The recipe for this wonderful bread I found also on the Chinese culinary website, the name of which is in the original recipe "ultra-Soft potato bread". I know that the site has a lot of recipes for potato bread, but when I made this bread, I decided that it is necessary to share with you a recipe for such a delicious and airy bread with a pattern. I hope you will accept this option.
While cooking potatoes, prepare the sauce to decorate the bread. Yolk, milk, sugar and flour beat a little mixer.
On the stove with constant stirring over medium heat, bring the sauce to a thick mass, remove from heat, wipe through a strainer. When the sauce cools, cover it with a film and put it in the refrigerator.
Boiled potatoes knead, give it to cool.
I knead the dough with a bread maker, but you can knead it with your hands. In a bucket of bread maker pour warm water (in the original recipe it was recommended to first add 50 ml of water, and then, if necessary, you can increase to 85 ml, if after kneading the dough still turned sticky, sprinkle the table with flour when working with the dough), add yeast, leave for 5-10 minutes.
Add the egg, flour, mashed potatoes, sugar, milk powder, salt, softened butter and place the bucket in the bread maker. Include the mode of kneading.
The dough is covered with a film and give it in a warm place to increase in volume in two to three times.
Put the dough and divide into 9 equal parts, molded balls. For baking this bread, I used a square shape measuring 19*19 cm, but you can use a round shape. Form of grease with vegetable oil, evenly spread out the balls of dough.
Cover the form with a film and give the dough in a warm place to increase in volume twice.
Grease the dough with beaten egg. Sauce shift in a syringe or pastry bag with a nozzle with a round hole, draw on the dough balls mesh.
Bake bread in the oven at 180 degrees for about 18-20 minutes.