Potato Bun
When my boys were little, they loved this potato bun so much that we would wait patiently at the bakery until they bring out their freshly baked buns. Seeing the boys stuff the steaming hot bun in their mouth is a sight to behold.
Funny, these days its just a bun.
Wish I could turn back time...nevertheless this bun is still the same soft and tasty bun we use to enjoy.
600g bread flour or high protein flour
70g sugar
1 1/2 tsp salt
1 1/2 tbs milk powder
4 tsp instant yeast
B
1 egg
270ml cold water
c
150g mashed potato
60g butter
D
custard
In a large bowl, add A. Take care not to put the salt and yeast together.
Add B and knead for about 5 min before adding C, continue kneading another 10min until the dough becomes smooth and stretchy/elastic.
Roll the dough into a ball and place it in a bowl. Cover the dough with a kitchen towel and let it rest for an hour.
Punch the dough down and gently knead it.
The dough would be a bit sticky, I suggest you dust some flour on the work surface and your hand. Divide the dough into two and then to 16 pieces (about 30g a piece).
Knead each ball and tuck the seam down. Grease 2 23cm x 23cm square tins.
Place 16 dough balls in each tin. Cover the tin and let them proof for another hour.
In the mean time prepare the custard. I used instant custard powder. Please prepare as indicated on the package. Pour the custard into a piping bag fitted with No.3 round nozzle.
Preheat the oven at 180 degree cel. Brush the top of the bun with egg wash and pipe the custard as shown above.
Bake for 25 min or until it turns golden brown.
Serve warm.
Enjoy...jue
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