WOOL ROLL BREAD VIRAL super empuk dan lembut
Wool Roll Bread
Wool Roll Bread — Super Soft and Fluffy
Bahan
Bahan"nya :
topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan susu hangat dan ragi, aduk rata, tutup, dan diamkan 5-7 menit hingga berbuih.
- Campurkan tepung terigu, gula pasir, dan garam dalam wadah, aduk bahan kering.
- Masukkan telur yang sudah dikocok lepas, campuran susu-ragi, dan whipcream.
- Mixer hingga adonan kalis dan elastis.
- Bulatkan adonan, tutup dengan serbet, dan diamkan sekitar 1 jam hingga mengembang.
- Kempeskan adonan, uleni sebentar, lalu bagi menjadi 5 bagian (sekitar 112 g per bagian) dan bulatkan.
- Tutup lagi dengan serbet, diamkan 10 menit.
- Gilas satu adonan dengan rolling pin, kret-kret (sayat) setengah bagiannya, isi dengan selai coklat, lipat bagian depan, gulung, dan rekatkan bagian belakang.
- Susun dalam loyang 20 cm yang sudah diolesi margarin dan dialasi baking paper; lakukan untuk semua adonan.
- Tutup dengan serbet dan diamkan hingga mengembang 2 kali lipat, sekitar 50-60 menit.
- Oles permukaannya tipis-tipis dengan susu cair.
- Oven suhu 180°C api bawah selama 15 menit, lalu pindah ke api atas-bawah selama 5 menit (total 20 menit).
- Selagi masih panas, oles permukaan roti dengan margarin.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix warm milk with the yeast, stir well, cover, and let sit 5-7 minutes until foamy.
- Combine flour, sugar, and salt in a bowl, stir the dry ingredients.
- Add the lightly beaten egg, the milk-yeast mixture, and the whipping cream.
- Mix until the dough is smooth and elastic.
- Shape the dough into a ball, cover with a cloth, and let rise for about 1 hour until doubled.
- Punch down the dough, knead briefly, then divide into 5 portions (about 112 g each) and shape into balls.
- Cover again with a cloth and rest for 10 minutes.
- Roll out one portion with a rolling pin, score half of it with a dough scraper, fill with chocolate spread, fold the front edge over, roll up, and pinch the back seam closed.
- Arrange in a 20 cm pan greased with margarine and lined with baking paper; repeat for all portions.
- Cover with a cloth and let rise until doubled, about 50-60 minutes.
- Brush the surface lightly with liquid milk.
- Bake at 180°C, bottom heat only, for 15 minutes, then switch to top-and-bottom heat for 5 minutes (20 minutes total).
- While still hot, brush the surface with margarine.
Cook Mode
WOOL ROLL BREAD VIRAL super empuk dan lembut
WOOL ROLL BREAD VIRAL super empuk dan lembut
Bahan
Bahan"nya :
topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan susu hangat dan ragi, aduk rata, tutup, dan diamkan 5-7 menit hingga berbuih.
- Campurkan tepung terigu, gula pasir, dan garam dalam wadah, aduk bahan kering.
- Masukkan telur yang sudah dikocok lepas, campuran susu-ragi, dan whipcream.
- Mixer hingga adonan kalis dan elastis.
- Bulatkan adonan, tutup dengan serbet, dan diamkan sekitar 1 jam hingga mengembang.
- Kempeskan adonan, uleni sebentar, lalu bagi menjadi 5 bagian (sekitar 112 g per bagian) dan bulatkan.
- Tutup lagi dengan serbet, diamkan 10 menit.
- Gilas satu adonan dengan rolling pin, kret-kret (sayat) setengah bagiannya, isi dengan selai coklat, lipat bagian depan, gulung, dan rekatkan bagian belakang.
- Susun dalam loyang 20 cm yang sudah diolesi margarin dan dialasi baking paper; lakukan untuk semua adonan.
- Tutup dengan serbet dan diamkan hingga mengembang 2 kali lipat, sekitar 50-60 menit.
- Oles permukaannya tipis-tipis dengan susu cair.
- Oven suhu 180°C api bawah selama 15 menit, lalu pindah ke api atas-bawah selama 5 menit (total 20 menit).
- Selagi masih panas, oles permukaan roti dengan margarin.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix warm milk with the yeast, stir well, cover, and let sit 5-7 minutes until foamy.
- Combine flour, sugar, and salt in a bowl, stir the dry ingredients.
- Add the lightly beaten egg, the milk-yeast mixture, and the whipping cream.
- Mix until the dough is smooth and elastic.
- Shape the dough into a ball, cover with a cloth, and let rise for about 1 hour until doubled.
- Punch down the dough, knead briefly, then divide into 5 portions (about 112 g each) and shape into balls.
- Cover again with a cloth and rest for 10 minutes.
- Roll out one portion with a rolling pin, score half of it with a dough scraper, fill with chocolate spread, fold the front edge over, roll up, and pinch the back seam closed.
- Arrange in a 20 cm pan greased with margarine and lined with baking paper; repeat for all portions.
- Cover with a cloth and let rise until doubled, about 50-60 minutes.
- Brush the surface lightly with liquid milk.
- Bake at 180°C, bottom heat only, for 15 minutes, then switch to top-and-bottom heat for 5 minutes (20 minutes total).
- While still hot, brush the surface with margarine.
Cook Notes
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