Potato Mini Buns

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Potato Mini Buns

Peel and slice about 75g of raw potatoes.

Steam the potatoes until cooked (or microwave them), then mash them.

In a mixing bowl, combine mashed potatoes, egg, yeast, granulated sugar, milk powder, and salt. Add water.

Add half of the high-gluten flour.

Stir into a paste and let it sit for 5 minutes.

Add the remaining high-gluten flour.

Knead into a slightly soft dough.

Add softened butter.

Knead the dough until it can be stretched into a thin film.

Cover the dough and let it ferment in a warm place.

In a small pot, combine egg yolk, whole milk, granulated sugar, and 15g of high-gluten flour.

Heat over low heat, stirring until it thickens.

Transfer to a piping bag.

Let it cool.

Dust a cutting board with a little flour. When the dough has doubled in size, remove it and deflate it.

Divide into 9 equal portions, using a kitchen scale if possible for uniform size.

Shape each portion into a ball.

Grease a square baking pan with butter and place the dough balls inside.

Let it proof for a second time in a warm place, about 40 minutes.

Pipe on the decorative egg mixture.

Preheat the oven to 180 degrees.

Bake in the middle rack with both top and bottom heat for about 20 minutes.

Remove and let cool.

Adding mashed potatoes makes the bread softer in texture.

The buns still taste great at room temperature the next day.