Tag Archives: flour

Potato Croquettes

Use for potato croquettes best one floury variety of potato. Peel the potatoes in salted water and bring to a boil. Then in about 20-25 minutes to cook at all. Drain and dry steam. Still warm press through a potato ricer or mash with a potato masher. Stir in hot milk gradually. Add butter and beat the puree easily. Season with salt and nutmeg. Stir egg yolks and add an include so much flour that the potato mixture is malleable.


That depends on the size of the egg yolk. The dough should remain a little sticky, so it does not taste too much like flour and potato croquettes remain soft on the inside. With floured hands, shape small rolls and place side by side on a board. Easier and quicker it, especially in larger quantities when the potato into a piping bag filled (without nozzle) and the mass injected through the large hole as a long string on the lightly floured work surface. Continue reading

Potato dumplings

Potato dumplings are not only in Bavaria is a popular accompaniment to roast pork or pork. The best way to cook potatoes the day before, the one ungepellt kept in a refrigerator to prevent it from drying out. Before cooking, the potato dumplings, the baked potatoes are then peeled and forced through the potato ricer, or with the coarse side of a square grated potato, so the potato dumplings in Bavaria are also often called potato dumpling.


Mix flour with the potatoes, add eggs and season with salt. The potato dough with floured hands knead smooth. Depending on the size of the eggs may still add flour until the dough is not sticky and forms can be more. But do not use too much flour to the potato flavor is not superimposed. The dough should remain soft. A work surface lightly with flour, shape the dough into a roll and divide into six equal pieces. In a large soup pot salted water to a boil bubbly. The potato dumplings should have enough space to swim in the water. Reduce the temperature. With moistened hands, roll six potato dumplings, as seen in the picture above, and gently slide into the water to cool. Continue reading

Russian Zupfkuchen

Russian Zupfkuchen can prepare very well for several days and remains very juicy. Flour with baking powder, 100g sugar and 1 package vanilla sugar. Add a pinch of salt, cocoa powder and lemon juice. 1 egg and 100 g of well-chilled butter with the flour dough. Pastry to form a smooth ball, wrap in plastic wrap and set at least 30 minutes in the refrigerator. 4 Separate the eggs, egg yolk and keep beating the egg whites until stiff. 250 g soft butter 250 g sugar and 2 packages vanilla sugar until fluffy. Stir egg yolks and vanilla pudding mix to the butter. A screen with a clean dish towel or cheesecloth interpret.


Pour cheese layer and twist the cloth over it easily, so that the liquid is slightly compressed from the cheese layer. Russian Zupfkuchen can alternatively be prepared with skimmed curd. Well drained cottage cheese stir in the butter cream. Fold in stiffly beaten egg white to cream. Pastry between two transparent sheets roll out, so that the dough slightly larger than a 24er spring form pan. Occupy the bottom of the spring form pan with pastry and form a small margin. Remaining pastry aside. Continue reading