Potato Bun


Bread Flour 1000g
Potato Flakes 50g
AB Mauri Mauripan Instant Yeast 15g
Salt 15g
Sugar 130g
Mauri Japanese Bread Improver 5g
Milk Powder 50g
Whole Eggs 100g
Cold water (0-1 0C) 320g
Milk 250g
Unsalted Butter 100g

Baking Step:

  1. Weigh all ingredients.
  2. Place all dry ingredients into the mixer and mix for 1 minute.
  3. Add in water and eggs and mix for 7 minutes.
  4. Add in butter and mix for 6 minutes ( or until the dough is well developed).
  5. Round the dough and rest for 30 minutes.
  6. Scale the dough into 32g per piece, round and rest for 5 minutes.
  7. Shape the dough and put into ( 6 inch x 11 inch ) tray.
  8. Proof at 40 0C and RH 80% for approximately 60 minutes.
  9. Bake at 2000C top 2000C bottom for about 14 to 15 minutes or until done.
    Baking condition varies upon oven used and dough weight.