Traditional potato buns with sweet fragrant custard crosses on top 卡斯塔马铃薯面包

This is mom's second tries on the recipe. Since then mom knew it is a keeper. Potatoes, pumpkin and sweet potatoes are very good moister retainers.

这是妈妈第二次尝试用这食谱，从那时刻开始，妈妈知道这食谱值得珍藏。马铃薯、南瓜及番薯都是让面包保持润湿的最佳食材。

When the buns are taken out from oven, the aroma is uplifting. Mashed potato makes these rolls so soft and delicious.
当餐包从烤炉拿出来，那香味真叫人振奋。马铃薯泥让这些餐包柔软和美味。

Dad and mom love the soft pull apart texture of these potato buns.
爸爸和妈妈喜爱这马铃薯面包拉开的松软结构。

Mom does not know why they are called potato buns as potato is not the majority of the ingredients.
妈妈不晓得为何这些餐包被称为马铃薯面包，看来马铃薯不是主要的成分。

It is a straight dough method with mashed potato as one of the ingredients. Steam the potato until absolutely tender. Then mash the potato with a fork.
这是直接的面包制作方法，马铃薯泥是其中一种材料，把马铃薯蒸软，再用叉子把它弄成泥状。

The ingredients are 80 grams of mashed potato, 33 grams of full cream milk, 134 grams of bread flour, 28 grams of superfine flour, 36 grams of castor sugar, 28 grams of egg, 18 grams of butter and 3 grams of yeast.

材料是80克马铃薯泥，33克高脂牛奶，134克面包粉，28克低筋面粉，36克细糖，28克鸡蛋液，18克牛油和3克酵母。

Add the liquid ingredients into the bread machine.
先把湿材料倒入面包机。

Follow with the dry ingredients.

然而再倒入干材料。

Add yeast in the middle of the flour. Cover it. Let cycle run.

把酵母放置面粉的中间，盖上，让面包机操作。

Combine all ingredients and use the "dough setting"to knead and prove the dough for half an hour.

混合全部材料，使用“面团操作”来揉及发酵面团，过程为半小时。

After 10 minutes kneading cycle, add in 18 grams of butter.
10分钟面包机揉捏过程后，加入18克的牛油。

Remove the dough from the bread machine after 30 minutes. The total weight of the dough is 348 grams.
30 分钟后，把面团从面包机取出，面团的总重量为348克。

Using a dough cutter to divide the bread dough into equal portions.
用切割刀把面包团切割成均匀的部分。

Shape your dough into a ball. Kneading the dough two or three times will help to release additional air bubbles. Each dough weighs 35 grams.
把面团整形成球状，揉捏两次至三次，有助于排除放多余的空气。每个小面团的重量为35克。

Grease the baking pan by rubbing it with butter.
为烤盘涂上牛油。

Divide the dough into 10 portions of 35 grams each. Roll into balls.
把面团分成10个部分，每个部分35克，把面团揉成球状。

Place the dough in the oven (not switched on). Allow the dough proofing in a warm environment.
把面团放置在没有开电源，闭上门的烤炉里，让面团在温热的环境发酵。

Brush top of the buns with beaten egg.

在面包上涂上鸡蛋液。

The ingredients for custard topping are 45 grams of full cream milk and 20 grams of instant custard powder.
制作卡斯塔的材料是45克的高脂牛奶和20克的速成蛋黄粉。

Whisk 20 grams instant custard powder and 45 grams of full cream milk to form a pipe-able paste.

搅拌20克速成的蛋黄粉和45克的高脂牛奶以形成可以容易挤出的面糊状。

Spoon the custard paste into a piping bag. Store in the fridge at least 30 minutes.
用汤匙把卡斯塔舀进挤袋，放在冰箱里冷藏至少30分钟。

Pipe custard crosses on each dough.
在面团上挤出十字的形状。

Bake in a pre-heated oven at 180 celcius for about 25 minutes or until golden brown.
在一个预热的烤炉里以180度烤至25分钟或直到金黄色为止。

Remove from the oven. Leave the buns on a wire rack to cool. 

从烤炉移出，把出炉的面包放在烤架上待凉。

Girls, When we touch the bun, it is soft like holding a small pillow.
孩子，当我们触摸面包时，就好像握住小小的枕头。

Girls, store your hot cross custard potato buns in an airtight container.
孩子，把这些十字卡斯塔马铃薯面包放置在密封器具里。

Girls, homemade potato bread is much richer and healthier. Do you agree?
孩子，家庭式的马铃薯面包更加营养和健康，你同意吗？

Potato bun is always a good idea when you have some leftover mashed potatoes in your refrigerator.
如果你的冰箱里还有剩余的马铃薯泥，那么制作马铃薯餐包绝对是好注意。