基本麵糰 (Dough)
• RedMan 麵包麵粉 (Bread Flour) | 1207 | 250 gm
• RedMan 細砂糖 (Fine Sugar) | 1416 | 40 gm
• RedMan 海鹽 (Sea Salt) | 58415 | 3 gm
• RedMan 奶粉 (Milk Powder) | 200231 | 7 gm
• RedMan 高糖酵母 11 G (Yeast) | 12294 | 3 gm
• RedMan 雞蛋 (Egg) | 12089 | 40 gm
• RedMan 無鹽奶油 (Unsalted Butter) | 68328 | 40 gm
• 湯種 (Water Roux) | [Not Applicable] | 25 gm
• 水 (Water) | [Not Applicable] | 100 gm

湯種 (Water Roux)
• RedMan 麵包麵粉 (Bread Flour) | 1207 | 100 gm
• 熱水 (Hot Water) | [Not Applicable] | 150 gm

馬鈴薯泥內餡 (Mashed Potato Filling)
• 馬鈴薯泥 (Mashed Potatoes) | [Not Applicable] | 100 gm
• PAULY 奶油乳酪 (Cream Cheese 1.36KG) | 104218 | 60 gm
• RedMan 細砂糖 (Fine Sugar) | 1416 | 20 gm
• DAWN 煉奶 (Sweetened Creamer) | 56052 | 10 gm

表面裝飾 (Decoration)
• RedMan 卡士達粉 (Custard Powder) | 53287 | 50 gm
• BAKEWAY 可可粉 (Cocoa Powder) | 51093 | 50 gm

**Directions Basic Dough**
1. Place all ingredients, except for butter, into a mixing bowl and mix at low speed for 3 minutes, then increase the speed to high for 5 minutes until the dough is well combined.
2. After mixing, take a small portion of the dough and stretch it out. The dough should be thin with jagged edges.
3. Add the butter to the dough and mix for another 3 minutes at a low speed and 2 minutes at high speed until the dough is smooth.
4. Place dough in a fermentation box for 1 hour.
5. Sprinkle some flour on a work surface to prevent sticking. Divide the dough into pieces of 60 grams each, roll them into balls, and let them ferment for another 30 minutes on a baking sheet.
6. Stuff each dough ball with 30 grams of potato filling and seal it tightly.
7. Shape the dough into an olive shape and dust the surface with sifted flour.
8. Use a toothpick or probe to make some small holes in the dough.
9. Put the dough back into the fermentation box for another 45 minutes.
10. Preheat the oven to 200°C/190°C and bake for about 12 minutes.

**Directions Water Roux (Tangzhong)**
1. Boil the water and pour it into the mixing bowl.
2. Quickly add the flour and mix.
3. Refrigerate overnight and use the next day.

**Directions Mashed Potato Filling**
1. Mix all the ingredients and stir well.

**Directions Decoration**
1. Mix all the ingredients and stir well.

**Knead well**
1. Knead the dough thoroughly to develop the gluten. This is especially important with potato bread to help give it structure, as the added potato can reduce the gluten's ability to form.

**Use potato cooking water**
1. Save the water from boiling the potatoes to use as part of the liquid in your dough. This water contains starch that can help improve the texture and softness of the bread.

**Give it enough time to rise**
1. Potato bread dough may take longer to rise due to the moisture content, so be patient. Let the dough rise until it has doubled in size, usually about 1 to 1.5 hours.

**Shape the dough carefully**
1. Potato bread dough can be a bit sticky, so lightly flour your hands and work surface when shaping the dough. Avoid using too much extra flour, as this can make the bread denser.