Learn from us: Recipes

Ingredients A:

• 800 g High-Protein Flour
• 50 g Full Cream Milk Powder
• 75 g Granulated Sugar
• 100 g Mashed Steamed Potatoes
• 15 g Instant Yeast
• 3 Egg Yolks
• 1 Whole Egg
• 100 ml Evaporated Milk
• 250 ml Ice Water or Crushed Ice

Ingredients B:

• 50 g Palmboom® Margarine (chilled)
• 75 g FILMA® Prestige (Butter Blend Margarine)   
• 12 g  Fine Salt

Instructions:

1. Combine Ingredients A and mix with a spiral paddle until about halfway kneaded for approximately 10 minutes.
2. Add Ingredients B and continue mixing until fully kneaded. Let the dough ferment for about 30 minutes, then divide into portions of 40 g, shape into balls, and ferment again for 10 minutes.
3. Add filling to each dough portion and shape into an oval resembling a potato, then coat with the coating mixture.

For Coating

Ingredients:

• 50 g Toasted Rice Flour
• 50 g Full Cream Milk Powder
• 30 g Cacao Powder

Instructions: Combine all ingredients and mix until well blended.

Filling

Ingredients A:

• 100 g Minced Chicken
• 1 tbsp Garlic
• 2 tbsp Onion
• 1 tsp Chicken Powder
• ¼ tsp Ground Nutmeg
• ½ tsp Fine Salt
• ½ tsp Ground Pepper
• 1 tsp Granulated Sugar

Ingredients B:

• 200 g Mashed Steamed Potatoes
• 75 g Grated Cheese
• 2 boiled Eggs
• 2 tbsp Mayonnaise

Instructions:

1. Heat 2 tbsp margarine and sauté the garlic and onion, then add the minced chicken, cooking until it changes colour.
2. Add the seasonings from Ingredients A, stir well, then remove from heat and combine with Ingredients B, mixing until fully blended. Weigh each portion at 30 g.
3. Prepare the potato bread dough, add 30 g of filling to each piece, shape into an oval like a potato, and coat with the coating mixture. Ferment for approximately 60 minutes.
4. Bake at 190°C for about 20 minutes until cooked through.