《Tinrry+》Simulated Potato Bread

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Put the potatoes in water, bring to a boil over high heat, cook until done, let cool, and peel. The peeled weight should be 300g. Seal in an airtight bag and crush with a rolling pin;

Measure out 40g of mashed potato (for making dough), seal with plastic wrap, and let cool. Put the remaining mashed potato into a bowl to use as filling;

Add butter to a non-stick pan and heat over medium-low heat. Once melted, add bacon and stir-fry for 30 seconds to 1 minute. When the bacon edges are slightly golden, add mashed potatoes, milk, and salt. Stir until the milk is fully absorbed, and the potato mash becomes thick and clumpy. Transfer to a bowl, cover with plastic wrap, and set aside to cool.; Tips: Heat over medium-low to prevent burning.

Place chilled eggs, water, and cooled mashed potatoes into the stand mixer. Mix dry ingredients (high-gluten flour, low-gluten flour, salt, sugar, milk powder) and add to the mixer. Finally, add softened butter and yeast (avoid adding yeast directly on the butter as it affects fermentation). Start the mixer on low to combine.; Tips: Chill egg liquid and water in the fridge beforehand to avoid high dough temperature. Normally, bread uses the 'late-butter' method, but this bread doesn't require strong gluten, so butter can be added directly.

Once the dough forms and no dry flour is visible, switch the stand mixer to high speed for kneading. Since this bread does not require strong gluten, knead until the dough's surface is smooth;

The kneaded dough temperature should be between 26-28°C. Divide the dough into 6 equal portions, each weighing approximately 65g.; Tips: This bread doesn't require strong expansion in the dough, so initial fermentation is not needed.

Round the divided dough (keep your hand in a tiger's mouth shape, place the dough in the center, and roll it on the surface while gripping lightly). If sticky, apply some flour to prevent sticking. Once rounded, place onto a baking tray, cover with plastic wrap, and let rest at room temperature (26-28°C) for about 20 minutes.

Mix bamboo charcoal powder, cocoa powder, and cornstarch evenly in a bowl using a small whisk.; Tips: If you don't have bamboo charcoal powder, you can substitute it with an equal amount of cocoa powder.

Take the rested dough, coat lightly with flour to prevent sticking, and roll out into a tongue shape approximately 10cm long. Flip, align sideways, and add a suitable amount of fried potato filling (suggested 50g); Tips: If the dough shrinks back too much during rolling, it means the dough isn't sufficiently rested and needs additional relaxing time.

Wrap it like a dumpling, pinch the edges tightly to seal, and fold the two sharp corners inward. Using your hands, shape the dough into an irregular shape.

Poke a few holes on the surface of the bread using a bamboo skewer. Next, roll the bread in decorative powder to coat and place onto a baking tray.

Place the tray in a proofing box at 35-38°C and proof for about 1 hour, until it expands to 2-2.5 times its original size. Tips: If you don't have a proofing box, you can place a bowl of hot water in the oven and proof until it reaches 2-2.5 times its original size.

Preheat the oven to 170°C, upper and lower heat.

Once the oven is preheated, place the bread on the middle rack and bake at 170°C for 12-15 minutes until slightly colored on the surface.; Tips: If the bread browns too much during baking, cover with foil promptly to prevent over-browning.

After the bread is done, tap the baking tray on the table to prevent the bread from shrinking.