TRIPLE NYOKLAT! CHOCOLATE ROLLS!
Resep
Triple Chocolate Rolls
Bahan
adonan roti:
Isian:
ganache:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti protein tinggi dengan ragi instan lalu aduk sekitar 45 detik supaya raginya tidak langsung kontak dengan garam.
- Masukkan gula pasir, susu bubuk, garam dan cokelat bubuk yang sudah diayak, lalu aduk sampai rata.
- Masukkan satu butir telur, lalu tuang susu cair dingin sedikit demi sedikit sambil terus diaduk.
- Masukkan mentega tawar suhu ruang, aduk dengan kecepatan rendah sampai tercampur, lalu naikkan kecepatannya.
- Uleni sampai adonan kalis elastis dan melepas dari mangkuknya.
- Bulatkan adonan lalu taruh di mangkuk yang sudah diolesi mentega, tutup, dan istirahatkan 30 menit.
- Setelah mengembang, simpan adonan di kulkas 20 sampai 30 menit supaya lebih dingin dan glutennya rileks sehingga lebih mudah digilas.
- Untuk isiannya, campur brown sugar dengan cokelat bubuk dan sedikit garam lalu aduk sampai benar-benar rata.
- Giling adonan menjadi persegi panjang dengan panjang sekitar 46 sampai 48 cm sambil dipukul-pukul supaya anginnya keluar.
- Diamkan adonan yang sudah digilas selama 10 menit supaya glutennya rileks dan tidak mengkerut.
- Oleskan mentega tipis-tipis ke seluruh permukaan adonan.
- Taburi dengan campuran gula cokelat tadi sampai merata.
- Taburkan chocolate chips lalu tekan-tekan sedikit supaya menempel.
- Gulung adonan dengan rapat dari sisi panjangnya.
- Bagi gulungan menjadi 12 bagian dengan tebal sekitar 3,5 cm. Potong dengan benang supaya hasilnya rapi.
- Susun potongan di loyang yang sudah dialasi baking paper dengan ujung gulungan berada di bawah, lalu tekan sedikit supaya rata.
- Tutup lalu proofing sekitar 30 menit sampai adonannya saling menempel. Panaskan oven di suhu 170 derajat 15 menit sebelum dipanggang.
- Untuk ganache, lelehkan dark chocolate bersama whipping cream di microwave lalu aduk dengan whisk sampai licin.
- Panggang roti selama 25 sampai 28 menit.
- Olesi permukaan roti dengan mentega tipis-tipis selagi masih panas supaya mengkilap, lalu keluarkan dari loyang.
- Siram roti dengan ganache cokelat sebelum disajikan.
Ingredients
bread dough:
Filling:
ganache:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the high protein bread flour with the instant yeast for about 45 seconds so the yeast does not sit directly against the salt.
- Add the granulated sugar, milk powder, salt and the sifted cocoa powder, then mix until combined.
- Add one egg, then pour in the cold milk a little at a time while mixing.
- Add the room temperature unsalted butter, mix on low speed until incorporated, then raise the speed.
- Knead until the dough is smooth and elastic and pulls away from the bowl.
- Round the dough, put it in a buttered bowl, cover, and rest for 30 minutes.
- Once it has risen, chill the dough for 20 to 30 minutes so it is colder and the gluten relaxes, which makes rolling much easier.
- For the filling, mix the brown sugar with the cocoa powder and a little salt until evenly combined.
- Roll the dough into a rectangle about 46 to 48 cm long, patting it as you go to knock out the air.
- Let the rolled dough rest for 10 minutes so the gluten relaxes and it will not shrink back.
- Spread a thin layer of butter over the whole surface.
- Sprinkle the cocoa sugar mixture evenly over the butter.
- Scatter over the chocolate chips and press them in lightly so they stick.
- Roll the dough up tightly from the long side.
- Divide the log into 12 pieces about 3.5 cm thick. Cut them with thread for clean edges.
- Arrange the pieces on a tray lined with baking paper with the seam underneath, then press them down slightly so they sit level.
- Cover and proof for about 30 minutes until the rolls touch each other. Preheat the oven to 170 C about 15 minutes before baking.
- For the ganache, melt the dark chocolate with the whipping cream in the microwave and whisk until smooth.
- Bake the rolls for 25 to 28 minutes.
- Brush the tops thinly with butter while still hot so they shine, then lift them out of the tray.
- Drizzle the rolls with the chocolate ganache before serving.
Cook Mode
TRIPLE NYOKLAT! CHOCOLATE ROLLS!
Triple Chocolate Rolls
TRIPLE NYOKLAT! CHOCOLATE ROLLS!
TRIPLE NYOKLAT! CHOCOLATE ROLLS!
Bahan
adonan roti:
Isian:
ganache:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti protein tinggi dengan ragi instan lalu aduk sekitar 45 detik supaya raginya tidak langsung kontak dengan garam.
- Masukkan gula pasir, susu bubuk, garam dan cokelat bubuk yang sudah diayak, lalu aduk sampai rata.
- Masukkan satu butir telur, lalu tuang susu cair dingin sedikit demi sedikit sambil terus diaduk.
- Masukkan mentega tawar suhu ruang, aduk dengan kecepatan rendah sampai tercampur, lalu naikkan kecepatannya.
- Uleni sampai adonan kalis elastis dan melepas dari mangkuknya.
- Bulatkan adonan lalu taruh di mangkuk yang sudah diolesi mentega, tutup, dan istirahatkan 30 menit.
- Setelah mengembang, simpan adonan di kulkas 20 sampai 30 menit supaya lebih dingin dan glutennya rileks sehingga lebih mudah digilas.
- Untuk isiannya, campur brown sugar dengan cokelat bubuk dan sedikit garam lalu aduk sampai benar-benar rata.
- Giling adonan menjadi persegi panjang dengan panjang sekitar 46 sampai 48 cm sambil dipukul-pukul supaya anginnya keluar.
- Diamkan adonan yang sudah digilas selama 10 menit supaya glutennya rileks dan tidak mengkerut.
- Oleskan mentega tipis-tipis ke seluruh permukaan adonan.
- Taburi dengan campuran gula cokelat tadi sampai merata.
- Taburkan chocolate chips lalu tekan-tekan sedikit supaya menempel.
- Gulung adonan dengan rapat dari sisi panjangnya.
- Bagi gulungan menjadi 12 bagian dengan tebal sekitar 3,5 cm. Potong dengan benang supaya hasilnya rapi.
- Susun potongan di loyang yang sudah dialasi baking paper dengan ujung gulungan berada di bawah, lalu tekan sedikit supaya rata.
- Tutup lalu proofing sekitar 30 menit sampai adonannya saling menempel. Panaskan oven di suhu 170 derajat 15 menit sebelum dipanggang.
- Untuk ganache, lelehkan dark chocolate bersama whipping cream di microwave lalu aduk dengan whisk sampai licin.
- Panggang roti selama 25 sampai 28 menit.
- Olesi permukaan roti dengan mentega tipis-tipis selagi masih panas supaya mengkilap, lalu keluarkan dari loyang.
- Siram roti dengan ganache cokelat sebelum disajikan.
Ingredients
bread dough:
Filling:
ganache:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the high protein bread flour with the instant yeast for about 45 seconds so the yeast does not sit directly against the salt.
- Add the granulated sugar, milk powder, salt and the sifted cocoa powder, then mix until combined.
- Add one egg, then pour in the cold milk a little at a time while mixing.
- Add the room temperature unsalted butter, mix on low speed until incorporated, then raise the speed.
- Knead until the dough is smooth and elastic and pulls away from the bowl.
- Round the dough, put it in a buttered bowl, cover, and rest for 30 minutes.
- Once it has risen, chill the dough for 20 to 30 minutes so it is colder and the gluten relaxes, which makes rolling much easier.
- For the filling, mix the brown sugar with the cocoa powder and a little salt until evenly combined.
- Roll the dough into a rectangle about 46 to 48 cm long, patting it as you go to knock out the air.
- Let the rolled dough rest for 10 minutes so the gluten relaxes and it will not shrink back.
- Spread a thin layer of butter over the whole surface.
- Sprinkle the cocoa sugar mixture evenly over the butter.
- Scatter over the chocolate chips and press them in lightly so they stick.
- Roll the dough up tightly from the long side.
- Divide the log into 12 pieces about 3.5 cm thick. Cut them with thread for clean edges.
- Arrange the pieces on a tray lined with baking paper with the seam underneath, then press them down slightly so they sit level.
- Cover and proof for about 30 minutes until the rolls touch each other. Preheat the oven to 170 C about 15 minutes before baking.
- For the ganache, melt the dark chocolate with the whipping cream in the microwave and whisk until smooth.
- Bake the rolls for 25 to 28 minutes.
- Brush the tops thinly with butter while still hot so they shine, then lift them out of the tray.
- Drizzle the rolls with the chocolate ganache before serving.
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