MILK CHEESE BREAD! LEMBUT POL!
Milk Cheese Bread
Milk Cheese Bread
Bahan
Roti:
Filling:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang 60 gr tepung protein tinggi di mangkuk.
- Didihkan air lalu timbang 50 gr air mendidih dan tuang ke tepung.
- Aduk dengan sumpit sampai menjadi adonan pasta yang homogen.
- Uleni sebentar dengan tangan supaya tidak ada tepung yang bergerinjil.
- Bungkus yudane dengan plastik wrap, pipihkan, lalu simpan di kulkas minimal 2 jam sampai benar-benar dingin.
- Campur 250 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk sebentar.
- Masukkan 35 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sampai nyampur.
- Masukkan 1 butir telur.
- Masukkan yudane yang sudah dingin lalu aduk sampai rata.
- Tuang 125 ml susu dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang lalu aduk sampai tercampur.
- Naikkan kecepatan mixer dan uleni 8 sampai 10 menit sampai adonan kalis dan lepas dari mangkuk.
- Olesi tangan dengan mentega lalu tarik adonan untuk mengecek kalis elastisnya.
- Bulatkan adonan sampai permukaannya mulus.
- Tutup lalu istirahatkan 30 menit.
- Timbang adonan 60 sampai 65 gr per buah sesuai cup roti diameter 8 cm.
- Buang anginnya lalu bulatkan tiap potongan.
- Istirahatkan lagi 15 menit.
- Pipihkan lagi untuk membuang anginnya, bulatkan, kunci bagian bawahnya, lalu taruh di cup roti.
- Tekan sedikit permukaannya supaya melebar rata di dalam cup.
- Tutup lalu proofing 50 sampai 60 menit sampai adonan mengembang dua kali lipat.
- Panaskan oven di suhu 170 sampai 180 derajat setelah adonan proofing 30 menit.
- Panggang roti selama 13 sampai 15 menit sampai matang.
- Keluarkan roti lalu tunggu sampai tidak panas lagi.
- Kocok 250 gr cream cheese suhu ruang bersama 75 gr butter yang sudah dilembutkan.
- Tambahkan sedikit garam dan vanilla.
- Masukkan 50 gr gula halus dan 2 sdm kental manis.
- Aduk sampai lembut dan tidak ada gumpalan.
- Tambahkan 1 sdm whipping cream cair dingin lalu aduk sampai smooth.
- Masukkan cream filling ke plastik segitiga.
- Tusuk bagian bawah roti untuk membuat lubang lalu isi dengan cream filling.
- Oleskan sedikit sisa krim di permukaan roti supaya kejunya menempel.
- Taburi seluruh permukaan roti dengan keju parut sampai tertutup rata.
Ingredients
Bread:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh 60 g of high protein flour into a bowl.
- Boil water, then weigh out 50 g of the boiling water and pour it over the flour.
- Stir with chopsticks until it becomes a smooth, homogeneous paste.
- Knead briefly by hand so there are no dry lumps of flour left.
- Wrap the yudane in cling film, flatten it, and chill for at least 2 hours until completely cold.
- Mix 250 g of high protein flour with 4 g of instant yeast for a moment.
- Add 35 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix until combined.
- Add 1 egg.
- Add the chilled yudane and mix until evenly incorporated.
- Pour in 125 ml of cold milk slowly while mixing.
- Add 30 g of room temperature unsalted butter and mix until incorporated.
- Raise the mixer speed and knead for 8 to 10 minutes until the dough is smooth and leaves the bowl.
- Butter your hands and stretch the dough to check the windowpane.
- Round the dough until the surface is smooth.
- Cover and rest for 30 minutes.
- Weigh out 60 to 65 g pieces to fit 8 cm bread cups.
- Press out the air and round each piece.
- Rest for another 15 minutes.
- Flatten again to release the air, round it, seal the base, and set it into a bread cup.
- Press the top down slightly so it spreads evenly inside the cup.
- Cover and proof for 50 to 60 minutes until doubled in size.
- Preheat the oven to 170 to 180C once the dough has proofed for 30 minutes.
- Bake the buns for 13 to 15 minutes until done.
- Take the buns out and wait until they are no longer hot.
- Beat 250 g of room temperature cream cheese with 75 g of softened butter.
- Add a little salt and vanilla.
- Add 50 g of icing sugar and 2 tbsp of condensed milk.
- Mix until smooth and free of lumps.
- Add 1 tbsp of cold liquid whipping cream and mix until silky.
- Transfer the cream filling into a piping bag.
- Poke a hole in the base of each bun and fill it with the cream.
- Spread a little leftover cream on top so the cheese sticks.
- Cover the whole top of each bun with grated cheese.
Cook Mode
MILK CHEESE BREAD! LEMBUT POL!
MILK CHEESE BREAD! LEMBUT POL!
Bahan
Roti:
Filling:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang 60 gr tepung protein tinggi di mangkuk.
- Didihkan air lalu timbang 50 gr air mendidih dan tuang ke tepung.
- Aduk dengan sumpit sampai menjadi adonan pasta yang homogen.
- Uleni sebentar dengan tangan supaya tidak ada tepung yang bergerinjil.
- Bungkus yudane dengan plastik wrap, pipihkan, lalu simpan di kulkas minimal 2 jam sampai benar-benar dingin.
- Campur 250 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk sebentar.
- Masukkan 35 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sampai nyampur.
- Masukkan 1 butir telur.
- Masukkan yudane yang sudah dingin lalu aduk sampai rata.
- Tuang 125 ml susu dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang lalu aduk sampai tercampur.
- Naikkan kecepatan mixer dan uleni 8 sampai 10 menit sampai adonan kalis dan lepas dari mangkuk.
- Olesi tangan dengan mentega lalu tarik adonan untuk mengecek kalis elastisnya.
- Bulatkan adonan sampai permukaannya mulus.
- Tutup lalu istirahatkan 30 menit.
- Timbang adonan 60 sampai 65 gr per buah sesuai cup roti diameter 8 cm.
- Buang anginnya lalu bulatkan tiap potongan.
- Istirahatkan lagi 15 menit.
- Pipihkan lagi untuk membuang anginnya, bulatkan, kunci bagian bawahnya, lalu taruh di cup roti.
- Tekan sedikit permukaannya supaya melebar rata di dalam cup.
- Tutup lalu proofing 50 sampai 60 menit sampai adonan mengembang dua kali lipat.
- Panaskan oven di suhu 170 sampai 180 derajat setelah adonan proofing 30 menit.
- Panggang roti selama 13 sampai 15 menit sampai matang.
- Keluarkan roti lalu tunggu sampai tidak panas lagi.
- Kocok 250 gr cream cheese suhu ruang bersama 75 gr butter yang sudah dilembutkan.
- Tambahkan sedikit garam dan vanilla.
- Masukkan 50 gr gula halus dan 2 sdm kental manis.
- Aduk sampai lembut dan tidak ada gumpalan.
- Tambahkan 1 sdm whipping cream cair dingin lalu aduk sampai smooth.
- Masukkan cream filling ke plastik segitiga.
- Tusuk bagian bawah roti untuk membuat lubang lalu isi dengan cream filling.
- Oleskan sedikit sisa krim di permukaan roti supaya kejunya menempel.
- Taburi seluruh permukaan roti dengan keju parut sampai tertutup rata.
Ingredients
Bread:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh 60 g of high protein flour into a bowl.
- Boil water, then weigh out 50 g of the boiling water and pour it over the flour.
- Stir with chopsticks until it becomes a smooth, homogeneous paste.
- Knead briefly by hand so there are no dry lumps of flour left.
- Wrap the yudane in cling film, flatten it, and chill for at least 2 hours until completely cold.
- Mix 250 g of high protein flour with 4 g of instant yeast for a moment.
- Add 35 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix until combined.
- Add 1 egg.
- Add the chilled yudane and mix until evenly incorporated.
- Pour in 125 ml of cold milk slowly while mixing.
- Add 30 g of room temperature unsalted butter and mix until incorporated.
- Raise the mixer speed and knead for 8 to 10 minutes until the dough is smooth and leaves the bowl.
- Butter your hands and stretch the dough to check the windowpane.
- Round the dough until the surface is smooth.
- Cover and rest for 30 minutes.
- Weigh out 60 to 65 g pieces to fit 8 cm bread cups.
- Press out the air and round each piece.
- Rest for another 15 minutes.
- Flatten again to release the air, round it, seal the base, and set it into a bread cup.
- Press the top down slightly so it spreads evenly inside the cup.
- Cover and proof for 50 to 60 minutes until doubled in size.
- Preheat the oven to 170 to 180C once the dough has proofed for 30 minutes.
- Bake the buns for 13 to 15 minutes until done.
- Take the buns out and wait until they are no longer hot.
- Beat 250 g of room temperature cream cheese with 75 g of softened butter.
- Add a little salt and vanilla.
- Add 50 g of icing sugar and 2 tbsp of condensed milk.
- Mix until smooth and free of lumps.
- Add 1 tbsp of cold liquid whipping cream and mix until silky.
- Transfer the cream filling into a piping bag.
- Poke a hole in the base of each bun and fill it with the cream.
- Spread a little leftover cream on top so the cheese sticks.
- Cover the whole top of each bun with grated cheese.
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