Lent yeast dough I offer you a lean potato-yeast dough. The addition of boiled potatoes and decoction from it leads to the fact that the finished products come out soft, tender, although we do not add eggs, milk or butter. This dough is great for baking pies and pies with lean stuffing
Ingredients:- Potatoes 100 g
- Sugar 1 tbsp. l.
- Yeast, fresh, 20 g
- Salt 1 g
- Wheat flour 2 tbsp.
- Step 1 To make lean potato yeast dough, we need potatoes, sugar, flour, yeast, live salt.
- Step 2 Shake the yeast with sugar. Put in a warm place for 10 minutes.
- Step 3 Peel the potatoes and boil until cooked. Strain the potatoes, and keep the broth.
- Step 4 To activated yeast add 150 ml of warm potato broth, warm crushed potatoes, 2 tablespoons of flour.
- Step 5 Stir and place in a warm place for 20 minutes.
- Step 6 Opara for this time will do.
- Step 7 Mix the flour in batches in batches.
- Step 8 Knead the soft dough.
- Step 9 Cover the dough with a towel and place in a warm place for 45 minutes. During this time, double the dough twice.
- Step 10 The dough will increase in volume by 2 times. This dough is great for pies.