ultra soft potato bread – By Jacy Mak

Ingredients:
(A)bread flour 350g (sifted)
salt 1/2tsp
milk powder 2tbsp
instant yeast 1tbsp
sugar 80g
bread improver 1tbsp (optional)

(B)boiled potatoes,peeled and mashed 160g
egg 1
water used to boil the potatoes 80g

(C)butter(softened) 75g

Glazing
1egg,lightly beaten with
salt 1/8tsp

Topping
instant custard powder 2tbsp ,
mixed with water
 


Method:
~mashed into the mud with a fork
~Ingredients A Knead until like a dough
~Then add in butter continue mix until the dough is fully developed
~add ingredients (C) knead for about 10minutes until the dough is smooth and elastic,fully developed
~ Ferment for 1 hour or until double size
~ after 1hour ~Sprinkle some flour
~Divide the dough into 50g pieces and form into rounds
~Ferment for 1 hour or until double size
~Glaze the tops with beaten egg
~put the topping into a piping bag
~pipe custard crosses on each round
~Bake in a pre-heated oven at 200c for about 15-20minutes until cooked and golden brown. Remove from the oven,leave the bread on a wire rack to cool

Note:The boiled potato and the water used for boiling,make a very good rising dough .Adding this into the bread dough helps it rise better.

By | 2017-12-07T06:25:49+00:00 June 4th, 2014|Breads|0 Comments

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