Potato dough

Potato dough

Recipe contents:

• Ingredients
• Step-by-step production
• Video recipe

The dough can be different. Most often we use yeast, puff pastry or shortbread for baking. There is also the rarest dough in cooking - cottage cheese and potato. In this review we will look at how to prepare potato dough. It is suitable not only for instant baking, but also for baking both sweet and savory pies, rolls, pies, cookies, and also pizza base. Meat, cabbage or mushrooms are suitable as insides for products made with potato dough. Unsweetened options - apples, plums, apricots, pears, preserves, jams, etc. You can also show your imagination and choose another option that is more suitable for yourself.

It’s not hard to guess that potato dough is made from potatoes. Its preparation can involve not only the freshest potatoes, but also yesterday’s uneaten side dish from dinner, ready-made mashed potatoes. Mostly wheat flour is used for dough, but rye is also suitable. The amount of flour is added by eye, because... Different types of potatoes have different gluten levels. The dough is considered kneaded when it does not stick to your hands or the walls of the bowl. Thanks to the extraordinary manufacturing technology, it comes out very airy and melts in your mouth. And after baking, the dough will turn out soft and tender with a moderately fried crust. Well, the indisputable advantage of potato dough is that it is undemanding, simple and quickly prepared from available goods.

• Calorie content per 100 g - 137 kcal.
• Number of servings - 400 g
• Production time - 40 minutes

Ingredients:

• Potatoes - 3 pcs.
• Wheat flour - 200 g
• Testicles - 1 pc.
• Sugar - a pinch
• Salt - a pinch

Step-by-step preparation of potato dough, recipe with photo:

1. Peel the potatoes and rinse. If there are dark eyes or spots on the tubers, cut them out.

2. Cut the potatoes into pieces and place them in a cooking pot.

3. Fill the potatoes with drinking water and add salt. If desired, you can add bay leaves and peppercorns for smell and taste.

4. Send it to the stove to cook. Boil it over high heat. Once boiling, reduce the temperature to low, cover and simmer until soft, about 20 minutes.

5. Drain all the water from the pan and put it with the potatoes on the fire so that excess moisture evaporates. Afterwards, transfer the potatoes into a bowl and cool so as not to get burned during the upcoming work. You can not pour out the liquid in which the potatoes were cooked, but use it to prepare dough for pancakes. It will be very tasty.

6. Pound the potatoes with a masher, turning them into a homogeneous puree without lumps.

7. Add a little flour to it and knead the dough. At first you can do this with a masher or a spoon.

8. Knead the dough evenly, adding a little flour. It is advisable to sift it through a fine sieve. This way it will be enriched with oxygen and the dough will turn out more airy.

9. Beat the eggs into the dough and knead again until it is evenly distributed.

10. Add more flour and knead the dough with your hands. When it stops sticking to your hands and the walls of the dish, it is considered one hundred percent kneaded. Then you can use it for baking various products.

Watch also the video recipe on how to prepare potato dough for airy baking!

I’ll show you how to properly prepare potato dough, resulting in delicious “Finnish flatbreads”

To be honest, I love potato dough! It's so delicious! So fragrant! And you can cook so many dishes with it: pies, bread, pizza, flatbreads, pies, tartlets. But not many people manage to prepare this dough. Why? You won't believe it! Due to incorrectly boiled potatoes. I will tell you all the tricks of making this dough.

Potato dough makes simply amazing Finnish flatbreads! What I love about this recipe is the ability to “decorate” the scones with different flavors and colors. I’ll also show you how to quickly form cakes without rolling them.

Ingredients:

• Potatoes – 5-6 large tubers or 0.5 kg small ones;
• Testicle – 1 pc.;
• Flour – 2 tbsp. (one spoon for the dough, one for light breading);
• Cheese – 150g;
• Tomatoes – 2 pcs.;
• Garlic arrows;
• Greenery;
• Salt.

Step-by-step recipe with photos

Let the potatoes cook in their jackets. Potatoes boiled in their skins will become a dense mass that will mold perfectly and no flour will be needed for the dough.

Let's start by grating the cheese on a small grater. We will need grated cheese both in the dough and as the inside for flatbreads.

You can cook flatbreads without the inside, just sprinkle sesame seeds or chopped herbs on top, and that’s enough. But at the moment I’m cooking for guests, so I try my best)

And another additional ingredient – ​​garlic arrows. The fact is that ordinary garlic, even young garlic, is very pungent, and after its preparation it loses its smell by 60%. And garlic arrows (their soft part) actually have no taste, but the smell is so persistent that after baking, it persists.

These arrows are faster and easier to cut into small pieces with ordinary scissors.

Blanch the tomatoes. We make cross-shaped cuts and dip them in boiling water for 5 minutes to easily remove the skin from the tomatoes.

Peel the boiled potatoes. Mash into a puree with a potato masher.

Add an egg to the puree and a little, 40-50 grams, of grated cheese. Mix with the same potato masher.

Add 1-2 tbsp. flour. Flour may not be useful here at all; you need to focus on the density of the puree. But you shouldn’t add more than 2 tablespoons to preserve the potato taste of the flatbreads.

Look how dense the “dough” comes out. Scoop up the dough with a spoon. Roll the puree into a ball. If the dough is sticky, you can grease your palms with oil.

We bread any potato ball in flour (the breading must be very thin) and place it on a baking sheet at a distance from each other.

How to form beautiful flatbreads without rolling out the dough. We will need a piece of cling film and a small jar or glass. Place the film on the round blank. We press the blank on top of the film with a jar. What comes out is a flat cake with a beautiful round indentation.

Cut the blanched tomatoes into 6-8 pieces, remove the seeds.

Place a piece of tomato into the cavity of the flatbread, generously sprinkle with cheese and decorate with pieces of garlic arrows.

Bake the cakes for 25-30 minutes at 180⁰. Decorate the finished flatbreads with green leaves (parsley).

Finnish potato cakes are ready. They are beautiful, tender, and smell delicious. The guests are ecstatic, and I am pleased! Simple production from ordinary goods. And in the end we have a good snack!

Potato dough for pies

A quick and easy way to make pies is to cook them using potato dough. Moreover, a variety of entrails, including sweet ones, are “friends” with it.

Pies with cabbage, rice, eggs, and fruit insides are a classic that is unlikely to ever leave the stage. They can be made from a variety of doughs, including potato. Eating and guessing the subtle smell of fried potatoes is especially and always very tasty. After frying, the dough will be narrow and soft, and the crust will be moderately fried, but at the same time tender. The indisputable advantage of pies is that the potato dough is undemanding, it is prepared simply and quickly, without unnecessary fuss and hesitation in the end.

Another advantage is the abundance of internals. Contrary to the first memory, the “contents” can be not only salty, but also anything else, even sweet. Potato dough pies will live up to your hopes in any case.

Ingredients

• potatoes 4-5 tubers
• wheat flour 1.5-2 cups
• 2 chicken eggs
• salt, ground aromatic pepper

for meat entrails:

• chicken liver 300 gr
• onion 1 head
• salt pepper.

Manufacturing

Rinse the potatoes well, cover with water, add salt and boil until tender right in the skins. It will cook for approximately 20-25 minutes. Then remove the tubers from the water and let them cool slightly. Peel the potatoes and grate them using a large hole grater.

Break a couple of chicken eggs into the crushed potatoes and add seasonings: a little salt and aromatic ground pepper.

Stir well and start adding flour, thoroughly kneading the mass.

If the dough actually stops sticking to your hands, it means you have used enough flour. Set it aside and work on the inside, in our case, chicken liver.

Thaw it, add salted water and boil until tender. Then grind the liver through a meat grinder. Peel the onion, finely chop and fry in a small amount of sunflower oil. Add it to the liver and stir well.

The interior for the pies may not be meat. Boil a few chicken eggs and half a glass of rice. Peel the eggs, combine with rice and add a bunch of green onions, previously chopped into small pieces.

The inside can also be sweet - from the freshest strawberries, for example. Boil the berries a little with sugar and you’re done. An important aspect: after putting a few berries on the dough, you need to sprinkle them with potato starch.

It's time to make pies. Dust the table with flour and roll out half the dough into a huge, rather narrow flat cake.

Using a wide mug, cut out circles.

Place a small amount of inside in the center of each circle and pinch the edges.

Be careful: the edge must be pinched very well so that the seam comes out quite strong. Place the pies seam side down.

Fry the pies in more oil. For convenience, you can use a small saucepan with a thick bottom.

Yeast potato dough

Mon, February 1, 2016

As promised, we are starting the February marathon with baking, and specifically with a yeast dough recipe! It is universally suitable - with yeast potato dough you can bake not only fragrant and shaggy homemade bread, but also wonderful pies, tender buns and simply fluffy pies. The composition of this yeast dough is quite simple, as is the production design, and baking based on it is beyond praise.

Due to the addition of potato broth and boiled potatoes, the yeast dough will not only be fragrant (you will not feel the corresponding aroma and taste of potatoes), but also very soft. To do this, cook about 3 peeled medium potatoes in water until fully cooked, after which we measure out the required amount of broth and boiled root vegetables.

From the indicated amount of ingredients you get enough dough (just over 1 kilogram) to make an impressive-sized loaf of homemade bread, 1 large pie with at least some inside, and at least 10-12 buns or pies. Ready-made baked goods made from yeast potato dough remain fresh for a long time, do not become stale or moldy for 5 days.

Ingredients:

Making a dish step by step:

To prepare homemade yeast dough using potato broth, we will need the following ingredients: wheat flour (I have the highest grade, but first grade will do), potato broth and potatoes boiled in it, raw chicken eggs, refined vegetable (I use sunflower) oil, salt , sweet sand and instant yeast. By the way, if you want to create this recipe for baking bread in a lean version, simply replace the chicken egg with approximately 45-50 milliliters of water or potato broth. It is not necessary to take fast-acting yeast - simply dry yeast (also 5 grams is a heaped teaspoon) or compressed yeast (you need 3 times more, in other words 15 grams) are excellent. Such yeast is not immediately combined with flour, but is previously activated in warm, sweetish water for 10-15 minutes. In our case, you can warm up half a glass of potato broth with a tablespoon of sugar and dissolve the yeast in it.

Sift the wheat flour into a bowl (preferably twice). Because of this, the flour will not only loosen and become saturated with oxygen, but also possible debris will be removed. Add instant yeast, sweet granules and salt to the flour. Mix everything thoroughly with a fork or whisk.

In another bowl (in which we will knead the dough for potato bread), we combine a raw chicken egg and boiled potatoes, which we will previously turn into a puree-like mass.

Add a little warm potato broth and 1 tablespoon of refined vegetable oil. All this needs to be combined into a single homogeneous mixture, for which it is most convenient to use an immersion blender. You can also create this with a whisk or even a fork.

The result is an airy and fluffy watery mass.

Pour in the previously sifted and mixed with yeast, sugar and salt wheat flour. You can do it not all at once, but in parts, if you don’t understand how the flour will behave - it can be moistened or, on the contrary, dry.

First, you can mix the ingredients with a spoon or fork so that the flour is moistened, absorbing the liquid. If you wish, you can immediately knead the dough with your hands. If you have a dough mixer or bread machine, be sure to use their help - it’s easier and faster.

The dough must be kneaded long enough (at least 10, preferably 15 minutes) and vigorously. As a result, it will become smooth, homogeneous, very soft (like an earlobe) and gentle, while not being very sticky. Round the dough into a ball and place it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during the fermentation process. We send the dough to the heat for 1 hour, after which we do a light kneading, re-rounding and again to the heat for another 40 minutes. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour 40 minutes (time is a relative concept, more or less may be useful), the yeast potato dough will rise very well, literally increasing in volume by three times. It is very soft and fluffy. If the dough rises poorly, it means you have got old yeast - increase the fermentation time.

This excellent yeast dough comes out tender, soft, very flexible and airy. You can use it to make not only homemade bread, but also pies and buns. Try it, you won't regret it!