I’m one year old!
Time flies, I just realised that it has been a year since I started this blog in September 2009. Recalling the time when I experienced living overseas in Auckland, with the purpose of occupying my time and learning to blog as part of my Information Technology assignment, I created this blog. I had never expected to receive such warm acknowledgement and getting to know so many wonderful food bloggers who shared the same passion in food blogging. Thanks to all those who had visited my blog, some even signed up as followers to my blog.
I just wish to say a big Thank You to you all! I hope you will continue to check out my blog once in a while and I will try my best to share more cool recipes. I believe in the value of sharing. Every recipe I shared is treated as one good deed of the day J
“The fact that I can plant a seed and it becomes a flower, share a bit of knowledge and it becomes another's, smile at someone and receive a smile in return, are to me continual spiritual exercises. “
- Leo Buscaglia
For this anniversary post, I would like to share the recipe of this healthy potato buns. Many would have tasted these potatos buns commonly found in bread shelves in supermarket or bread store. These buns are made from a variation of sweet buns dough. To have better flavour, add a little butter cream as fillings or any fillings to your liking.
This recipe was adapted from Agnes Chang’s “ I can bake”. However I was not satisfied with the custard toppings suggested in the original recipe, where the custard topping was merely a mixture of custard powder with water uncooked. As a result, the topping that was too watery resulting in the poor cross shape topping. Furthermore, the custard topping was tasteless after baking.
In view of that, I found this creamy custard topping on the Net which I reckon should make a better alternative for easy pipping and nicer taste.
INGREDIENTS ( Make a tray of 9 potato bread)
320g high protein flour (Bread flour) sifted
½ tsp salt
2 tbsp milk powder
1tbsp instant yeast
1 tbsp bread improver (optional)
150g boiled potatoes, peeled and mashed
80ml water used to boil the potittes
75g butter, softened
1 egg, lightly beaten wtih
½ tsp salt
Recommended Creamy Custard topping:
2 tablespoon custard powder
3/4 cup fresh milk
3 tablespoons sugar
Method for Custard :
1. Put all the ingredients for custard in a small pot. Mix well.
2. Place the pot over low heat and keep stirring till the mixture thickens.
3. Set aside and pipe to make cross shape on buns when cool.
1. Mixed A into a mixing bowl. Add B and mix into a sticky dough and continue to knead until dough is semi-developed about 5 minutes (with dough mixer)
2. Add c and knead for about 10 minutes until the dough is smooth and elastic and fully developed.
3. Form into a ball and leave to rise in an oiled mixing bowl covered with damp cloth or greased plastic wrap until dough doule the size.
4. Punch the dough down and knead for 3 minutes until smooth again. Divide the dough into 50g pieces and form into rounds.
5. Arrange 9 rounds on a greased and floured square baking tray in 3 rows of 3. Cover with a piece of clean damp cloth greased plastic wrap and leave to prove the second time until double in bulk.
6. Glaze the tops with egg wash. Pipe custard crosses on each round.
7. Bake in a pre-heated oven at 200 degree celcious for about 15-20 minutes until cooked and golden brown.
8. Remove from the oven leave the bread on a wire rack to cool.
The boiled potato and water used for boiling, make a very good rising agent. Adding this into bread dough helps it rise better.
3 / 4杯鲜牛奶