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Directions Basic Dough

1. Place all ingredients, except for butter, into a mixing bowl and mix at low speed for 3 minutes, then increase the speed to high for 5 minutes until the dough is well combined.
2. After mixing, take a small portion of the dough and stretch it out. The dough should be thin with jagged edges.
3. Add the butter to the dough and mix for another 3 minutes at a low speed and 2 minutes at high speed until the dough is smooth.
4. Place dough in a fermentation box for 1 hour.
5. Sprinkle some flour on a work surface to prevent sticking. Divide the dough into pieces of 60 grams each, roll them into balls, and let them ferment for another 30 minutes on a baking sheet.
6. Stuff each dough ball with 30 grams of potato filling and seal it tightly.
7. Shape the dough into an olive shape and dust the surface with sifted flour.
8. Use a toothpick or probe to make some small holes in the dough.
9. Put the dough back into the fermentation box for another 45 minutes.
10. Preheat the oven to 200°C/190°C and bake for about 12 minutes.

Directions Water Roux (Tangzhong)

1. Boil the water and pour it into the mixing bowl.
2. Quickly add the flour and mix.
3. Refrigerate overnight and use the next day.

Directions Mashed Potato Filling

1. Mix all the ingredients and stir well.

Directions Decoration

1. Mix all the ingredients and stir well.