【步骤图】potato bread for burger buns食谱大全和做法

no-knead dinner rolls as well
adapted from XiaoGaoJie (the qween)


this recipe makes 8 buns for burgers

=========================================
GAO's flour measurement: 320 g = 2 cups + 1/8 cup
for arrowhead (1/4 cup = 34g): 320 g = 2 cups + 3/8 cup (1/4 cup difference from GAO's)

11/18/2020
this time I put in an additional 1/2 cup potato and 2 cups + 1/4 cup flour (which is 1/8 cup more than GAO but 1/8 cup less than my plan). Also lacking 5 tbsp water during mashed potato time.

用料  

potato bread for burger buns的做法  

1. shave the skin of 1 potato and cut to cubes.
   
   add 2 tbsp water and microwave for 4-5 mins till soft.
   
   mash it while it's till soft

2. heat up milk for 30s then add to the mashed potato in 2 portions
   
   the temperature should drop after mixing

3. when the batter is no longer above body temp, add yeast, egg, sugar, oil and mix well

4. add flour and mix with a spatula into a soft dough. NO need to knead!
   
   **** bread flour would be preferred, since the starch in potatoes would lower the ability to form gluten

5. ---- 1st prove: 2h -----
   put on a lid and prove for 2 hours

6. melt 1/8 tbsp ish butter in microwave for 15s for brushing

7. ----- shape the dough ----
   1. de-gas with punches
   
   2. spread dry flour on top to help taking the dough out of the bowl.
   
   3. transfer the dough to a floured surface.
   
   4. divide into 8 parts.
   
   5. use a rolling pin to degas more. roll to long stretch, fold in 3 folds, roll on the perpendicular direction, then roll to spherical.
   
   6. transfer to the baking pan.
   
   7. press a bit to make them flatter.
   
   8. brush butter

8. ----- 2nd prove for 45 - 60 mins ----
   cover with cling wrap and prove

9. ---- bake ----
   brush butter again
   
   bake in 375F for 17 - 20 mins
   
   [I did 20 mins this time. after 17 mins, could see thebread browning]
   
   ** it's easy to be too dark with the butter brush

10. ----- store -----
    after they are cooled, sealed in plastic bag. store at room temperature

小贴士

note 1.
measure potato after smashed, and adjust water contents!
this time: 1 potato = 1/3 cup + 1/4 cup + 1 cup, so I adjusted water to
***** calculated wrong bc I thought it's 1/2 cup extra potato rather than 1 cup, so the water is supposed to be [1/3+1/4+1/2]/[1/3+1/4] * 2 tbsp = 3 tbsp + 2tsp, but I thought I only added 1 tbsp so I added 2 tbsp + 2 tsp water to the potato and re-mashed them. Should be [1/3+1/4+1]/[1/3+1/4] * 2 tbsp = 38/7 * 2tbsp = 10+6/7 tbsp water and around 9 tbsp water should be added.
------>>>>>>> in summary, I am lacking 5 tbsp water and overflowing 1/2 cup potato, and there's 1/8 cup of flour that I planned on adding but didn't.

note 2.
brush butter -- soft surface;
eggwash -- shiny surface;
spray water -- hard crust