In the cookbook of each self-respecting mistress should be Recipe test which always turns out and takes little time when cooking. And if earlier, if you wish, cook pastries, with the word - "dough" my enthusiasm disappeared, now everything is completely different.
The recipe for a dough with a slightly strange name "Drill" my mother-in-law shared with me. Products from such a test are soft, porous, and the cooking process itself takes no more than 50 minutes that for yeast dough very fast.
This recipe is old enough, as the mother-in-law found him in a notebook with recipes still his grandmother. The dough received such a name, thanks to a very unusual preparation method. It all started when the refrigerators and there was no refrigerator. In the villages were glaciers and cellars. But urban residents only remained that cooling the dough in cold water.
Dough "Drill"
The whole secret is precisely the fact that we omit the appropriate dough into the water. In the water, the dough is very quickly suitable precisely because it does not come from carbon dioxide - water is a shell. In conventional fermentation, part of the gases goes into the air and the process takes longer.
Today is the editorial office "So simple!" tell you How to cook the dough "Drill" On dry yeast. The receptacle from the category "always turns out"!
Ingredients
- 250 g of milk
- 1, 5 h. Dry yeast
- 75 g margarine
- 5 g salts
- 2 tbsp. l. Sahara
- 2 eggs
- 600 g of flour
- 1 tbsp. l. vegetable oil (for dough lubrication)
Cooking
- First you need to prepare products. Eggs and margarine get their refrigerators, they must be room temperature.
- To prepare a light layer, heats milk, and then solvent in it sugar and stir yeast. Put this mixture to a warm place for 10 minutes to foamed.
By the way, instead of milk, you can take the serum. In general, you can take anything: kefir, sour cream with water, just water. The main thing is not to change the volume of fluid! And for the first time it is better to do nevertheless with milk.
- Eggs of scattering with salt, sodium margarine on a major grater. Get out of milk and pour into it a breakdown egg with salt, and then add margarine. Pretty mix.
- Throw sifted flour, flour should stay a little.
Next, go to the kneading test. Mix carefully, first with a spoon, then with my hands on the table, gradually begging flour. The dough must be elastic, but not dense.
- Type in deep dishes of very cold water and lower the dough into it.
- After 10 minutes, the dough will pop up. The better the dough dough, the faster it will pop up.
- Get the dough, wet his napkin, then lay it on the table, poured with flour and start to mix. Cut the dough with a kitchen towel and leave for 15 minutes to give it a rest.
- Voila, the dough is ready to work! Further, everything, as with a conventional test: Forming pies, pies, rolls, buns, whites, cheesecakes ... Give the dough a distance of 15 minutes, then Pekka or Zhar.
Council of the editorial office
Also, I propose to find out how at home to make a subtle, tasty and soft dough for pizza. Now my home pastries are no worse than the one that we tried in Italy!
If you begin to follow these tips, then your baking will always get perfect.