ROTI BURGER 2.0 - RESEP INI LEBIH BAIK! LEBIH ENAK! LEMBUT TIDAK BANTET!

Roti Burger 2.0 (Softer, Fluffier Burger Buns with Tangzhong)

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Campuran kering :

Campuran Basah :

Eggwash :

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.

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Tangzhong:

Dry mix:

Wet mix:

Egg wash:

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.