| Ingredient | Method |
| Dough: 200g HP flour pinch of bread improver 15g milk powder 3/4 tsp salt 1 tbsp instant yeast 40g caster sugar 25ml water ±65ml milk 35g butter 80g steam potato, mashed | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into small portion, roll flat dough and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and cool on wire rack. |
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