RESEP ROTI COFFEE BUN ALA ROTI BOY | MARTIN PRAJA

Martin Praja May 18, 2021 Watch on YouTube ↗

Coffee Bun Bread (Roti Boy Style)

BAHAN TOPPING COFFEE :

BAHAN ROTI :

FILLING :

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

Campurkan susu cair dengan sedikit gula pasir, lalu masukkan ragi instan dan kocok hingga berbuih dan ragi tercampur rata.
Di wadah lain, campurkan tepung terigu protein tinggi dengan sisa gula pasir.
Tuang campuran susu-ragi ke dalam tepung, aduk kasar dengan sumpit lalu uleni menggunakan tangan.
Masukkan margarin dan sedikit garam, uleni terus sekitar 15 menit hingga adonan kalis dan elastis.
Tutup adonan dengan plastik wrap, diamkan (proofing) sekitar 30 menit di suhu ruang yang hangat hingga mengembang sekitar 5 kali lipat.
Bagi adonan menjadi bagian sekitar 10 gram, bulatkan, isi masing-masing dengan sekitar 1/2 sendok teh margarin, lalu bungkus dan bulatkan kembali.
Taruh di atas loyang bersilikon atau baking paper, lalu proofing lagi sekitar 30 menit hingga mengembang dua kali lipat.
Sambil menunggu, buat butter cream kopi: mixer margarin dan gula pasir dengan kecepatan rendah hingga larut, lalu tambahkan telur dan kopi (nescafe yang sudah dilarutkan dengan air).
Masukkan tepung terigu sedikit demi sedikit sambil terus dimixer dengan kecepatan rendah hingga tercampur rata, lalu masukkan ke dalam piping bag.
Oleskan butter cream kopi di atas permukaan roti yang sudah proofing.
Panggang pada suhu 170°C selama 15 menit menggunakan api bawah, lalu tambahkan 5 menit terakhir dengan api atas agar bagian atasnya cracking.

COFFEE TOPPING:

BREAD DOUGH:

FILLING:

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

Mix the milk with a little sugar, then add the instant yeast and whisk until foamy and the yeast is dissolved.
In another bowl, combine the high-protein bread flour with the remaining sugar.
Pour the milk-yeast mixture into the flour, mix roughly with chopsticks, then knead by hand.
Add the margarine and a little salt, and continue kneading for about 15 minutes until the dough is smooth and elastic.
Cover the dough with plastic wrap and let it proof for about 30 minutes in a warm spot until it rises about 5 times in size.
Divide the dough into pieces of about 10 g, shape into balls, fill each with about 1/2 tsp margarine, then seal and re-shape into balls.
Place on a silicone mat or baking paper, then proof again for about 30 minutes until doubled in size.
Meanwhile, make the coffee butter cream: mix the margarine and sugar on low speed until dissolved, then add the egg and coffee (Nescafe dissolved in water).
Add the flour gradually while mixing on low speed until combined, then transfer to a piping bag.
Pipe the coffee butter cream over the surface of the proofed buns.
Bake at 170°C for 15 minutes using bottom heat, then add top heat for the last 5 minutes so the top develops a cracked coffee-bun crust.