Why do experienced chefs add potatoes to dough?

17.01.2025/12/00 XNUMX:XNUMX    407

 

Typically, dough recipes call for only five ingredients.

We are talking about flour, water, salt, sugar, olive oil and yeast.

Details

However, experienced cooks add an unusual ingredient to the dough – potatoes.

It is she who helps make the flour base more tender.

What potatoes give to dough

Thanks to the content in the tuber compound, the fermentation of the dough is accelerated. The fact is that the mushrooms begin to release more gas.

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This effect is achieved due to starch.

The result of rapid fermentation of the dough is a delicate and airy consistency.

In addition, flour products spoil much later. Dishes made from dough with potatoes stay fresh for a long time.

How to add potatoes correctly

A few potatoes will be enough for the entire dough. They need to be boiled and grated.

The resulting potato-flour base can be sent both to the oven and to a frying pan.

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This dough is best used to make pies with different fillings, such as meat or mushroom.

You can also make a large pie, but you will need a little more potatoes. In this case, the potatoes should be “converted” to mashed potatoes.


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