Hi, guys! It's Bunnify!
Today I'm making "potato" bread, which is so popular in Korea these days! These look just like real potatoes! Mochi-like chewy outside, soft inside, stuffed with mashed potato filling and cheese!
You can substitute pine soft t with tapioca starch. It's hard to find pine soft 202 and pine soft C overseas. You need to add the same amount of bread flour instead of pine soft 202. And you don't have to use pine soft C if you don't have one, but instead of that, reduce the amount of milk from 90ml to 60ml.
Thank you for watching!
• Ingredients(yields:6-7🥔)
■ For the dough🥔
□ 200g Pine soft T(or tapioca starch)
□ 30g Pine soft 202
□ 30g Pine soft C
□ 20g Glutinous rice flour
□ 1 Egg, at room temp
□ 90ml Milk, at room temp
□ 20g Corn syrup
□ 3g Salt
□ 10g Vegetable oil
□ 50g Unsalted butter, at room temp
□ 30g Soybean powder
□ 3g Black sesame powder
■ For the potato filling🥔
□ 2 Potatoes(350~380g)□ 30g Unsalted butter, at room temp
□ 10-30ml Milk, at room temp
□ 25g Mayonnaise
□ 12g Granulated sugar
□ 1g Salt
□ 2~3 String cheese
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#potatobread #koreandesserts #mochibread
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