Potato Cheese Mini Bombs
For savory-flavor lovers. Please read the tips at the end before you start.
Ingredients
Steps
Potato bacon filling: Peel and wash the potatoes, dice them into small cubes as shown, and bake at 180°C for about 15 minutes until cooked through.
Pan-fry the bacon until cooked and cut into small pieces. Add freshly ground black pepper and an appropriate amount of sea salt,
Mix well and set aside.
Combine all dough ingredients except the butter and put them into the mixing bowl of a stand mixer (model M6). Mix on low speed until there is no dry flour and a dough forms. Switch to speed 5–6 and knead until the dough becomes smoother and slightly refined, then add softened butter. PS: Beginners, remember to reserve some liquid for adjustment at the beginning of kneading. If you already have some experience, it’s not recommended to reduce the liquid, as cutting it down will affect the texture.
Use speed 3 to slowly knead the butter into the dough. Then switch to speed 6 and continue kneading until you can pull out a strong, semi-transparent membrane.
Take the dough out and shape it into a ball. The dough temperature should be within 26°C. Put it in a container, cover, and let it proof in a 25–28°C environment for the first rise.
Let it ferment until it doubles in size.
Take out the fermented dough,
Divide it evenly into 16 portions.
Shape each portion into a ball, cover with plastic wrap, and let rest for about 10 minutes at around 28°C.
Flatten each relaxed dough ball or roll it out into a round with a thicker center and slightly thinner edges.
Wrap in an appropriate amount of potato bacon filling.
Seal the seam tightly and lightly spray some water on the surface.
Roll the surface in a layer of cheese powder.
Place them into the mold and arrange evenly on a baking tray.
Proof at about 32°C with 80% humidity until doubled in size. Gently press the surface with a finger; it should spring back slowly.
Score the tops with patterns you like, then bake in a preheated convection oven at 170°C for about 13 minutes. For a conventional oven, bake one tray at a time at about 180°C top and bottom heat for about 15–18 minutes. (Be sure to adjust according to your own oven.)
Remove from the oven.