♦毛线球面包食谱|手撕面包 Wool Roll Bread Recipe:
♦柔软餐包/汉堡包食谱Soft Dinner Rolls/Slider Buns/Burger Buns/Meal Buns Recipe:
♦面包食谱Bread Recipe Playlist:　 　
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♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven:
♦数码厨房秤网购链接Digital Kitchen Scale Lazada Links:

新年过了，终于回来了，一起来做漂亮的“马铃薯面包/土豆面包”。采用了新鲜马铃薯压成泥来制作面包面团。顶部刷上蛋液还裱上自制的卡仕达酱。烤时面团膨胀上色，展现出漂亮分明的面包和卡仕达酱，橙黄金色，各个圆鼓鼓的，可爱又高颜值，食欲大开。撕开来，有马铃薯泥帮助内部蓬松暄软拉丝，回弹力超好，搭配淡淡马铃薯口味和顶部香甜卡仕达酱，好好吃。

收藏方式：烤好温吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。

CNY has passed, I’m finally back, let’s make pretty “Potato Buns”. Bread dough is made from freshly potato puree. Top is brushed with egg wash and piped with homemade custard sauce. The dough expands and brown during baking, revealing beautifully distinct bread and custard sauce, orange-golden color, each of them are round and plumped, cute yet good-looking, so appetizing. Tear it apart, potato puree helps making soft fluffy stringpull interior, with excellent spring back, paired with light potato flavor and sweet custard sauce on top, delicious.

Storage Method: Best eaten warm after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating.

♦Ingredients 食材

=Bread Dough面包面团=
100g Potato Puree 马铃薯泥
90g Milk (Room Temperature) 牛奶 (室温)
3g Instant Dry Yeast速溶酵母
250g High Protein Flour/Bread Flour高筋面粉/面包粉
30g Caster Sugar细砂糖
3g Salt盐
1(56g) Egg 鸡蛋
30g Unsalted Butter (Soften) 无盐牛油（软化）
=Custard Sauce卡仕达酱=
1 Egg Yolk 蛋黄
20g Caster Sugar细砂糖
8g All Purpose Flour普通中筋面粉
70g Milk (Room Temperature) 牛奶 (室温)
3g Vanilla Extract 香草精

=Toppings 装饰=
Whole Egg wash 全蛋液

(Preheated Oven 180C: 17-20minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱180C: 17-20分钟)
(上下火，不开旋风，中层烤)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#PotatoBuns #PotatoBread #BreadRecipe #SoftFluffy #SpringpullBread #Custard Sauce
#马铃薯面包 #土豆面包 #面包食谱 #蓬松暄软 #拉丝面包 #卡仕达酱

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