Wednesday, May 9, 2012

Potato Bread 马玲薯面包

Five stars  for this super light and soft bread .  

No wonder Cass (@ 揾到食) and Jane (Jane's corner) have praised  so much and highly rated this potato bread. I totally agree with them. It is soft, light, fragrant,  does not stick on your teeth. and I will definitely make this bread again and again.

Recipe: (This is my version)


100g bread flour or high protein flour
50g plain flour
3g instant dry yeast (1/2 tsp + 1/4 tsp)
35g sugar
1/4 tsp salt
5g milk powder
50g egg
30g water
25g butter or margarine
50g potatoes, steamed and mashed

1)  Put all ingredients (except butter) into a mixing bowl, beat over slow speed for 1 minute.  Add in butter and  beat over medium speed for 8 minutes to form a pliable dough (smooth and elastic),  form into a round shape.

2) Cover with wrap or a piece of damp cloth, leave to proof till double the size ( to test whether it is well fermented, poke a hole with your finger in the cnetre, the hole should not bounce back or shrink).

3) Divide dough into 30g each small dough. Roll into round balls, arrange onto a  8" or 21 cm round greased baking pan.
4) Leave to proof again for  45-60 minutes.

5)  Bake in a preheated oven at 185-190 degree C for 10-15 minutes.

6) Remove from oven, glaze with beaten egg or butter while it is still hot.


  1. Hi,アンゼエリン, thank you for your compliment. Have a nice day.

  2. Wow, yours look very soft. Yummy :)

  3. yes, the buns look very soft and i feel like to eat some...:)

  4. Hi Veronica, love your bread, very soft and fluffy. yum yum

    Have a nice weekend.