Adorable Salty Mashed Potato Buns
A chubby, soft plate of little buns. Dough portions of approximately 50g are just the right size, making them light to enjoy. Packed buns are just too cute, and the potato filling tastes amazing~ Tips before making: ① Beginners, please reserve some liquid during the initial dough kneading to adjust the water amount based on your flour. ② Dry yeast usage is 1/3 of fresh yeast. ③ Strictly control the dough temperature. ④ Try to control the baking temperature to avoid excessive browning.
Ingredients
Steps
20 portions as shown.
Prepare the mashed potatoes (can be done during the basic fermentation of the dough). Wash and peel the potatoes, cut into chunks, steam in a steamer or steam-oven. Weigh 380g of cooked potatoes, while hot add 20g butter, 1.5g sea salt, 2g crushed black pepper, mash and mix evenly.
Combine all ingredients from the dough materials except for 'butter' into the mixing bowl of an M6 mixer. Set timer for 12 minutes. Start on low speed (speed 1 or 2) for half a minute until no dry flour remains, then switch to speed 5-6 to knead the dough. Note: Beginners, reserve some liquid for adjustment. The provided time is for reference only—follow the dough state as the standard. At around 6 minutes, as the dough develops gluten, it will form a relatively thick membrane.
Add softened butter.
Set to speed 3, knead for about 1-2 minutes to incorporate the butter, then switch to speed 4-5 and knead until the dough reaches full gluten development. The dough should have excellent elasticity at this stage.
Shape into a ball, with dough temperature around 26 degrees. Place in a container and ferment in an environment of 28°C and 75% humidity for 60 minutes.
Ferment until the dough is about 2.5 times its original size.
Take out the dough, divide into 50g portions. Avoid pulling as it could damage the dough structure.
Shape into balls, proof in an environment with 28°C temperature and 80% humidity for about 10 minutes.
Take one relaxed dough ball and press flat to expel air.
Flip over, add 35-40g mashed potatoes as filling. You can also add a mini sausage.
Seal and pinch the dough.
Place dough into the large ring mold by Sanren.
Proof in an environment at 32°C temperature and 80% humidity until the dough springs back slowly when lightly pressed.
Make a cut on the top surface with scissors, sprinkle some mozzarella cheese on top.
Place in a preheated S80 oven at the lower-middle rack, use upper and lower heating mode. Top heating at 190°C, bottom heating at 210-220°C, bake for 14 minutes. Adjust flexibly based on your oven, as different trays might require different bottom heat settings.
Remove from the oven, tap the tray and de-mold.
Cool completely then pack for storage.
Mold dimensions as shown.