손반죽 ⎮ 폭신폭신 부드러운 감자식빵 만들기 ⎮ Potato Loaf Bread
4.9 هزار بار بازدید -
4 سال پیش
-
🏡 Please turn on the
🏡 Please turn on the Subtitle function on YouTube for more details on the video
🏡 For more information and recipes, please click ▿ View more on down below
Hello, I’m Casayun.
Today I made a very soft and chewy bread made with potatoes.
Putting potatoes in the bread dough makes the texture really chewy and fluffy.
Compared to other breads, you can really feel the difference !
It’s a really soft and delicious bread with the savory scent of potatoes.
You can enjoy this potato bread with smaller size also, but in this video i made it using a large bread mold to use for sandwich bread.
If you want to make a mini potato buns, please watch the video below ☺️
🥔 Fluffy Potato Buns 손반죽 폭신폭신 감자모닝빵 만들기 ⎮ SUPER Fluffy Pot...
Savory , Fluffy , Chewy Potato Bread, Let’s bake it together ! 😉
For more details for recipe, please turn on subtitle function on video.
If you have any questions, please leave a comment.
💕 Subscriptions and likes meant A LOT to me !
If you liked my video, please subscribe 💕
🔹Casayun Instagram - Instagram: casa_yun 🔹
More Loaf Bread Recipes👇🏻
🍞 Soft Butter Bread 손반죽 결이 살아있는 고소한 버터식빵 만들기 ⎮ BEST Butte...
🍞 Healthy Whole Wheat Walnut Bread 손반죽 건강한 통밀 호두식빵 만들기 ⎮ Whole Wheat Wal...
🍞 Buttery French Brioche 손반죽/ 버터향 가득 부드러운 브리오슈 식빵 만들기 ⎮ French...
🍞 Japanese Milk Bread 초보도 쉽게 만드는 부드러운 우유식빵 레시피 ⎮ 손반죽 빵 만들기
Potato Bread
Mold 22x8x8 / 27x12x10 (cm)
Bread flour 300g / 600g (can be all purpose flour)
Sugar 23g / 45g
Salt 5g / 10g
Instant dry yeast 4g / 8g
Mashed potato 150g / 300g (Weight without skin before cooking)
Milk 135g-145g / 260g-280g
Unsalted butter 25g / 50g
Prepare Before ✓
* Cook the amount of potatoes thoroughly, mash them without any lumps and cool.
* Leave the butter at room temperature for at least 30 minutes to get rid of cold.
1. In a clean bowl, put all dry ingredients (flour, sugar, instant dry yeast) and mix with a whisk.
2. Add mashed potatoes and mix. When the mashed potatoes are evenly mixed with the dry ingredients, add lukewarm milk in 3 portions. Depending on the working environment, the amount of milk that goes into it may vary, so check the dough with your hands to adjust it. (Because the moisture contained in the potatoes is all different, the consistency of the dough must be adjusted with milk.)
Make the dough moist that is neither dry nor too sticky. When the dough gathers together, transfer it to the workbench.
3. Add room temperature softened butter to the dough. Fold the dough from the outside to the inside and combine the butter with the dough evenly. The dough will be sticky after the butter is added. However, as you knead the dough, it will turn into a smooth.
Start kneading the dough when the butter is well combined with the dough. Pushing it down and then outward. Fold the dough in half toward you and press down. If it is getting sticky, add a little more flour(less then 1 Tbsp). You have to keep kneading it to help the gluten develop. This can take as little as 15 minutes.
Take a small piece of dough and slowly stretch it out in opposite directions. If the dough becomes thin enough to appear semi-transparent before it tears, it’s done.
4. Put the dough in a clean bowl and let it proof in a warm place until the dough doubles.
(About 1 hour / You need a warm environment is that between 75 to 95ºF (24 to 36ºC). Proofing time may vary depending on the working environment.)
5. Transfer the dough to the workbench and remove the gas from the dough. Form the dough into a large ball and let them rest for 20 minutes.
6. After 20 minutes, remove the gas from the dough again. Roll out the dough with a rolling pin to fit the size of the bread mold. Place the joint on the bottom of the mold, and rise the dough in a warm place until it reaches the height of the mold.
7. Bake for 25-30 minutes in an oven preheated to 170℃ (338℉). Be careful not to burn the top. (When the top starts to turn brown, cover with aluminum foil and bake the rest of the time. Check from the point where the baking time has passed 17-20 minutes / Small sized bread may take less than 5 minutes to bake.)
8. Take out the baked bread from the mold and place it on a wire rack, then brush melted butter on the top. Cool completely and cut.
- How to store
Once the baked bread is fully cool, slice it and put it in an airtight container or wrap it completely in plastic wrap. Then, place it in the freezer.
💜 Thanks for watching 💜
#PotatoBread #NoEggBread
🏡 For more information and recipes, please click ▿ View more on down below
Hello, I’m Casayun.
Today I made a very soft and chewy bread made with potatoes.
Putting potatoes in the bread dough makes the texture really chewy and fluffy.
Compared to other breads, you can really feel the difference !
It’s a really soft and delicious bread with the savory scent of potatoes.
You can enjoy this potato bread with smaller size also, but in this video i made it using a large bread mold to use for sandwich bread.
If you want to make a mini potato buns, please watch the video below ☺️
🥔 Fluffy Potato Buns 손반죽 폭신폭신 감자모닝빵 만들기 ⎮ SUPER Fluffy Pot...
Savory , Fluffy , Chewy Potato Bread, Let’s bake it together ! 😉
For more details for recipe, please turn on subtitle function on video.
If you have any questions, please leave a comment.
💕 Subscriptions and likes meant A LOT to me !
If you liked my video, please subscribe 💕
🔹Casayun Instagram - Instagram: casa_yun 🔹
More Loaf Bread Recipes👇🏻
🍞 Soft Butter Bread 손반죽 결이 살아있는 고소한 버터식빵 만들기 ⎮ BEST Butte...
🍞 Healthy Whole Wheat Walnut Bread 손반죽 건강한 통밀 호두식빵 만들기 ⎮ Whole Wheat Wal...
🍞 Buttery French Brioche 손반죽/ 버터향 가득 부드러운 브리오슈 식빵 만들기 ⎮ French...
🍞 Japanese Milk Bread 초보도 쉽게 만드는 부드러운 우유식빵 레시피 ⎮ 손반죽 빵 만들기
Potato Bread
Mold 22x8x8 / 27x12x10 (cm)
Bread flour 300g / 600g (can be all purpose flour)
Sugar 23g / 45g
Salt 5g / 10g
Instant dry yeast 4g / 8g
Mashed potato 150g / 300g (Weight without skin before cooking)
Milk 135g-145g / 260g-280g
Unsalted butter 25g / 50g
Prepare Before ✓
* Cook the amount of potatoes thoroughly, mash them without any lumps and cool.
* Leave the butter at room temperature for at least 30 minutes to get rid of cold.
1. In a clean bowl, put all dry ingredients (flour, sugar, instant dry yeast) and mix with a whisk.
2. Add mashed potatoes and mix. When the mashed potatoes are evenly mixed with the dry ingredients, add lukewarm milk in 3 portions. Depending on the working environment, the amount of milk that goes into it may vary, so check the dough with your hands to adjust it. (Because the moisture contained in the potatoes is all different, the consistency of the dough must be adjusted with milk.)
Make the dough moist that is neither dry nor too sticky. When the dough gathers together, transfer it to the workbench.
3. Add room temperature softened butter to the dough. Fold the dough from the outside to the inside and combine the butter with the dough evenly. The dough will be sticky after the butter is added. However, as you knead the dough, it will turn into a smooth.
Start kneading the dough when the butter is well combined with the dough. Pushing it down and then outward. Fold the dough in half toward you and press down. If it is getting sticky, add a little more flour(less then 1 Tbsp). You have to keep kneading it to help the gluten develop. This can take as little as 15 minutes.
Take a small piece of dough and slowly stretch it out in opposite directions. If the dough becomes thin enough to appear semi-transparent before it tears, it’s done.
4. Put the dough in a clean bowl and let it proof in a warm place until the dough doubles.
(About 1 hour / You need a warm environment is that between 75 to 95ºF (24 to 36ºC). Proofing time may vary depending on the working environment.)
5. Transfer the dough to the workbench and remove the gas from the dough. Form the dough into a large ball and let them rest for 20 minutes.
6. After 20 minutes, remove the gas from the dough again. Roll out the dough with a rolling pin to fit the size of the bread mold. Place the joint on the bottom of the mold, and rise the dough in a warm place until it reaches the height of the mold.
7. Bake for 25-30 minutes in an oven preheated to 170℃ (338℉). Be careful not to burn the top. (When the top starts to turn brown, cover with aluminum foil and bake the rest of the time. Check from the point where the baking time has passed 17-20 minutes / Small sized bread may take less than 5 minutes to bake.)
8. Take out the baked bread from the mold and place it on a wire rack, then brush melted butter on the top. Cool completely and cut.
- How to store
Once the baked bread is fully cool, slice it and put it in an airtight container or wrap it completely in plastic wrap. Then, place it in the freezer.
💜 Thanks for watching 💜
#PotatoBread #NoEggBread
4 سال پیش
در تاریخ 1399/08/17 منتشر شده
است.
4,992
بـار بازدید شده