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1-1/2
1-1/2
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1-1/2
1
2
1/2
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#
oz
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c
t
t
c
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Potatoes (1)
Butter
-- see Batch
Flour, allpurp
Salt
Sugar
Heavy Cream
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Day Ahead: - (1 hr + 8 hrs fridg - 25 min work)
- Cook POTATOES just until done all the way through - a thin probe
will not find a hard spot in the middle. Preferably bake them so they
will be fairly dry. If you boil them let them dry more, because the
potatoes must be quite dry before mixing.
Use a sharp skewer to see there's no hard spot in the center.
- Let Potatoes cool until you can just handle them. Then peel off
skins - cold potatoes are much harder to peel. Diligently remove all eyes
and hard spots.
- While Potatoes are still warm, break into chunks and press through
a ricer.
- Melt BUTTER and work well it into the Potatoes.
- Spoon Potatoes into a baking dish or similar, preferably a wide
one, and and let sit to steam off for an hour more. Refrigerate overnight
for the potato starch to convert. Keep uncovered so they continue
to dry.
Prep: - (1-1/4 hr)
- Mix all ingredients and run in a mixer just until evenly distributed -
don't over-mix.
- Form the dough into balls somewhat larger than golf balls - a bit
larger still, or smaller depending on what size Lefse you want to make.
Somewhat larger than a Golf Ball will make about 12 Lefse about 9 inches
accross. Squeeze them flat into thick patties. If there are cracks on the
edges, pinch them together and smooth. Powder well with flour and
set on edge in the dish that came out of
the fridge (see Gallery - you
will probably need 2 dishes). Put the dish back into the fridge to keep
the dough cold. It should be fully cold before proceeding.
Run: - (Figure about 3 minutes per Lefse. For
the amounts and size given, about 1-1/2 hours)
- Pre-heat your Lefse Griddle to 400°F/200°C.
- Prepare your rolling surface sprinkling with plenty of flour. Put
your rolling pin sock on the pin and flour it well. Never under
estimate how much flour everything has to be dusted with!
- Take a couple patties out of the fridge. Place one on the rolling
surface and liberally sprinkle flour on both sides.
- Roll it out about 5 inches across and dust the top again.
- Always roll all the way off the edges or your Lefse will stick to the
roller. Roll it out so thin you can easily see the pattern on the rolling
surface through it.
- Slide your Lefse Stick all the way under the center and move it off one
edge, then do the other edge to make sure the disk is not stuck down
anywhere. Slide the stick under off center and lift. Transport it to the
Griddle. Let the long edge touch the griddle, then roll the stick towards
the other edge, lower and lower to the pan, until the whole disk is on
the pan. If you get a fold at the edge, you can easily flip it over with
the stick, provided you do it quickly.
- In about 50 seconds the Lefse will have some brown marks. Flip it over
with the stick and bake it for another 45 seconds or so. Don't bake too
long or it will be too stiff to roll. Lift it off the griddle. with the
stick.
- Lay the Lefse out to cool well before stacking or they will stick
together. Then you can stack them. I pile them 6 to a stack, unfolded,
and seal them in plastic film. They will roll more easily the following
morning.
- Scrape off any bits of dough stuck to the rolling surface, re-flour
as needed and do the next Lefse.
- For serving see Serving.
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