Potato Buns (Sweet Dough) Pandan/Original

Potato Buns (Sweet Dough) 

Original recipe: Step Wong; Shared by: http://joanneby2.blogspot.my/2013/11/potato-bun.html 

INGREDIENTS

150g mashed potato (boiled, mashed while hot, add in 1 tbspn of oil and 1tbspn of water, leave to cool)

350g high protein flour (bread flour)

20g milk powder 

50g sugar 

5g yeast

50g egg (1 whole egg)

90g milk (20g milk powder + water)

1/2 teaspoon salt

70g butter (I used only 50g)

1 Kampung egg (egg wash)

Decorations: black sesame seeds, excess coconut filling 

DOUGH MAKING STEPS

1. Add liquid ingredients first into the bread mixer container. 
2. Add in the dry ingredients. 
3. If making Pandan bread, I will add concentrated Pandan juice to the milk and water, stir well to form 90g. 
4. Using Philips breadmaker, prog 10 (dough): 15 min. Reset. 
5. Add in the chill butter (because breadmaker is kinda warm and it melts the butter if it is in room temperature). 
6. Play again prog 10 for another 5-10 minutes until the butter is well incorporated.
7. Leave the dough to rise for 1 hour in the breadmaker. 
8. Remove the dough onto a silicone mat. 
9. Divide dough into 16 balls (each 48g approximately).
10. Flatten each ball of dough and wrap 2-3 teaspoons of filling. 
11. Seal it properly to form a nice ball and place it on the baking tray lined with oil cloth. Leave gaps between each bun for them to expand.
12. Put the baking tray into the oven (switched off) for proofing. 
13. Boil some water in an aluminium tin and place under the baking tray - to speed up proofing. Set timer to 50 minutes. 
14. Preheat oven at 170 degree Celsius with fan forced.
15. Remove the baking tray with buns which have risen. Apply egg wash and decorate with black sesame seeds or coconut flakes. 
16. Bake for 13 minutes. 
17. Store buns in tight containers while slightly warm. 

FILLING

A) Chicken (tastes quite similar to Gardenia's sardine fillings)

• boiled chicken breast (shredded) 
• yellow mustard (Heinz)
• smoked barbeque sauce (Heinz)
• salt
• black pepper  
• Korean dried red chili pepper flakes (Bidan: Kinchi) 
• chopped red onion (large) 

1. Boil chicken breast until fully cooked. Reserve the water for making soup with other ingredients.
2. Shred the chicken meat with forks. 
3. Add seasoning ingredients and mix well. 
4. Taste while mixing to ensure you get the best taste that you like.
5. NOTE: Prepare this filling after mixing all the ingredients in the bread machine for it work for it self because the filling needs to cool down completely before you wrap. 

B) Coconut 

• coconut flakes (do not squeeze off the coconut milk)
• Gula Melaka 
• Pandan leaves 
• water

1. Boil Pandan leaves in some water.
2. Melt Gula Melaka. 
3. Add in coconut flakes and stir fry until fragrant. 
4. Keep aside to cool down before wrapping. 

Pandan buns with coconut filling

The processes 

Ready buns

Closer look. 

Chicken filling original dough buns

Tastes better and healthier than Gardenia's sardine buns

To be honest, I think this recipe is extremely good because it uses potato. That means, I can save on flour. The only drawback is the use of yeast seems quite a lot. However, I still think I like this recipe very much because the texture of the buns is incredibly soft and yummy. It is so nice to shape the buns. 

PROS:

• straight away recipe, no earlier preparation required
• soft texture 
• easy to shape 
• use lesser flour due to potato 

CON:

• put a lot of yeast