Recipe by: Chef Jackie Ang-Po for Kitchen 143 and Potatoes USA
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
Prep Time: 30min | Cook Time: 25min
Rehydrate the US dehydrated Potato in hot water.
Together with this, add all ingredients and knead until window pane.
Cover and let rise for 1 hour.
Divide into 30-gram balls.
Place in a baking dish and let rise until double.
Bake at 325°F for 25 minutes.
Brush with butter and dip in powdered milk.
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