Potato Mini Bun

About 75 grams of raw potatoes, peeled and sliced.

Place in a steamer and steam until cooked (or cook in the microwave), then mash into a puree.

Put mashed potatoes, eggs, yeast powder, fine sugar, milk powder, and salt into a dough bowl, and add water.

Add half of the bread flour.

Stir into a paste and let it sit for 5 minutes.

Then add the other half of the bread flour.

Knead into a dough with a slightly soft texture.

Add the softened butter.

Continue kneading the dough until you can stretch out small thin sheets.

Cover the dough and let it ferment in a warm place.

Put raw egg yolk, whole milk, fine granulated sugar, and 15 grams of high-gluten flour into a small pot.

Heat over low heat, stirring while cooking, until it becomes a paste.

Put into a piping bag.

Let it cool and set aside.

Sprinkle a little dry flour on the cutting board, when the dough has risen to twice its size, take it out and knead out the air.

Divide evenly into 9 parts. You can use a kitchen scale here to calibrate, trying to make them as uniform in size as possible.

Collect separately and round.

Spread a layer of solid butter in a square baking pan and place the dough in it.

Place in a warm area for the second fermentation, about 40 minutes.

Pipe on the decorative frosting.

Preheat the oven to 180 degrees.

Middle layer, top and bottom heat, bake for about 20 minutes.

Take out and let cool.

Adding mashed potatoes makes the bread texture softer.

Left at room temperature overnight, it still tastes great.