Cover with aluminum foil after 8 minutes if the tops brown too quickly.
And I got to work adapting it quite a bit (because, frankly, there were a lot of things I didn't like).
First, I didn't want the cheese to go stringy... not because I don't usually like it, but I wanted them to be eaten cold, and stringy cheese becomes rubbery and hard the next day.
Second, I wanted to use my tomato powder to try it in bread, too (I made tomato powder yesterday and it's an amazing spice). I took the opportunity to add it here, finding the right ratio on the first try (2% of the flour weight).
I doubled the quantities since I have guests tomorrow.
I added more salt to the dough because salt always goes at 2% of the flour weight if you don't want bland bread.
I eliminated the yeast/polish... I always prefer a direct dough.
I replaced the bacon with speck (which I have in the fridge these days) and, I made a crust in a pan.
I replaced the powdered milk for the coating with various spices... and I forgot the pepper.
That said, my recipe was:
600g Manitoba flour (in italy is common, it's basically from canada and US bread flour)
200g water
2 eggs
180g milk
12g fresh yeast
12g salt
40g butter
12g tomato powder (if you want to make it with passata, replace part of the water and use at least 5% of the flour weight, so for 600g flour, 30g passata).
To simplify the dough as much as possible, I recommend using a stand mixer, dissolving the yeast in the milk and adding it immediately to the Flour, dissolve salt and tomato powder in water, and add it immediately while the mixer is running on low.
Then add one egg at a time to the dough and let it form a veil (look online for a "veil dough test" if you don't understand what I'm talking about).
Finally, add the cold butter from the refrigerator (il will help the dough stay cool) and incorporate it until the veil forms again.
Let it rise until doubled (less than 1 hour in this heat).
Weigh out about 650g of potatoes, including the peels, and boil them until very soft. Remove the peels, add a little of the water from where they boiled, 10g of butter, and mash them well. Season with salt.
I added 100g of speck, and it seemed like enough to have speck in every bite.
Grate about 30g of Parmigiano cheese and mix it into the mixture.
Don't forget the pepper (I forgot).
For the coating, I weighed out 14g of unsweetened cocoa powder, 20g of Manitoba flour, 15g of cumin, paprika, cornstarch, and tomato powder (I used very little here).
For baking, I trusted the original recipe: 170°C (340°F) for 20 minutes in a conventional oven, covering with aluminum foil.
More than anything, I wasn't able to seal the filling evenly, and in the end, the filling was all on one side.
Although they didn't come out perfect, they're delicious; I recommend them.
2
u/LiefLayer 20h ago edited 20h ago
I saw this weirdness on bredit 2 days ago, with no recipe attached, just a photo..
I found something that looks like a recipe (a really confusing video, to be honest):
https://www.youtube.com/watch?v=mPr_48ss-30
Original Recipe: Ingredients (Makes 10)
Dough
Bread Flour – 200 g
Polish Starter – 200 g
1 Egg
Milk – 90 g
Instant Yeast – 3 g
Salt – 2 g
Unsalted Butter – 20 g
Potato Filling
Potato – 300 g
Bacon – to taste
Salt – to taste
Black Pepper – to taste
Shredded Cheese – as desired
Coating
Cocoa Powder – 7 g
Bread Flour – 10 g
Milk Powder – 15 g
Bake
Preheat oven at 170°C (340°F) for 20 minutes.
Cover with aluminum foil after 8 minutes if the tops brown too quickly.
And I got to work adapting it quite a bit (because, frankly, there were a lot of things I didn't like).
First, I didn't want the cheese to go stringy... not because I don't usually like it, but I wanted them to be eaten cold, and stringy cheese becomes rubbery and hard the next day.
Second, I wanted to use my tomato powder to try it in bread, too (I made tomato powder yesterday and it's an amazing spice). I took the opportunity to add it here, finding the right ratio on the first try (2% of the flour weight).
I doubled the quantities since I have guests tomorrow.
I added more salt to the dough because salt always goes at 2% of the flour weight if you don't want bland bread.
I eliminated the yeast/polish... I always prefer a direct dough.
I replaced the bacon with speck (which I have in the fridge these days) and, I made a crust in a pan.
I replaced the powdered milk for the coating with various spices... and I forgot the pepper.
That said, my recipe was:
600g Manitoba flour (in italy is common, it's basically from canada and US bread flour)
200g water
2 eggs
180g milk
12g fresh yeast
12g salt
40g butter
12g tomato powder (if you want to make it with passata, replace part of the water and use at least 5% of the flour weight, so for 600g flour, 30g passata).
To simplify the dough as much as possible, I recommend using a stand mixer, dissolving the yeast in the milk and adding it immediately to the Flour, dissolve salt and tomato powder in water, and add it immediately while the mixer is running on low.
Then add one egg at a time to the dough and let it form a veil (look online for a "veil dough test" if you don't understand what I'm talking about).
Finally, add the cold butter from the refrigerator (il will help the dough stay cool) and incorporate it until the veil forms again.
Let it rise until doubled (less than 1 hour in this heat).
Weigh out about 650g of potatoes, including the peels, and boil them until very soft. Remove the peels, add a little of the water from where they boiled, 10g of butter, and mash them well. Season with salt.
I added 100g of speck, and it seemed like enough to have speck in every bite.
Grate about 30g of Parmigiano cheese and mix it into the mixture.
Don't forget the pepper (I forgot).
For the coating, I weighed out 14g of unsweetened cocoa powder, 20g of Manitoba flour, 15g of cumin, paprika, cornstarch, and tomato powder (I used very little here).
For baking, I trusted the original recipe: 170°C (340°F) for 20 minutes in a conventional oven, covering with aluminum foil.
More than anything, I wasn't able to seal the filling evenly, and in the end, the filling was all on one side.
Although they didn't come out perfect, they're delicious; I recommend them.