Yummy……. better than store bought!
This recipe is adapted from 65°C湯種麵包 by Ms Yvonne Chen 陳郁芬.
190g bread flour
20g wholemeal bread flour (could be substituted with normal bread flour)
30g all purpose flour
1tsp instant yeast
30g sugar (I found this too much, could be reduced to 25g)
10g milk powder
60g mashed potato
60g tang zhong (14g flour to 60g water should give you more than enough)
90g water (could use 85g first, add more depending on the dough)
a slice of cheese & some poppy seeds for garnish
Bake @ 180ºC for 20mins.
The dough may look wet at the beginning, but as the breadmaker kneads it will get better. It’s very sticky though.
Proofed well… really well.
Shaping was challenging as the dough was extremely soft and quite sticky. Lots of dusting flour was needed, but I find shaping into triangles easier than into balls…
They really looked like little triangular pillows 😀
The potato fragrant was non-existent, but the bread still tasted good!
Just great! Very soft and it sprang back straightaway when I applied pressure on it. Was still good the next day.
Will definitely use this recipe again!