Majorcan potato coke

You already know that I really like to share with you recipes from different parts of the world, it's something that drives me crazy. I think there is nothing better than getting to know a place through its gastronomy and traditions. When we travel, I would dare to say that I almost feel like going to markets, restaurants, shops, pastry shops... rather than visiting the place itself! ha ha ha. It's something I really enjoy. Today we are not going very far, I want to share with you how to make and enjoy an incredible Mallorcan potato cake .

They are buns made with boiled potato and lard, among other ingredients. Its texture is incredibly tender, fluffy and light. One of those bites that is impossible to resist.

Origin of potato coca

Potato cakes are a very typical and traditional sweet from Valldemossa , a small town in the Tramuntana mountains in Mallorca . This town is well known both for its potato cakes and for its charterhouse, La Cartuja de Valldemossa, where Chopin composed Preludes OP. 28 and George Sand wrote " A winter in Majorca ".

It is customary to accompany them with a hot chocolate in winter or a wonderful almond horchata in summer . The truth is that they are a true delicacy in any way you want to consume it.

Enjoy the simplicity of things

I admit that I always really enjoy carrying out more complex or elaborate preparations. I love carrying out the whole process and enjoying the end result. But we do not always have enough time to dedicate it to this type of preparation and, it is true, there are many that are very easy to prepare with impressive results. An example of this is this potato cake.

To prepare them we will not have to complicate ourselves much. And even more so using the KitchenAid sieve and scale accessory . Believe it or not, thanks to it we will be able to further reduce the preparation and organization time of the recipe when we prepare to prepare it. Yeah I know, another wonderful gadget you can't live without.

When we get ready to prepare this dough, it will be the same process as making any other slightly enriched sweet bread dough. In this case we will do it with eggs and lard, which is the traditional way in which they are prepared. The kneading process is a bit laborious. By this I mean that it is an intensive, very long-lasting kneading.

If you are wondering if they could be made with butter, the answer itself. Now would the result be the same? No. Shortening provides a texture and finish that I have not been able to achieve with any other fat. The flavor it leaves is imperceptible. But at home, it reminded them a lot of the ensaimada because of its slightly flaky texture on the outside!

KitchenAid Artisan food processor , KitchenAid sieve and scale accessory , KitchenCraft cleaning brush and Laura Ashley kitchen towels

Ingredients (For 20 pieces)

• 550 g of flour of strength W=200
• 3 eggs L
• 50 g of whole milk
• 200 g of cooked potato
• 5 g dry baker's yeast
• 200g of sugar
• 100 g of Iberian pork lard
• 30 g of sunflower oil
• 4g of salt
• Icing sugar for dusting

Elaboration

First day

We prepare the dough

1. In the KitchenAid bowl, add the mashed boiled potato together with the eggs, sugar and lard.
2. Mix with the help of the paddle at speed 1 until a homogeneous mixture is obtained.
3. Add the milk together with the yeast and mix again until homogeneous.
4. We change the shovel for the hook and add the flour. Knead at speed 1 until obtaining a smooth and developed mass. It will take us around 40-45 minutes .
5. Add the oil along with the salt and mix again until fully integrated. It will take us about 10 minutes .
6. Round the dough and place it in a container previously greased with oil. Let rise until it grows to quadruple its volume. In my case it took 15 hours at 20ºC.

Second day

We preform and form

1. Turn the dough out onto a clean surface lightly dusted with flour . Divide the dough into 20 equal pieces , about 60 g each.
2. We preform, remember to always place the dough scraps in the center of each piece before preforming. Round and let rest for 10 minutes covered with a plastic film.
3. We form the rolls in the same way that we rounded the pieces previously.
4. Place on a tray lined with baking paper.
5. We repeat the same process with the rest of the pieces.
6. Remember to leave space between them as they will grow during rising and baking. In my case I have divided them into 2 trays.
7. We cover with film and let rise until they triple their volume . In my case it was 5 hours at 28ºC controlled .

we bake

1. Preheat the oven to 170ºC with heat up and down.
2. Bake for 13 minutes, they should take on a light and beautiful golden color . Remember that the interior temperature must reach 88-90ºC for it to finish cooking.
3. Remove and let cool completely on a wire rack .
4. We repeat the process with the other batch.
5. Before serving, sprinkle the potato cakes with icing sugar.

Perforated tray for De Buyer oven , KitchenAid Artisan food processor and KitchenAid strainer and scale accessory

Grades

• Can I use fresh yeast instead of baker's dry yeast? Yes of course. In that case, remember that the proportion is 3 g of fresh yeast for every 1 g of dry yeast.
• Can the cooked potato be substituted for potato flakes? It can be done, but it is very likely that the hydration of the dough will vary and you will have to adjust it by increasing it slightly. The ratio for 550g of flour can be around 50-60g of potato flakes.
• Knead a lot and very well , developing the gluten well, you are guaranteed to obtain a very fluffy crumb bun.
• Respect the rising times so that the pieces acquire the correct volume, do not mess up and their texture is very spongy. Don't be anxious! :D
• Try not to exceed the cooking time of the buns , otherwise they will be dry and not very juicy.
• They are kept in perfect condition for 2-3 days inside a zip-type bag. Maybe they will keep for more days, but I have not been able to verify it!

KitchenAid Strainer and Scale Accessory and Laura Ashley tea towel

These Mallorcan potato cakes are an absolute delight for the senses. The crumb is extremely tender, spongy and soft... I can already tell you that you won't be able to eat just one.