ROTI BURGER 2.0 - RESEP INI LEBIH BAIK! LEBIH ENAK! LEMBUT TIDAK BANTET!
TangZhong
Roti Burger 2.0 (Softer, Fluffier Burger Buns with Tangzhong)
Bahan
Campuran kering :
Campuran Basah :
Eggwash :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat tangzhong: masak tepung terigu protein tinggi dengan susu sambil diaduk hingga kental dan lengket seperti lem; angkat.
- Campurkan susu, ragi instan, dan gula; aduk pelan dan diamkan sebentar hingga berbuih untuk memastikan ragi aktif.
- Di wadah lain, siapkan tepung terigu protein tinggi dengan garam.
- Masukkan telur, lalu campuran susu-ragi-gula, dan tangzhong yang sudah dibuat; uleni/giling hingga kalis dan elastis.
- Setelah adonan cukup elastis, masukkan mentega, lalu uleni lagi hingga tercampur rata dan adonan menjadi lebih lembut dan elastis.
- Giling adonan dengan kecepatan cukup cepat selama sekitar 10 menit, lalu istirahatkan.
- Setelah sekitar 15 menit dan adonan elastis serta lembut, timbang dan bentuk menjadi bulatan berukuran sama.
- Tutup adonan dengan kain lembab, diamkan (proofing pertama) sekitar 30-40 menit hingga mengembang dua kali lipat.
- Bentuk ulang tiap bulatan agar permukaannya mulus (lipat ke tengah, balik, lalu putar-putar).
- Diamkan lagi (proofing kedua) hingga mengembang lebih dari setengah jam; sambil menunggu, kocok kuning telur untuk olesan.
- Oles permukaan roti dengan kuning telur menggunakan kuas.
- Panggang di oven bersuhu 185°C (api atas bawah, gunakan kipas jika ada) selama 15-20 menit hingga matang, lalu keluarkan dan biarkan roti istirahat sebelum disimpan.
Ingredients
Tangzhong:
Dry mix:
Wet mix:
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the tangzhong: cook the high-protein flour with the milk, stirring constantly, until it thickens into a sticky, glue-like paste; remove from heat.
- Combine the milk, instant yeast, and sugar; stir gently and let it sit briefly until it bubbles a little, to check that the yeast is active.
- In another bowl, combine the high-protein flour with the salt.
- Add the egg, then the milk-yeast-sugar mixture, and the tangzhong; knead/mix until the dough comes together and turns smooth and elastic.
- Once the dough is fairly elastic, add the butter, then knead again until fully incorporated and the dough becomes even softer and more elastic.
- Knead at a fairly fast speed for about 10 minutes, then let the dough rest.
- After about 15 minutes, once the dough is elastic and soft, weigh and shape it into evenly sized balls.
- Cover the dough with a damp cloth and let it proof for about 30-40 minutes until doubled in size.
- Reshape each ball so the surface is smooth (fold toward the center, flip over, then roll it under your palm).
- Let the shaped dough proof a second time for over half an hour; while waiting, beat an egg yolk for the egg wash.
- Brush the surface of the buns with the egg yolk using a pastry brush.
- Bake in an oven preheated to 185°C (top and bottom heat, with a fan if available) for 15-20 minutes until done, then remove and let the buns rest before storing.
Cook Mode
TangZhong
Roti Burger 2.0 (Softer, Fluffier Burger Buns with Tangzhong)
ROTI BURGER 2.0 - RESEP INI LEBIH BAIK! LEBIH ENAK! LEMBUT TIDAK BANTET!
ROTI BURGER 2.0 - RESEP INI LEBIH BAIK! LEBIH ENAK! LEMBUT TIDAK BANTET!
Bahan
Campuran kering :
Campuran Basah :
Eggwash :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat tangzhong: masak tepung terigu protein tinggi dengan susu sambil diaduk hingga kental dan lengket seperti lem; angkat.
- Campurkan susu, ragi instan, dan gula; aduk pelan dan diamkan sebentar hingga berbuih untuk memastikan ragi aktif.
- Di wadah lain, siapkan tepung terigu protein tinggi dengan garam.
- Masukkan telur, lalu campuran susu-ragi-gula, dan tangzhong yang sudah dibuat; uleni/giling hingga kalis dan elastis.
- Setelah adonan cukup elastis, masukkan mentega, lalu uleni lagi hingga tercampur rata dan adonan menjadi lebih lembut dan elastis.
- Giling adonan dengan kecepatan cukup cepat selama sekitar 10 menit, lalu istirahatkan.
- Setelah sekitar 15 menit dan adonan elastis serta lembut, timbang dan bentuk menjadi bulatan berukuran sama.
- Tutup adonan dengan kain lembab, diamkan (proofing pertama) sekitar 30-40 menit hingga mengembang dua kali lipat.
- Bentuk ulang tiap bulatan agar permukaannya mulus (lipat ke tengah, balik, lalu putar-putar).
- Diamkan lagi (proofing kedua) hingga mengembang lebih dari setengah jam; sambil menunggu, kocok kuning telur untuk olesan.
- Oles permukaan roti dengan kuning telur menggunakan kuas.
- Panggang di oven bersuhu 185°C (api atas bawah, gunakan kipas jika ada) selama 15-20 menit hingga matang, lalu keluarkan dan biarkan roti istirahat sebelum disimpan.
Ingredients
Tangzhong:
Dry mix:
Wet mix:
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the tangzhong: cook the high-protein flour with the milk, stirring constantly, until it thickens into a sticky, glue-like paste; remove from heat.
- Combine the milk, instant yeast, and sugar; stir gently and let it sit briefly until it bubbles a little, to check that the yeast is active.
- In another bowl, combine the high-protein flour with the salt.
- Add the egg, then the milk-yeast-sugar mixture, and the tangzhong; knead/mix until the dough comes together and turns smooth and elastic.
- Once the dough is fairly elastic, add the butter, then knead again until fully incorporated and the dough becomes even softer and more elastic.
- Knead at a fairly fast speed for about 10 minutes, then let the dough rest.
- After about 15 minutes, once the dough is elastic and soft, weigh and shape it into evenly sized balls.
- Cover the dough with a damp cloth and let it proof for about 30-40 minutes until doubled in size.
- Reshape each ball so the surface is smooth (fold toward the center, flip over, then roll it under your palm).
- Let the shaped dough proof a second time for over half an hour; while waiting, beat an egg yolk for the egg wash.
- Brush the surface of the buns with the egg yolk using a pastry brush.
- Bake in an oven preheated to 185°C (top and bottom heat, with a fan if available) for 15-20 minutes until done, then remove and let the buns rest before storing.
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