Kitchen appliances and utensils:oven, stove, kitchen scale, baking sheet, pan, stewpan, measuring cup, deep bowl, pusher, strainer, bowl, whisk, fork, tablespoon and teaspoon, silicone brush, cling film, hot pot holders.
Ingredients
| milk | 350 ml |
| wheat flour | 600 g |
| chicken egg | 3 pcs. |
| sugar | 4 tbsp. l |
| salt | 2.5 tsp |
| dry yeast | 7-11 g |
| vegetable oil | 4.5 tbsp. l |
| potatoes | 1 kg |
| butter | 150 g |
| water | 1,5 l |
Step cooking
- Make a cheesecake dough. To do this, beat 2 eggs in a deep bowl, add 1 tsp. salt and 3 tbsp. l sugar, beat everything well with a whisk.
- Lightly heat 300 ml of milk on a plate in a saucepan and pour it over to beaten eggs, mix with a whisk. Then sift 300 g of flour into a bowl with a sieve and mix well with a whisk until smooth. Add 2 more tbsp. l flour, pour 4 tbsp. l vegetable oil and pour 1 packet of dry yeast (7-11 g) to all ingredients. Start kneading the dough with a whisk, gradually sift another 100-200 g of flour, stirring all the time. When the dough thickens a little, knead it with your hand, but do not make a lump out of it.
- Tighten the bowl with the dough with cling film and place it in a warm place for 1 hour. After this time, open the dough and slightly knead it with your hands, then cover again and place in a warm place for another 1 hour.
- While the dough is coming, make a filling for the potato cheesecakes. Peel 1 kg of potato and rinse well with water. Boil potatoes in lightly salted water over medium heat until it is completely soft. Then drain the water from the potatoes, add 50 g butter to the pan and mash the potatoes with a crush. Add to the potato 1 tbsp. l Sahara. Lightly heat 50 ml of milk and pour it into the pan, then beat 1 chicken egg into the potatoes, add salt to taste and push the potatoes all the time to a pureed state without lumps.
- Sprinkle a small amount of flour onto the work surface. Cut a piece of dough and form a sausage out of it. Then cut the sausage into small equal parts. Roll them in flour and roll them into small cakes the size of a palm. So prepare the whole dough.
- Grease a baking sheet with vegetable oil using a silicone brush. Put the rolled cakes on a baking sheet at a distance from each other. On each of them, make small sides from the edges of the dough, and take a little middle. Put in the middle of the cakes about 1.5-2 tbsp. l potato filling and evenly distribute.
- Melt 100 g of butter in a saucepan and gently grease the cheesecakes with a silicone brush. Leave the cheesecakes in this form at room temperature for about 10 minutes, so that the dough rises slightly.
- Preheat the oven to 180 ºС and put potato cheesecakes to bake for 15 minutes. Meanwhile, beat 1 egg in the bowl, and after 15 minutes, remove the cheesecakes and grease them with the egg. Then send them to the oven to bake for another 5 minutes until a beautiful golden color. When ready, take the cheesecakes and grease them with butter for a more delicate taste. Put them on a dish, let cool slightly, and you can try aromatic pastries.
If you want to diversify the taste of cheesecakes, you can sprinkle them with grated hard cheese, and you can add fried onions, chopped herbs, minced meat, sausage, slices of bacon, etc. to the potato filling.e. It certainly does not spoil the taste of baking.
Video recipe
How to cook the dough for cheesecakes and stuff it with mashed potatoes, you can watch the video.
Other cheesecake recipes
Cheesecakes with cottage cheese
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