Resep roti sobek oven tangkring metode autolisis
Resep
Roti Sobek (Pull-Apart Bread) - Tangkring Oven, Autolysis Method
Bahan
Bahan A :
Bahan B :
Note :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu, telur kocok lepas, gula pasir, dan susu cair (suhu ruang) sedikit demi sedikit sambil diaduk dengan spatula hingga tercampur rata.
- Tutup adonan dengan serbet dan istirahatkan selama 6-8 jam hingga adonan lentur dan terbentuk gluten secara alami.
- Masukkan margarin, ragi, dan garam ke adonan, lalu uleni dengan mixer selama 4 menit hingga kalis dan lembut (elastis, tidak mudah sobek).
- Bulatkan adonan, pindahkan ke wadah yang sudah diolesi minyak tipis, tutup dengan serbet, dan istirahatkan selama 30 menit.
- Kempiskan adonan untuk mengeluarkan udara, uleni sebentar, lalu bagi menjadi 9 bagian.
- Ambil satu adonan, bulatkan, isi dengan coklat batang (DCC), tutup rapat agar coklat tidak keluar, lalu bulatkan pelan-pelan. Lakukan pada semua bagian.
- Susun adonan di loyang ukuran 18x18 cm yang sudah diolesi margarin dan dialasi baking paper, tutup, dan istirahatkan selama 1 jam hingga mengembang.
- Panggang di oven dengan api sedang cenderung kecil selama 40 menit hingga matang.
- Selagi masih panas, olesi permukaan roti dengan margarin agar tidak kering.
Ingredients
Part A :
Part B :
Note :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the flour, beaten egg, sugar, and milk (room temperature) a little at a time, stirring with a spatula until well combined.
- Cover the dough with a cloth and let it rest for 6-8 hours until it becomes elastic and naturally develops gluten.
- Add the margarine, yeast, and salt to the dough, then knead with a mixer for 4 minutes until smooth and elastic (stretches without tearing).
- Shape the dough into a ball, transfer to a lightly oiled container, cover with a cloth, and let rest for 30 minutes.
- Punch down the dough to release the air, knead briefly, then divide into 9 portions.
- Take one portion, shape into a ball, fill with chocolate bar (DCC), seal tightly so the chocolate doesn't leak, then round gently. Repeat for all portions.
- Arrange the dough in an 18x18 cm pan greased with margarine and lined with baking paper, cover, and let rest for 1 hour until risen.
- Bake in the oven over medium-low heat for 40 minutes until cooked through.
- While still hot, brush the surface of the bread with margarine to keep it from drying out.
Cook Mode
Resep roti sobek oven tangkring metode autolisis
Roti Sobek (Pull-Apart Bread) - Tangkring Oven, Autolysis Method
Resep roti sobek oven tangkring metode autolisis
Resep roti sobek oven tangkring metode autolisis
Bahan
Bahan A :
Bahan B :
Note :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu, telur kocok lepas, gula pasir, dan susu cair (suhu ruang) sedikit demi sedikit sambil diaduk dengan spatula hingga tercampur rata.
- Tutup adonan dengan serbet dan istirahatkan selama 6-8 jam hingga adonan lentur dan terbentuk gluten secara alami.
- Masukkan margarin, ragi, dan garam ke adonan, lalu uleni dengan mixer selama 4 menit hingga kalis dan lembut (elastis, tidak mudah sobek).
- Bulatkan adonan, pindahkan ke wadah yang sudah diolesi minyak tipis, tutup dengan serbet, dan istirahatkan selama 30 menit.
- Kempiskan adonan untuk mengeluarkan udara, uleni sebentar, lalu bagi menjadi 9 bagian.
- Ambil satu adonan, bulatkan, isi dengan coklat batang (DCC), tutup rapat agar coklat tidak keluar, lalu bulatkan pelan-pelan. Lakukan pada semua bagian.
- Susun adonan di loyang ukuran 18x18 cm yang sudah diolesi margarin dan dialasi baking paper, tutup, dan istirahatkan selama 1 jam hingga mengembang.
- Panggang di oven dengan api sedang cenderung kecil selama 40 menit hingga matang.
- Selagi masih panas, olesi permukaan roti dengan margarin agar tidak kering.
Ingredients
Part A :
Part B :
Note :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the flour, beaten egg, sugar, and milk (room temperature) a little at a time, stirring with a spatula until well combined.
- Cover the dough with a cloth and let it rest for 6-8 hours until it becomes elastic and naturally develops gluten.
- Add the margarine, yeast, and salt to the dough, then knead with a mixer for 4 minutes until smooth and elastic (stretches without tearing).
- Shape the dough into a ball, transfer to a lightly oiled container, cover with a cloth, and let rest for 30 minutes.
- Punch down the dough to release the air, knead briefly, then divide into 9 portions.
- Take one portion, shape into a ball, fill with chocolate bar (DCC), seal tightly so the chocolate doesn't leak, then round gently. Repeat for all portions.
- Arrange the dough in an 18x18 cm pan greased with margarine and lined with baking paper, cover, and let rest for 1 hour until risen.
- Bake in the oven over medium-low heat for 40 minutes until cooked through.
- While still hot, brush the surface of the bread with margarine to keep it from drying out.
Cook Notes
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