Jojo Lim demonstrated how to use Thermomix® to create adorable potato-shaped bun oozing with a potato ham filling!
About Jojo Lim
Jojo, who has extensive experience, consistently delights her online followers with invaluable baking tips and tricks. She’s a longtime Thermomix® power user & through her engaging tutorials and insightful advice, Jojo has established herself as a trusted figure in the baking community, inspiring countless enthusiasts to explore the art of baking with Thermomix.
Jojo老师在这个博文为大家展示如何使用Thermomix® 制作可爱的马铃薯造型面包！
关于Jojo老师
经验丰富的Jojo老师, 经常在网上和粉丝分享烘培心得。她也是多年的 Thermomix 超级用户。
Cute Potato Buns (Portion : 8 buns)
Bun Dough
- 90 g milk
- 20 g sugar
- 1 egg
- 1 tsp dried instant yeast
- 200 g high protein flour (bread flour)
- ½ tsp salt
- 25 g butter
Potato Filling
- 300 g potatoes
- 1100 g water
- 2 slices chicken ham (cut in small pieces)
- 10 g milk powder
- 5 g chocolate powder
- 5 g plain flour
- ½ tsp salt
- 1 pinch white pepper powder
Preparation
Bun Dough
- Place milk, sugar, egg and dried instant yeast in mixing bowl, mix 1 min 30 sec/37°C/speed 2.
- Add flour and salt, knead Dough/2 min.
- Add butter, knead Dough/2 min. Transfer dough to silicone mat and shape dough into a ball. Cover with cling film and leave to rise in a warm place until doubled in size (approx. 1 hour). Clean mixing bowl.
Potato Filling
- Insert blade cover peeler. Place potatoes and 600 g water in mixing bowl, start Peeler/4 min.
- Remove blade cover peeler. Rinsed peeled potatoes under running water and cut in slices. Place sliced potatoes in simmering basket. Arrange ham slices in Varoma dish and set aside.
- Place 500 g water in mixing bowl, insert simmering basket with potatoes. Set Varoma with ham slices into position, steam 20 min/Varoma/speed 2.
- Meanwhile, place milk powder, chocolate powder and plain flour in a bowl. Mix well and set aside.
- Discard water from the mixing bowl. Place reserved steamed potatoes, salt and white pepper powder in mixing bowl, mix 20 sec/speed 3.
- Add reserved steamed ham, mix 5 sec/speed 3. Transfer filling to a bowl and divide into 8 portions.
- Preheat oven to 160°C. Divide reserved bun dough to 8 portions. Wrap the dough around filling into a potato shape and pinch the edges firmly to seal the bun. Coat the formed dough with the reserved powder mixture and use chopsticks to make a few holes on the bun to make it looks like the bud sprouts. Place dough on baking tray and let it rise for another 45 minutes. Bake for 20 minutes (160°C). Transfer buns to a wire rack to cool completely. Serve warm.
可爱马铃薯造型面包 （8份）
Ingredients:
面团
- 90 克 牛奶
- 20 克 糖
- 1 个蛋
- 1茶匙 干酵母粉
- 200克 高筋面粉（面包粉）
- ½茶匙 盐
- 25克 牛油
马铃薯内陷
- 300 克 马铃薯
- 1100 克 水
- 2 片鸡肉火腿 （切小片）
- 10 克 奶粉
- 5 克 巧克力粉
- 5 克 面粉
- ½ 茶匙 盐
- 1 小撮 白胡椒粉
- Preparations:
面团
- 将牛奶，糖，蛋和干酵母粉放入主锅，以1 分 30 秒/37°C/速度 2混合。
- 加入高筋面粉和盐，以Dough/2 分 揉面。
- 加入牛油，以Dough/2 分揉面。将面团转移到硅胶垫上，并将面团揉成球状。盖上保鲜膜，置放在温暖的地方发酵至体积呈两倍大（约1小时）。清洁主锅。
马铃薯内陷
- 置入多功能刀头保护罩。将马铃薯和600克水放入主锅，启动Peeler/4 分。
- 取出多功能刀头保护罩. 将去皮的马铃薯用流水冲洗干净并切成片。将切好的马铃薯放入网锅里。 将火腿片放入蒸锅里，置放一旁待用。
- 将500克水倒入主锅里，置入装有马铃薯的网锅。架上装有火腿片的蒸锅，以20 分/Varoma/速度 2蒸煮。
- 同时，将奶粉，巧克力粉和面粉放入一个碗里。搅拌均匀，置放一旁待用。
- 将主锅内的水丢弃。将已蒸好的马铃薯，盐和白胡椒粉放入主锅，以20 秒/速度 3混合。
- 加入已蒸好的火腿，以 5 秒/速度 3混合。将内陷转移至一个碗中并分成8个等份。
- 预热烤箱至160°C。将备用的面团分成8等份。将面团包入内陷，形成马铃薯形状，并捏紧边缘以密封面包。将成型的面团裹上备用的混合粉，用筷子在面团表面上扎几个洞，使其看起来像芽点一样。 将面团放在烤盘上，再发酵 45 分钟。 烘烤 20 分钟（160°C）。 将面包转移到散热架上待完全冷却。 趁热享用。