ROTI SOBEK 3 RASA

CR COOK September 5, 2022 Watch on YouTube ↗

Three-Flavor Pull-Apart Bread (Roti Sobek)

topping :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Campurkan 375 gr tepung terigu protein tinggi, 75 gr gula pasir, dan 2 sdt ragi, aduk bahan kering hingga tercampur rata.
Masukkan 1 butir telur utuh ditambah 1 kuning telur, kocok lepas.
Tambahkan 180 ml susu cair dingin sedikit demi sedikit sambil diaduk.
Uleni adonan dengan mixer sampai setengah kalis.
Masukkan 50 gr margarin dan sejumput garam, lalu uleni lagi sampai kalis dan elastis.
Bulatkan adonan dan istirahatkan (proofing) sekitar 20 menit di oven berfitur fermentasi, atau 40 menit di suhu ruang.
Setelah mengembang, keluarkan adonan dan kempiskan pelan-pelan untuk membuang udaranya.
Bagi adonan menjadi 18 bagian, masing-masing sekitar 40 gr.
Pipihkan tiap bagian adonan dengan rolling pin, lalu isi dengan filling coklat, tutup, rekatkan, dan gulung.
Untuk varian kedua, pipihkan adonan, isi dengan pisang raja goreng dan taburan keju parut, lalu gulung dan rekatkan.
Untuk varian ketiga, pipihkan adonan, isi dengan potongan keju, saus sambal, saus tomat, dan mayones, lalu gulung dan rekatkan.
Diamkan lagi (proofing kedua) sekitar 25 menit di oven atau 1 jam di suhu ruang sampai mengembang dua kali lipat.
Olesi permukaan roti coklat dan keju dengan susu cair, beri topping meses untuk yang coklat, keju parut untuk pisang keju, dan saus sambal, saus tomat, mayones, potongan sosis, keju parut, serta oregano untuk yang sosis, lalu panggang suhu 190°C selama 30 menit dan olesi dengan margarin selagi panas.

Toppings:

Steps were generated from the video narration. Watch the video if unsure.

Mix 375 g high-protein flour, 75 g sugar, and 2 tsp yeast, and stir the dry ingredients until combined.
Add 1 whole egg plus 1 egg yolk, and beat lightly.
Add 180 ml cold milk little by little while stirring.
Knead the dough with a mixer until it's half-smooth.
Add 50 g margarine and a pinch of salt, then knead again until smooth and elastic.
Shape the dough into a ball and let it rest (proof) for about 20 minutes in an oven with a fermentation feature, or 40 minutes at room temperature.
Once it has risen, take it out and gently punch down the dough to release the air.
Divide the dough into 18 portions, about 40 g each.
Flatten each portion with a rolling pin, fill with chocolate filling, seal, and roll up.
For the second variety, flatten the dough, fill with fried plantain and grated cheese, then roll up and seal.
For the third variety, flatten the dough, fill with diced cheese, chili sauce, tomato sauce, and mayonnaise, then roll up and seal.
Let it rest again (second proof) for about 25 minutes in the oven or 1 hour at room temperature until it doubles in size.
Brush the chocolate and cheese rolls with milk, top the chocolate ones with sprinkles and the banana-cheese ones with grated cheese, and top the sausage ones with chili sauce, tomato sauce, mayonnaise, sliced sausage, grated cheese, and oregano, then bake at 190°C for 30 minutes and brush with margarine while still hot.