PULL-APART POTATO BUN

Monday, 17 July 2017




Yields: 12 buns

INGREDIENT:

400g bread flour
250g of potato, peeled, sliced, steamed and mashed
40g caster sugar
1 large egg
1 tsp salt
1 1/2 tsp instant active yeast
160ml fresh milk
60g butter

METHOD:

1.  Place ingredients in the bowl of your stand mixer and kned until it had come together and beginning become elastic or let the machine knead for 15 mins.
2.  Set it aside to rise for 60 mins or till double in size.
3.  Punch down the bread dough to release the air.
4.  Divide dough into 12 equal portions and shape into balls. Place dough in 2 pans lining with non-stick baking sheet. Let dough rise for another 45-60 mins or until double in size.
5.  Bake at pre-heated oven at 170C - 180C for 25 to 30mins.
6.  Remove bread to cool on rack completely.

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