Cooked Playdough
I have made this recipe up many times in the past for my own children and now I find myself making it for my children's children.
I have made this recipe up many times in the past for my own children and now I find myself making it for my children's children.
- Carbohydrate 187.0239 g
- Cholesterol 0 mg
- Fat 14.99027875 g
- Fiber 41.5380000596493 g
- Protein 28.1305 g
- Saturated Fat 2.2726908449375 g
- Serving Size 1 1 Serving (339g)
- Sodium 1653.4175 mg
- Sugar 145.485899940351 g
- Trans Fat 0.7121447193875 g
- Calories 894 calories
Step-by-step
- Stir all ingredients together in a pot and cook over a low heat for 3 to 5 minutes.
- Let cool.
- Keep in the fridge in a sealed plastic container. This playdough will keep for months.
Substituting whole wheat flour for the all-purpose flour will introduce heavier bran particles that create a grainy texture and cause the dough to tear under tension. When mixing the components in a pot, keeping the heat low prevents the starch granules from gelatinizing too rapidly and forming rubbery lumps before the liquid distributes evenly. Stirring continuously with a wooden spoon ensures the mixture pulls away from the sides of the pan into a cohesive mass within three to five minutes.
Proper storage directly dictates the longevity of this cooked dough, which remains pliable for months when sealed in an airtight plastic container and kept chilled in the refrigerator. Condensation can form inside the container if the dough is packed away before cooling completely to room temperature, leading to a slimy surface texture that degrades the material prematurely. Adding a few drops of vegetable oil during kneading can help rehydrate batches that have dried out slightly from exposure to ambient air.
Freezing this dough is generally discouraged because the high water and salt content causes ice crystals to form and rupture the starch structure upon thawing, resulting in a sticky, unusable paste. Batches that become too wet during cooking can sometimes be salvaged by returning them to low heat for an extra minute while dusting in an additional tablespoon of flour.
Overcooking remains the most frequent error, causing the dough to scorch on the bottom of the pot and leaving hard, unyielding flecks throughout the final product. Removing the pan from the burner the exact moment the mixture clumps together into a thick ball protects the structural integrity of the starch network.
