Monday, September 5, 2011

Potato Buns 马铃薯面包


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.


Ray can't wait to get his hand on the buns!

POTATO BUNS


INGREDIENTS ( Make a tray of 9 potato bread)
A:
320g high protein flour (Bread flour) sifted
½ tsp salt
2 tbsp milk powder
1tbsp instant yeast
70g sugar
1 tbsp bread improver (optional)

B:
150g boiled potatoes, peeled and mashed
1 egg
80ml  water used to boil the potittes

C:
75g butter, softened

Glazing:
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.


METHOD:

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.  

Tips:
The boiled potato and water used for boiling, make a very good rising agent. Adding this into bread dough helps it rise better.

马铃薯面包

材料9马铃薯面包)
A

320G
高蛋白(面包粉)过筛
½
茶匙
2
汤匙奶粉 汤匙即食酵母粉
70
克糖
1
汤匙面包改良剂(可选)

B

150
克煮土豆/马铃薯,去皮,捣碎
1
鸡蛋
80
毫升水,烧开来煮土豆

C

75
克牛油,软化

上光:
1
鸡蛋,轻轻拌打
½
茶匙

吉士奶油:
2
汤匙吉士粉
3 / 4
鲜牛奶
3
汤匙糖

吉士的方法:
1
。在一个小锅里放入吉士的所有成分。拌匀。
2
。放在锅里用小火,并不断搅拌,直到混合物变稠。
3
。待凉在發酵面上用管道出十字架的形状。
方法:
1
。把A材料混合搅拌, 添加B成粘稠的面团,用面团搅拌机继续揉团约5
2
。加入C10钟,直到面团光滑,充分的发展弹性
3
。形成球状,把球状面放置在上油的搅拌碗盖上保鲜膜,,直到面發酵两倍大。
4
。把面打下,再揉至光滑3。把面揉成50克球状形。
5
。把50克球状面排列在3x 3抹油的方形烤。用一块干净的湿布或盖上保鲜膜,第二次發酵直到两倍大后擦上蛋汁上色。
6
。用管道出十字架的形状在發酵面上。
7预热烤箱摄氏200度,烤15-20钟直到熟和金黄色。
8。把面包从烤箱中取出放在架上冷却。

煮土豆的水和土豆昰一个很好的面包發酵。添加到面团,这有助于它發酵更好。
温馨提示:

8 comments:

  1. Happy birthday! Or should I say happy 1st bloggversary! I just celebrated mine last month too.

    ReplyDelete
  2. Happy 1st year anniversary. Times flies and we have known each other for almost a year! Wishing you many more wonderful years of blogging. Your potato buns looks good. The texture looks soft and I am sure it is very yummy. I like the photo of your boy. I can see why he can't wait, hehe.. if I am there, I can't wait too.

    ReplyDelete
  3. Happy 1st year anniversary, Yin! I'm glad that I've found you and learn so much from you. Your lecturer should have given you a high distinction for the assignment. (may be he has already) Great work! I've not made potato buns before, wonder what does it tastes like? It looks soft and even shaped, nice!

    ReplyDelete
  4. Ping and Veronica:
    Thanks for your warm support over the past one year. For the blog to get going I really cherish all your friendship and supports!

    ReplyDelete
  5. Hi Yin, I've reached 100th post and giving you an award for the celebration. Please checkout my blog and congrats!

    ReplyDelete
  6. Veronica:
    Thanks for our sweet thought on me and your lovely blog award, I was much flattered to receive it.
    I just realised I'm now 102 posts!

    ReplyDelete
  7. Congrats! I love reading your blog. The buns looks great.

    ReplyDelete
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