TOAST BREAD SERIES! Chocolate swirl bread!
Resep
Chocolate Swirl Toast Bread
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan lalu aduk sekitar 45 detik sampai 1 menit supaya raginya tidak langsung kontak dengan garam.
- Masukkan susu bubuk, gula pasir dan garam lalu aduk sampai rata.
- Masukkan satu butir telur, lalu tuang air dingin perlahan sambil terus diaduk.
- Aduk hanya sampai membentuk satu adonan. Adonannya masih kasar karena glutennya belum terbentuk.
- Masukkan mentega tawar lalu aduk dengan kecepatan rendah, setelah tercampur naikkan ke kecepatan medium.
- Uleni sampai adonannya kalis dan halus, serta melepas dari dinding mangkuk.
- Timbang adonan lalu bagi menjadi dua bagian sama berat.
- Campur cokelat bubuk dengan sedikit air sampai menjadi pasta seperti selai.
- Masukkan pasta cokelat ke salah satu bagian adonan lalu aduk dengan kecepatan rendah sampai warnanya rata.
- Bulatkan kedua adonan lalu taruh di mangkuk terpisah yang sudah diolesi mentega.
- Tutup lalu istirahatkan selama 30 menit sampai mengembang.
- Siapkan loyang loaf bertutup ukuran 20 x 10 cm yang sudah diolesi mentega tipis-tipis termasuk tutupnya.
- Giling adonan putih memanjang mengikuti lebar loyang sambil membuang anginnya supaya rotinya mulus.
- Giling adonan cokelat dengan panjang dan lebar yang sama serta setipis mungkin.
- Letakkan lembaran cokelat di atas lembaran putih, samakan ukurannya, lalu giling sedikit supaya kedua adonannya menyatu.
- Gulung kedua adonan sampai habis lalu kunci bagian sambungannya di bawah.
- Taruh gulungan di loyang yang sudah diolesi mentega lalu proofing sekitar 1 jam sampai adonannya tinggal satu ruas jari dari permukaan loyang.
- Panaskan oven di suhu 190 sampai 200 derajat saat adonannya sudah setengah mengembang.
- Tutup loyangnya lalu panggang selama kurang lebih 30 sampai 35 menit.
- Banting-banting loyang begitu keluar dari oven supaya rotinya tidak kempes, lalu keluarkan dan tunggu sampai benar-benar dingin sebelum dipotong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour with the instant yeast for about 45 seconds to a minute so the yeast does not sit directly against the salt.
- Add the milk powder, granulated sugar and salt and mix until combined.
- Add one egg, then pour in the cold water slowly while mixing.
- Mix only until it forms a dough. It will still look rough because the gluten has not developed yet.
- Add the unsalted butter and mix on low speed, then raise to medium once it is incorporated.
- Knead until the dough is smooth and elastic and pulls away from the bowl.
- Weigh the dough and divide it into two equal portions.
- Mix the cocoa powder with a little water until it forms a paste like jam.
- Add the cocoa paste to one portion of dough and mix on low speed until the colour is even.
- Round both doughs and place them in separate buttered bowls.
- Cover and rest for 30 minutes until risen.
- Prepare a 20 x 10 cm lidded loaf pan brushed thinly with butter, including the lid.
- Roll the plain dough out lengthways to match the width of the pan, knocking out the air so the bread comes out smooth.
- Roll the chocolate dough to the same length and width and as thin as you can.
- Lay the chocolate sheet on top of the plain one, line up the edges, then roll lightly so the two sheets bond.
- Roll them up tightly all the way and seal the seam underneath.
- Place the log in the buttered pan and proof for about 1 hour until the dough is one finger width from the rim.
- Preheat the oven to 190 to 200 C once the dough is about halfway risen.
- Put the lid on the pan and bake for about 30 to 35 minutes.
- Tap the pan as soon as it comes out so the loaf does not collapse, then turn it out and let it cool completely before slicing.
Cook Mode
Resep
Chocolate Swirl Toast Bread
TOAST BREAD SERIES! Chocolate swirl bread!
TOAST BREAD SERIES! Chocolate swirl bread!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan lalu aduk sekitar 45 detik sampai 1 menit supaya raginya tidak langsung kontak dengan garam.
- Masukkan susu bubuk, gula pasir dan garam lalu aduk sampai rata.
- Masukkan satu butir telur, lalu tuang air dingin perlahan sambil terus diaduk.
- Aduk hanya sampai membentuk satu adonan. Adonannya masih kasar karena glutennya belum terbentuk.
- Masukkan mentega tawar lalu aduk dengan kecepatan rendah, setelah tercampur naikkan ke kecepatan medium.
- Uleni sampai adonannya kalis dan halus, serta melepas dari dinding mangkuk.
- Timbang adonan lalu bagi menjadi dua bagian sama berat.
- Campur cokelat bubuk dengan sedikit air sampai menjadi pasta seperti selai.
- Masukkan pasta cokelat ke salah satu bagian adonan lalu aduk dengan kecepatan rendah sampai warnanya rata.
- Bulatkan kedua adonan lalu taruh di mangkuk terpisah yang sudah diolesi mentega.
- Tutup lalu istirahatkan selama 30 menit sampai mengembang.
- Siapkan loyang loaf bertutup ukuran 20 x 10 cm yang sudah diolesi mentega tipis-tipis termasuk tutupnya.
- Giling adonan putih memanjang mengikuti lebar loyang sambil membuang anginnya supaya rotinya mulus.
- Giling adonan cokelat dengan panjang dan lebar yang sama serta setipis mungkin.
- Letakkan lembaran cokelat di atas lembaran putih, samakan ukurannya, lalu giling sedikit supaya kedua adonannya menyatu.
- Gulung kedua adonan sampai habis lalu kunci bagian sambungannya di bawah.
- Taruh gulungan di loyang yang sudah diolesi mentega lalu proofing sekitar 1 jam sampai adonannya tinggal satu ruas jari dari permukaan loyang.
- Panaskan oven di suhu 190 sampai 200 derajat saat adonannya sudah setengah mengembang.
- Tutup loyangnya lalu panggang selama kurang lebih 30 sampai 35 menit.
- Banting-banting loyang begitu keluar dari oven supaya rotinya tidak kempes, lalu keluarkan dan tunggu sampai benar-benar dingin sebelum dipotong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour with the instant yeast for about 45 seconds to a minute so the yeast does not sit directly against the salt.
- Add the milk powder, granulated sugar and salt and mix until combined.
- Add one egg, then pour in the cold water slowly while mixing.
- Mix only until it forms a dough. It will still look rough because the gluten has not developed yet.
- Add the unsalted butter and mix on low speed, then raise to medium once it is incorporated.
- Knead until the dough is smooth and elastic and pulls away from the bowl.
- Weigh the dough and divide it into two equal portions.
- Mix the cocoa powder with a little water until it forms a paste like jam.
- Add the cocoa paste to one portion of dough and mix on low speed until the colour is even.
- Round both doughs and place them in separate buttered bowls.
- Cover and rest for 30 minutes until risen.
- Prepare a 20 x 10 cm lidded loaf pan brushed thinly with butter, including the lid.
- Roll the plain dough out lengthways to match the width of the pan, knocking out the air so the bread comes out smooth.
- Roll the chocolate dough to the same length and width and as thin as you can.
- Lay the chocolate sheet on top of the plain one, line up the edges, then roll lightly so the two sheets bond.
- Roll them up tightly all the way and seal the seam underneath.
- Place the log in the buttered pan and proof for about 1 hour until the dough is one finger width from the rim.
- Preheat the oven to 190 to 200 C once the dough is about halfway risen.
- Put the lid on the pan and bake for about 30 to 35 minutes.
- Tap the pan as soon as it comes out so the loaf does not collapse, then turn it out and let it cool completely before slicing.
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