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.
Ingredients
Stiff potato levain
65 ml Pure pineapple juice
50 grams Bread flour
10 grams US Standard Potato Granules
Dough #1
21.5 grams Stiff potato levain
45 grams Bread flour
15 grams US Standard Potato Granules
18.5 grams White sugar
44 ml Water
29 grams Whole egg
Dough#2
117 grams Hard flour
27 grams US Standard Potato Granules
6 grams Yeast
121.5 grams Whole egg
147.5 grams Butter
4.5 grams Salt
30 grams Desiccated Coconut
30 grams US Standard Potato Flakes
Preparation
Stiff potato levain:
Warm pineapple juice at 85ºC, mix all ingredients together, place in a covered container, let sit at room temperature for at least 2 days, feed with a teaspoon of flour every 24 hours.
Dough #1:
With hook attachment mix all ingredient until well combined.
Cover with cling film and let rest for 30mins.
Dough#2:
Combine dry ingredients and egg on rested dough mix until the dough sticks on the hook.
Slowly add small amount of butter mix until butter is combined.
Continue adding butter until completely incorporated.
Coat a stainless-steel bowl with canola oil spray transfer the dough. Fold four sides, cover with cling film and chill overnight before using.
The next day, preheat oven to 200ºC, mix together the desiccated coconut and potato flakes in a bowl, portion out the rested dough into 25g doughs and form into balls, roll in desiccated coconut and US dehydrated potato flake mixture, place in a tray, then rest for 30 minutes.
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