how to roll out lefse

Lefse was cooked too long on the griddle. Use real heavy or whipping cream; do not use whole milk. Use care when removing all skin from cooked potatoes. The dough needs to be rolled out very thin and a seasoned pastry cloth will help prevent the dough from sticking when it is time to transfer it to the grill. This is a flat, round grill design especially for frying lefse. Sifting the flour will help create a smoother dough. Prepare the work surface by sprinkling with flour. It is generally made of aluminum but is also available in with non-stick surface. Stack 6 pieces for each package. Posted: 13 February 2010 at 14:10: Norwegians have been credited with many things, but the best just may have been the sharing of their lefse recipe! Note: you will need a potato ricer to prepare this recipe. Adjust time to 20 minutes. If using a cover on the rolling pin, be sure that is well seasoned with flour also. Brush excess flour off the rolling pin before beginning to roll out the lefse. After 20 minutes cooking time, do a manual pressure release by turning the vent to Venting. Refrigerate until ready to cook. When finished rolling out the lefse, scrape off excess flour from the pastry cloth and then fold the cloth and store in a plastic bag until ready to use again. Allow the lefse to cook on one side, checking often to see if it is beginning to brown. Many people innocently use a metal scrub pad, steel wool, or fine sandpaper, thinking it will clean the griddle well; all of a sudden they have fine scratches which are permanent and will always increase sticking in those areas. It depends on type of potatoes used, moisture of potatoes, and brand of flour used. No worries, roll them out a bit thicker next time and turn them before they overcook. There are basic kitchen tools that can also be used. Use a soft dry cloth, folded into several layers to protect from the heat. Set aside while heating the water, butter, and Half & Half. Cook until browned as desired. We desire to stay true to our roots, and not start making "lephse" (fake lefse). This is the "show side", with the traditional lefse appearance. When the lefse is done, use the lefse stick to lift it off the grill and place it flat on a clean smooth towel. Apron - Roll Out The Lefse quantity. Bethany Heritage griddles (the most popular lefse griddle) now come in two models; the original 730, and the 735 with non-stick finish. Don't do this too many times, though, or your lefse will end up tough and dry. Roll out lefse: Blowing with. 10. The grill has a temperature control gauge that allows the unit to heat up to 500°F, which many recipes call for the lefse to be fried at 400°F to 500°F. Roll up each quarter piece for serving. It is recommended by the manufacturer to only operate the grill for 1 1/2 to 2 hours per use. Continue the lefse making process in the same manner as instructed above for lefse made with real potatoes, starting with mixing in the flour. Don’t think I will roll rounds part way and freeze again, but I will experiment next with freezing dough balls so I can unthaw them and roll fresh lefse in short order. Place in large pot. Cook only at a low boil so potatoes don't fall apart. Gently roll it out almost paper thin. If you would like to be able to take one piece out of the freezer at a time, place wax paper between each piece of lefse so that they do not freeze together. Reduce flour by 1/4 to 1/2 cup. Mix only long enough to incorporate flour. Makes 44 large rounds. Try to keep the lefse as circular as possible. Keep working surface floured. Quantity of flour added to the dough varies greatly from batch to batch, and person to person. Mix the above ingredients in two batches. Boiling them slowly helps avoid cracking the skin, and holds starch in. Allow to cool completely before sealing and storing; otherwise lefse will be soggy. If dough sticks to the rolling pin, immediately scrape it very clean and add more flour before continuing. Lefse is a Scandinavian flatbread made with potatoes. Why Is My Lefse Rubbery? I made lefse and hadn't made it for a couple of years. Remove when brown spots just start to appear on second side (less time than the first side). Use a square-cut knobbed lefse rolling pin. Stacking in a Tupperware®-like container helps retain moisture. Starting with a good recipe is essential to success. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Rice potatoes twice, using smaller setting the second time. Watch Queue Queue Fold the lefse in half by folding the side with only butter over the sugared half. Flip before any brown spots appear, or as soon as they first appear. ! Lefse rolled too thin, especially at outer edges. Reflour before each new lefse rolling. Before beginning to fry the next piece, brush the excess flour off the grill. The paper towel will protect the potatoes from moisture by absorbing condensation that may form when they are refrigerated. Unsalted butter, softened: 1/2 cup (1 stick; 1/4 pound; 8 Tablespoons), Flour, all-purpose, sifted: 4 to 8 cups for dough; plus more for rolling. If the pieces of lefse seem to have an excess of flour on them after frying, lightly brush them off after removing them from the grill. Scrub skins. The lefse griddle is a somewhat pricey countertop appliance that is ideal for those of you wanting to make traditional giant lefse. One thing you may want to watch is to roll out the dough evenly at least 1/8-inch thick. Different griddles will have different ideal lefse-cooking temperatures. I've been making lefse for years, but I'm only going off what I learned from my grandparents as a teen when we used to make it every Thanksgiving. Take one section of dough and flatten into a small disc. To roll out the Lefse: Before cooking, turn on your special griddle (Bethany is the brand we used – see equipment needed section), place a bowl with extra flour for dusting near your pastry board that has been prepared with that pie-cloth cover, and make sure you have ample clean, cotton cloth kitchen towels near the griddle in which to place the cooked lefse. Before rolling, making the patties smooth and round like a hockey puck will prevent cracking of the lefse edges. The flour mixes into the dough much easier when using the Bosch Kitchen Machine. Because lefse is cooked at such a high temperature the continued use can eventually burn out the control. Do not press as hard when rolling pin approaches edges. Gwen gives a quick demonstration on rolling a lefse pattie into a sheet that ... Find out why Close. ", "Excellent demo. Provided below is information on the type of equipment to use and two different types of recipes, one using real potatoes and one using instant potatoes. At first you might think you are undercooking it. Take out 1 at a time to fry. Upon removal from griddle, fold lefse into quarters. Lefse is not quite a crepe and it is not quite a tortilla. Peel the potatoes and cut in half. This can be a pretty low-tech affair, but if you’re Todd, you have special lefse-making tools. The wider, thinner sticks work better than the narrower thicker sticks. Ingredients: 4 (cream .. sugar ...) 75. If ricer comes with adjustable grates, mash potatoes once with the larger holes, then mash the entire batch a second time with the smaller holes. Once the flour is worked into the surface you can begin rolling a piece out. Try to keep the shape in a circle as you roll. So many of you have requested a video on how to roll out lefse and here it is! Fry on lefse pan. ", Terms of Use | Privacy Policy | Advertise | Licensing. It is best to use a covered lefse board or a pastry cloth. Watch Queue Queue. Large amount of water squeezes out when ricing the potatoes. Get out one ball from the fridge and using your rolling pin, roll out … That being said, many people use instant or buds because it is more convenient, and can taste pretty good with the right recipe. A well seasoned pastry cloth will aid in the rolling process. The bevel should face up when sliding the stick under the lefse. If it keeps sticking in that spot, switch to a clean cloth. Use the lefse turning stick again and pick up through the middle. Add 1 tablespoon of salt. Put in refrigerator. For mostly lefse-making, user reviews seem to lean towards the original rather than coated surface. Care needs to be taken when using the grooved rolling pin that dough does not stick in the grooves. Use approximately one half cup of flour and sprinkle the surface with flour so that it covers an area slightly bigger than the size of the lefse pieces you are going to be rolling. If you do not have a lefse grill, an electric frying pan that can heat up to 450°F can also be used but it will be harder to turn the lefse when frying because of the sides on the pan and you will be restricted to what size you can make the lefse. Reduce heat and simmer until a sharp knife easily penetrates potato with very slight resistance (45 to 60 minutes). It’s hard to see here because Gwen goes a bit fast but this will keep your lefse round from getting to thin at the edge. Bring to a boil reduce heat to low, cover, and simmer for 15 to 30 minutes until tender. The lefse can also be sprinkle with sugar, if desired. Keep the surface well-floured. Using a well-floured lefse rolling pin, roll out dough ball into a circle about 8 inches in diameter (dough will be very thin). Lefse is a traditional Scandinavian flatbread made from potatoes. Then comes the fun part — roll out the lefse. Cut out any black spots. Roll the flour until it is worked into the surface of the pastry cloth. Alternating the folded edges will allow a little air circulation to help prevent moisture build up. Gently lift the rolled out lefse and place half on the preheated grill and quickly unfold the remaining half onto the grill to get it to fry evenly. Let them cool just enough to handle. I was raised on Lefse as a special treat for the holidays. Every culture has its flat bread, and for Norwegians, it is lefse. Add vinegar to water when boiling potatoes. But once the lefse is off the grill, we wanted to tenderize the lefse by putting moisture back in. It helps to flour the rolling surface thoroughly, and keep it floured. Be careful not to cut the potatoes too small. After buttering the one side, fold the lefse in half with the buttered side in and then cut the folded piece in half. Check doneness often because it does not take long for it to fry on each side. One Size Fits All, get yours today! Time to transfer to the griddle. Take a ball one at a time and roll out very thin on a lightly floured pastry cloth. Try to cut the pieces so they are as consistent in size as possible so that they will cook evenly. These ingredients can also be placed in a microwave safe bowl and brought to a boil in the microwave. If using an adjustable ricer, mash once with largest openings, then a second time with smallest openings. Dough sticking to mat or pin when rolling. This will ensure they all cook at the same rate. Each half of lefse can then be folded in half again and served as a flat piece. This will prevent you from ending up with an accumulation of burnt flour on the grill. Common Reds and New Whites -- Very low starch and high moisture; if these are used, select older ones rather than fresh ones. A spatula or dough scraper makes this process easiest. Boiling them with skin on will help hold starch in. Add cold water, 2" - 3" over potatoes, and bring to boil. This video is unavailable. Otherwise there will be more sticking in this spot. There is often a topside and a underside. Add a little more flour to the work surface after rolling each piece to help prevent the next piece from sticking. Shape the dough into a roll that is approximately 2 inches in diameter. ... Chill and roll. Be sure the lefse is completely cooled before storing or it will form condensation once it is packaged and this will cause the lefse to become soggy. Stir just until the mixture is well blended. Try cutting back on how much flour you add to the next batch. Flour your hands. This allows heat to evenlly distribute. My lefse, which turns out just like my mother’s did, is about the size of a dinner plate and somewhat thicker. takes out every lump. Spread butter on one side of the lefse. Prep your cloth (both the rolling mat and the rolling pin) with flour. Cover the lefse with another towel and then continue to fry the remaining lefse dough in the same manner. No need to keep the lid on during the cooking process. This will help prevent overcooked dry lefse. This temperature control probe might need to be replaced (. The lefse will begin to bubble slightly and brown spots will form on the bottom side as it is frying. Using a flour sifter makes this quick and easy. Continue to roll out the dough until it is very thin and an even thickness. Or, it can be rolled up as shown above. Gently roll the puck from center of dough outwards. Put dough pieces on a cookie sheet, and cover with plastic wrap or wax paper. Idaho Baker -- a russet that has the highest starch and lowest moisture. The non-stick surface may make it more difficult to handle the lefse because the lefse will have a tendency to slip around more, making it hard to get under it properly when trying to turn it. With floured hand, slightly flatten one piece of refrigerated dough into a puck. Adding too much flour will make the dough rubbery. The tip here…lift up at the edge of dough before rolling back. After rolling a few pieces out, you will begin to master the technique. Fry on hot lefse grill. Roll them into balls, put them on a plate and store in the fridge. A metal kitchen dish scrubbing pad works well for removing accumulations while cooking without damaging the stick. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe. One person rolls the dough and transfers to the griddle; the other person cooks the lefse and transfers to cooling area. Cold dough is much easier to work with. Remove one batch and place in a mixing bowl. Meticulously clean up all sticky dough on pastry cloth or pin before continuing. We eat ours with butter and sugar. As you get a piece of lefse done, place it on top of the last piece and cover again with the dry towel. The long metal spike on the thermostat is the temperature sensor. Once the water, half & half, and butter are boiling, remove from the heat and add the dry ingredients. Three rounds that had been frozen and thawed and then rolled. At first you might think you are undercooking it. Alternate layers of lefse and deli wrap in a gallon ziplock bag to keep them from sticking together. Take care not to keep pressing down as the pin reaches the edge of the dough. It is also enjoyed with brown sugar or cinnamon sprinkled on it. Repeat this process in the same manner for the second batch. Microwave the lefse sheet for a couple of seconds before unfolding it,until just barely warmed. When mashed by hand, often small pieces of potato are left, leaving unmixed potato spots when the dough is rolled thin. Ball size should be somewhat larger than a golf ball. Dough ball is not smooth or round before flattening. Rub the flour in thoroughly to your pastry cloth. Warm lefse -- While it cools after cooking, keeping the lefse from drying out is important. If they are cut too small the will be too moist when cooked. Flour the rolling pin. When I found out I need to eat gluten free 4 1/2 years ago, one of the comfort foods I missed is lefse. Some even spread peanut butter or jelly on it. Copyright © 2007 - 2020 by 1MPages.com. Blend until smooth. Roll as thin as you can without ripping it. Temperature may need to be adjusted after the first lefse is cooked. Some people prefer to roll smaller pieces. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. Remove it when brown spots appear on the second side. This is important for allowing the starch to process fully. The griddle should have a temperature of 200°C (400°F). You will need to lightly rub in a bit of flour onto your pastry board between each sheet, paying special attention to the center as it tends to build up the most moisture and could cause sticking. You will be able to see the lefse stick through the dough when it is thin enough. This will help to keep it from breaking at the seam, and help the butter spread evenly. Following these small details can make a big difference in your lefse-making process! Sugar can be better applied by using a sugar shaker. When thawing frozen lefse, remove from the freezer and place it in a sealable plastic bag if it is not already in one. Some recipes call for instant potatoes rather than real potatoes. If the lefse tears when you start to pick it up, gather it into a lump and roll it out again. Lefse Recipe-Real Potatoes | Lefse Recipe-Instant Potatoes, Preparing Potates | Mixing Dough | Rolling Out Lefse | Frying Lefse. Transfer rolled lefse to griddle. Select potatoes that are all about the same size. Is it possible to make the lefse patties a day or two ahead and keep in the refrigerator until cooking? If the dough does stick to the rolling pin, remove it immediately to prevent further problems with dough sticking. A quick video showing how to roll out a lefse pattie. While potatoes are still warm, use a potato ricer to mash them completely. Cooled lefse -- seal and store in air-tight containers, ziplock bags, or a good plastic wrap. Making lefse was a family tradition during my early years. Add the 1 tablespoon of sugar and 1/2 tablespoon of remaining salt. Quote Reply Topic: roll out the lefse! Use only enough flour during rolling to prevent sticking. Having two people work together can make the lefse process faster, easier, and more predictable. Flip it over as soon as brown spots just start to appear on underside (or slightly sooner). It will make it easier to handle. When completely cooled, the lefse is ready to eat. Brush flour off griddle with a dry cloth or waxed paper. Roll on, lefse baker! I actually watched my roommate's mom make lefse, the griddles she used were the largest I had ever seen and watching her roll out that dough was really interesting. Score into 12 even sections. Refrigerate until ready to cook. I noticed this site has many 'how to' articles, can't wait to dive deaper. Weigh the potatoes in the grocery store so you know you have at least 5 pounds. When you are ready to “roll” with making the lefse, add 1 1/4 to 1 1/2 cups of flour to the potato mixture. Stored the lefse in the refrigerator for approximately a week. Place a dry paper towel on the bottom and top of the lefse inside the bag. Place in the refrigerator to thaw. Fry the second side in the same manner as the first. No.Theflouradded starts to break down Dough -- keeping it cool will make it much easier to work with. All Rights Reserved. If kept in ziplock freezer bags, they can be kept in freezer for 6 months or longer. Keep cloth generously floured; repeat before each roll. Use a high quality potato ricer, preferable one with adjustable hole sizes. How to Roll a Lefse Pattie. Place in a large saucepan and cover with water. Run fingers along length of stick. If you find that the particular ball of dough keeps ripping, simply roll it back into a ball, re-flour your surfaces, and try again. After rolling, if this section is the size you want the lefse pieces to be, use the sections as scored. When cooking lefse, the stick tends to get flour and dough stuck to it, especially at the tip. The paper towels will absorb any moisture that forms and help keep the lefse from becoming soggy. Dough ball not flattened into a puck by hand. Potatoes may also be peeled, cubed, and cooked until fork-tender. Stack and store them in a way that keeps moisture in while they cool. Once cooled, fold pieces in half and stack them on top of each other with alternating folded edges. The lefse can be stored in a sealable plastic bag, wrapped in plastic wrap or wrapped in aluminum foil. If there are any visible pieces of unmashed potato, run batch through ricer again. Brush flour out of grooves with a dish brush. It has a thin tapered edge which makes it easy to slide under the lefse when lifting to transport to the grill and for flipping it over when cooking it. Remove any dough stuck to it. NOTE: To reduce recipe use 1/2 cup flour for … Note: Be careful not to over use the flour when rolling the dough out. A square-cut knobbed lefse rolling pin (such as. By using a ricer, you get beautiful fluffyriced potatoes with little effortand you will have smooth dough to roll and cook with. Once the potatoes are cooked, they need to be riced or mashed. Mix thoroughly until smooth. Lefse is a thin potato pastry and this time of year, it graces the tables of many Norwegian-Americans.

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