Must Make This Soft & Fluffy Potato Bread, Keep Fresh & Moist for Days!
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- Опубліковано 17 вер 2021
- Ordinary mashed potatoes added to bread dough can produce wonderful results. The baked bread is like adding Tangzhong/Yudane, it has very good moisture-keeping effect and anti-aging effect. The bread is not only beautifully colored, but also healthy and delicious. The bread tissue is very soft, light and delicate like feathers. It tastes moist and chewy, and the aftertaste is endless! Don't miss this potato bread!
Recipe for 9x4x4"Pullman Pan:
Bread Flour 290 g
Caster Sugar 18 g
Instant Yeast 3 g
Salt 4 g
Milk Powder 9 g
Cold Water 150 g
Mashed Potato 100 g
Softened Unsalted Butter 23 g
Preheat the oven to 350F°/180°C, and bake at lower rack for about 30 minutes until the surface is golden brown. After baking for 20 minutes, if the surface of the bread has been dark, you need to cover the bread with tin foil to avoid too dark bread surface.
Recipe for 450g pan:
Bread Flour 250 g
Caster Sugar 15 g
Instant Yeast 3 g
Salt 3 g
Milk Powder 8 g
Cold Water 130 g
Mashed Potato 86 g
Softened Unsalted Butter 20 g
Preheat the oven to 350F°/180°C, and bake at lower rack for about 30 minutes until the surface is golden brown. After baking for 20 minutes, if the surface of the bread has been dark, you need to cover the bread with tin foil to avoid too dark bread surface.
💕tips：
1. When the dough is divided and rounded, it should not be rolled for too long, otherwise the dough will stick to the cutting board.
2. The dough needs to be rested in refrigerator to avoid sticking, and it is easy to handle when the dough is cold. - Навчання та стиль
Love the texture of this bread.. chewy, soft and fluffy. Thanks for sharing awesome recipe🙏🏻
这面包一定深受大人和小孩小孩😋👍🏻
加上馬鈴薯泥真的好棒,做出來的麵包又鬆又軟. 謝謝老師！
👍👍
Very good tutorial. I will try today. Thanks.
thanks for sharing knowledge and the art of good taste ... With gratitude and respect ... receive a greeting from Mexico ... Thanks !! ... 🌷
Love your channel ♥️♥️♥️
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘😍🌹❤️❤️👍💐
Gracias por el video desde Lima Perú.❤️
老師下次可以教我們做全麥的麵包吐司熱狗麵包都用全麥人來做好嗎
最近都在玩天然酵母面包，可是看到老师的食谱必定要下手做起来😄
今天做了一个吐司和6个Ham cheese buns，
非常的柔软好吃😋
谢谢老师的无私分享🥰
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Wonderful bread 😋
ابداع وذوق ومهاره
Какой хлебушек ХОРОШИЙ ...Спасибо
做一次確實棒吃！
👍👍
Perfeito!
Mañana lo pongo para desayunar
Hola tienes mas recetas...saludos❤
老師妳好～剛好家裡有地瓜。可用地瓜取代嗎？有需要在做什麼調整嗎？謝謝🙏
Wow looks so yummy, your follower/new youtuber from MOROCCO 🥰
請問老師
如果我要把這款 麵包造型變成餐包，那 最後的幾個發酵部分 是不是要減少呢？
冰水的部分可以用牛奶代替嗎？如果可以的話，還有哪些要調整的部分呢老師？
老師，有件事想請教您，您在教學裹面那個Pullman pan 是9x4x4”size, 而我在綱上買到的size 大約是7‘左右比您的pan小了一些，如果我想做這欸包，是否也可以分成三份或者分二份呢，希望老師指導！謝謝！
👏👏👏👏
I;d like to try this recipe but my loaf pan doesn't fit yours . Could you please advise baker's percentage ?
Hi, i tried this and it turned out absolutely beautiful!! just was wondering if i could use purple potato in this recipe as well?
Yes, you can use mashed purple potato for bread。
@@AllCookingStuff thank you so much 🙏❤️
Hv tried with my bread maker. It’s turn out very tasty. The bread is soft. I left it outside covered with plastic for two days. The softness is still the same.
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因為我們不能吃太多精緻澱粉只能吃全麥
Is it Japanese bread !??
Hi, Sherry 老師請問麵包用26c 發酵的過程中你是否放在室內或是放入焗爐加杯滾水來發酵，謝謝你！
天热时就放在室温下发酵，天气转凉时，就放一杯热水在微波炉里，也可以放在烤箱里，温度在26-28°Ｃ即可。
谢谢老师分享了这款吐司，我做了成功，好吃又鬆又软很喜欢，要问老师一个问题，为什么烘烤后还要加二十分钟来烤，我觉得时间有点长，在前面烤时已经上色了，谢谢
不用再加20分钟啊。这款面包烤大约30分钟就可以了。只是要注意如果面包上色很快，中间可能需要盖锡纸防止颜色烤得过深。
@@AllCookingStuff 谢谢老师的回答，我弄错了吧！我做了两次了，我太喜欢这款土豆吐司包材料简单。谢谢老师
阴雨天正好适合做面包。这个还不需要pre-ferment, 现在就开始！
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@@AllCookingStuff 汇报一下：很成功，软的像棉花一样。下次想添点味道。你觉得要是加点绿茶粉这类的成分，理论上会不会影响土豆泥带来的柔软？
👍👍可以加你喜欢的调味料，不会有影响的
老师好～想问下您为什么酵母总是面团成团之后再放呢？大多数博主都是用水或者牛奶先化开，要不就跟湿材料一起放进去
即溶酵母发酵很快的，推迟放酵母是为了减缓面团在搅打过程中发酵。面团需要搅打较长时间才能打出更好的面筋。这样即使搅打时间稍长，面团也不会在搅打过程中发酵。
老師 請問這裡的土豆泥可否用紫薯泥代替？因爲家裡太多紫薯😂😂😂
可以
May I know which brand of the dough mixture machine you are using?
I am using a KitchenAid stand mixer, ProLine 7Qt.
Hi, I want to make this recipe, but its hard to find unsalted butter here in my town. Can i substitute with margarine or salted butter? And how much salt i should use?
Sorry for my english
Yes you can use salted butter, and reduce the salt added to the dough by 1 or 2 g
老师您好，请问面团从冰箱取出继续搅打时面团要如何保持较低的温度？温度必须要保持在几度？为什么呢？会有什么影响？期待老师回复，谢谢。
面团打好出缸的面团温度大约是24-26°C左右。
在搅打过程中，随时用温度计检查面团温度。面温变高时，用冰敷搅拌缸外部的方式来降温。
面温过高容易提前发酵，面团不容易搅打出膜。而且这款面团里还有土豆泥，控制好温度后，面团才不会粘盆，容易成团出膜。
@@AllCookingStuff 好的，谢谢老师的回复🙏
谢谢老师 请问如果放进去红薯可以不可以？
我到没有试过，淀粉含量高的红薯应该可以，像板栗红薯。
吃起来会有土豆的味道吗？ 我想配搭馅料能配什么？ 谢谢
土豆本身其实是没有太多味道的，所以做出来的面包吃起来就是白面包的感觉
您好！这次我想用 Bob’s Red Bill unbleached enriched Artisan Bread Flour （欧包专用粉？）来做此面包，不知道其吸水性如何？老师您都在用什么牌子的呢？谢谢！😃🙏🏼
我没有用过这种面粉，我用的是Ardent Mills Keynote Stong Bakers Un-bleached Flour，在Toronto的Costco Business Center有卖。
@@AllCookingStuff 谢谢回复。上网查了，你用的这个牌子是大包装的，而且价钱不低哦，哈！
Bob’S red bill 产品应该是很好的。我有用他家的其他产品。
当你第一次使用其他品牌的面粉时，可以少量多次添加水来调整面团湿度。
@@AllCookingStuff 明白，谢谢谢谢你的耐心教导。感恩! 😁🙏
Can I steam the potatoes instead of boiling? Does it have to be yellow potato or any kind would work?
yes you can steam, and you can use any type of potato if you steam.
@@AllCookingStuff I just baked two loaves of these today. They are wonderfully soft and fluffy. Thanks for sharing.
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Can this bread be made without using a mixer, by hand ..??
yes, it should be ok with hand kneading. the only problem is the dough may be sticky. be sure to keep the dough at low temperature around 22C when you kneading, the dough will be not sticky and easy to handle at low temperature.
@@AllCookingStuff Okay thanks, you make it look so easy... thanks again...😊
Can I make it in a bread machine?
yes, you can made it in bread machine
为何会特别粘手？ 成团的时候不会，就是在整形的时候特别粘手，还粘棍子☹️ 不过我还是成功的做了出来，很香😅 就是不明白，为何那么粘手
因为食材里的土豆泥的淀粉会产生黏性
1. 面团分割滚圆时，不宜滚太久，否则面团会粘在案板上。
2. 面团需要冷藏松驰，可以避免擀面皮时粘案板，更容易操作。
請問沒有奶粉不加可以嗎？
可以不加。只是会香味不一样，面包上色也有差异。
奶粉的用处挺多的，如果你经常做面包的话，建议可以买一包脱脂奶粉，放在冰箱冷藏保存。
@@AllCookingStuff 好的，我去買包最小的奶粉，謝謝你的回覆！
Porfavor subtítulos en español
I love this one. And I'm looking forward to your Chocolate shokupan bread.
普通450克土司盒通常356°F烤40分钟，这个才30分钟，请问是模具不一样吗？
对不起，UA-cam居然把你的这条Comment放到“Held for review里了，刚刚才看到。
我的9x4x4的烤盒烤30分钟面包内部的温度就已经92C左右了。我没有450克土司盒，我想小一点的盒子30分钟也应该差不多了。如果你有450克土司盒，做了记得告诉我一下结果哦😊
@@AllCookingStuff 我做过你的几乎任何土司，一般450克土司盒都需要38-40分钟（包括你那款南瓜土司。我用红豆馅代替了南瓜馅儿，按照方子34分钟，我烤了36分钟出来后还是不上色，拿掉锡纸又烤了2分钟)我用的三能金色波纹模具。
是顶部不上色，还是整个都不上色呀？
如果整个都不容易上色，可以把烤箱温度升高约10°C，把350°F调整到375°F。烤箱要提起20-30分钟预热，面包上色会更快。
Wonderfull channel, wish to contact you through you email , I need your advice if possible.♥️