• Re.Create

Potato Bread inspired by K-Drama Little Forest (리틀 포레스트) 🍞🥔

Little Forest (2018): The story of a young woman who returns to her childhood home, in a traditional Korean village, after leaving for the big city in pursuit of what turned out to be an elusive dream. When she returns home, her mother isn't there - but her mother's "Little Forest", the many ways in which a single mother successfully made a home for her much loved child, unfurl with a long succession of lovingly sketched details involving mostly food preparation.



CHICKEN SATAY INGREDIENTS:

  • 570g bread flour or all-purpose flour

  • 4 potatoes

  • 40g unsalted butter

  • 1 egg

  • 50g brown sugar

  • 9g yeast

  • 7g salt

  • 250ml water

  • Egg wash (egg yolk + milk)



INSTRUCTIONS:


1. Peel off the potato skin and cut into cubes.

2. Bring a pot of salted water to boil. Add the potatoes and cook around 15 minutes, until tender. Drain and use potato masher to mash until smooth.

3. Add 1 egg and mix everything until creamy. Set aside.

3. Now, let's prepare the dough. Place bread flour or all-purpose flour into a mixing bowl. Then add in salt and sugar separately from the yeast. This is to prevent inconsistency on the dough.


4. Mix the salt and sugar with the flour then mix the yeast with the flour.

5. Pour in water and mix everything until incorporated.

6. Add in the mashed potatoes with egg mixture and mix until combined.

7. Next, add in unsalted butter and mix until combined. You can either use stand mixer or use hand to mix manually.

8. Cover the dough with plastic warp or kitchen towel and let it rest for around 15 - 20 minutes before kneading.

9. We can start kneading the dough. Knead for at least 15 - 20 minutes. If the dough is still very sticky, you can add in more flour while kneading. When dough is mixed, the proteins in the flour combine with the milk/water to form gluten. Kneading the dough will enable the gluten to form a network of chains which will help to make the dough texture strong and elastic. "Slap and fold" technique is my go-to kneading technique for a wet dough. It is very effective and it strengthen the dough rather quickly.

10. Cover the dough with a plastic wrap or kitchen towel and let it rest for 1 hour 20 minutes or until double in size.

11. Punch the dough and flatten it on a kneading board to let all the air out.

12. Cut the dough into 20 pieces, 56g each. Cover with plastic wrap or kitchen towel and let it rest for another 10 mintues.

13. Take 1 piece of the dough and flatten it to let all the air out then form it again into a fine ball shape. Repeat this step for the rest of the dough.

14. Place each dough on a baking pan and cover it with a plastic wrap or kitchen towel. Let raise for another 30 minutes. At this stage, you can preheat your oven for 200°C.

15. Brush the dough with egg wash and cut out a cross with one straight cut lightly on the top.

16. Bake in preheated oven 200°C for 15 - 20 minutes (depends on your oven temperature).

17. Place the potato bun on a cooling tray to cool down for at least 20 - 30 minutes.



All done! Enjoy your potato bread, very simple and yummy! Potato bread has been my daughter's all time favorite! It is rich in fiber, folate and Vitamin E 😍



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