Chewy Potato Bread
Quick answer
Chewy dough filled with fluffy mashed potatoes, shaped to look like real potatoes.
- Tapioca and rice flour dough creates a potato-shaped roll that stays chewy when cold.
- Tapioca and glutinous rice flour dough stays chewy even when cold
Key ingredients
Core cooking flow
- 1 Mash 300g hot boiled potatoes until smooth and mix in 30g sugar, 3g salt, an...
- 2 Combine 150g tapioca starch, 30g glutinous rice flour, 1 egg, 30g melted but...
- 3 Pinch off 40g pieces of dough and flatten by hand.
Chewy dough filled with fluffy mashed potatoes, shaped to look like real potatoes.
What Makes This Special
- Tapioca and rice flour dough creates a potato-shaped roll that stays chewy when cold.
- Tapioca and glutinous rice flour dough stays chewy even when cold
- Soybean and black sesame powder coating mimics real potato skin texture
- Chopstick-poked dimples complete the illusion of a real potato's eyes
Instructions
- 1
Mash 300g hot boiled potatoes until smooth and mix in 30g sugar, 3g salt, and 20g mayonnaise until evenly combined to make the filling. Once cooled, divide into bite-sized pieces of about 20g.
- 2
Combine 150g tapioca starch, 30g glutinous rice flour, 1 egg, 30g melted butter, and 15g corn syrup and knead by hand until smooth and elastic. Add water a little at a time if the dough feels too dry.
- 3
Pinch off 40g pieces of dough and flatten by hand. Place one portion of potato filling in the center, draw up the dough to fully enclose it and pinch the seam firmly closed.
- 4
Shape the surface by hand to resemble an irregular potato. Spread 20g of soybean or black sesame powder on a plate and roll each piece to coat evenly.
- 5
Press indentations into the surface with a chopstick or toothpick to mimic the eyes of a potato. Proceed to baking immediately so the dough does not set cold.
- 6
Bake in a 170°C oven or air fryer for 20 minutes until the surface turns lightly golden and crisp. Rest for 5 minutes after removing so the inside stays moist when served.
Tips
Nutrition (per serving)
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