Soft & fluffy! TARO BUN!
Resep diplomat cream
Taro Buns with Diplomat Cream
Bahan
Yudane:
Adonan roti:
Taro cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat yudane dengan mencampur air panas ke tepung sampai menjadi adonan yang rata, lalu bungkus dan simpan di kulkas.
- Campur tepung protein tinggi dengan ragi instan sekitar 1 menit.
- Masukkan bubuk taro, gula, garam, dan susu bubuk, lalu aduk sebentar.
- Masukkan telur, yudane dingin, dan susu cair dingin, lalu aduk sampai menyatu.
- Tambahkan mentega tawar dan uleni sampai adonan kalis window pane.
- Bulatkan adonan lalu istirahatkan 30 menit.
- Bagi adonan 60 gram per potong, bulatkan, lalu istirahatkan lagi 15 menit.
- Pipihkan tiap potong untuk membuang anginnya, bulatkan kembali sampai rapat, lalu tata berjarak di loyang.
- Proofing 50 sampai 60 menit, dan panaskan oven di suhu 170 sampai 180 derajat setelah 30 menit pertama.
- Kocok mentega tawar yang lembek bersama gula halus dan vanilla sampai lembut saja.
- Masukkan 50 gram telur dan aduk sampai rata, lalu tambahkan pasta taro.
- Masukkan tepung protein sedang dan aduk sampai menjadi adonan yang bisa dipiping, lalu pindahkan ke plastik segitiga.
- Lembutkan pastry cream dingin dengan mixer sampai creamy.
- Kocok whipping cream dingin sampai soft peak, lalu campurkan ke pastry cream dalam dua tahap menjadi diplomat cream.
- Pindahkan diplomat cream ke plastik segitiga dan simpan di kulkas sampai akan dipakai.
- Semprotkan topping taro melingkar di atas roti yang sudah mengembang sampai menutupi tiga perempat bagiannya.
- Panggang 15 sampai 17 menit.
- Bolongi bagian bawah tiap roti yang sudah dingin lalu isi dengan diplomat cream.
Ingredients
Yudane:
Bread dough:
Taro cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the yudane by mixing hot water into flour until it forms an even dough, then wrap it and chill it in the fridge.
- Mix the high protein bread flour with the instant yeast for about a minute.
- Add the taro powder, sugar, salt, and milk powder, then mix briefly.
- Add the egg, the cold yudane, and the cold liquid milk, then mix until it comes together.
- Add the unsalted butter and knead until the dough passes the windowpane test.
- Round the dough and rest it for 30 minutes.
- Divide the dough into 60 g pieces, round them, then rest for another 15 minutes.
- Flatten each piece to press out the air, reshape into a tight ball, then space them out on the tray.
- Proof for 50 to 60 minutes, preheating the oven to 170 to 180 degrees after the first 30 minutes.
- Beat the softened unsalted butter with the powdered sugar and vanilla until just smooth.
- Add 50 g of egg and mix until combined, then add the taro paste.
- Add the medium protein flour and mix until it forms a pipeable batter, then transfer it to a piping bag.
- Soften the cold pastry cream with a mixer until creamy.
- Whip the cold whipping cream to soft peaks, then fold it into the pastry cream in two additions to make diplomat cream.
- Transfer the diplomat cream to a piping bag and chill it until needed.
- Pipe the taro topping in a spiral over the risen buns, covering about three quarters of each one.
- Bake for 15 to 17 minutes.
- Poke a hole in the bottom of each cooled bun and fill it with the diplomat cream.
Cook Mode
Soft & fluffy! TARO BUN!
Soft & fluffy! TARO BUN!
Bahan
Yudane:
Adonan roti:
Taro cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat yudane dengan mencampur air panas ke tepung sampai menjadi adonan yang rata, lalu bungkus dan simpan di kulkas.
- Campur tepung protein tinggi dengan ragi instan sekitar 1 menit.
- Masukkan bubuk taro, gula, garam, dan susu bubuk, lalu aduk sebentar.
- Masukkan telur, yudane dingin, dan susu cair dingin, lalu aduk sampai menyatu.
- Tambahkan mentega tawar dan uleni sampai adonan kalis window pane.
- Bulatkan adonan lalu istirahatkan 30 menit.
- Bagi adonan 60 gram per potong, bulatkan, lalu istirahatkan lagi 15 menit.
- Pipihkan tiap potong untuk membuang anginnya, bulatkan kembali sampai rapat, lalu tata berjarak di loyang.
- Proofing 50 sampai 60 menit, dan panaskan oven di suhu 170 sampai 180 derajat setelah 30 menit pertama.
- Kocok mentega tawar yang lembek bersama gula halus dan vanilla sampai lembut saja.
- Masukkan 50 gram telur dan aduk sampai rata, lalu tambahkan pasta taro.
- Masukkan tepung protein sedang dan aduk sampai menjadi adonan yang bisa dipiping, lalu pindahkan ke plastik segitiga.
- Lembutkan pastry cream dingin dengan mixer sampai creamy.
- Kocok whipping cream dingin sampai soft peak, lalu campurkan ke pastry cream dalam dua tahap menjadi diplomat cream.
- Pindahkan diplomat cream ke plastik segitiga dan simpan di kulkas sampai akan dipakai.
- Semprotkan topping taro melingkar di atas roti yang sudah mengembang sampai menutupi tiga perempat bagiannya.
- Panggang 15 sampai 17 menit.
- Bolongi bagian bawah tiap roti yang sudah dingin lalu isi dengan diplomat cream.
Ingredients
Yudane:
Bread dough:
Taro cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the yudane by mixing hot water into flour until it forms an even dough, then wrap it and chill it in the fridge.
- Mix the high protein bread flour with the instant yeast for about a minute.
- Add the taro powder, sugar, salt, and milk powder, then mix briefly.
- Add the egg, the cold yudane, and the cold liquid milk, then mix until it comes together.
- Add the unsalted butter and knead until the dough passes the windowpane test.
- Round the dough and rest it for 30 minutes.
- Divide the dough into 60 g pieces, round them, then rest for another 15 minutes.
- Flatten each piece to press out the air, reshape into a tight ball, then space them out on the tray.
- Proof for 50 to 60 minutes, preheating the oven to 170 to 180 degrees after the first 30 minutes.
- Beat the softened unsalted butter with the powdered sugar and vanilla until just smooth.
- Add 50 g of egg and mix until combined, then add the taro paste.
- Add the medium protein flour and mix until it forms a pipeable batter, then transfer it to a piping bag.
- Soften the cold pastry cream with a mixer until creamy.
- Whip the cold whipping cream to soft peaks, then fold it into the pastry cream in two additions to make diplomat cream.
- Transfer the diplomat cream to a piping bag and chill it until needed.
- Pipe the taro topping in a spiral over the risen buns, covering about three quarters of each one.
- Bake for 15 to 17 minutes.
- Poke a hole in the bottom of each cooled bun and fill it with the diplomat cream.
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