Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
125 grams Whole Milk, heated to warm (105°F–110°F)
75 grams Packed Light Brown Sugar
35 grams Active Dry Yeast
450 grams All-Purpose Flour
50 grams US Standard Potato Granules
5 grams Salt
325 grams Cold Unsalted Butter
Potato Egg Wash
1 pc Egg Yolk
1 pc Whole Egg
10 grams Milk
5 grams US Dehydrated Potato Flakes
Pandan Mashed Potato Filling
75 grams US Dehydrated Potato Granules
50 grams Milk
50 grams Butter
100 grams White Sugar
550 ml Water
17 grams Pandan Extract
Drop green food color (optional)
Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add flour, US standard potato granules and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
Prepare and shape butter:
After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with another towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
Roll out dough:
Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first “fold.”) Chill, wrapped in plastic wrap, 1 hour.
Make remaining “folds”:
Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
Roll out and cut into triangles, roll triangles into croissant shape, place in a silicon mat lined baking tray and let rest for 20 minutes.
Preheat oven to 200ºC, brush with Potato Egg wash*, bake for 25 minutes, cool down then slice in half then fill with pandan mashed potato filling**
Potato Egg Wash
Mix all ingredients together
Pandan mashed potato filling:
Bring water, milk, sugar and butter to a boil, add in the potato granules, stir using a wooden spoon until cooked, fold in pandan extract and coloring, cool down before piping in the middle of the slice croissant.
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