Judul : how to make potato salad
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how to make potato salad
these gooey, soft cinnamon rolls have a secret.hidden inside is a good helping of mashed potatoes. why you asked? because potatoeshave magical powers baked goods making extra tender and moist without changing the flavor.this recipe for potato cinnamon rolls will help you unlock the secret to the most deliciouscinnamon rolls you'll ever taste. let's start by preparing the potato for this recipe. pricka 10-ounce unpeeled potato all over with a
how to make potato salad , fork. russets a good choice because of theirhigh-starch content. place the potato in the microwave and cook it on high until it's tenderabout 5 to 7 minutes. once it's cool enough to handle, cut the potato in half lengthwiseand scoop out the pulp into a small bowl. potato starch provides excellent structureto the dough and holds more moisture than
wheat flour, but lacks the gluten that canmake baked good stuff. that's what makes these rolls so light, tall and tender. discard thepotato skin, and using a potato masher or electric mixer on low speed, mash the pulpinto its smooth and lump free. you can also use a potato ricer here if you have one. setthe mash potato aside for now. next, place 1-1/2 cups of flour into a large mixing bowland add 1 package of active dry yeast. whisk the mixture together and set it aside. pour1 cup of milk into a medium sauce pan over medium heat and add 1 cup of the mashed cookedpotato, a third of a cup of butter, a third of a cup of granulated sugar and 1 teaspoonof salt. stir the mixture until it's just warm between 120 and 130 degrees and the butteralmost melts. the temperature is key in order
to activate the yeast. pour the milk mixtureinto the flour and yeast. add 2 eggs and beat the dough with an electric mixture on lowto medium speed for 30 seconds, scraping the sides of the bowl constantly. increase thespeed to high and continue mixing for 3 more minutes. you'll need to add additional flourto the dough between 2 and 3 quarters to 3 in a quarter cups. use a wooden spoon to stirin as much of the remaining flour as possible. use some of the additional flour to lightlyflour your work surface. turn the dough out. begin kneading it. start with the minimumamount of flour and working the additional flour while kneading adding enough of theremaining flour to make a moderately soft dough that's smooth and elastic. use the heelof your hands to push the dough away, then
pull the edges in. rotate the dough and pushit away again. continue kneading like this for 3 to 5 minutes until the dough is smoothand elastic like this. shake the dough into a bowl. lightly grease a large bowl. placethe dough inside and turn it once to grease the entire surface. cover the bowl with adamp cloth and let it rise in a warm place until it doubles in size about 45 to 60 minutes.next, punch the dough down. that part is always fun and turn it out on to a lightly flouredwork surface. cover the dough with plastic wrap and let it rest for 10 minutes. meanwhile,lightly grease that 13 x 9 x 2 inch baking pan and set it aside while you prepare thefilling. place a half cup of packed brown sugar into a small bowl and add 1 tablespoonof cinnamon. stir the filling and set it aside
using a rolling pin. roll the dough out toan 18 x 12 inch rectangle. spread a quarter cup of softened butter evenly over the dough.sprinkle the cinnamon sugar on top leaving 1 inch unfilled along one of the longest sides.starting with filled long side, begin slowly rolling up the dough. don't worry, the doughis pretty forgiving. pinch the dough at the end to seal the seams. now, using the sharpknife, slice the roll into 12 equal pieces about 1-1/2 inches thick. arrange the slicedrolls in a prepared baking pan. cover it with a damp cloth and allow the dough to rise ina warm place until it's minimally doubled in size about 30 minutes. first, preheat youroven to 350 degrees. bake the rolls until they're golden brown about 25 to 30 minutes.you'll be amazed how good they smell, but
you can't have them yet. let them cool inthe pan. set on the wire rack for 10 minutes while you prepare the icing. place 1-1/2 cupsof powdered sugar into a small bowl and add half a teaspoon of vanilla. whisking justenough milk to reach drizzling consistency about 4 to 6 teaspoons. transfer the rollsfrom the pan to a serving tray and use a spoon to drizzle the icing over the top and they'reready to eat. well worth the effort. make sure you serve them warm, which shouldn'tbe a problem. they have a way of disappearing fast.
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