Potato Buns/ Roti Kentang

My mum, sis and I went shopping at Tesco the other day and at that time, there were plenty of reduce to clear (RTC) items of fruits and vegetables on sale. Some goods were surprisingly still in good condition. We bought quite a lot of those RTCM stuffs (many were mushrooms of all sorts) and there were two packs of potatoes among those items. I used one pack for shepherd's pie and there left another pack. I decided to make these buns instead. I tweaked the recipe that I found on both Mat Gebu's Dapur Tanpa Sempadan and Kak Ros' Bukan Sekadar Masakan. Both recipes are suitable for those who have a bread machine. As I knead by hand, I reduced the amount of liquid used. If you use a bread machine to knead your dough, then you might follow either the original recipes.    

Potato Buns
Adapted from: dapur tanpa sempadan & bukan sekadar masakan

Ingredients: 
To activate yeast:
2 teaspoons instant dried yeast
50g sugar 
100ml lukewarm milk 

Water roux:
10g flour
50g water
~~~~~~~~

350g all purpose or bread flour
3/4 teaspoon salt
90g mashed potato (boil, mash then weigh; about 1 medium sized potato)
1/2 egg (beat then weigh, about 30g. the rest will be used for glazing)
1 tablespoon butter, melted and cooled
 
Custard (to top the bun; optional):
2 tablespoons instant custard powder
3/4 cup fresh milk
3 tablespoons sugar
1 teaspoon butter
1/2 teaspoon vanilla extract

Method: 
For custard topping: Combine all ingredients in a saucepan and stir on medium heat until mixture thicken. Add more milk if the custard is too thick. Set aside to cool.

To activate yeast: In a small bowl, combine the yeast, sugar and warm water/milk. Set aside.

For water roux: Mix the flour and water in a saucepan and stir on medium heat until thicken. Set aside to cool.  

For the bread:
1. If using bread maker, put all ingredients in the machine and select 'dough' menu. If using hand (like me), put the flour and salt in large bowl. Add in the mashed potato, beaten egg, melted butter, water roux and activated yeast mixture. Knead until an elastic, non-sticky dough is formed.

2. Set the dough to proof for about an hour until it doubles in size.

6. After that, punch the the dough to release the air out. Then, shape the dough into buns of any sizes you fancy and put them on a greased pan. Rest the shaped dough for at least 30 minutes to an hour to allow them to rise again.  

3. Preheat the oven to 350F or 180C. Put the custard in a piping bag (or a clean plastic bag) and pipe on top of bun in whatever shapes (I did cross and spiral). Glaze the dough with the remaining half a beaten egg and bake in the preheated oven for 12-15 minutes (depending on the size of your bread) or until cooked. 

8. Lightly brush the tops of bread with the margarine or melted butter when done to prevent crust from getting hard. 

Before and after...

Bun Kentang
Diolah daripada: dapur tanpa sempadan & bukan sekadar masakan

Bahan-bahan: 
Untuk aktifkan yis:
2 sudu kecil yis *saya guna Mauripan
50g gula
100ml susu/air suam 

Water roux:
10g tepung gandum
50g air
~~~~~~~~

350g tepung gandum atau tepung roti
3/4 sudu kecil garam
90g kentang lecek (rebus,lenyek dan timbang)
1/2 biji telur (kocok telur dan timbang, kurang lebih 30g. telur selebihnya akan digunakan untuk glis roti sebelum bakar)
1 sudu besar mentega/marjerin cair
 
Untuk topping kastard:
2 camca besar tepung kastard
3/4 cawan susu segar
3 camca besar gula halus
1 camca teh mentega
1/2 camca teh esen vanilla

Cara-cara: 

Untuk topping kastard: Satukan susu, gula dan tepung kastard. Kacau dengan wisk hingga semua sebati. Masak atas api perlahan sambil terus mengacau hingga pekat. Angkat dari api, masukkan mentega dan esen vanilla. Gaul rata dan biarkan suam sedikit.

Untuk aktifkan yis: Dalam bekas kecil, satukan yis, gula dan susu/air suam. Ketepikan.

Untuk water roux: Kacau tepung dan air di atas api sederhana hingga memekat. Sejukkan.  

Untuk roti: 
1. Jika Menggunakan bread maker (BM) masukkan semua bahan  dan pilih menu Dough dan tekan ON, setelah siap boleh terus dibentuk bebola kecil. Kalau uli dengan tangan: Satukan tepung dan garam dalam satu bekas besar. Kemudian, masukkan kentang lecek, telur, mentega cair, water roux dan campuran yis tadi; kacau sebati. Selepas itu,uli sehingga doh menjadi elastik dan licin.

2. Kemudian perap doh dan tutup bekas adunan dengan plastic wrap dan biar doh naik dua kali ganda (lebih kurang 45 minit). Selepas itu tumbuk-tumbukkan doh bagi mengeluarkan angin. Bahagi doh pada 16 bahagian kecil (saya bahagi kepada 20) dan susun di dalam loyang petak atau dulang pembakar (pastikan loyang atau dulang pembakar di sapu dahulu dengan sedikit marjerin, bagi memudahkan bun keluar apabila siap dibakar nanti). 
3. Biarkan naik dua kali ganda (30-45 minit). Akhir sekali glis permukaan bun dengan baki telur yang ditambah dengan 1 sudu kecil susu segar dan paipkan sos kastard di atas permukaan bun . Bakar pada suhu 180 darjah selama  15 minit. Setelah siap di bakar, sapu permukaan roti dengan sedikit mentega dan sejukkan atas redai. Sedia untuk dihidangkan.