超鬆軟馬鈴薯麵包Potato Bread super soft & fluffy

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材料：

            高筋麵粉 220克

            酵母 一茶匙（3克）

            白砂糖 50克

            鹽 半茶匙

            蛋 一顆

            牛奶 80毫升 

            馬鈴薯泥 50克
            牛油 30克

            

            蛋黃 一顆

            白砂糖 25克

            牛奶 70毫升

            普通麵粉 一湯匙

            香草精 半茶匙

    

            蛋黃 一顆

        

            Bread flour 220g

            Instant yeast 1tsp (3g)

            Granulated sugar 50g

            Salt 1/2tsp

            Egg 1

            Milk 80ml

            Mashed potato 50g

            Butter 30g

            Egg yolk 1

            Granulated sugar 25g

            Milk 70ml

            Plain flour 1tbsp

            Vanilla extract 1/2tsp

            Egg yolk 1

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做法：

1. 準備大約50克大小的馬鈴薯，戳幾個洞後煮15分鐘至軟，去皮壓成馬鈴薯泥狀備用。Prepared  a potato weight roughly 50g, poke some holes on it, and cook around 15 minutes until it is soft, then peeled and mashed the potato.

2. 加入220克高筋麵粉，50克白砂糖，半茶匙鹽，馬鈴薯泥，一顆全蛋，3克酵母，80毫升牛奶到攪拌器裡。Add in 220g of bread flour, 50g of granulated sugar, 1/2tsp of salt, mashed potato, one whole egg, 3g of instant yeast, and 80ml of fresh milk into a mixer bowl.

3. 低速攪拌（攪麵鉤）約10-15分鐘至所有材料混合均勻後加入30克牛油繼續攪拌10-15分鐘至麵團光滑具有彈性不易破裂的薄膜。Let it knead at low speed (with dough hook) for 10-15minutes until all ingredients come together, then add in 30g of butter and continue to knead for another 10-15 minutes on medium speed until it smooth and elastic as shown in the video.

4. 將麵團搓圓，蓋上發酵一小時。Shape the dough into a ball, cover it and let it rest around one hour.

5. 將一顆蛋黃，25克白砂糖，一湯匙普通麵粉，70毫升鮮奶放入小鍋裡。Place one egg yolk, 25g of granulated sugar, one tablespoon of plain flour, and 70ml of fresh milk into a small pot.

6. 小火不停攪拌煮至濃稠，加入半茶匙香草精繼續攪拌至混合均勻。Cook the mixture under low heat and keep stirring using a hand whisk until the mixture turns into a paste, then add in half teaspoon of vanilla extract and continue to stir until well combined.

7. 放涼冷卻後裝入擠花袋裡。Leave it cool and transfer to a piping bag.

8. 在麵團中間戳洞，洞口慢速回縮且保有洞口表示發酵成功。按壓搓揉幫助排氣。Poke in the middle and if the dough pops back slowly and leaves a slight indentation, your dough is ready. Knead the dough few times to help release additional air bubbles in the dough.

9. 將麵團分成55克一顆，搓圓放入烤盤。用布蓋上再發酵一小時。Divide the dough into 55g per piece and shape into a ball shape, then place in a baking tray. Cover with a cloth and let it rest for another one hour.

10. 刷上薄薄的蛋黃液再擠上卡士達醬。Brush a thin layer of egg yolk and pipe the custard on top of the dough.

11. 放入預熱烤箱180度（上下火）烤約20分鐘。完成。Bake in a preheated oven at 180 degrees celsius (upper and lower) for about 20 minutes. Done.

Tips：

1. 二次發酵麵包組織會更加細膩，也可增加麵包風味。Allowing dough to rise twice results in a finer gluten structure and helps improve the flavour of your bread.

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記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)