ROTINYA DORAMI! MELON PAN GREEN TEA!
custard cream
Green Tea Melon Pan with Matcha Custard
Bahan
Roti:
Cookie doudh:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan kuning telur, gula pasir, maizena, green tea powder, garam dan vanilla extract di dalam panci lalu aduk sampai rata.
- Tuang susu cair lalu aduk sampai benar-benar rata dan tidak ada gumpalan.
- Masak dengan api kecil sambil terus diaduk sampai custardnya mengental dan meletup-letup, lalu angkat.
- Masukkan mentega tawar ke dalam custard panas lalu aduk sampai teksturnya creamy dan mengkilap.
- Tuang custard ke piring lalu tutup dengan plastik wrap yang menempel langsung ke permukaannya, kemudian dinginkan.
- Untuk rotinya, campur tepung protein tinggi dengan ragi instan lalu aduk sekitar 1 menit supaya raginya tidak langsung kontak dengan garam.
- Masukkan gula pasir, susu bubuk dan garam lalu aduk sebentar.
- Masukkan telur lalu tuang air dingin sedikit demi sedikit sambil terus diaduk sampai menjadi adonan.
- Masukkan mentega tawar yang sudah lembek, aduk sampai rata, lalu naikkan kecepatan mikser dan uleni sampai kalis elastis.
- Olesi adonan dengan mentega, bulatkan, tutup, lalu istirahatkan 30 menit sampai ukurannya dua kali lipat.
- Untuk cookie dough, kocok mentega tawar bersama garam, vanilla extract dan gula halus sampai lembut dan tercampur rata.
- Masukkan 30 gr telur lalu aduk sampai telurnya benar-benar tercampur.
- Ayak tepung protein sedang dan bubuk matcha ke dalam adonan lalu aduk lipat sampai menjadi satu cookie dough.
- Bungkus cookie dough dengan plastik lalu simpan di kulkas sampai akan dipakai supaya tidak lembek.
- Bagi adonan roti menjadi porsi sekitar 52 sampai 55 gr lalu bulatkan.
- Tutup adonan roti lalu istirahatkan selama 15 menit.
- Timbang cookie dough sekitar 25 sampai 27 gr per bagian lalu tutup supaya tidak kering.
- Kempeskan adonan roti untuk membuang gasnya, bulatkan lagi, lalu istirahatkan 10 menit.
- Giling setiap bulatan cookie dough sampai bulat dan cukup lebar untuk menutupi permukaan rotinya.
- Bungkus setiap bulatan roti dengan cookie dough seperti membungkus kulit.
- Gulingkan bagian atas cookie dough ke gula pasir sampai terlapisi.
- Buat motif melon dengan menggores permukaannya setelah diberi gula supaya hasilnya lebih rapi.
- Tutup lalu proofing terakhir selama 30 sampai 40 menit sambil memanaskan oven di suhu 170 sampai 180 derajat api atas dan api bawah.
- Panggang selama 13 sampai 15 menit saja supaya rotinya tetap soft, lalu dinginkan.
- Lembutkan custard yang sudah dingin sampai creamy, pindahkan ke plastik segitiga, lalu isikan ke dalam roti yang sudah tidak panas.
Ingredients
Bread:
Cookie dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the egg yolks, granulated sugar, cornstarch, green tea powder, salt and vanilla extract in a saucepan and stir until even.
- Pour in the liquid milk and whisk until completely smooth with no lumps.
- Cook over low heat, stirring constantly, until the custard thickens and starts to pop, then take it off the heat.
- Stir the unsalted butter into the hot custard until it turns creamy and glossy.
- Pour the custard onto a plate and cover it with plastic wrap pressed directly onto the surface, then let it cool.
- For the bread, mix the high protein flour with the instant yeast for about a minute so the yeast does not sit directly against the salt.
- Add the granulated sugar, milk powder and salt and mix briefly.
- Add the egg, then pour in the cold water a little at a time while mixing until it forms a dough.
- Add the softened unsalted butter, mix until incorporated, then raise the mixer speed and knead until the dough is smooth and elastic.
- Grease the dough with butter, round it, cover, and rest for 30 minutes until doubled in size.
- For the cookie dough, beat the unsalted butter with the salt, vanilla extract and icing sugar until soft and combined.
- Add 30 g of egg and mix until it is fully incorporated.
- Sift the medium protein flour and matcha powder into the bowl and fold until it forms a cookie dough.
- Wrap the cookie dough in plastic and keep it in the fridge until needed so it does not go soft.
- Divide the bread dough into portions of about 52 to 55 g and round them.
- Cover the dough balls and rest them for 15 minutes.
- Weigh the cookie dough into portions of about 25 to 27 g and keep them covered so they do not dry out.
- Knock the air out of the bread dough, round it again, then rest for 10 minutes.
- Roll each ball of cookie dough into a round wide enough to cover the surface of a bread ball.
- Wrap each bread ball in the cookie dough like a skin.
- Roll the cookie dough side in granulated sugar until coated.
- Score the melon pattern into the surface after the sugar coating so the lines stay neat.
- Cover and give a final proof of 30 to 40 minutes while preheating the oven to 170 to 180 C with top and bottom heat.
- Bake for only 13 to 15 minutes so the bread stays soft, then let them cool.
- Loosen the chilled custard until creamy, transfer it into a piping bag, and fill the cooled bread.
Cook Mode
custard cream
Green Tea Melon Pan with Matcha Custard
ROTINYA DORAMI! MELON PAN GREEN TEA!
ROTINYA DORAMI! MELON PAN GREEN TEA!
Bahan
Roti:
Cookie doudh:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan kuning telur, gula pasir, maizena, green tea powder, garam dan vanilla extract di dalam panci lalu aduk sampai rata.
- Tuang susu cair lalu aduk sampai benar-benar rata dan tidak ada gumpalan.
- Masak dengan api kecil sambil terus diaduk sampai custardnya mengental dan meletup-letup, lalu angkat.
- Masukkan mentega tawar ke dalam custard panas lalu aduk sampai teksturnya creamy dan mengkilap.
- Tuang custard ke piring lalu tutup dengan plastik wrap yang menempel langsung ke permukaannya, kemudian dinginkan.
- Untuk rotinya, campur tepung protein tinggi dengan ragi instan lalu aduk sekitar 1 menit supaya raginya tidak langsung kontak dengan garam.
- Masukkan gula pasir, susu bubuk dan garam lalu aduk sebentar.
- Masukkan telur lalu tuang air dingin sedikit demi sedikit sambil terus diaduk sampai menjadi adonan.
- Masukkan mentega tawar yang sudah lembek, aduk sampai rata, lalu naikkan kecepatan mikser dan uleni sampai kalis elastis.
- Olesi adonan dengan mentega, bulatkan, tutup, lalu istirahatkan 30 menit sampai ukurannya dua kali lipat.
- Untuk cookie dough, kocok mentega tawar bersama garam, vanilla extract dan gula halus sampai lembut dan tercampur rata.
- Masukkan 30 gr telur lalu aduk sampai telurnya benar-benar tercampur.
- Ayak tepung protein sedang dan bubuk matcha ke dalam adonan lalu aduk lipat sampai menjadi satu cookie dough.
- Bungkus cookie dough dengan plastik lalu simpan di kulkas sampai akan dipakai supaya tidak lembek.
- Bagi adonan roti menjadi porsi sekitar 52 sampai 55 gr lalu bulatkan.
- Tutup adonan roti lalu istirahatkan selama 15 menit.
- Timbang cookie dough sekitar 25 sampai 27 gr per bagian lalu tutup supaya tidak kering.
- Kempeskan adonan roti untuk membuang gasnya, bulatkan lagi, lalu istirahatkan 10 menit.
- Giling setiap bulatan cookie dough sampai bulat dan cukup lebar untuk menutupi permukaan rotinya.
- Bungkus setiap bulatan roti dengan cookie dough seperti membungkus kulit.
- Gulingkan bagian atas cookie dough ke gula pasir sampai terlapisi.
- Buat motif melon dengan menggores permukaannya setelah diberi gula supaya hasilnya lebih rapi.
- Tutup lalu proofing terakhir selama 30 sampai 40 menit sambil memanaskan oven di suhu 170 sampai 180 derajat api atas dan api bawah.
- Panggang selama 13 sampai 15 menit saja supaya rotinya tetap soft, lalu dinginkan.
- Lembutkan custard yang sudah dingin sampai creamy, pindahkan ke plastik segitiga, lalu isikan ke dalam roti yang sudah tidak panas.
Ingredients
Bread:
Cookie dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the egg yolks, granulated sugar, cornstarch, green tea powder, salt and vanilla extract in a saucepan and stir until even.
- Pour in the liquid milk and whisk until completely smooth with no lumps.
- Cook over low heat, stirring constantly, until the custard thickens and starts to pop, then take it off the heat.
- Stir the unsalted butter into the hot custard until it turns creamy and glossy.
- Pour the custard onto a plate and cover it with plastic wrap pressed directly onto the surface, then let it cool.
- For the bread, mix the high protein flour with the instant yeast for about a minute so the yeast does not sit directly against the salt.
- Add the granulated sugar, milk powder and salt and mix briefly.
- Add the egg, then pour in the cold water a little at a time while mixing until it forms a dough.
- Add the softened unsalted butter, mix until incorporated, then raise the mixer speed and knead until the dough is smooth and elastic.
- Grease the dough with butter, round it, cover, and rest for 30 minutes until doubled in size.
- For the cookie dough, beat the unsalted butter with the salt, vanilla extract and icing sugar until soft and combined.
- Add 30 g of egg and mix until it is fully incorporated.
- Sift the medium protein flour and matcha powder into the bowl and fold until it forms a cookie dough.
- Wrap the cookie dough in plastic and keep it in the fridge until needed so it does not go soft.
- Divide the bread dough into portions of about 52 to 55 g and round them.
- Cover the dough balls and rest them for 15 minutes.
- Weigh the cookie dough into portions of about 25 to 27 g and keep them covered so they do not dry out.
- Knock the air out of the bread dough, round it again, then rest for 10 minutes.
- Roll each ball of cookie dough into a round wide enough to cover the surface of a bread ball.
- Wrap each bread ball in the cookie dough like a skin.
- Roll the cookie dough side in granulated sugar until coated.
- Score the melon pattern into the surface after the sugar coating so the lines stay neat.
- Cover and give a final proof of 30 to 40 minutes while preheating the oven to 170 to 180 C with top and bottom heat.
- Bake for only 13 to 15 minutes so the bread stays soft, then let them cool.
- Loosen the chilled custard until creamy, transfer it into a piping bag, and fill the cooled bread.
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