Permisi H*lland Bakery! LONG JOHN!
Resep
Long John Doughnut Rolls
Bahan
Topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung protein tinggi dengan ragi instan lalu aduk kurang lebih 1 menit.
- Masukkan gula pasir, susu bubuk, garam, dan sedikit baking powder lalu aduk sebentar.
- Masukkan 1 kuning telur.
- Tuang susu cair dingin perlahan sambil terus diaduk.
- Aduk adonan kurang lebih 2 menit sampai menyatu.
- Masukkan mentega yang sudah lembek suhu ruang.
- Naikkan kecepatan mixer ke medium lalu uleni sampai adonan kalis.
- Cek adonan sampai lepas dari mangkuk dan permukaannya halus elastis.
- Bulatkan adonan supaya gasnya terperangkap.
- Tutup lalu istirahatkan 30 menit.
- Tuang 35 gr whipping cream cair ke atas 70 gr dark chocolate.
- Lelehkan di microwave sebentar lalu aduk sampai ganache halus, jangan sampai overheat.
- Kocok mentega tawar bersama susu kental manis untuk isian.
- Tambahkan sedikit garam dan vanilla lalu kocok sampai mengembang pucat seperti butter cream.
- Gilas adonan roti yang sudah mengembang memanjang.
- Bungkus adonan dengan plastik wrap sampai menempel supaya tidak kering.
- Simpan di freezer 10 sampai 20 menit sampai adonan dingin tapi tidak keras.
- Taburi sedikit tepung lalu gilas adonan sampai lebarnya sekitar 13,5 sampai 14 cm.
- Buang ujung-ujung adonan supaya bentuknya kotak rapi.
- Ukur lebar sekitar 4,5 cm lalu potong adonan dengan pisau.
- Taburi kertas roti dengan tepung lalu tata potongan adonan satu per satu.
- Istirahatkan kurang lebih 40 menit sampai adonan mengembang dua kali lipat.
- Goreng dengan api kecil kurang lebih 3 menit per sisi.
- Angkat lalu tiriskan minyaknya dengan tisu.
- Belah roti memanjang seperti membuat sandwich, jangan sampai putus.
- Oleskan butter cream di dalam belahan roti.
- Poles bagian atas roti dengan coklat ganache yang sudah mengeset.
- Baluri bagian atas dengan meses sampai tertutup rata.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix high protein flour with instant yeast for about 1 minute.
- Add the sugar, milk powder, salt, and a little baking powder, then mix briefly.
- Add 1 egg yolk.
- Pour in cold milk slowly while mixing.
- Mix for about 2 minutes until the dough comes together.
- Add butter that has softened to room temperature.
- Raise the mixer to medium and knead until the dough is smooth and elastic.
- Check that the dough leaves the bowl and the surface is smooth and stretchy.
- Round the dough so the gas is trapped inside.
- Cover and rest for 30 minutes.
- Pour 35 g of liquid whipping cream over 70 g of dark chocolate.
- Melt briefly in the microwave and stir into a smooth ganache without overheating it.
- Beat unsalted butter with condensed milk for the filling.
- Add a little salt and vanilla, then beat until pale and fluffy like buttercream.
- Roll the risen dough out into a long piece.
- Wrap the dough tightly in cling film so it does not dry out.
- Freeze for 10 to 20 minutes until the dough is cold but not hard.
- Dust with a little flour and roll the dough to about 13.5 to 14 cm wide.
- Trim the ends so the dough forms a neat rectangle.
- Measure about 4.5 cm strips and cut them with a knife.
- Dust baking paper with flour and lay out the pieces one by one.
- Rest for about 40 minutes until doubled in size.
- Fry over low heat for about 3 minutes per side.
- Lift them out and blot the oil away with kitchen paper.
- Split each roll lengthwise like a sandwich without cutting all the way through.
- Spread the buttercream inside the split.
- Spread the set chocolate ganache over the top.
- Coat the top with chocolate sprinkles until fully covered.
Cook Mode
Permisi H*lland Bakery! LONG JOHN!
Long John Doughnut Rolls
Permisi H*lland Bakery! LONG JOHN!
Permisi H*lland Bakery! LONG JOHN!
Bahan
Topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung protein tinggi dengan ragi instan lalu aduk kurang lebih 1 menit.
- Masukkan gula pasir, susu bubuk, garam, dan sedikit baking powder lalu aduk sebentar.
- Masukkan 1 kuning telur.
- Tuang susu cair dingin perlahan sambil terus diaduk.
- Aduk adonan kurang lebih 2 menit sampai menyatu.
- Masukkan mentega yang sudah lembek suhu ruang.
- Naikkan kecepatan mixer ke medium lalu uleni sampai adonan kalis.
- Cek adonan sampai lepas dari mangkuk dan permukaannya halus elastis.
- Bulatkan adonan supaya gasnya terperangkap.
- Tutup lalu istirahatkan 30 menit.
- Tuang 35 gr whipping cream cair ke atas 70 gr dark chocolate.
- Lelehkan di microwave sebentar lalu aduk sampai ganache halus, jangan sampai overheat.
- Kocok mentega tawar bersama susu kental manis untuk isian.
- Tambahkan sedikit garam dan vanilla lalu kocok sampai mengembang pucat seperti butter cream.
- Gilas adonan roti yang sudah mengembang memanjang.
- Bungkus adonan dengan plastik wrap sampai menempel supaya tidak kering.
- Simpan di freezer 10 sampai 20 menit sampai adonan dingin tapi tidak keras.
- Taburi sedikit tepung lalu gilas adonan sampai lebarnya sekitar 13,5 sampai 14 cm.
- Buang ujung-ujung adonan supaya bentuknya kotak rapi.
- Ukur lebar sekitar 4,5 cm lalu potong adonan dengan pisau.
- Taburi kertas roti dengan tepung lalu tata potongan adonan satu per satu.
- Istirahatkan kurang lebih 40 menit sampai adonan mengembang dua kali lipat.
- Goreng dengan api kecil kurang lebih 3 menit per sisi.
- Angkat lalu tiriskan minyaknya dengan tisu.
- Belah roti memanjang seperti membuat sandwich, jangan sampai putus.
- Oleskan butter cream di dalam belahan roti.
- Poles bagian atas roti dengan coklat ganache yang sudah mengeset.
- Baluri bagian atas dengan meses sampai tertutup rata.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix high protein flour with instant yeast for about 1 minute.
- Add the sugar, milk powder, salt, and a little baking powder, then mix briefly.
- Add 1 egg yolk.
- Pour in cold milk slowly while mixing.
- Mix for about 2 minutes until the dough comes together.
- Add butter that has softened to room temperature.
- Raise the mixer to medium and knead until the dough is smooth and elastic.
- Check that the dough leaves the bowl and the surface is smooth and stretchy.
- Round the dough so the gas is trapped inside.
- Cover and rest for 30 minutes.
- Pour 35 g of liquid whipping cream over 70 g of dark chocolate.
- Melt briefly in the microwave and stir into a smooth ganache without overheating it.
- Beat unsalted butter with condensed milk for the filling.
- Add a little salt and vanilla, then beat until pale and fluffy like buttercream.
- Roll the risen dough out into a long piece.
- Wrap the dough tightly in cling film so it does not dry out.
- Freeze for 10 to 20 minutes until the dough is cold but not hard.
- Dust with a little flour and roll the dough to about 13.5 to 14 cm wide.
- Trim the ends so the dough forms a neat rectangle.
- Measure about 4.5 cm strips and cut them with a knife.
- Dust baking paper with flour and lay out the pieces one by one.
- Rest for about 40 minutes until doubled in size.
- Fry over low heat for about 3 minutes per side.
- Lift them out and blot the oil away with kitchen paper.
- Split each roll lengthwise like a sandwich without cutting all the way through.
- Spread the buttercream inside the split.
- Spread the set chocolate ganache over the top.
- Coat the top with chocolate sprinkles until fully covered.
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