Korean Mashed Potato Bread
Quick answer
Korean Mashed Potato Bread is a snack featuring a potato filling wrapped in a chewy dough.
What makes this special
- Tapioca starch keeps Korean Mashed Potato Bread chewy when cold, soybean powder evoking Gangwon potato skin.
- Tapioca starch is what keeps the outer shell chewy rather than stiff when cold
- Black sesame and soybean powder blend recreates Gangwon potato skin texture
Key ingredients
Core cooking flow
- 1 Mash 300g boiled potato while it is still hot.
- 2 Combine 150g tapioca starch, 30g bread flour, the remaining 20g sugar, and 2...
- 3 Add 1 egg, 30g melted butter, and 20ml milk, then press and knead the mixture by hand.
Korean Mashed Potato Bread is a snack featuring a potato filling wrapped in a chewy dough. The dough combines bread flour and tapioca starch, which prevents the crust from hardening after cooling, maintaining a soft, elastic texture. Boiled potatoes are mashed while hot with sugar and salt before being wrapped in the dough. Varying sugar levels in the filling and the dough create a layered sweetness. The outer surface is coated with roasted soybean powder and black sesame powder to replicate the earthy look of Gangwon potatoes. Small holes are poked on the surface with chopsticks for a realistic appearance. The bread is baked at 170 C for twenty to twenty-five minutes. Adding mayonnaise to the filling yields a creamier and richer taste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mash 300g boiled potato while it is still hot.
If large lumps remain, the filling can split the dough, so mix in 20g sugar and 1g salt until the potato looks smooth and even.
- 2Season
Combine 150g tapioca starch, 30g bread flour, the remaining 20g sugar, and 2g salt before adding wet ingredients.
Mixing the powders first keeps the chewy texture even and prevents salty or sweet pockets.
- 3Prep
Add 1 egg, 30g melted butter, and 20ml milk, then press and knead the mixture by hand.
If it feels sticky at first, knead for 2-3 more minutes so the starch absorbs moisture.
- 4Step
Divide the dough into 50g portions and flatten each one, keeping the center slightly thicker.
Add plenty of potato filling, leave the edge clean, then pinch the seam firmly so it does not open while baking.
- 5Prep
Mix 20g roasted soybean powder with 10g black sesame powder and coat the surface lightly.
Make shallow holes with a chopstick for a potato-like shape, but do not pierce through to the filling.
- 6Heat
Place the shaped breads with space between them in an oven or air fryer preheated to 170 C.
Bake for 20-25 minutes, until the surface looks dry and lightly golden, then cool briefly on a rack.
After the steps
Pick a recipe that fits this dish.
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