Ultra-soft potato buns and loaves that stay fresh for days.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| Potato Bread Mix | 1200 g |
| Dried yeast | 30 g |
| Egg | 200 g |
| Salt | 10 g |
| Water | 360 g |
| Total | 1800 g |
| Group 2 | |
| Butter | 120 g |
| Butteroil substitute (BOS) | 30 g |
| Total | 150 g |
Step 1: Using a hook, mix Group 1 on low for 2 minutes, then medium until smooth. Dough temperature 30–31 °C.
Step 2: Add Group 2 and mix until fully developed.
Step 3: Rest 5–10 minutes, scale, rest another 5–10 minutes and shape.
Step 4: Prove to 70–80% volume.
Step 5: Bake at 200 °C for 20–25 minutes.
Temperature: 200 °C · Time: 20–25 min
Products
Serving suggestionBakels
Soft, moist potato bread mix for burger buns, dinner rolls and sandwich loaves with exceptional freshness.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
Serving suggestionBakels
Butter-flavoured oil substitute for cakes, cookies and bread that delivers rich butter taste and aroma at a fraction of the cost of real butter.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
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BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
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BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
All products used in this recipe are available from our Phuket warehouse.
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