MILK CHEESE BREAD! LEMBUT POL!
Yudane
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
Yudane
Milk Cheese Bread
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.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
