马铃薯面包 Potato Buns

马铃薯面包
Potato Buns

马铃薯面包松软好好吃，值得一试。
Very soft buns, must try it :)

keep until 3 days the bread still soft.

Ingredients:

Bread dough:

High Protein Flour 175g

Low Protein Flour 50g

Milk Powder 1 tbsp

Instant yeast 3g

Castor sugar 50g

Salt 1 tsp

Egg 1

Water 30-40ml

Potato puree 80g 

(75g potato + 65ml water cook with low heat until soft and mash it)

Unsalted butter 30g

Custard Topping:

Instant custard powder 20g

Milk 60ml

(mix well and fill in the piping bag)

*After mixed, the texture of custard is like mayonnaise

Instructions:

1. Mix all the ingredients except butter in the bread machine. Knead the dough till smooth and elastic. (around 25 mins)

2. Add in butter continue kneading to reach windowpane stage. (around 15mins)

3. Shape dough into a ball shape. Let it proof in a greased bowl for 1 hour.

4. Dust some flour on the counter top, degas and divide each dough to 45 to 55g. 

5. Roll each dough into ball shape and let it proof in the square pan for 40 mins.

6. Egg wash the bread and piping the custard on top of the bread.

7. Bake at 190 degree Celsius for 18 - 20 mins.

P/S: 

• My room temperature is around 30 degree Celsius.

• I always freeze my bread maker tin before kneading the dough to prevent the dough temperature is too high.

• Ideal dough temperature should be at 25-28 degree Celsius.

马铃薯面包

面团

高筋面粉 175g

底筋面粉 50g

奶粉 1 汤匙

细砂糖 50g 

盐 1 小匙

即溶酵母 3g

鸡蛋 1 颗

水 30ml-40ml

马铃薯泥 80克 

（75克马铃薯切块加65ml水煮至软，然后压成泥状待凉备用）

无盐牛油 30g

卡斯达酱

即溶卡斯达粉20克

牛奶 60ml

（以上材料混合均匀至顺滑后放入挤花袋）

做法:

1. 全部材料除了牛油倒入面包机里揉面25分钟，面团打至光滑和有薄膜。再加入软化牛油继续揉大约25分钟至拓展状态。我揉好的面团温度大约26-28度。

2. 把面团滚圆，放入一个密封的盒子或是钢盆里发酵60分钟。（室温大约28-30度）

3. 桌上撒些面粉，排气，分割每颗面团45-55克，滚圆后排放入烤盘里。烤盘放入没开电的烤箱里，旁边放一杯热水做最后发酵大约40分钟。

4. 预热烤箱190度，在面团上轻轻刷上蛋液，再挤上卡斯达酱。 

5. 最后，烘烤18至20分钟。出炉后立刻脱模。