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.
225 grams Whole Milk
110 grams Butter
108 grams White Sugar
100 grams Eggs
250 grams Bread Flour
5 grams Salt
6 grams Yeast
100 grams US Standard Potato Granules
Garam Masala Butter
200 grams Brown Sugar
10 grams Garam Masala Powder
110 grams Unsalted Butter (softened)
Warm milk and dissolve yeast in milk. Add US standard potato granules in milk and set aside.
In mixer, with the hook attachment, place butter, white sugar, eggs, and sea salt. When mixed, add the milk mixture and continue mixing. Add bread flour last until mixture is evenly dispersed. Cover bowl for 1 hour or until mixture doubles.
Mix together butter, sugar and garam masala until like a paste.
Roll out dough into a 16×21 inches rectangle. Spread dough evenly with garam masala butter. Roll dough and cut in half to make 2 loaves.
Then from that half, cut the dough vertically leaving 1 inch from the top still intact and twist it to braid the dough.
Cover and let it rise for 30 minutes. Bake garam masala loaves at 200’C for 20 minutes or until golden brown.
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