Yeast potato dough
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
The ingredients for yeast potato dough should be at room temperature
Step 2:
Dissolve dry yeast in warm milk and add sugar. Let the sugar and yeast dissolve. At the very end, add 100 g of mashed potatoes and a glass of flour. Mix everything thoroughly and send it to the refrigerator for 8-10 hours.
Step 3:
Take the dough out of the refrigerator and add flour in two steps. That is, add some of the remaining flour and knead the dough, leave it for fermentation.
Step 4:
After an hour, add the second part of the flour, salt, vegetable oil and the rest of the mashed potatoes. We knead everything thoroughly, the longer we knead the dough, the tastier the products will be. We leave the dough for fermentation for another hour in a warm estimate.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
