Roti kentang

Roti kentang isi kacang merah  (Potatoes bread filling red bean paste)

Ingredients
2 teaspoons instant yeast
60ml warm water
250ml full cream milk/fresh milk, cooled
1/2 cup prepared mashed potatoes (steam first the potatoe)
60g vegetable shortening or butter
35g white sugar
1/2 teaspoons salt
1 egg, beaten
570g bread flour  (add some more if needed)
1 egg yolk + 1 tbsp milk (beat together for egg wash)
200g red bean paste for filling
Little bit ready cream custard fot the top (optional)

Directions
Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add the half amount of flour slowliy mixing and add the yeast mixture and egg. Stir mixture until incorporated. Add the remaining  flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 to 1.5 hours.
Punch dough down and shape into a small ball. Cover the douhg and let rest for 10 minutes.
Grease square baking pan.
Take one ball dough, flatten the dough and filling with red bean paste, shape into a ball and put in the baking pan, make until all the dough finish. Cover the dough and let it rest for about 1-2 hours or until the sough almost triple in size.
Preheat oven to 400 degrees F (200 degrees C).
wash the top of the bread with egg wash, and pipe the custard accros line on top of the bread.
Bake in the preheated oven until golden brown, 10 to 12 minutes.

Note. If you want to make glossy as mine, mix some of melted butter & honey, then wash on top of bread while bread  still hot.

Bahan.
2 sdt ragi instan
60 ml air hangat kuku
250 ml susu cair (full cream/fresh)
35g gula pasir
60g shortening/mentega
1/2 gelas kentangaa halus (dikukus dulu baru dihaluskan)
1/2 sdt garam
570g tepung terigu protein tinggi (tambahkan jika adonan terlalu lembek)
1 butir telor kocok lepas
1 butir kuning telor + 1 sdm susu cair kocok jadi satu untuk olesan
200g kacang merah pasta untuk isian
Sedikit castard instan untuk atasnya (optional bisa g dikasih juga).

Caranya.
Larutkan ragi dengan air hangat, biarkan sampai mengembang berbusa.
Dalam baskom besar masukkan gula, garam, kentang, shortening/mentega dan susu. Aduk hingga rata.
Masukkan setenfah dari kuantiti tepung aduk perlahan hingga tercampur rata. Kemudian masukkan cairan ragi bergantian dengan telor aduk rata.
Pindahkan adonan keatas meja, lalu tambahkan sedikit demi sedikit sisa tepung sambil diuleni hingga adonan kalis.
Olesi baskom dengan sedikit minyak, lalu letakkan adonan kedalamnya tutup dan biarkan mengembang.
Setelah mengembang, bagi adonan jafi beberapa bagian lalu bulat-bulatkan. Tutup kembali dan istirahatkan selama 10 menit.
Olesi loyang dengan sedikit minyak/mentega/alasi pakai kertas roti.
Ambil satu adonan tipiskan dan isi dengan sedikit kacang merah, lalu bulat-bulatkan. Letakkan kedalam loyang. Ulangi hingga adonan habis.
Tutup adonan dan biarkan mengembang sampai hampir 3 kali ganda ukurannya, kurang lebih 1.5-2 jam.
Panaskan oven dengan suhu 200c.
Olesi atasnya dengan kocokan kuning telor, lalu tekankan kastard diatas roti membentuk garis-garis vertikal dan horizontal.
Panggang selama 10-12 menit atau hingga kecoklatan.

Note. Jika ingin permukaannya mengkilat, selagi panas olesi permukaan roti dengan campuran mentega cair dan madu.