RECIPES USING POTATO STARCH RECIPES

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POTATO BREAD AND BUNS WITH POTATO STARCH RECIPE - FOOD.COM



Potato Bread and Buns With Potato Starch Recipe - Food.com image

This yeast bread recipe uses potato starch that I keep on hand and makes a soft bun for burgers, dogs, and BBQ sandwiches.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 10 buns, 5-7 serving(s)

Number Of Ingredients 8

1/4 cup potato starch (33 g)
3 1/2 cups bread flour (1 lb)
2 teaspoons instant yeast (6 g)
2 1/2 teaspoons sugar (12 g)
1 1/2 teaspoons salt (9 g table salt)
1 1/3 cups water (300 g)
1 1/2 teaspoons butter (10 g)
1 egg (optional beaten with 1 tsp water)

Steps:

  • Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
  • Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
  • Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
  • When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
  • Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
  • Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
  • Preheat oven to 375°F.
  • Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
  • Brush with egg wash if desired and bake for 7 minutes.
  • Rotate pan and bake for 7 more minutes until 190F internally.
  • Cool buns on a rack until room temperature.

Nutrition Facts : Calories 384.8, FatContent 3.1, SaturatedFatContent 1.2, CholesterolContent 40.2, SodiumContent 730.8, CarbohydrateContent 76.2, FiberContent 3.3, SugarContent 2.6, ProteinContent 11.5

JAPANESE-STYLE DEEP FRIED CHICKEN RECIPE | ALLRECIPES



Japanese-Style Deep Fried Chicken Recipe | Allrecipes image

If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.

Provided by AMY

Categories     World Cuisine    Asian    Japanese

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 13

2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon white sugar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon sesame oil
1 tablespoon soy sauce
? teaspoon chicken bouillon granules
1?½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons potato starch
1 tablespoon rice flour
oil for frying

Steps:

  • In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
  • Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
  • In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Nutrition Facts : Calories 255.9 calories, CarbohydrateContent 4.8 g, CholesterolContent 98.4 mg, FatContent 16.7 g, FiberContent 0.1 g, ProteinContent 20.9 g, SaturatedFatContent 2.8 g, SodiumContent 327 mg, SugarContent 0.4 g

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