
Recipe for Drowned Dough with Dry Yeast
So, we proceed directly to the preparation of the dough. I must say that instead of milk, you can take whey or kefir. Only you can not change the amount of fluid.
We get the eggs and oil from the refrigerator. They must be warmed to room temperature for cooking.
We heat milk and dissolve sugar in it. Add yeast. This solution should be put in a warm place for fifteen to twenty minutes. It should foam a little. If you do not have extra time, then you can knead the dough immediately. However, with dough it will turn out much better. Then it comes out more magnificent, and it fits much faster. Here is a secret recipe. The Drowned dough is prepared quickly enough, so it makes sense to spend a little more time to get the desired result.
As soon as the froth foams, you can begin to knead the dough. To do this, pour the mixture into a bowl suitable for mixing. Add salt and grated oil. Mix the whole mixture very carefully. And then pour sifted flour into the dishes there. It is very important that the flour is sifted. Such a recipe. The drowned dough is more magnificent when all recommendations are followed.
As a rule, one kilogram of flour is enough for dough and for adding.
So, knead our dough. First, do it with a spoon, and then with your hands. Gradually add flour. The result should be a loose, but elastic dough "Drowned". The recipe, in general, is simple. Just a little unusual. From the finished dough we make a ball.
We drown the drowned yeast dough
The recipe involves further drowning. Once we carefully follow all the requirements, then we take a bucket of cold water or a large pot and put the finished dough there. And you can not wrap it in anything. So to speak, omit in kind. That's it, our drowned dough drowned. The recipe implies that you need to wait until it fully pops up. Depending on how the dough was kneaded, the ascent process itself can take from 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 dab it a little with a towel. And then we give him a rest under a cotton napkin for about ten minutes.
Afterword
Then we do everything, as when using the usual test. We form rolls, pies, whites, pies, cheesecakes, buns. We let it stand for half the finished product for fifteen minutes and then send it to the oven or to the pan.
We see that this is a very simple recipe. The drowned dough can be used in the preparation of 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 comes out finely porous and uniform. Remember this nuance. It should be borne in mind that during baking, the dough increases significantly in volume, which means that you must leave the distance between the rolls or cakes.
Yeast for dough
We made sure that just knead the drowned dough. The recipe does not limit your 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 rises quickly and remarkably.
Before kneading the dough, you must first check the expiration date indicated on the package. If the yeast is expired or 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. The drowned dough in this case is prepared using fresh yeast. You might like this option more.
Take the following products:
- Margarine or butter is half a pack.
- Fresh yeast - 20 grams.
- Flour - 0.5 kg.
- Salt is half a teaspoon.
- Sugar - 50 grams.
- One chicken egg.
We begin by preparing the most carefully ground fresh yeast with sugar. The result should be a fairly homogeneous mass.
We add milk warmed up to thirty-seven degrees to it. This will improve the fermentation process. Add flour (six tablespoons) to the mixture. Then mix. It turned out a couple. Her, as in the previous case, put in a warm place for fifteen minutes.
Then add soft butter to the dough, and then an egg whipped with salt. And again we stir flour. The dough should turn out a little soft and at the same time stick a little to your hands.
In this form, dip it into a pot of cold water. In about ten minutes our dough will pop up. Let it lie down a bit, and then you can continue to work with it.