Potato Burger Bun

Tuesday, 8 August 2017



The ideal use for a potato bun is as a burger bun.  I have shared this recipe before in the previous post here.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Potato Burger Bun Recipe


Yields: 12 Buns

INGREDIENTS:

400g bread flour
250g mashed potato (about 300g potato - peeled, sliced, steamed and mashed)
3 tbsp caster sugar
1 medium egg, whisked
1 ½ tsp instant active yeast
120g - 150g fresh milk
60g butter

Egg wash - 1 small/medium egg + 1 tbsp water
Sesame seeds for topping

METHOD:

1.  Put all ingredients (first add salt, flour, sugar, yeast, butter, egg, mashed potato and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.

2.  Set it aside to rise for 1 hour 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 bun onto the baking pans lined with non-stick baking paper.  Make sure they are about 1 ½ to 2 inches apart.  Let buns rise for another 45-60 mins or until double in size.

5.  Brush the dough with egg wash and sprinkle with some sesame seeds on top.

6.  Bake at pre-heated oven at 180C (160C fan mode) for 15 to 20 minutes.

7.  Remove buns to cool on rack completely.

Notes:

1.  Add 120g of fresh milk first, then slowly add in the rest if dough is too dry.
2.  If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons of full cream milk powder.
3.  You may make as big as you like by portioning accordingly.