Korean Mashed Potato Bread
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Dusted with roasted soybean powder and black sesame, then poked with shallow chopstick holes, these buns look almost exactly like small potatoes.
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Made mostly of tapioca starch with only a little bread flour, the dough bakes up chewy and stretchy rather than fluffy, and it wraps a generous filling of mashed potato seasoned with a touch of sugar and salt. That starch is also why the buns stay chewy instead of hardening once cool. An air fryer works as well as an oven.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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