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Potato Milky Buns

Teaming up with Kitchen 143 and Potatoes USA is a renowned chef most known for creating sweet pastries and desserts. Chef Jackie Ang Po is an award-winning chef who has received international recognition for her delectable creations. She’s the owner of the iconic Fleur de Lys Patisserie and Cafe in Tomas Morato, and is an officer at the Pastry Alliance of the Philippines.

Chef Jackie used U.S. dehydrated potatoes for two Filipino favorites perfect for the summer season. Try her summer quenching creations, the U.S. Potato and Ube Marble Taisan and U.S. Potato Sorbetes.

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Print Recipe
Prep Method: Baked

Dish

AppetizerBreakfast/Brunch

Prep Time

30 Mins

Cook Time

25 Mins

Serving

Serves 16

Description

Teaming up with Kitchen 143 and Potatoes USA is a renowned chef most known for creating sweet pastries and desserts. Chef Jackie Ang Po is an award-winning chef who has received international recognition for her delectable creations. She’s the owner of the iconic Fleur de Lys Patisserie and Cafe in Tomas Morato, and is an officer at the Pastry Alliance of the Philippines.

Chef Jackie used U.S. dehydrated potatoes for two Filipino favorites perfect for the summer season. Try her summer quenching creations, the U.S. Potato and Ube Marble Taisan and U.S. Potato Sorbetes.

Ingredients

  • 100 grams Cake flour
  • 400 grams Bread flour
  • 15 grams Instant Yeast
  • 110 grams Granulated Sugar
  • 6 grams Salt
  • 25 grams Milk power
  • 75 grams Whole egg
  • 150 milliliters Water
  • 75 grams Butter
  • 25 grams US Dehydrated Potato
  • 125 grams Water
+

Topping

  • 50 grams Powdered milk
  • 50 grams Butter, melted

Preparation

  1. Rehydrate the US dehydrated Potato in hot water.
  2. Together with this, add all ingredients and knead until window pane.
  3. Cover and let rise for 1 hour.
  4. Divide into 30-gram balls.
  5. Place in a baking dish and let rise until double.
  6. Bake at 325°F for 25 minutes.
  7. Brush with butter and dip in powdered milk.

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