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For many, this life hack will be a revelation. But in order for the yeast dough to turn out to be more fluffy and airy, you need to add boiled potatoes to it.
This dough is suitable for a wide variety of baked goods. These can be rolls, pies, pies, pizza, and even bread. It is very pleasant to work with such a dough, as it is very tender and elastic in consistency. The finished products made from it are fluffy and incredibly tasty. Its whole secret lies precisely in the potato component.
In addition, products with the addition of potatoes remain fresh for a very long time.
How to do it?
Boil the potatoes and beat them in a blender, then add to the dough. Not only will the dough work great, it will also become much tastier and more satisfying.
How does it work?
Potatoes and water from boiling potatoes are very rich in the yeast-stimulating potassium. In potatoes it is 4 times more than in wheat flour. For this reason, yeast dough with potatoes or even in water from boiling potatoes swells faster, 2-3 times faster than usual.
For mixing mint potatoes into the dough, a crumbly variety and white-skinned potatoes are best suited, they are close in quality. And the hardest varieties of potatoes, red-skinned and with yellow flesh, are least suitable. They do not crumble, but break when you press the pulp with your finger.
Delicious baking!
We will remind, earlier we told how to cook airy cheesecakes in the oven and shared recipes for pizza dough.