RESEP CHEESE BREAD YANG LAGI RAME , HARGANYA LUMAYAN, BIKIN SENDIRI AJA DI RUMAH - ROTI ALA MAMITOKO
Resep Roti
Mamitoko-Style Cheese Bread
Bahan
Filling chesee :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat biang: campurkan susu cair hangat, gula pasir, dan ragi, aduk rata, tutup, dan diamkan sekitar 5 menit hingga berbuih.
- Bagi tepung terigu menjadi dua bagian (150g dan 100g), lalu campurkan biang ke bagian 150g, mixer hingga tercampur, tutup, dan diamkan sekitar 20 menit hingga mengembang.
- Masukkan sisa tepung, gula pasir, susu bubuk, dan kuning telur, mixer hingga tercampur rata.
- Masukkan garam dan margarin, mixer hingga adonan kalis dan elastis.
- Bulatkan adonan, simpan di wadah, dan diamkan (proofing) sekitar 1 jam hingga mengembang dua kali lipat.
- Kempiskan adonan dan tusuk-tusuk untuk mengeluarkan udara, lalu bagi menjadi 8 bagian (sekitar 65 gram tiap bagian).
- Pipihkan tiap bagian dengan rolling pin untuk mengeluarkan gelembung udara, lalu bulatkan kembali hingga rapi dan simpan di cup cetakan.
- Diamkan lagi selama 45-60 menit hingga mengembang dua kali lipat.
- Panggang di oven 160°C dengan api bawah selama 15 menit, lalu pindahkan ke api atas-bawah selama 5 menit tambahan (total 20 menit).
- Keluarkan roti dan olesi dengan margarin selagi masih panas, lalu biarkan dingin.
- Untuk filling: lumatkan cream cheese, mixer hingga creamy, lalu masukkan margarin, gula halus, kental manis, dan vanili, mixer hingga halus dan berwarna pucat.
- Lubangi bagian tengah roti dengan gunting, isi dengan filling cheese, lalu oles permukaan atas roti dengan filling juga.
- Parut keju di atasnya sebagai topping, taburi gula halus jika suka, lalu bungkus dengan kertas roti untuk disajikan.
Ingredients
Cheese Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the starter: mix the warm milk, sugar, and yeast, stir well, cover, and let sit for about 5 minutes until foamy.
- Divide the flour into two portions (150 g and 100 g), mix the starter into the 150 g portion, mix well, cover, and let rest for about 20 minutes until risen.
- Add the remaining flour, sugar, milk powder, and egg yolks, mix until well combined.
- Add the salt and margarine, mix until the dough is smooth and elastic.
- Shape the dough into a ball, place in a bowl, and let it proof for about 1 hour until doubled in size.
- Punch down the dough and poke it to release trapped air, then divide into 8 portions (about 65 g each).
- Flatten each portion with a rolling pin to remove air bubbles, then reshape into smooth balls and place in mold cups.
- Let it proof again for 45-60 minutes until doubled in size.
- Bake at 160°C with bottom heat only for 15 minutes, then switch to top-and-bottom heat for another 5 minutes (20 minutes total).
- Remove the bread and brush with margarine while still hot, then let cool.
- For the filling: mash the cream cheese, mix until creamy, then add margarine, powdered sugar, condensed milk, and vanilla, and mix until smooth and pale in color.
- Cut a hole in the center of the bread with scissors, fill with the cheese filling, then also spread filling over the top surface.
- Grate cheese generously on top as a topping, sprinkle with powdered sugar if desired, then wrap in baking paper to serve.
Cook Mode
Resep Roti
Mamitoko-Style Cheese Bread
RESEP CHEESE BREAD YANG LAGI RAME , HARGANYA LUMAYAN, BIKIN SENDIRI AJA DI RUMAH - ROTI ALA MAMITOKO
RESEP CHEESE BREAD YANG LAGI RAME , HARGANYA LUMAYAN, BIKIN SENDIRI AJA DI RUMAH - ROTI ALA MAMITOKO
Bahan
Filling chesee :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat biang: campurkan susu cair hangat, gula pasir, dan ragi, aduk rata, tutup, dan diamkan sekitar 5 menit hingga berbuih.
- Bagi tepung terigu menjadi dua bagian (150g dan 100g), lalu campurkan biang ke bagian 150g, mixer hingga tercampur, tutup, dan diamkan sekitar 20 menit hingga mengembang.
- Masukkan sisa tepung, gula pasir, susu bubuk, dan kuning telur, mixer hingga tercampur rata.
- Masukkan garam dan margarin, mixer hingga adonan kalis dan elastis.
- Bulatkan adonan, simpan di wadah, dan diamkan (proofing) sekitar 1 jam hingga mengembang dua kali lipat.
- Kempiskan adonan dan tusuk-tusuk untuk mengeluarkan udara, lalu bagi menjadi 8 bagian (sekitar 65 gram tiap bagian).
- Pipihkan tiap bagian dengan rolling pin untuk mengeluarkan gelembung udara, lalu bulatkan kembali hingga rapi dan simpan di cup cetakan.
- Diamkan lagi selama 45-60 menit hingga mengembang dua kali lipat.
- Panggang di oven 160°C dengan api bawah selama 15 menit, lalu pindahkan ke api atas-bawah selama 5 menit tambahan (total 20 menit).
- Keluarkan roti dan olesi dengan margarin selagi masih panas, lalu biarkan dingin.
- Untuk filling: lumatkan cream cheese, mixer hingga creamy, lalu masukkan margarin, gula halus, kental manis, dan vanili, mixer hingga halus dan berwarna pucat.
- Lubangi bagian tengah roti dengan gunting, isi dengan filling cheese, lalu oles permukaan atas roti dengan filling juga.
- Parut keju di atasnya sebagai topping, taburi gula halus jika suka, lalu bungkus dengan kertas roti untuk disajikan.
Ingredients
Cheese Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the starter: mix the warm milk, sugar, and yeast, stir well, cover, and let sit for about 5 minutes until foamy.
- Divide the flour into two portions (150 g and 100 g), mix the starter into the 150 g portion, mix well, cover, and let rest for about 20 minutes until risen.
- Add the remaining flour, sugar, milk powder, and egg yolks, mix until well combined.
- Add the salt and margarine, mix until the dough is smooth and elastic.
- Shape the dough into a ball, place in a bowl, and let it proof for about 1 hour until doubled in size.
- Punch down the dough and poke it to release trapped air, then divide into 8 portions (about 65 g each).
- Flatten each portion with a rolling pin to remove air bubbles, then reshape into smooth balls and place in mold cups.
- Let it proof again for 45-60 minutes until doubled in size.
- Bake at 160°C with bottom heat only for 15 minutes, then switch to top-and-bottom heat for another 5 minutes (20 minutes total).
- Remove the bread and brush with margarine while still hot, then let cool.
- For the filling: mash the cream cheese, mix until creamy, then add margarine, powdered sugar, condensed milk, and vanilla, and mix until smooth and pale in color.
- Cut a hole in the center of the bread with scissors, fill with the cheese filling, then also spread filling over the top surface.
- Grate cheese generously on top as a topping, sprinkle with powdered sugar if desired, then wrap in baking paper to serve.
Cook Notes
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