Monday, February 6, 2012

Potato Bread


INGREDIENTS

(A)
600g bread flour
70g sugar
1 1/2 tsps salt
1 1/2 tbsps milk powder
4 tsps instant Yeast

(B)
1 egg
270ml cold water

(C)
120g mashed potato
60g butter

METHOD

1. Mix (A) until well blended. Add (B) and knead to form a dough.
2. Add (C), continue to knead to form a smooth and elastic dough.
3. Make the dough into ball. Put it in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.
4. Mould dough into a ball and leave it to rest for a further 15 minutes.
5. Divide the dough into several 30g pieces, mould them into balls and put them on a greased square baking pan.
6. Cover and leave to prove for 40 minutes, or until twice the size.
7. Brush with egg wash and pipe the custard to make a cross on top.
8. Bake at 180C for 25 minutes on a low shelf in the oven. Serve.

TIPS: This dough is a bit sticky, so put some flour on your hands before you start to make it into balls.
CUSTARD TOPPING :-
(A)
1 tbsp custard powder
1 tbsp plain flour
4 tbsp sugar
1 cup milk
1 egg

(B)
1 tbsp butter

METHOD
Mix ingredients (A), and bring for double boiler. Stir continuously until the mixture thickened.
Remove from heat, add butter and stir until well blended. Ready to use.
Related Posts Plugin for WordPress, Blogger...