Realistic Potato Bread: Crispy Outside, Soft Inside!
Make potato bread that looks exactly like real potatoes! Using special Pine Soft flour, this recipe creates a wonderfully crispy exterior and a moist interior, perfect for a delightful snack.
I’ve made potato bread using the popular Pine Soft flour, so realistic that it’s hard to distinguish from actual potatoes. Its impressive appearance and delicious taste are sure to surprise everyone!
Potato Bread Dough Ingredients
- Pine Soft T 210g
- Pine Soft C 20g
- Pine Soft (20) 30g
- Bread flour 30g
- 1 and 1/2 eggs (beaten)
- Milk 100g
- Rice syrup or corn syrup 15g
- Fine salt or seasoned salt 3g
- Olive oil 22g
- Butter 70g (room temperature)
Potato Filling Ingredients
- Potatoes 2 (medium size)
- Mozzarella cheese 3 Tbsp
- Melted butter 1 Tbsp
- Fine salt 1 tsp
- Sugar 2 Tbsp (adjust to taste)
- Milk 2 Tbsp
Coating Ingredients
- Soybean flour 3 Tbsp
- Black sesame powder 2 Tbsp
- Potatoes 2 (medium size)
- Mozzarella cheese 3 Tbsp
- Melted butter 1 Tbsp
- Fine salt 1 tsp
- Sugar 2 Tbsp (adjust to taste)
- Milk 2 Tbsp
Coating Ingredients
- Soybean flour 3 Tbsp
- Black sesame powder 2 Tbsp
Cooking Instructions
Step 1
First, beat the eggs for the dough in a bowl until smooth and free of lumps.
Step 2
In a large bowl, combine the three types of Pine Soft flour (T, C, 20), bread flour, fine salt, cold milk, rice syrup (or corn syrup), beaten egg, and olive oil. Mix with a spatula or your hands. Once the ingredients are somewhat combined, add the softened room-temperature butter. Knead the dough until it becomes smooth and elastic (about 10-15 minutes). If the dough is too sticky, add a little more bread flour. If it’s too dry, add a bit more milk to reach the right consistency.
Step 3
Shape the well-kneaded dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes to let it mature. This will make the dough easier to handle.
Step 4
Wash the potatoes thoroughly, peel them, and cut them into 1.5cm (about 0.6 inch) cubes. Place the cubed potatoes in a steamer basket over boiling water and steam for about 10 minutes. They are done when a chopstick can be easily inserted into them. (You can also steam the potatoes whole, but cutting them helps them cook faster.)
Step 5
While the potatoes are still hot from steaming, transfer them to a bowl and mash them thoroughly with a masher or fork. Add the melted butter, fine salt, sugar, milk, and olive oil to the mashed potatoes. Mix well with a spatula to create the potato filling. Taste the filling and add more sugar, honey, or corn syrup if you prefer it sweeter. Finally, mix in the mozzarella cheese to complete the delicious potato filling.
Step 6
Take the dough out of the refrigerator and divide it into portions of 45-50g each. You should get about 8-10 pieces. After dividing, round each piece of dough and let them rest for about 10 minutes (bench rest) to relax the gluten.
Step 7
Flatten each dough ball into a wide circle, similar to how you would make songpyeon (Korean rice cakes). Place 1-2 tablespoons of the potato filling in the center. Carefully gather the edges of the dough together, pinch and seal them tightly, and then shape them to resemble a potato. Ensure the filling is completely enclosed to prevent it from leaking out during baking.
Step 8
In a small bowl, mix the soybean flour and black sesame powder to create the coating mixture. Lightly dust the shaped potato breads with this mixture using a brush or your hands. This coating will give the bread a texture that resembles a real potato.
Step 9
Line a baking sheet with parchment paper and place the coated potato breads on it, ensuring they have some space between them. Bake in a preheated oven at 160°C (320°F) for 15 minutes. You’ll have delicious potato breads with a golden crust and a moist interior. They are best enjoyed warm right out of the oven!
