Potato Bread
Chewy Potato Bread Made Easily with Glutinous Mini Donut Mix
Introducing a recipe to easily and funnily make the currently popular sweet potato bread and potato bread at home. You can make delicious potato bread without special ingredients like ‘Fine Soft’ by using a store-bought glutinous mini donut mix. Its chewy texture and sweet filling are perfect for snacks. Why not have a fun home-baking session with your children or for a special occasion?
Essential Ingredients- 57g Egg
- 78g Water
- 20g Grapeseed Oil
- 1 bag Glutinous Mini Donut Mix
- 200g Steamed Potato
- 90g Sweet Red Bean Paste
- 1/4 tsp Salt
Cooking Instructions
Step 1
First, prepare the potato filling. Mash 200g of steamed potato with 1/4 tsp of salt and 90g of sweet red bean paste until well combined into a single mass. Divide this mixture into 8 portions of about 36g each and roll them into balls.
Step 2
Prepare 1 bag of the glutinous mini donut mix. Using a mix makes the dough preparation process much simpler.
Step 3
In a bowl, whisk together the egg, water, and grapeseed oil. Add the glutinous mini donut mix and stir until a smooth dough forms with no lumps. If the dough is too wet, add a little more mix; if it’s too dry, add a bit more water to achieve the right consistency.
Step 4
Divide the finished dough into 8 portions of approximately 48g each. Since the dough may be more voluminous than the filling, dividing it equally is recommended.
Step 5
Flatten each dough portion with a rolling pin. Place one prepared potato filling ball (bean paste + potato) in the center and wrap the dough around it securely. Ensure the edges are tightly sealed to prevent leakage. Shape them into a natural oval or round form, resembling an actual potato.
Step 6
First, coat the potato-shaped dough balls evenly with roasted soybean flour. Then, prepare the Jeokseong bean flour or black sesame powder and gently press or sprinkle it onto the soybean flour-coated surface, concentrating on textured areas or indentations. Applying more Jeokseong bean flour will create a natural ‘dirty’ potato appearance. Adjust the amount of bean flour according to your preference.
Step 7
Preheat your oven to 160°C (320°F). Place the prepared potato bread on the lowest rack of the oven and bake for about 10 minutes. Then, move them to the middle rack and bake for another 10 minutes, for a total of 20 minutes. Baking time may vary depending on your oven. They are done when the exterior is golden brown.
Step 8
Here’s a look inside the freshly baked potato bread, sliced in half. While delicious when warm, I personally prefer them after they’ve cooled slightly, as the chewy texture becomes even more pronounced. Feel free to enjoy them warm if that’s your preference.
Step 9
These freshly baked potato breads have a wonderfully subtle, savory flavor. The generous coating of roasted soybean flour gives them a taste reminiscent of Injeolmi (Korean rice cake). Adjust the amount of soybean flour to your liking. Adding a touch of salt on the side enhances the flavor, making it feel like you’re eating a real potato. Their texture is closer to a chewy rice cake than typical bread.
Step 10
Try making these easy potato breads using the mix, and enjoy them! They make a wonderful dessert for special occasions or a delightful addition to tea time with loved ones.
