EntranceA hearty and healthy snack: how to make delicious potato crackers with healthy additions. Childish potato dishes Bake and serve
For a long time I sat on various diets in order to lose a few extra pounds. It was a very long and painful process that did not give any results. I was only tormented by an irresistible feeling of hunger. This was followed by numerous breakdowns, and everything that I managed to dump, I gained literally in a matter of minutes. But everything changed when I tried to cook delicious and healthy potato crackers with various additives. Thanks to them, I managed to lose about five extra pounds. In this article, dear friends, you will learn about my signature recipe.
List of required ingredients
To start cooking healthy snack, we need to decide on the ingredients. So, we will need:
- two cups of quinoa flour;
- two cups of brown rice flour;
- one big sweet potato;
- two large chicken eggs;
- three large spoons of natural honey;
- a pinch of salt;
- one small spoonful of baking soda;
- one fourth of a glass olive oil(you can also use sunflower, but remember that we want to lose weight);
- Optionally, you can add chopped low-calorie nuts.
Cooking sweet potatoes
In order to start cooking the crackers themselves, we will first need to prepare the sweet potatoes. We peel it off. Cut potatoes into small cubes. We put the cubes in a deep container and fill them with plain tap water.
And now we put the main ingredient in this form in the microwave. Let the potatoes sit there for about eight to ten minutes, or until the potato pieces are tender. At the end of the time, remove the glass container from microwave oven and let cool cubes for thirty minutes.
When the cubes are cool, you can dry them using paper kitchen towels. Measure out two cups of cooked, drained sweet potatoes.
Mixing the Ingredients
In a blender, add one-fourth of a cup of olive oil, three tablespoons of molasses, and two large eggs. Mix all the ingredients in a blender for thirty seconds. Add two cups of sweet potatoes to it. And now mix for one minute - no more, no less.
In a large and deep bowl, pour two cups of brown rice and two cups of special flour or any other in a one-to-one ratio. Add half a teaspoon of salt and one teaspoon of baking soda. All components are mixed properly with each other. Add the sweet potatoes and eggs to the mixture. Stir with a large spoon until the consistency is smooth.
Add another tablespoon of special quinoa flour if the dough is too sticky to knead. At this point, add one-third of a glass of raisins or dried cranberries and/or sliced pecans if you like.
Rolling out dough
And now sprinkle flat surface the remaining flour so that we can roll out the dough and so that it does not stick to the rolling pin.
We divide the resulting layer into two equal parts. Take one half of the dough and place it on a floured surface. Sprinkle the top with a spoonful of quinoa flour. Roll out to a thickness of three millimeters or so.
Now cut the cake into squares. To do this, it is better to use a special pizza cutter. Then you need to pierce each square with a fork.
Bake and serve
Put the resulting crackers on a lightly oiled baking sheet. Bake in an oven preheated to two hundred degrees for eight minutes. Repeat the whole process with the remaining half of the dough. You will have approximately 80 crackers.
All of their number is divided into several portions and each portion is placed in a separate bag. If you are going to store them for more than two days, place them in the freezer.
Each cracker contains about forty calories.
These crackers are high in fiber. Eat two or three cookies for breakfast and you will be full until lunch. They are cooked very quickly, tasty, tender, fragrant and help to lose weight. What else do we need to be happy! By the way, even if you are not on a diet, you can cook such a treat.
Arrange the crackers on a serving plate and sprinkle with the remaining nuts to make the dish look presentable and you can treat guests.
If you have left mashed potatoes after lunch or dinner, you can bake a potato "cracker".
Ingredients:
- Mashed potatoes 350-450 grams
- Egg 1 piece
- Butter or creamy margarine 100g
- Flour 200-300 grams
Cooking method:
Step 1. Prepare mashed potatoes in the usual way.
Step 2 Add the yolk to the mashed potatoes (you can lubricate the protein before baking - if desired).
Step 3 In a separate bowl, mix part of the flour and grated butter(or margarine).
Step 4 We grind into crumbs. Spread the resulting mixture into mashed potatoes. If you salted the potatoes well when cooking, then there is no need to add additional salt. Mix well. If the dough is too sticky to your hands, add more flour.
Step 5 Finished potato dough put in the cold for 1 hour. Cold dough rolls out much easier and sticks to the table less.
Step 6 Take the dough out of the refrigerator. Roll out into a thin layer. Cut into squares (or any other shape).
Step 7 We make holes, like a cracker. You can just prick with a fork, you can use a straw for cocktails.
Step 8 Put the cookies on a baking sheet. We pre-lubricate it with oil. Bake at a temperature of 150-170 degrees until the cracker is browned and dry. We take it out of the oven, but do not remove it from the baking sheet while it is hot. Can be left in a hot turned off oven if this is your last batch of cookies.
Enjoy your meal!
Zahod Potato Crackers
Does your child want to quickly satisfy his hunger? There is nothing better than a cracker. Especially if you made it yourself. It is both satisfying and beneficial.
You will need:
- one and a half cups of wheat flour
- two or three large potatoes
- two teaspoons of baking soda
- tea spoon lemon juice
- half a teaspoon of salt
- three tablespoons of butter
- a teaspoon of sugar
- handful of sesame seeds
Roast some potatoes in the oven. You can entrust this work to older children. Baking time - 45-50 minutes at a temperature of 200 degrees. Remove the "uniform" from the finished potatoes with a knife.
Make a puree with a blender. Children usually love this activity. Make sure that the mass is without lumps. Save a glass of puree for the crackers and put the rest in the freezer. The next time you need to make crackers, just thaw the puree.
Melt the butter in a frying pan. Show your child how heat turns a solid object into a liquid.
Combine flour, salt and sugar in a bowl. Then arrange a chemical experiment for the children by dropping lemon juice on a spoon with soda. Stir the foamed mass into the flour. Add butter, then mashed potatoes and knead the dough.
Have the children roll up some dough balls. Wrap each bun in wax paper and leave for half an hour.
Roll out the buns very thinly with a rolling pin. Invite the children to choose molds for the future cracker. It can be hearts or animal figurines.
Put the figures on a baking sheet and bake in the oven for about 10 minutes at 200-250 degrees. Using two forks, carefully flip the crackers to the other side and bake for another 5 minutes. Remove the cracker from the oven and cool on a kitchen towel. Your homemade potato cracker is ready!
scrambled eggs in potatoes
potato pie
Potatoes for dessert?! We break stereotypes and bake sweet potato pies with the child.
You will need:
- three small potatoes
- one egg
- cinnamon to taste
- a tablespoon of sugar
- salt to taste
- two cups of breadcrumbs
- vegetable oil to taste
Let the older child bake the potatoes in the oven. Younger children can free the finished potatoes from the "uniform" and mash with a fork.
Beat the egg with a mixer. Mix the beaten egg, cinnamon, sugar, salt, half a cup of breadcrumbs and mashed potatoes in a bowl.
Let the younger children make cakes from the resulting mass and “put on their fur coats” from crackers.
Add butter to the pan and show your older child how to carefully flip the patties with a spatula. Fry on both sides until golden brown (a few minutes). Serve with jam or sour cream.
Bon appetit and productive day!
Potato crackers are a product made from a mixture of mashed potatoes or powdered dried potatoes, starch, salt, food and flavor additives, molded, gelatinized, cut and dried to a moisture content of 10-12%.
For the production of potato crackers, potatoes are washed until the contaminants are completely removed, sized according to size (using a mechanical and steam-thermal method of cleaning), inspected, peeled and peeled mechanically, steam or steam-thermal method, peeled manually, cut into circles 10-12 mm thick, washed to remove free starch, sulphited to prevent darkening in 0.1% sodium bisulfate solution, inspected to remove defective plates unsuitable for production. Boiling potatoes until fully cooked is carried out with steam at a temperature of 98-100°C for 25-30 minutes. Boiled potatoes are mashed in a masher, grinder or granulator.
The preparation of other components is carried out as follows. dried potatoes, as well as dry mashed potatoes in the form of granules, flakes or grits are crushed into potato flour on a hammer mill or other type of grinding device, sieved through sieves with openings of 0.5-0.8 mm and subjected to magnetic separation.
Powdered ingredients: starch, egg powder, skimmed milk powder, sugar, table salt- sifted through sieves and subjected to magnetic separation.
Fresh onions and garlic are peeled from the covering parts, the root lobe and damaged areas are removed, washed in cold clean water and ground to a puree state on a top with a perforated grid opening diameter of 2-3 mm.
Vanillin is dissolved in hot water until a 5% solution is formed. Pureed fillers are added to the mixer along with mashed potatoes, and powdered fillers along with starch.
The mixing of the components is carried out in a mixer, meat mixer, dough mixer or other devices to obtain homogeneous mass. The duration of mixing is determined empirically for each type of mixer.
To obtain a mixture of components using mashed potatoes, mashed potatoes are first loaded into the mixer, and then, with continuous stirring, starch, fillers, and salt are added in 2-3 steps.
When using potato flour, potato flour and water are first loaded into the mixer and mixed for 3-4 minutes, and then, with continuous stirring, starch and other components are added in 2-3 steps.
The resulting mixture of components is molded in the form of bundles with a diameter of 30-35 mm or bundles with a diameter of 2.5-3.5 mm on a syringe machine or molder. Molding can also be carried out on a pasta press under a pressure of 5.5-6.5 MPa through a slit-like matrix with holes measuring 8X0.5 mm.
Formed bundles in the form of ribbons with a diameter of 30-35 mm are cut into pieces (sausages) 30-40 cm long, and bundles with a diameter of 2.3-3.5 mm are cut into straws 15-20 mm long. Sausages are placed on perforated baking sheets made of non-corrosive metal with semi-cylindrical recesses in the bottom. The trays are placed on racks and sent for cooking, carried out in an autoclave at a pressure of 0.12-0.15 MPa for 15-20 minutes, followed by short-term cooling with water or cold air. Cooking of sausages is carried out until complete gelatinization of the starch contained in the product.
The straws and the formed tape are blanched in a continuous blancher with steam at a temperature of 95-100°C for 2-5 minutes until the starch is completely gelatinized.
Cooked sausages on baking sheets are transferred for aging (ripening), which is carried out on racks in a special room for at least 16 hours at an air temperature not higher than 20 ° C and a relative humidity of 80-85% until the sausages acquire a solid consistency suitable for cutting.
The blanched ribbon of the product is dried in a continuous convective or convective-radiation dryer at an air temperature of 80-120°C, an air flow speed of up to 2 m/s and an infrared radiant flux density of up to 1 W/cm 2 for 15-30 minutes. After drying, 25-30% moisture remains in the product, it acquires a strong elastic structure suitable for cutting.
Aged (ripened) sausages are removed from the baking sheets and cut on cutting machines of various types into large plates 0.8-1.2 mm thick.
The dried ribbon of the product is cut into longitudinal narrow strips, and then into square or rectangular plates. The tapes formed on the press are cut into plates 30-40 mm long.
Drying of the product in the form of round, square or rectangular plates, as well as straws, is carried out on steam conveyor dryers of various types at a temperature of 30-95 ° C, an air speed of 0.5-1 m / s, a duration of 0.5-2 h until moisture 10-12%. The dried semi-finished product is screened and inspected.
Brushwood is obtained from semi-finished potato crackers. To do this, they are fried in vegetable oil(sunflower, cotton or corn) at a temperature of 180-200 ° C for 5-6 s. When roasting, the semi-finished product increases in volume and acquires a porous structure. After frying, the resulting potato brushwood is cooled on a mesh conveyor, where excess oil drains simultaneously. The fried brushwood is inspected, removing burnt, overcooked or sticky product particles. Additives ( powdered sugar, vanillin, cinnamon, liquid smoke) are introduced through a dispenser installed above the cooling conveyor. Depending on the additives introduced, potato brushwood is produced in the following names: potato brushwood with onions, with garlic, sweet for tea, "Amateur". Shelf life of potato brushwood fried in sunflower oil, no more than 15 days, in cottonseed oil - no more than 30 days from the date of manufacture.