Potato dough "Universal"

Potato dough "Universal"

Category: Bakery products

Ingredients
Milk, whey, buttermilk, water (drained all leftovers)	300 ml
Fresh yeast	15 g
OR dry yeast	2 tea. spoons
Sugar	1 table. the spoon
Salt	1 tea the spoon
Flour	400 g
Dry mashed potatoes	5 table. spoons
Vegetable oil	2 table. spoons

Cooking method

• Heat the liquid, salt, sugar, yeast to the "steam" temperature, pour into a bucket of HP. Sift flour on top, add mashed potatoes, pour in oil.
• The "dough" mode - 1 hour 50 minutes.
• Allow the products to stand for about 30 minutes before baking. (With pizza, the issue is solved simply - while we are putting the filling, it already has time to rise and you can bake.)
• The dough is very airy and pleasant to work with. Finely porous. This dough can be used to make 4 pizzas with a diameter of 21 cm or 12 buns. Or, as I did, two pizzas with a diameter of 21 cm and 4 buns. There were at least 6 buns to make (very big, but very tasty!).

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[Stеrn]

Stеrn,
Today I baked buns, made of dough according to your recipe

The buns turned out to be of increased fluffiness! And most importantly, they are very quick and easy to cook! Puree - "Rolton" with fried onions.
Stеrnchick, thank you so much for the recipe !!! Super dough !!! Really versatile ...

I must say that I also baked pizza from this dough several times, it turns out fluffy and soft! On occasion, I will definitely take it off, if I have time

Sеrn, what if you make buns from such a dough like Krosh's, and grate the cheese on top? Because of this, they will not be smaller? (I mean, they won't fall?)
Sorry for the question. I'm still quite a teapot

Will not fall. :) But for my taste it is better to put cheese inside.

That is, when kneading, add cheese grated on a fine or medium grater to the dispenser? And let everything be mixed !!!!!!

No no!!! Cheese is easy to put in buns, like a filling, while cutting!

Today I made sausages in dough. The dough is wonderful. Of the twelve, three are already left (for the husband to serve in rations). Now I put the dough again. I want to make buns. Only now the temperature regime was set at first for 10 minutes. by 200 degrees, then 180 degrees. until ruddy. But my bottom is very fried, although my husband liked it so much. But I really want to softly and the bottom to be. Maybe put some water down in the oven? Or correct the temperature regime? I really look forward to help. Thank you.

Natalia, I bake buns at 180 degrees and it turns out evenly. Both the bottom and top are the same, ruddy.

I baked pies. At the last moment I changed my mind, there was puree and a little sausage. The gas stove is new, but the usual Rainford. My oven is indulging ... I put the smallest heating (as stated in the operating instructions - 170 degrees). While the pies were "rested", it warmed up to 200 degrees. Thanks to the girls for the Temka about thermometers, I bought Teskoma a thermometer for ovens, so now at least I can navigate. While baking, I opened it several times to reduce the temperature. And the top did not brown in any way, although I smeared it with milk. In the end she made up her mind and turned the pies over. But they didn’t burn.
Yes. Much depends on the oven in our glorious business! And who has such a problem too, how do you cope with it, please tell me. Thank you.

Dear bakers !!!
For more than a month I have been reading your messages on the forum, with pleasure and successfully baking according to your recipes, for which MANY THANKS TO ALL !!!! And I decided to write just now. I have a question. Please tell me who tried to use natural mashed potatoes instead of potato flakes in this recipe, how many spoons or grams of finished mashed potatoes should be added to the dough.
Thanks again and thank you in advance !!!!

how many spoons or grams of finished mashed potatoes should be added to the dough.
Thanks again and thank you in advance !!!!

It all depends on the quality of the puree (more liquid, dry) Add as much as you like and watch the bun, the more potatoes are kneaded, the more flour you need to add, do not overdo it

[Stеrn]

Stеrn, if it's not difficult, tell us how you make such beautiful buns

Not difficult, of course! Here is a reference.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0 Answer # 5 from Bello4ka. Everything is very clear there, with pictures.

[Stеrn]

Stеrn, if it's not difficult, tell us how you make such beautiful buns

Svet Lana, and we have a whole Temka for cutting dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0 , and specifically how to make hearts is described in the topic about Moscow buns here on this page https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2784.15.

Thanks for the link. I will definitely try. And another question, and what to lubricate the buns on top, so that they are so beautiful?

Thanks for the link. I will definitely try. And another question, and what to lubricate the buns on top, so that they turn out so beautiful?

I get this beautiful glossy crust color best from either egg yolk (no protein) or strong, sweet tea.

Thanks a lot to the author for the recipe! The dough is wonderful and it is a pleasure to work with it. Yesterday my son ordered buns again and I put the dough. I sit and think, but how will it behave in a multicooker on baked goods ?! Painfully, my gas oven works unpredictably (I wrote above). And here is my first experience. She greased her hands with sunflower oil, cut them into buns-roses and laid them on a silicone mat in a multi saucepan. She gave me a distance and turned on the baking for 50 minutes. Then she turned it over and another 30 minutes. The dough rose amazingly, and most importantly, I didn't bake the buns! Airy, they are separated from each other perfectly. I realized that I would bake like this in the future. Thank you!

[Stеrn]

Stеrn , baked pies today
The dough is according to your recipe, very tasty, respect to you
Help yourself all!

Good afternoon, Sеrn, I've kneaded your all-purpose pot. dough, it so happened that there was no time to fiddle with pies ... I pressed the baking in x \ n, the result is quite decent, the crumb is a little rubbery, but tasty, the crust is crispy, the roof fell a little, apparently stopped, I had an easy parking, in in general, here:

[kleskox35]

kleskox35 , for baking in HP, the yeast recipe is a bit too much. That's why the roof collapsed. : (Keep in mind for the future, 9g of fresh yeast.

[Stеrn]

Stеrn,
thank you very much for the dough recipe!

Before that, I baked pizza according to the recipe for HP LG.
It turned out very good. tasty.

But according to your recipe, the pizza tastes even better!
Flies away with a bang!

I'm with pizza again.
The dough is the same. For the meat filling today, sardines in oil.
I still have the only pallet, so soon they will recognize me by it. I have it for bread, and for casseroles, and for pizza.

I read and read something and did not understand. Can you take a few spoons of real, usually prepared instead of dry mashed potatoes? (This option suits me better, otherwise the dry one is clearly not cooked from potatoes ... it is, of course, more convenient, but is it useful)
If I understood correctly, then how much real puree is needed, and the amount of water changes?

I read and read something and did not understand. Can you take a few spoons of real, usually prepared instead of dry mashed potatoes? (This option suits me better, otherwise the dry one is clearly not cooked from potatoes ... it is, of course, more convenient, but is it useful)
If I understood correctly, then how much real puree is needed, and the amount of water changes?

I know for sure that you can change dry to regular mashed potatoes, but since I always cook this dough with dry mashed potatoes, I won't tell you how much to take.

[Levik]

Levik, unfortunately, I will not please you with proportions either.
If I still have a little mashed potatoes, which I add to the dough, then I do everything by eye, controlling the bun.
I can advise you to pour 250 ml of liquid, add 3 tablespoons. tablespoons of mashed potatoes and achieve a "decent kolobok".
Better yet, check out the selection Wheat Potato Bread (Baking Options) by Admin.

Something I got according to this recipe turned out to be too sticky, so it should be? It was kneaded in a bread maker with a damp comma, I touched it after kneading - it stuck tightly. Having reinsured, I added flour. In the end - everything is fine, but the question arises - maybe I hurried with the flour? In the process of proving, maybe the dry mashed potatoes would swell, absorb the liquid, and the dough would become less sticky, more elastic? I followed the recipe thoroughly. What do you think?

My potato dough is always sticky

[Mamsla]

Mamsla , by the end of the batch there should be a normal kolobok, not a comma. So we did the right thing to add flour.
It is not enough to follow the recipe thoroughly. The flour is different for everyone, so the adjustment is most often present.

Something I got according to this recipe turned out to be too sticky, so it should be? It was kneaded in a bread maker with a damp comma, I touched it after kneading - it stuck tightly. Having reinsured, I added flour. In the end - everything is fine, but the question arises - maybe I hurried with the flour? In the process of proving, maybe the dry mashed potatoes would swell, absorb the liquid, and the dough would become less sticky, more elastic? I followed the recipe thoroughly. What do you think?

I have been making this dough ever since Stеrn posted it here, for which I am grateful to the depths of my soul! Only with this dough I make pizza and everything fits the original by the standards. If it's a little sticky, then I just grease my hands with vegetable oil and the stickiness absolutely does not interfere with sculpting anything further. Well, plus, of course, dry puree absorbs moisture very well when the dough is worth what it should.

I am very grateful!
We love pizza very much. How many I have already remade them. But I couldn't find a dough that I really liked.
I made the dough according to this recipe. It turned out well. And most importantly, my husband liked it. He's always dissatisfied with everything. But I didn't stop there. I tried your curd dough. And it turned out to be generally super! For pizza, I will only do it now!
It was also slightly sticky and very tender, but I did not add flour. Otherwise, it would have turned out quite differently. Kneading in a bread maker. In the form of "sculpted" with her hands, oiled with olive oil.
Thank you so much for your recipes! You are smart!
And your mushrooms "Marinated at home" are so delicious !!!

[so delicious]

The dough is really super-duper, I used Rolton dry puree, I wonder if the same result will be obtained on ordinary puree? if anyone tried please share
I baked a big pizza, and for the first time I made buns - they turn out so delicious
I formed it from the links that Stеrn gave here, the only catch happened, for some reason they "flowed" during the proofing - the sugar turned into syrup, leaked out very much and burned to black during baking, the buns really did not suffer. It seems that I also slightly oiled it with oil, from what it dissolved so quickly and how can this be eliminated?
Stеrn, in your photo you can see that there is also syrup at the bottom, but I have three times more of it and the color is much more intense, it's good that I baked it on baking paper, otherwise I would have ruined the pallet

[luchok]

luchok , the only thing that comes to my mind is that your buns were too hot during the proofing.
My sugar only began to melt during baking.

No, I did it at room temperature, the most wonderful
Maybe the sugar is wrong
In short, it must be repeated, especially since 4 buns also seemed to us very little

I baked this pizza for dinner today:



This time the filling is like this (I put it in this order):
Oiled up the volume. pasta. I put sausages cut into rings (usually with ham and salami), then thin rings of onions (or leeks), bell peppers, canned mushrooms (dry well), thin slices of tomato (no liquid!). Sprinkled with dry basil and oregano. Baked for 12 minutes at 180 gr. Then she took out and sprinkled with cheese: regular and mozzarella (today I added slices of brie). Sprinkled with parsley and olives. I put it back in the oven for another 8 minutes.

Here's a cutaway. The dough is not wet from the filling. And I never had it wet.



The dough is super! Recommend!

put in the oven a pizza according to your dough recipe, thanks for the recipe, very soft and elastic dough !!

today I again baked pizza on potato dough, instead of dry potatoes I put potato broth.

Potato broth is always good! Amazing pizza you have!

I also want to say a BIG THANKS: yes: for the recipe! The dough is just great !!! Such a pleasant, gentle ... Thank you for the specificity and clarity of the recipe!

As soon as I saw this dough I immediately fell in love with it, now this is my favorite recipe for pizza dough and garlic donuts, take
pizza, my son's favorite dish


and donuts with garlic

Stеrn! Thank you very much for your recipe, while I went, we ate all the pizza, but they said it was very tasty! From the rest of the dough, I made balls as for monkey bread in one layer, delicious. The dough had to go down and go 3-4 times, because I had to leave and come, but the buns just turned out for me, crispy!

did not even form balls, there was no code

Thank you so much for another masterpiece - potato dough! Stella! As always, it is very convenient in execution, but the taste is simply irresistible! The dough is very fluffy, airy

The pie with apples and chocolate-air cream turned out to be simply irresistible due to this wonderful dough. And buns with raisins and donuts with cheese did not spoil the pleasure of this dough, irresistible in taste and texture.

Bravo, Stella! You are as always on top!

Thank you so much for the recipe! As the first time I did, so all summer I cook day after day.
Stopped just for a pie. I bake the workpiece to the size of the pallet, cut it lengthwise into 2 parts, grease one part with jam and jam, cover with the second part. And everything is ready, time and hassle for min. Delicious! The dough is always soft, airy.

Does this dough still work well?

Thank you girls for the invitation to the forum.
And the dough always fits. I had a case, I forgot to insert the stirrer into the bread machine. I wanted to cook, and down there, water and yeast bubbled up. I put in the stirrer, plopped everything back down, and after 2 hours everything was ready as usual. I thought the dough would acidify or something. But the taste and consistency were as usual, without any changes. Here is a dough - no loss.

Yesterday I also tested this dough: I baked a pizza in a cartoon and stuck cheesecakes. I liked it very much. I think I will repeat it more than once

Potato broth is always good! Amazing pizza you have!

The question is about the broth. Is it easy to use instead of the liquid specified in the recipe? And then you can not add mashed potatoes or flakes?
Or do you need broth and flakes? I didn't have any flakes, only broth and simple mashed potatoes with milk.
Will the broth be enough?

The dough is great! We added a decoction of potatoes, in the amount of liquid according to the recipe, I did not add dry mashed potatoes - there is no such house. Plus a tablespoon of plain fresh puree. As a result, the dough took more flour, since nothing could swell and take water, about 500 grams of flour was gone, added as it was kneaded with a bread maker. I did it on a simple test program.
The pizza is great, the dough is delicious, soft.It was enough for two pizzas, a decent diameter - a special pizza pan.

In the context - dare instantly!

I want to make whitewash out of this dough. What do you think - is it suitable for frying or is it better for its pies - in the oven?

What do you think - is it suitable for frying or is it better for its pies - in the oven?

IMHO will do ...

True, I myself have not tried it, but in the oven from this dough, what I just didn’t get up!

[Crumb]

Crumb, Irish, merci! I liked the dough very much, I want to use it in full)))))