Viral banget! THAI MILK BUN SUPER LEMBUT!
Thai Milk Bun
Viral Thai Milk Buns
Bahan
Roti:
Filling:
Topping:
Taburan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan dan aduk sekitar satu menit.
- Masukkan gula pasir dan garam, aduk sebentar.
- Masukkan susu kental manis lalu tuang susu cair dingin perlahan sambil diaduk sampai tercampur.
- Masukkan mentega tawar yang sudah lembek, aduk di kecepatan rendah lalu naikkan ke medium sampai adonan kalis.
- Bulatkan adonan dan taruh di mangkuk yang sudah diolesi mentega.
- Tutup dan istirahatkan 30 menit sampai mengembang.
- Timbang adonan 32 gram per bagian dan bulatkan sampai tidak ada udara di dalamnya.
- Tata adonan di loyang aluminium ukuran 18 x 13 cm, masing-masing enam buah dengan jarak.
- Tutup dengan plastik dan istirahatkan 45-50 menit sampai adonan saling menempel.
- Panaskan oven di suhu 145 derajat.
- Panggang di suhu 145 derajat sekitar 14 menit, jangan sampai warnanya berubah kecoklatan.
- Keluarkan roti dari loyang dan dinginkan di luar loyang supaya tidak berembun.
- Kocok whipping cream dingin dengan garam dan vanilla sampai soft peak.
- Masukkan susu kental manis dan salted butter yang sudah lembek, aduk sampai rata.
- Pindahkan krim isian ke piping bag dan simpan di kulkas.
- Untuk topping, kocok mentega tawar dengan sedikit susu kental manis sampai mengembang.
- Kembalikan roti yang sudah dingin ke loyang.
- Gunting bagian atas roti lalu isi dengan krim salted butter tadi.
- Poles permukaan roti dengan butter cream topping sampai rata.
- Taburi dengan gula halus yang banyak.
- Taburi susu bubuk tipis-tipis di atasnya.
- Simpan di kulkas sekitar setengah jam sampai satu jam lalu sajikan dingin.
Ingredients
Bread:
Filling:
Topping:
Dusting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour with instant yeast for about a minute.
- Add the sugar and salt, then mix briefly.
- Add the condensed milk, then pour in the cold milk slowly while mixing until combined.
- Add the softened unsalted butter, mix on low, then raise to medium until the dough is fully developed.
- Shape the dough into a ball and place it in a buttered bowl.
- Cover and rest for 30 minutes until risen.
- Weigh the dough into 32 gram portions and roll each until no air is trapped inside.
- Arrange six pieces per 18 by 13 cm aluminium tray, spaced apart.
- Cover with plastic and rest for 45 to 50 minutes until the buns touch each other.
- Preheat the oven to 145 degrees Celsius.
- Bake at 145 degrees Celsius for about 14 minutes, keeping the buns pale.
- Take the buns out of the tray and cool them outside the tin so they do not sweat.
- Whip the cold cream with salt and vanilla to soft peaks.
- Add the condensed milk and softened salted butter, then mix until combined.
- Transfer the filling to a piping bag and keep it in the fridge.
- For the topping, beat unsalted butter with a little condensed milk until fluffy.
- Return the cooled buns to the tray.
- Snip the tops of the buns and pipe in the salted butter cream.
- Spread the butter cream topping evenly over the buns.
- Dust generously with fine icing sugar.
- Finish with a light dusting of milk powder.
- Chill for half an hour to an hour and serve cold.
Cook Mode
Viral banget! THAI MILK BUN SUPER LEMBUT!
Viral banget! THAI MILK BUN SUPER LEMBUT!
Bahan
Roti:
Filling:
Topping:
Taburan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan dan aduk sekitar satu menit.
- Masukkan gula pasir dan garam, aduk sebentar.
- Masukkan susu kental manis lalu tuang susu cair dingin perlahan sambil diaduk sampai tercampur.
- Masukkan mentega tawar yang sudah lembek, aduk di kecepatan rendah lalu naikkan ke medium sampai adonan kalis.
- Bulatkan adonan dan taruh di mangkuk yang sudah diolesi mentega.
- Tutup dan istirahatkan 30 menit sampai mengembang.
- Timbang adonan 32 gram per bagian dan bulatkan sampai tidak ada udara di dalamnya.
- Tata adonan di loyang aluminium ukuran 18 x 13 cm, masing-masing enam buah dengan jarak.
- Tutup dengan plastik dan istirahatkan 45-50 menit sampai adonan saling menempel.
- Panaskan oven di suhu 145 derajat.
- Panggang di suhu 145 derajat sekitar 14 menit, jangan sampai warnanya berubah kecoklatan.
- Keluarkan roti dari loyang dan dinginkan di luar loyang supaya tidak berembun.
- Kocok whipping cream dingin dengan garam dan vanilla sampai soft peak.
- Masukkan susu kental manis dan salted butter yang sudah lembek, aduk sampai rata.
- Pindahkan krim isian ke piping bag dan simpan di kulkas.
- Untuk topping, kocok mentega tawar dengan sedikit susu kental manis sampai mengembang.
- Kembalikan roti yang sudah dingin ke loyang.
- Gunting bagian atas roti lalu isi dengan krim salted butter tadi.
- Poles permukaan roti dengan butter cream topping sampai rata.
- Taburi dengan gula halus yang banyak.
- Taburi susu bubuk tipis-tipis di atasnya.
- Simpan di kulkas sekitar setengah jam sampai satu jam lalu sajikan dingin.
Ingredients
Bread:
Filling:
Topping:
Dusting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour with instant yeast for about a minute.
- Add the sugar and salt, then mix briefly.
- Add the condensed milk, then pour in the cold milk slowly while mixing until combined.
- Add the softened unsalted butter, mix on low, then raise to medium until the dough is fully developed.
- Shape the dough into a ball and place it in a buttered bowl.
- Cover and rest for 30 minutes until risen.
- Weigh the dough into 32 gram portions and roll each until no air is trapped inside.
- Arrange six pieces per 18 by 13 cm aluminium tray, spaced apart.
- Cover with plastic and rest for 45 to 50 minutes until the buns touch each other.
- Preheat the oven to 145 degrees Celsius.
- Bake at 145 degrees Celsius for about 14 minutes, keeping the buns pale.
- Take the buns out of the tray and cool them outside the tin so they do not sweat.
- Whip the cold cream with salt and vanilla to soft peaks.
- Add the condensed milk and softened salted butter, then mix until combined.
- Transfer the filling to a piping bag and keep it in the fridge.
- For the topping, beat unsalted butter with a little condensed milk until fluffy.
- Return the cooled buns to the tray.
- Snip the tops of the buns and pipe in the salted butter cream.
- Spread the butter cream topping evenly over the buns.
- Dust generously with fine icing sugar.
- Finish with a light dusting of milk powder.
- Chill for half an hour to an hour and serve cold.
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