Kitchen appliances:gas or electric stove, hand blender.
Kitchenware:
- stewpan for a decoction;
- coarse grater;
- cutting board;
- knife;
- a bowl for kneading dough;
- spoon;
- whisk;
- kitchen scales;
- beaker;
- cling film.
Ingredients
| Water | 400 ml |
| Potatoes | 60-70 g |
| Raw (soft) yeast | 25 g |
| Salt | 5-6 g |
| Sugar | 40 g |
| Premium or first grade flour | 600 g |
| Vegetable oil | 45-50 ml |
Step cooking
First, prepare a potato broth:
- Peel 1 medium potato weighing 60-70 g from the peel, grate on a coarse grater in a saucepan.
- Pour grated potatoes with 400 ml of water. Place the stewpan on medium heat and cook the potatoes until cooked. From the moment of boiling, this process takes about 10 minutes.
- Using a hand blender, beat the potatoes in a saucepan to a very thin mashed potato. If there is no blender, you can crush potatoes, as if mashed, without draining water, or grind through a sieve. Pour the resulting potato broth into a deep bowl, in which it will be convenient for you to knead the dough. Let the liquid cool slightly - it should be warm, but in no case hot.
Now knead the dough:
- In a bowl with potato broth, add 25 g of soft yeast, previously kneading them with your hand in crumbs - so they disperse faster.
- Stir, add 40 g of sugar and 5-6 g of salt, stir the contents of the bowl well again.
- Pour 600 g of flour into a bowl gradually, mixing it with liquid. You may need a slightly smaller or slightly larger amount, it all depends on the quality of the flour.
- When the dough has gathered in a lump, add 45-50 ml of vegetable oil to it, and knead well. Put the dough in a bowl, cover with cling film and leave for an hour to make it fit.
- After an hour, the dough can be precipitated, and then left for another half hour to be raised again. And you can start cooking pastries from it right now.
Have a nice cooking!
Video recipe
The video demonstrates how to make lean yeast dough on potato broth. You will see all the steps involved in preparing this universal test with a simple recipe.
The dough on potato broth quickly enough, despite the lack of milk and eggs in it. At the same time, in baked form it is in no way inferior to butter, remaining very light and airy. Such a dough can be used after the first approach, but if you wait for it to fit a second time, the products will turn out even more fluffy.
This recipe provides a universal foundation for anything. On this test, you can cook pizza, sweet cake, or form individual pies and rolls from it. It is unpretentious to fillings - with equal success, you can use both sweet and salty filling. At the same time, baking will work well with both juicy and dry fillings.
Loading...