At one time, potato dough was very popular with housewives. Products from it turn out tasty, magnificent and long time remain soft, not stale. So why not resume the popularity of this terrific idea of baking on a potato basis. To this end, we offer options for preparing a potato dough, from which you can bake incredibly delicious homemade cakes or other equally mouth-watering products.
Yeast dough on potato broth - recipe without eggs
Ingredients:
- potato broth - 490 ml;
- granulated sugar - 90-150 g;
- dry yeast - 10 g;
- vegetable oil odorless - 90 ml;
- Wheat flour - 680-720 g.
Preparation
Dough on potato broth is prepared as well as traditional. The broth before use should be cooled or heated to a temperature of 40-45 degrees. If it is salted, then salt for the preparation of dough is not used. The amount of sugar is determined by demand. If the dough is prepared for unsweetened products, then add it less, and increase the amount of sweet crystals when making sweet pastries.
In the decoction of the necessary temperature, we dissolve the yeast and dissolve the sugar, then add the vegetable oil without the aroma and sift about 500 grams of flour. All is well mixed and add the flour in small portions, each time thoroughly kneading until the required texture of the dough is obtained. Upon readiness, we let him come in warm and can proceed with the design of the products. Before baking in the oven, they need to give extra time to proof. If you cook fried cakes, they can be fried immediately after registration.
How to make dough from mashed potatoes?
Ingredients:
- mashed potatoes - 360 g;
- whole milk - 300 ml;
- vegetable oil - 75 ml;
- dry yeast - 2 full teaspoons;
- salt large - 10 g;
- granulated sugar - 45 g;
- wheat flour - 640-720 g.
Preparation
To make a dough, we need mashed potatoes. It can be prepared especially for this purpose, boiling the tubers until ready and mashing to a mashed potato with a small amount of broth, and use the product left after dinner.
Mix the mashed potatoes with tepid milk, dissolving salt and sugar crystals in it, add the yeast mixed with the sifted flour, pour in the vegetable oil and make the mixture. Flour should not be added immediately. It is better to introduce initially 500 grams, gradually adding the remaining if necessary during further mixing, achieving a soft texture of the dough, which will only slightly stick to the hands and sides of the dishes.
We give the finished test to stand and rise in the heat for an hour, and then we can proceed to design the desired products out of it. It can be as pies, and rolls or open or closed large pies with a variety of fillings.
Potato dough for cooking
Ingredients:
- potato tubers - 980 g;
- Chicken eggs of medium size - 3 pcs .;
- butter - 35 g;
- salt large - 15 g;
- Wheat flour - 150-175 g.
Preparation
Potatoes for the preparation of dough for zrazes can be boiled both in a uniform and pre-cleaning it from skins. Subsequently, it is necessary to drain all
We decorate the zrazy from the potato dough with moistened hands, filling them with the desired stuffing.