Times flies, today already 年初十 (10th day of Lunar New Year), a great start to me back to normal daily life! Hooray! For past few weeks, I was so busy, and yet I enjoyed so much as CNY is 15 days of togetherness when families and friends gather to feast and share good fortune.
Let’s talk about bread, are you looking for yummy breakfast bread recipes? This is it. They are so soft and yummy! I believe you will agree with me, lovers of toast and butter and sprinkled with raw sugar will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom. I like this texture of bun, I have no stock of instant custard powder, however, I would like to try next time and believe that the bun will be yummilicious too.
I just love it, my family love it as well and hope you will give it a try. It's worth the effort.
Happy Monkey Year!!! 猴年猴猴猴（好好好）
Super soft potato bun
Ingredient
375g High gluten flour/bread flour
80g Mashed potatoes
80g Egg
75g Raw sugar
120ml Fresh milk
1 1/2 Tbsp Milk powder
1tsp Sea salt
1 1 / 2tsp Instant yeast
30g Butter
Custard topping Ingredients
Instant custard powder 30g ---
80g --- milk
Egg, for brushing the surface of the dough
or
An appropriate amount of butter for applying the surface of the bun
Raw sugar
Method
1. In a mixer fitted with a dough hook, combine all the main dough ingredients, except butter, knead until well combined.
2. Then add in butter and continue kneading until dough is smooth and dough passes the window-pane test.
3. Place the dough in a lightly greased bowl, cover with cling wrap or wet cloth. Allow it to rise until double in volume. (This take about 60 mins).
4. Transfer the dough onto a clean floured surface. Make the small buns in a rough shape about 50g (This can make about 15 pcs of bun),
5. Again, cover with clean wet cloth and leave the dough rest for 60 mins until doubled in size.
6. Mix all custard topping ingredients together and spoon into a piping bag. set aside.
7. After proofing, brush top of dough with egg wash, then pipe on mexican topping. Alternative, apply the butter on the dough sprinkle with raw sugar.
8 Bake in a pre-heated 170C oven for 40 minutes or until golden brown.
超软马铃薯小面包
材料
375g 高筋面粉/面包粉
80g 马铃薯泥
80g 蛋液
75g 细砂糖
120ml 鲜牛奶
1 1/2 Tbsp 奶粉
1tsp 海盐
1 1/2tsp 即食酵母
30g 牛油 卡士达酱材料
30g 即溶卡士达粉 80g 牛奶 蛋液，扫面用
或
牛油适量 ，扫面用
赤糖适量
做法：
将所有材料搅拌均匀（牛油除外），搅拌成一团光滑有弹性的面团。
加入牛油，继续搅拌至用手可以将面团撑开形成薄膜。
将面团滚圆，盖上保鲜纸或布发酵60分钟或至双倍大。
把面团里的空气按压出来，分割成16份约50g的小圆面团（可弄15粒）。
将小圆面团滚圆后，排放入抹油的烤盘里；进行第二次的发酵约60分钟或至双倍大。
把卡士达酱混合均匀后，装进挤花袋里备用。
为发酵好的面包扫上适量的蛋液，然后再挤上卡士达酱或扫牛油在面包上与撒些赤糖。
预热烤箱170度C，烤约25分钟或成金黄色即可。