蜂蜜马铃薯面包 Potato Honey Buns

Prior to my using of 周老师的美食教室 '天然手作面包101道 recipe books as my daily bread reference guide, my loyalty had been solely towards Carol Hu's 烘焙新手必备的第二本书 The Second Book of Baking for Beginners by Carol Hu 胡涓涓 back then. These days I was swamped with too many baking books and downloaded recipes to choose from, which, sometimes I felt to be a strain on which and where to pick from.

I believe some of you share the same sentiments as I do. 

To me both of the above stated recipe books are equally great book to invest in, if you read Chinese language. Carol Hu's book offers more recipes with elaborate pictorial step by step instructions, a definite point for anyone who is new to baking.

Anyway, back to this recipe. Our entire household love potatoes and I usually use it for cooking than baking. To use it for baking requires extra preparation work of steaming and mashing and honestly I dread that extra step just for the sake of adding it to the bread dough, more so when I can't taste the potato in the final product.

But once you have tried making it you will see the difference in the bread texture against other bread recipes.

蜂蜜马铃薯面包 
Potato Honey Buns
(Makes 8 buns)

Ingredients (A)
100g Mashed Potato 马铃薯泥
70g UHT Fresh Milk 鲜奶
35g Honey 蜂蜜
1 Egg 全蛋
190g Bread Flour 高筋面粉
30g Cake Flour 低筋面粉
1/2 Tsp Instant Yeast 速发干酵母
1/8 Tsp Salt 盐

(B)
20g Unsalted Butter 无盐奶油

Topping (C)
Unsalted Butter无盐奶油, julienned 切成细条
Bread Crumbs 面包屑(Optional)


Method

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add (B) butter and slowly increase the speed to medium for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
再将切成小块的奶油(B), 加入面团中搅拌搓揉到完全融合. 依照片揉面标准程序继续以中速把面团搅拌成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵时间到达后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 8 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成8等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Brush a thin coat of water on the surface of the buns. Coat the top with bread crumbs and place the buns on the baking tray. Continue the process for the balance buns. 

在面包表面均匀刷上一层清水, 然后沾上一层面包屑. 完成的面团收口朝下间隔整齐排放在烤盘上.

Spray some water over the buns with a fine mist nozzle. Final proof the buns in a unheated oven for another 50-60 mins.
将整盘的面团放入烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 170C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至170C度.

Apply oil to a razor blade and slowly cut a short and thin groove line over the buns surface. Place 1-2 strips of butter into the cut groove. Repeat the process for all the buns.

用一把涂上少许油的利刀, 在面团中央切开一道深痕. 将切成条状的奶油放在面团缺口上.

Bake the buns in the middle lower level of a preheated oven at 170C degrees for 18-20 mins.
放进已经预热至170C度的烤箱中下层愤烘烤18-20分钟, 至表面呈现金黄色即可.