Potato Burger Bun

by - August 08, 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 - Straight Dough Method


Yields: 8 buns

INGREDIENTS:

320g bread flour
150g mashed potato (about 200g russet potatoes - peeled, sliced, steamed and mashed)
1 1/2 tsp instant yeast
16g brown sugar
1 1/4 tsp salt
40g eggs, whisked (from 1 L size egg, balance use for egg wash)
105g fresh milk or full cream milk
48g butter, room temperature

Egg wash - 10g egg wash from the above + 1 tsp milk
Sesame seeds for topping

METHOD:
  1. Put all ingredients (except butter) in a bowl of stand mixer and knead for 3 - 5 minutes or till the dough comes together.  Add in butter and continue kneading for 10 - 12 minutes till dough become elastic and tacky.  I tried to check window pane stage.  But, the thin layer easily tear off due to the present of potato in the dough. I stopped half way to prevent the motor from overheating. 
  2. Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.
  3. Punch down the bread dough to release the air.  Transfer to a floured table top.
  4. Divide dough into 8 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 buns 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. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


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