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Potato crumpets
1 serving
Peeled flour, peeled and passed through a meat grinder, warm potatoes, oil or margarine, 1 egg salted yolk thoroughly knead on a board, cover with a napkin and leave in a cold place for 1 hour. Then roll with a rolling pin, fold, withstand 1 an hour in the cold and roll again. Repeat this process twice. Finally, roll the dough into a layer
1. 5-2 cm thick and cut out crumbs in shape. (The longer the dough is in a cold place, the crumpets will taste better). On cut crumbs, use a knife to draw strips in the form of a net, put the products in a baking sheet, grease with egg yolk and sprinkle with cumin. Bake crumpets at high temperatures. Output - 40 pcs.
Peeled flour, peeled and passed through a meat grinder, warm potatoes, oil or margarine, 1 egg salted yolk thoroughly knead on a board, cover with a napkin and leave in a cold place for 1 hour. Then roll with a rolling pin, fold, withstand 1 an hour in the cold and roll again. Repeat this process twice. Finally, roll the dough into a layer
1. 5-2 cm thick and cut out crumbs in shape. (The longer the dough is in a cold place, the crumpets will taste better). On cut crumbs, use a knife to draw strips in the form of a net, put the products in a baking sheet, grease with egg yolk and sprinkle with cumin. Bake crumpets at high temperatures. Output - 40 pcs.
butter - 200 g, margarine - 200 g, potatoes - 200 g, salt to taste, cumin to taste, yolk - 2 pcs., flour - 200 g
