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This potato babka is so delicious it's dangerous! Why? Because you'll eat more of it than you'd like. You can't tear yourself away from it and you can't stop eating it because it tastes amazing, whether warm or cold, the next day. It has a creamy, moist consistency. It's soft and juicy, and it looks as beautiful as it tastes delicious. IN A SUMMARY: 00:50 – ingredients 00:57 – which potatoes to use? 01:24 – how many servings will this recipe make? 04:11 – what to do when the potatoes are young and watery? 05:19 – accessories needed 05:25 – what's the best way to bake potato babka? 06:06 – what size baking tin do you need for potato babka? 06:16 – how to check the capacity of your baking tin? 06:37 – can you bake potato babka in a loaf pan? 06:47 – what are the dimensions of the baking tray I bake the potato babka in? 08:00 – preparing the potato babka mass 11:58 – at what temperature should I bake the potato babka? 12:13 – how to prepare the baking tray for potato babka? 14:38 – how long to bake potato babka? 14:53 – and it's ready 16:17 – and what does the potato babka look like inside after baking? I also invite you to my profile: / menu_dorotki INGREDIENTS (for a 2-litre baking tray: 1.5 kg of potatoes (weight before peeling) 650 g of onion 400 g of bacon in pieces, steamed 200 g of bacon in slices, smoked 2 large cloves of garlic 1 flat teaspoon of salt for fried onion 1 tablespoon of butter for frying 2 tablespoons of oil for frying 1 heaping tablespoon of thick cream 36% or mascarpone 1 teaspoon of salt for the potato mass 3 tablespoons of potato flour (if the potatoes are watery) BAKING: shelf one lower than the middle upper and lower heating element first 15 minutes at 200'C next 45 minutes at 175'C #menudorotki #kulinarny #menu