Yang lagi viral! PINEAPPLE BUN!
Resep
Hong Kong Pineapple Buns
Bahan
Adonan roti:
Cookie topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 300 gr tepung protein tinggi dan 4 gr ragi instan ke mangkuk mixer.
- Aduk 45 detik sampai 1 menit sampai raginya tercampur rata.
- Masukkan 50 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sebentar.
- Masukkan 1 butir telur.
- Tuang 130 sampai 145 ml susu dingin perlahan sampai menjadi satu adonan.
- Masukkan 35 gr mentega tawar suhu ruang lalu aduk dengan speed rendah.
- Naikkan kecepatan ke medium dan uleni sampai adonan kalis.
- Keluarkan adonan lalu bulatkan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Untuk cookie topping, campur 50 gr mentega tawar dengan 2 cubit garam.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Masukkan 45 gr gula kastor.
- Aduk sampai mentega dan gulanya menyatu, jangan sampai mengembang.
- Masukkan 1 kuning telur besar lalu aduk sampai rata.
- Ayak 85 gr tepung protein sedang, 1/4 sdt baking powder, dan 1/4 sdt baking soda ke dalam adonan.
- Aduk sampai menjadi satu adonan cookie.
- Pipihkan adonan cookie, bungkus, lalu simpan di kulkas sampai akan dipakai.
- Timbang adonan roti 65 sampai 70 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Pipihkan adonan untuk membuang anginnya.
- Bulatkan lagi sampai tidak ada angin yang tersisa.
- Susun di loyang anti lengket dengan jarak antar adonan.
- Tutup lalu proofing 50 sampai 60 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 185 derajat setelah adonan proofing 30 menit.
- Potong dan timbang cookie dough dingin 25 gr per buah lalu bulatkan.
- Pipihkan cookie dough dengan bantuan plastik sampai selebar permukaan roti.
- Taruh cookie dough di atas tiap roti yang sudah mengembang.
- Tekan motif kotak-kotak dengan scraper pelan-pelan supaya rotinya tidak kempes.
- Pecahkan 1 butir telur lalu kocok untuk polesan.
- Poles permukaan cookie tipis-tipis dengan telur.
- Panggang di oven yang sudah dipanaskan selama 20 sampai 22 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Belah roti lalu isi tengahnya dengan mentega asin sebelum dimakan.
Ingredients
Bread dough:
Cookie topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 300 g of high protein flour and 4 g of instant yeast in the mixer bowl.
- Mix for 45 seconds to 1 minute until the yeast is evenly distributed.
- Add 50 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add 1 egg.
- Pour in 130 to 145 ml of cold milk slowly until it comes together into a dough.
- Add 35 g of room temperature unsalted butter and mix on low speed.
- Raise the speed to medium and knead until the dough is smooth and elastic.
- Take the dough out and round it so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- For the cookie topping, combine 50 g of unsalted butter with 2 pinches of salt.
- Add 1/2 tsp of vanilla extract.
- Add 45 g of caster sugar.
- Mix until the butter and sugar come together, without aerating it.
- Add 1 large egg yolk and mix until combined.
- Sift 85 g of all-purpose flour, 1/4 tsp of baking powder, and 1/4 tsp of baking soda into the bowl.
- Mix until it forms a cookie dough.
- Flatten the cookie dough, wrap it, and chill until you need it.
- Weigh out 65 to 70 g pieces of the bread dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Flatten each piece to press the air out.
- Round them again so no air is left inside.
- Arrange on a non-stick tray with space between them.
- Cover and proof for 50 to 60 minutes until doubled in size.
- Preheat the oven to 185C once the dough has proofed for 30 minutes.
- Cut and weigh the chilled cookie dough into 25 g pieces and roll them into balls.
- Flatten the cookie dough between plastic sheets to the width of the bun tops.
- Lay a disc of cookie dough on each risen bun.
- Press a square pattern in with a scraper, gently so the buns do not deflate.
- Crack 1 egg and beat it for the wash.
- Brush the cookie topping thinly with the egg.
- Bake in the preheated oven for 20 to 22 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Split each bun and fill it with salted butter before eating.
Cook Mode
Yang lagi viral! PINEAPPLE BUN!
Hong Kong Pineapple Buns
Yang lagi viral! PINEAPPLE BUN!
Yang lagi viral! PINEAPPLE BUN!
Bahan
Adonan roti:
Cookie topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 300 gr tepung protein tinggi dan 4 gr ragi instan ke mangkuk mixer.
- Aduk 45 detik sampai 1 menit sampai raginya tercampur rata.
- Masukkan 50 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sebentar.
- Masukkan 1 butir telur.
- Tuang 130 sampai 145 ml susu dingin perlahan sampai menjadi satu adonan.
- Masukkan 35 gr mentega tawar suhu ruang lalu aduk dengan speed rendah.
- Naikkan kecepatan ke medium dan uleni sampai adonan kalis.
- Keluarkan adonan lalu bulatkan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Untuk cookie topping, campur 50 gr mentega tawar dengan 2 cubit garam.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Masukkan 45 gr gula kastor.
- Aduk sampai mentega dan gulanya menyatu, jangan sampai mengembang.
- Masukkan 1 kuning telur besar lalu aduk sampai rata.
- Ayak 85 gr tepung protein sedang, 1/4 sdt baking powder, dan 1/4 sdt baking soda ke dalam adonan.
- Aduk sampai menjadi satu adonan cookie.
- Pipihkan adonan cookie, bungkus, lalu simpan di kulkas sampai akan dipakai.
- Timbang adonan roti 65 sampai 70 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Pipihkan adonan untuk membuang anginnya.
- Bulatkan lagi sampai tidak ada angin yang tersisa.
- Susun di loyang anti lengket dengan jarak antar adonan.
- Tutup lalu proofing 50 sampai 60 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 185 derajat setelah adonan proofing 30 menit.
- Potong dan timbang cookie dough dingin 25 gr per buah lalu bulatkan.
- Pipihkan cookie dough dengan bantuan plastik sampai selebar permukaan roti.
- Taruh cookie dough di atas tiap roti yang sudah mengembang.
- Tekan motif kotak-kotak dengan scraper pelan-pelan supaya rotinya tidak kempes.
- Pecahkan 1 butir telur lalu kocok untuk polesan.
- Poles permukaan cookie tipis-tipis dengan telur.
- Panggang di oven yang sudah dipanaskan selama 20 sampai 22 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Belah roti lalu isi tengahnya dengan mentega asin sebelum dimakan.
Ingredients
Bread dough:
Cookie topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 300 g of high protein flour and 4 g of instant yeast in the mixer bowl.
- Mix for 45 seconds to 1 minute until the yeast is evenly distributed.
- Add 50 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add 1 egg.
- Pour in 130 to 145 ml of cold milk slowly until it comes together into a dough.
- Add 35 g of room temperature unsalted butter and mix on low speed.
- Raise the speed to medium and knead until the dough is smooth and elastic.
- Take the dough out and round it so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- For the cookie topping, combine 50 g of unsalted butter with 2 pinches of salt.
- Add 1/2 tsp of vanilla extract.
- Add 45 g of caster sugar.
- Mix until the butter and sugar come together, without aerating it.
- Add 1 large egg yolk and mix until combined.
- Sift 85 g of all-purpose flour, 1/4 tsp of baking powder, and 1/4 tsp of baking soda into the bowl.
- Mix until it forms a cookie dough.
- Flatten the cookie dough, wrap it, and chill until you need it.
- Weigh out 65 to 70 g pieces of the bread dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Flatten each piece to press the air out.
- Round them again so no air is left inside.
- Arrange on a non-stick tray with space between them.
- Cover and proof for 50 to 60 minutes until doubled in size.
- Preheat the oven to 185C once the dough has proofed for 30 minutes.
- Cut and weigh the chilled cookie dough into 25 g pieces and roll them into balls.
- Flatten the cookie dough between plastic sheets to the width of the bun tops.
- Lay a disc of cookie dough on each risen bun.
- Press a square pattern in with a scraper, gently so the buns do not deflate.
- Crack 1 egg and beat it for the wash.
- Brush the cookie topping thinly with the egg.
- Bake in the preheated oven for 20 to 22 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Split each bun and fill it with salted butter before eating.
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