Thursday, 9 October 2014

Potato Croissant Buns

The croissant without layers. Because the dough didn't flip with butter. Just the bread dough, and I shape like croissant. To made the dough, I mixed with steam potato. With steam potato, the texture the buns is so smooth and still soft for 3 days inside container.

Ingredients :
  • 200 gr bread flour.
  • 100 gr all purpose flour.
  • 50 gr milk powder.
  • 125 gr steam potato.
  • 1 egg, beaten lightly.
  • 1 pack yeast (7 gr).
  • 1 tbsp sugar.
  • 3 tbsp melted butter.
  • 1/2 tsp salt.
  • Luke warm water / fresh milk as needed.

Instruction :
  1. Mix bread flour, all purpose flour, steam potato, egg, yeast, sugar and salt.
  2. Add melted butter, mix until combine evenly.
  3. Pour luke warm water / fresh milk, and knead until smooth and elastic the dough.
  4. Shaped ball and put on the bowl and let it for 1 hour until you get double volume than before.
  5. Knead again until the air in the dough runs out.
  6. Milled with roller pin 1/2 cm and cut triangle. Roll like croissant. Put on the baking tray has covered with baking paper. Smeared with yolk
  7. Preheat oven 180°C. Baked the buns until golden brown.
  8. Ready to be served or placed in an airtight when runs out container after not hot anymore.

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