Cómo hacer Pan de Papa con @MrWagyuCl | Slucook

We put @MrWagyuCl's best potato bread recipe to the test with several types of burgers. You have to see the result for yourself! Ingredients ● 500g wheat flour ● 180-200ml lukewarm milk ● 7g instant yeast ● 10g fine salt ● 30-40g sugar, depending on how brioche-like you want it ● 60g unsalted butter, cold and cubed ● 200g mashed potato, cooked and sieved ● 1 egg ● 1 egg + a splash of milk for brushing Process 1. Prepare the base. Activate the yeast by adding it to lukewarm milk, or you can activate it by adding the sugar. Next, in the bowl of the stand mixer, add: ● the flour ● the salt Mix for a few seconds on low speed to evenly distribute the dry ingredients. 2. Incorporate liquids Add: ● the mashed potato ● the egg ● 180 ml of lukewarm milk / the yeast has been activated in the milk (with the sugar) Start kneading on low speed until the dough comes together. 3. Initial kneading Knead in the mixer for 8 minutes. Look for the dough to: ● look smoother ● have elasticity ● partially detach from the bowl, although it will still be somewhat sticky 4. Incorporate the butter With the mixer running on low-medium speed, add the cold butter in cubes, little by little. Don't add it all at once. Wait for it to be incorporated before adding more. 5. Final Kneading Once all the butter is incorporated, continue kneading until the dough is smooth, shiny, elastic, more organized, and firm. This may take an extra 6 to 8 minutes, depending on the mixer. If kneading by hand, it will take longer. Add flour during this process if the dough is too difficult to work with. 6. First Rest Transfer the dough to a lightly oiled bowl. Cover and let it rest at room temperature for 1 hour, or until it has clearly risen. 7. Deflating Turn the dough out onto the counter and gently press down to release any excess gas. 8. Dividing and Shaping Divide into equal portions. For hamburgers, I recommend: ● 6 large buns of approximately 145 to 155 g each ● 8 medium-sized rolls if you want something smaller (in the video we made them 85 g each and they were perfect). Shape each portion into a ball, creating surface tension, but without pressing too hard. 9. Second rise Place the rolls on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise for 1.5 hours at room temperature. If they haven't risen enough, they may need more room temperature. Let them rise as long as necessary. They should look puffed up and soft. 10. Brush Mix 1 egg (strained) with a splash of milk. Gently brush the surface of each roll. If you like, you can sprinkle sesame seeds on top after brushing. 11. Baking Bake in a preheated oven at 180°C (350°F) for 15 to 18 minutes. 12. Cooling Remove from the oven and let cool on a wire rack. The details are... I'll leave it in the video! I hope you like it and share it! Remember to subscribe and click the bell so you get notified about all my videos and don't miss any! Follow me on my social media:   / slucook     / slucook     / slucook   Follow Mr. Wagyu on:   / mrwagyucl