Ingredients
| 170 g | high protein flour |
|---|---|
| 9 g | milk powder |
| 2 g | salt |
| 34 g | granulated sugar |
| 13 g | chia seeds |
| 30 g | unsalted butter |
| 34 g | QL Omega Egg |
| 50 g | boiled potato, mashed |
| 42 g | potato, cut into cube |
| 68 ml | cold water |
| 1 tsp | instant dry yeast |
| 1 | QL Omega Egg, lightly beaten for egg wash |
| ½ tsp | chia Seeds for topping |
Method
- Bake 42g potato in preheat oven at 200°C for 10 minutes. Set aside to cool.
- Mix yeast, sugar and water in a mixing bowl and cover the top. Leave in a warm place for 20 minutes or until the yeast is activated bubbly. Then, add in the mashed potato.
- In a mixer using a dough hock, add flour, milk, salt and yeast mixture. Knead until combined well.
- Add butter and QL Omega Egg. Knead another 5-7 minutes until all ingredients combined well.
- Remove the dough from mixer and knead into a ball. Place in a bowl and cover the top. Set aside to let it rises for 90 minutes.
- Punch the air out from, add in chia seeds and baked potato. Knead for 3-4 minutes.
- Roll out the dough to 3cm thick and cut 4x4 cm squares. Repeat until the dough finished.
- Roll out the dough into balls and place on a baking tray lined with parchment paper.
- Press the dough down and brush with egg wash, sprinkle some chia seeds on top.
- Leave to rise for further 20 minutes.
- Bake in preheat oven at 200°C for 15 minutes or until brown in color.
