Yudane technique! SHOKUPAN!
Yudane (cuman di campur jadi 1)
Yudane Shokupan Japanese Milk Bread
Bahan
Roti:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tuang 50 gr air mendidih ke 60 gr tepung protein tinggi, aduk sampai menjadi adonan pasta.
- Bungkus adonan yudane dengan plastik wrap lalu simpan di kulkas minimal 2 sampai 3 jam, paling bagus semalaman, sampai benar-benar dingin.
- Masukkan 250 gr tepung protein tinggi dan 4 gr ragi instan ke mangkuk mixer, aduk sekitar 45 detik sampai tercampur.
- Tambahkan 35 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam, lalu aduk sebentar.
- Masukkan 30 gr telur dan yudane yang sudah dingin, aduk sampai menyatu.
- Tuang 150 sampai 160 ml susu dingin perlahan sambil terus diaduk kurang lebih 2 menit.
- Masukkan 30 gr mentega tawar yang sudah lembek, aduk pelan sampai tercampur.
- Naikkan kecepatan mixer dan uleni sampai adonan kalis dan lepas dari mangkuk.
- Olesi tangan dengan minyak atau mentega, lalu lebarkan sedikit adonan untuk mengecek kalis elastisnya.
- Bulatkan adonan, taruh di mangkuk yang sudah dioles mentega, tutup, lalu fermentasi pertama selama 30 menit.
- Timbang adonan lalu bagi menjadi dua bagian sama berat.
- Bulatkan tiap bagian dan istirahatkan 15 sampai 20 menit untuk fermentasi kedua.
- Olesi loyang roti ukuran 20 x 10 cm tipis-tipis dengan mentega.
- Gilas tiap adonan memanjang sambil membuang udaranya, lalu lipat kedua sisinya ke tengah.
- Gilas kembali lalu gulung rapat dan kunci bagian ujungnya dengan jempol.
- Susun kedua gulungan berdampingan di dalam loyang dan tekan supaya rata.
- Proofing akhir kurang lebih 1 jam di tempat hangat dan lembap sampai adonan mengembang penuh.
- Olesi permukaan roti tipis-tipis dengan susu cair.
- Panggang pada suhu 170 derajat selama 20 sampai 25 menit, lalu turunkan ke 150 sampai 160 derajat untuk 20 menit terakhir.
- Keluarkan roti dari loyang lalu olesi permukaannya dengan mentega supaya mengkilap.
- Tunggu sampai roti benar-benar dingin, baru dipotong.
Ingredients
Bread:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pour 50 g of boiling water over 60 g of high protein flour and stir until it forms a paste.
- Wrap the yudane in cling film and chill it for at least 2 to 3 hours, ideally overnight, until completely cold.
- Put 250 g of high protein flour and 4 g of instant yeast in the mixer bowl and mix for about 45 seconds until combined.
- Add 35 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add 30 g of egg and the chilled yudane, then mix until incorporated.
- Pour in 150 to 160 ml of cold milk slowly while mixing for about 2 minutes.
- Add 30 g of softened unsalted butter and mix slowly until incorporated.
- Raise the mixer speed and knead until the dough is smooth and pulls away from the bowl.
- Grease your hands with oil or butter and stretch a piece of dough to check the windowpane.
- Round the dough, place it in a buttered bowl, cover it, and let it rise for 30 minutes.
- Weigh the dough and divide it into two equal pieces.
- Round each piece and rest them for 15 to 20 minutes for the second rise.
- Brush a 20 x 10 cm loaf tin with a thin layer of butter.
- Roll each piece out lengthwise while pressing out the air, then fold both sides into the centre.
- Roll it out again, then roll it up tightly and seal the end with your thumb.
- Place both rolls side by side in the tin and press them down so they sit evenly.
- Proof for about 1 hour in a warm, humid spot until the dough has risen fully.
- Brush the top of the loaf with a thin layer of milk.
- Bake at 170C for 20 to 25 minutes, then lower to 150 to 160C for the final 20 minutes.
- Turn the loaf out of the tin and brush the top with butter so it shines.
- Wait until the bread is completely cold before slicing.
Cook Mode
Yudane (cuman di campur jadi 1)
Yudane Shokupan Japanese Milk Bread
Yudane technique! SHOKUPAN!
Yudane technique! SHOKUPAN!
Bahan
Roti:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Tuang 50 gr air mendidih ke 60 gr tepung protein tinggi, aduk sampai menjadi adonan pasta.
- Bungkus adonan yudane dengan plastik wrap lalu simpan di kulkas minimal 2 sampai 3 jam, paling bagus semalaman, sampai benar-benar dingin.
- Masukkan 250 gr tepung protein tinggi dan 4 gr ragi instan ke mangkuk mixer, aduk sekitar 45 detik sampai tercampur.
- Tambahkan 35 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam, lalu aduk sebentar.
- Masukkan 30 gr telur dan yudane yang sudah dingin, aduk sampai menyatu.
- Tuang 150 sampai 160 ml susu dingin perlahan sambil terus diaduk kurang lebih 2 menit.
- Masukkan 30 gr mentega tawar yang sudah lembek, aduk pelan sampai tercampur.
- Naikkan kecepatan mixer dan uleni sampai adonan kalis dan lepas dari mangkuk.
- Olesi tangan dengan minyak atau mentega, lalu lebarkan sedikit adonan untuk mengecek kalis elastisnya.
- Bulatkan adonan, taruh di mangkuk yang sudah dioles mentega, tutup, lalu fermentasi pertama selama 30 menit.
- Timbang adonan lalu bagi menjadi dua bagian sama berat.
- Bulatkan tiap bagian dan istirahatkan 15 sampai 20 menit untuk fermentasi kedua.
- Olesi loyang roti ukuran 20 x 10 cm tipis-tipis dengan mentega.
- Gilas tiap adonan memanjang sambil membuang udaranya, lalu lipat kedua sisinya ke tengah.
- Gilas kembali lalu gulung rapat dan kunci bagian ujungnya dengan jempol.
- Susun kedua gulungan berdampingan di dalam loyang dan tekan supaya rata.
- Proofing akhir kurang lebih 1 jam di tempat hangat dan lembap sampai adonan mengembang penuh.
- Olesi permukaan roti tipis-tipis dengan susu cair.
- Panggang pada suhu 170 derajat selama 20 sampai 25 menit, lalu turunkan ke 150 sampai 160 derajat untuk 20 menit terakhir.
- Keluarkan roti dari loyang lalu olesi permukaannya dengan mentega supaya mengkilap.
- Tunggu sampai roti benar-benar dingin, baru dipotong.
Ingredients
Bread:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pour 50 g of boiling water over 60 g of high protein flour and stir until it forms a paste.
- Wrap the yudane in cling film and chill it for at least 2 to 3 hours, ideally overnight, until completely cold.
- Put 250 g of high protein flour and 4 g of instant yeast in the mixer bowl and mix for about 45 seconds until combined.
- Add 35 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add 30 g of egg and the chilled yudane, then mix until incorporated.
- Pour in 150 to 160 ml of cold milk slowly while mixing for about 2 minutes.
- Add 30 g of softened unsalted butter and mix slowly until incorporated.
- Raise the mixer speed and knead until the dough is smooth and pulls away from the bowl.
- Grease your hands with oil or butter and stretch a piece of dough to check the windowpane.
- Round the dough, place it in a buttered bowl, cover it, and let it rise for 30 minutes.
- Weigh the dough and divide it into two equal pieces.
- Round each piece and rest them for 15 to 20 minutes for the second rise.
- Brush a 20 x 10 cm loaf tin with a thin layer of butter.
- Roll each piece out lengthwise while pressing out the air, then fold both sides into the centre.
- Roll it out again, then roll it up tightly and seal the end with your thumb.
- Place both rolls side by side in the tin and press them down so they sit evenly.
- Proof for about 1 hour in a warm, humid spot until the dough has risen fully.
- Brush the top of the loaf with a thin layer of milk.
- Bake at 170C for 20 to 25 minutes, then lower to 150 to 160C for the final 20 minutes.
- Turn the loaf out of the tin and brush the top with butter so it shines.
- Wait until the bread is completely cold before slicing.
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