Ingredients for Cooking Cheesecakes with Potatoes
- Milk 1 cup
- 2-3 eggs
- Salt 1 teaspoon
- Sugar 2 tablespoons
- Butter 1/2 pack (approximately 100 grams)
- Granular dry yeast 1 sachet (11 grams)
- Sifted wheat flour 3-4 cups (about 500-600 grams)
- Vegetable oil 20 milliliters (for a baking sheet)
- Potatoes 6-8 pieces (approximately 650-700 grams)
- Butter 50 grams in the filling and 20 grams for lubrication
- Sour cream 50 grams in the filling and to taste for lubrication
- Salt to taste
- Main ingredients: Potato, Eggs, Butter, Flour
- Serving 12 Servings
- World Cuisine
Faceted glass (capacity 250 grams), Teaspoon, Tablespoon, Kitchen knife - 2 pieces, Stove, Small pan (capacity 2 liters), Small bowl, Stewpan, Deep bowl, Whisk, Kitchen towel - 2 pieces, Deep pan (capacity 4 liters), Dinner fork, Chub, Non-stick baking tray, Oven, Baking brush, Kitchen gloves, Cutting board, Metal grill (from the oven), Kitchen spatula, Large flat dish
Cooking cheesecakes with potatoes:
Step 1: prepare the dough.
We put a small saucepan with milk on medium heat and heat it to 34-38 degrees Celsius. The liquid must be warm so that it does not burn.
As soon as the milk is warmed, pour it into a small bowl. There we add a couple of tablespoons of sugar, a little salt and dry granulated yeast.
Mix everything thoroughly and leave in a warm place, near the included stove, on 10-15 minutes.
Step 2: prepare the eggs and butter.
While the dough is infused, put 1/2 packs of butter in a small saucepan and put it on medium heat.
After it melts, cool the oil to room temperature in a cool place, for example, near an open window.
Meanwhile, we put several eggs in a deep bowl, the number depends on the size, if small - three, if large - two.
Beat them with a whisk until smooth and add the cooled butter there. Mix everything again and proceed to the next step.
Step 3: prepare and cook the potatoes.
We don’t waste time in vain, we begin to prepare the filling. Using a kitchen knife, peel the potatoes, wash the tubers under cold running water, cut each into 4-6 parts and transfer them to a deep pan. Then pour the chopped potatoes with purified water and set to cook on medium heat.
Step 4: prepare the dough.
10-15 minutes later pour the yeast that has risen in milk into a bowl with the egg-oil mixture. Mix the liquids to a homogeneous consistency and begin to add there three glasses sifted wheat flour. We act gradually, while mixing a tablespoon of medium-thick dough.
When the spoon ceases to help, we continue to knead with our hands on the countertop, gradually adding flour. As soon as the dough becomes denser, roll it into a ball, transfer it to a deep bowl, cover with a kitchen towel and put in a warm place on 1-1.5 hours.
Step 5: prepare the filling.
After 18-20 minutes after boiling, check the potato readiness with a table fork. If the teeth enter it gently, without pressure, remove the pan from the stove, holding a kitchen towel, and very carefully drain all the liquid from it.
Then knead slices of vegetable with a crush to the consistency of mashed potatoes, preferably without lumps! After that, add sour cream, butter, salt to taste and mix everything until a homogeneous consistency - the filling is ready!
Step 6: form cheesecakes with potatoes.
1-1.5 hours brewing yeast dough will increase by 2-2.5 times. If it floated, add a little more flour to the bowl and then flatten the flour cake with our hands. If not, just shift it to the countertop, sprinkled with flour, and roll it into a roller.
Then we divide the dough into 10-12 portioned pieces the size of a plum, form balls from them and put them on a non-stick baking sheet, previously lubricated with a thin layer of vegetable oil.
It is desirable that between them free space no less 5-7 centimeters, as during baking cheesecakes will increase in size and may stick together.
After that, put the pan in a warm place on 20-25 minutesso that the dough comes up and preheat the oven up to 200 degrees Celsius.
Then we take a faceted glass, dip it in sifted wheat flour and make a small hole in the center of each risen flour ball.
After that, with the help of a tablespoon, we spread the filling on them and lubricate it and the rims of the formed cheesecakes with sour cream, half a teaspoon each.
Step 7: bake cheesecakes with potatoes.
Now we put still raw cheesecakes in the oven preheated to the desired temperature, on the middle rack. Bake them 18-20 minutes or until golden brown on the surface of the dough.
If during the preparation of flour products liquid flows out of the filling, do not worry, this will not affect the shape and taste of the cheesecakes.
As soon as they are browned, we put on kitchen gloves, take out a baking sheet from the oven, rearrange it on a cutting board, previously laid on the table, and with the help of a kitchen spatula we shift the pastries onto a metal wire rack.
Lubricate the hot cheesecakes with a thin layer of butter and leave in that form on 2-3 minutes. Then we cover them with a kitchen towel so that the gap remains, and we cool the aromatic dish to room temperature.
After that, we spread the flour products on a large flat dish and serve to the table.
Step 8: serve the cheesecakes with potatoes.
Cheesecakes with potatoes are served warm. They are served on a platter or plate as a complement to dinner, lunch, afternoon snack or breakfast. This baking is reminiscent of potato pizza or pastry pies. Enjoy it!
Enjoy your meal!
- very often crushed hard cheese, fried lard, fried onions, sliced or diced sausages, and hard-boiled chicken eggs are added to the filling;
- instead of dry yeast, you can use fresh - 25 grams;
- if desired, the baking sheet can be covered with a sheet of baking paper;
- butter added to the dough can be replaced with vegetable;
- spices can be added to the filling to taste and desire: black pepper, paprika, coriander, dried parsley or dill;
- instead of milk, you can use cream or sour cream diluted with water to knead the dough.