如何做到柔软又好吃的土豆面包(马铃薯) | How to make delicious Potato Bun | Cara membuat roti ubi kentang yang lembut

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今天我要和朋友们分享的是荷兰薯面包。
荷兰薯，有些人又叫马铃薯。中国人或台湾人他们多数叫土豆。
我第一次吃到的荷兰薯面包是三十年前Carefore Hyper Market在马来西亚开设的时候，里面的面包店推广的。那时候的荷兰薯面包真的是味道十足，没有第二家面包店可以做到像他那个水准。
我今天分享的荷兰薯面包食谱，做出来的面包虽然没有Carefore 100% 的水准，不过我很自傲的说也有99%。
来吧！现在就开始。
先将两粒荷兰薯大约一百克左右，煮熟后压拦成泥，备用。
再将两百五十克面包粉放入搅拌盆里，加入四分之一茶匙盐，三十五克糖，三克速溶酵母，搅拌均匀。
过后再加入荷兰薯泥，也搅拌均匀。再打入一粒鸡蛋，搅拌均匀。
现在加入三十五克牛奶水，如果没有牛奶水，可以用水代替再加一勺的牛奶粉都可以。记得，这一个材料不可以不放。因为它是整个面包的灵魂，少了它，做出来的面包没有那样美味哦!
每一次加入材料都要搅拌均匀才加入另外一种材料。
过后，把所有的材料都捏在一起，揉成团。再加入三十五克牛油。加入牛油之后，再将它混合均匀，再捏成团。这时候面团很僵硬，就先让面团休息十分钟。
十分钟过后，面团已经软化下来了。那么我们就继续将面团搓到光滑。搓面团的时候要用力一点，把面团搓到起面筋。这样子，面包做出来才会一丝一丝的。
搓好之后，就直接把面团捏成适量的大小。我提供给朋友们的食谱份量，可以捏九到十二个小面包团。每个面团大约在四十六至五十六克之内，这个要根据你们自己的烤盘来分配。
捏小面团的时候，用手指把面团拉到下面，再从下面推上来。要将每个面团都翻到表面光滑，然后排放在烤盘里。烤盘要预先涂上一层牛油。
如果这个部分我解释到不清楚的话，请参考视频。
分析到这里，先谢谢朋友们耐心就读。
所有的面团捏好了之后，先让它休息三十至六十分钟，这个是因人而异，因天气而异。如果手脚快的话发酵时间就长一点，手脚慢的话，所有面团都在你捏着的时候悄悄的涨起来了。所以有可能在你捏好所有面团的时候全部面团都已经涨发到两倍大了。😅😅
面团涨发之后，先用蛋液把表面涂抹均匀。过后准备十克速溶蛋奶粉加上少许水，搅拌成糊。再装入塑胶管道袋子，然后将它挤压在面团上面。这一个步骤，如果不明白，也请参考视频。
最后放预热的烤箱，摄氏一百八十度烤三十分钟。这个温度和烘焙时间只是供参考。不同的烤箱，不同的操作。所以请根据你们自己的烤箱来设定。
面包烤好了，待冷五分钟后就可以脱模。
我这个面包食谱没有添加柔软剂，没有加面包蓬松剂，第二天还是很柔软。
储藏技巧，就放入不进风的容器里就行了。
今天的荷兰薯面包就分享到这里，有任何疑问，请在食谱下留言。
谢谢朋友们的支持。💐
Today I would like to share the making of Potatoes Bread.
The first potatoes bread I ate was promoted by the bakery inside Carefore Hyper Market when it opened in Malaysia 30 years ago. The potato bread at that time was really full of flavor, and no second bakery could achieve his level.
The potato bread recipe I shared today, although is not 100% meet Carefore's standard, but I am proud to say that it is 99%.
Ok! let's start now.
First, boil two potatoes about 100 grams, after that mashed it into a puree, and set aside.
Put 250 grams of bread flour into the mixing bowl, add a quarter teaspoon of salt, 35 grams of sugar, and 3 grams of instant yeast, and mix well.
Afterwards, add mashed potatoes and mix well. Then, beat in another egg and mix well.
Now add 35 grams of milk. If there is no milk, you can use water instead and add 1 scoop of milk powder. Remember, this material cannot be omitted. As it is the soul of the whole bread, without it, the bread made is not as delicious!
Each time the material is added, it must be stirred evenly before adding another material.
After that, knead all the materials together and knead them into a dough. Add another 35 grams of butter and mix it well and knead it into a dough. The dough is very stiff at this time, so let the dough rest for ten minutes.
After ten minutes, the dough has softened. Then we continue to knead the dough until it is smooth. When kneading the dough, use a little pressure to knead the dough until it becomes a stretch able dough and smooth surface. In this way, the bread will be peeled piece by piece.
After kneading, divide the dough into an appropriate size. The size of the recipe I provided can make nine to twelve buns. Each dough is about 46 to 56 grams, this should be distributed according to your own baking pan.
When kneading the small dough, use your fingers to pull the dough to the bottom, and then push it up from below. Turn each dough to a smooth surface and place it in a baking tray. The baking pan should be pre-coated with butter.
If this part is not clear, please refer to the video.
After all the dough is kneaded, let it rest for 30 to 60 minutes. This varies from person to person and weather. If the actions are fast, the fermentation time will be longer. If slow, all the dough will rise up quietly when you pinch on other dough. So it is possible that when you knead all the dough, all the dough has risen to double its size😅😅
After the dough has risen, spread the surface evenly with egg liquid. After that, prepare 10 grams of instant custard powder, add a little water, and stir to form a paste. Put it in a plastic pipe bag and squeeze it onto the dough. If you don’t understand this step, please refer to the video.
Finally, put it in the preheated oven and bake at 180 degrees Celsius for 30 minutes. This temperature and baking time are for reference only. Different ovens, different operations. So please set according to your own oven.
The bread is baked and can be demoulded after 5 minutes of cooling.
My bread recipe did not add softening agent, without adding bread improver or fluffing agent, it was still very soft the next day.
For storage techniques, just put it in an air tight container that does not enter the wind.
That's all for today’s potato bread is sharing. If you have any questions, please leave a message under the comments.
Thank you friends for your support. 💐
#potatobread #bun #土豆面包

[@LeeLee-rr6uf]

许久没看到更新作品。还是我找不到？祝福，要平平安安的。

[@cookwithmaridel7632]

Looking delicious potato bun, it goes well with coffee, thanks for sharing !

[@silverjadesprivatekitchen515]

You are welcome, my pleasure to share.
Thank you for your support 💐

[@zhixuan7884]

你好，请问那个面团必须揉30-40分钟吗？😓

[@silverjadesprivatekitchen515]

至少要半个小时

[@zhixuan7884]

@@silverjadesprivatekitchen515 好的谢谢你的回复❤️

[@pickhaling5873]

谢谢介绍马来西亚的美食

[@silverjadesprivatekitchen515]

谢谢你的支持💐