Potato Bun with Hokkaido Dome

Having a terrible craving for chocolate, I decided to make my favorite donut - Choc Pudding filled donut. The chocolate was overflowing, and every bite guarantees a mouthful of chocolate. It was so good... Well, as much as I adore it, have all food in moderation is my motto. So, instead of frying all 8 donuts, I saved some dough and top them with Hokkaido Dome topping.

These toppings are delightful. It is so simple to prepare yet they gave the leftover dough a 'new life' again. I love to put toppings on bread because it helps to retain moisture in the bread during the baking process, and of course, it add flavours and we love them too!

Potato Bun with Hokkaido Dome
Makes 8
Ingredients

Dough

• 200g bread flour
• 15g milk powder
• 3/4 tsp instant yeast
• 25g sugar
• 90g potato, thinly sliced , steamed for 15 minutes and mashed
• 41g water
• 24g egg
• 35g butter
• a pinch salt

Topping

• 62g cake flour
• 56g butter
• 62g icing sugar
• 74g egg

Cooking Directions

1. Mix all the dough ingredients and knead until smooth.
2. Let the dough proof for 1.5 hours or until double in size.
3. Mix together the ingredients for topping, set aside.
4. Divide the dough into 8 and shape round.
5. Let the dough proof for another 1 hour or until double in size.
6. Pipe the topping on top of the bread 15 minutes before baking.
7. Bake in preheated oven at 190C for 15 minutes.

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做8个

材料

面团

• 200克面粉
• 15克奶粉
• 3/4小匙即食酵母粉
• 25克糖
• 90克马铃薯，切成薄片，蒸15分钟，捣碎
• 41克水
• 24克蛋，打散
• 35克黄油（牛油）
• 少许盐

外陷

• 62克低粉
• 56克牛油
• 62克糖粉
• 74克蛋

做法

1. 混合所有面团成分和揉至光滑。
2. 让面团发酵1.5小时或直到两倍大。
3. 混合外陷材料，备用。
4. 将面团分成8份。
5. 让面团发酵1小时，或者直到两倍大小。
6. 在烘烤15分钟前，在面包上挤上外陷。
7. 在预热烘箱中烤以190℃烤15分钟。