Imelletty potatoes belong to the traditional christmas table. HANNA LEPPÄNEN
Imelletyn potato box making should be reviewed carefully. If you want to make the box the right way tradition, try the recipe service home cook popular recipe, which has already been viewed nearly 200 000 times. The recipe is collected in the service, the numerous compliments from satisfied home cooks.
once Again, do tuuvinki this instruction and thank you to this year, the site praise.
for Once, the instructions, which you can rely, said the second.
Imelletty potato box
4-6 tablespoons flour
2 kg floury potatoes (eg. maintenance or nearly corresponding, to red coded variety)
50 g of butter or canola oil
2 teaspoons salt
8 dl milk
1. Boil the potatoes until done with non-saline water. Peel mature potatoes hot unless you use a potato clamp.
2. Mash them and add to the cooled (< 75 C) sauce wheat flour. If survos is very dry, add in the cooled (< 75 C) cooking water. Potato clamp is an excellent tool, it gets a great kokkarettoman survoksen while the shells remain in the extruder.
3. Let survoksen imeltyä in a warm place under a cover for at least 3-5 hours, preferably all night. Take care that the temperature of the mixture is the size of imeltymisen period of more than 50 degrees but less than 75 degrees.
4. When the mixture has loosened and tastes kind of sappy, add the melted butter or canola oil, milk and salt. The mixture consistency should be loose, porridge and to support the pap.
5. Pour the mixture into two greased 1.5 litre baking dish. Pour the casserole only fair to half full, because the potato box seething sensitive over. Fry 150-175 degrees for 2-3 hours. If you want to freeze the box, it can be done before cooking and fry it until after thawing.
Recipe: Matti Viikari/home cook
the Right temperature play a crucial role in
Recipe prepared Viikari know that the potato box entails many pitfalls. The first relates to potato variety selection. Potatoes for the potatoes must be mealy.
– the Right lajikekin not good enough even as soon as the autumn potato lifting time, but time equals until September for the winter. Fixed potatoes to get even the most skilled cook several time just paste, which does not imelly. This then try to fix by adding in the syrup, but then it is already food lost, he writes the recipe in the instructions.
Another pitfall is associated with the fat increase.
– in Many of the guidelines are advised to increase the fat already puree adjustment of the time. This is not aught sense. Imeltyminen won’t miss the fat, and the fat, but oxidized’t warm the fruit puree.
the Third pitfall is the temperature, which has to be just right, so that the potato box imeltyä.
– In imellytän compote electric stove oven for about 55 degrees temperature and control in addition to the puree temperature electronic ham fry the meter. The compote is good to mix imeltymisen during the and flour too can increase. Imeltynyt puree loosened very considerably, and tastes kind of sappy, Viikari write the recipe instructions.
the Story is originally published at christmas 2017.
