GAUSAH DI ULEN! BUBBLE BREAD!
RESEP
No-Knead Bubble Bread Rolls
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti protein tinggi dengan ragi instan lalu aduk sampai rata.
- Masukkan gula pasir, susu bubuk dan garam, lalu aduk sampai rata.
- Tuang susu dingin sedikit demi sedikit sambil terus diaduk sampai tidak ada tepung kering yang tersisa.
- Masukkan mentega tawar yang sudah lembek lalu aduk sampai rata.
- Terus aduk dengan spatula sampai permukaan adonan cukup halus dan adonannya mulai melepas dari dinding mangkuk.
- Bulatkan adonan, tutup mangkuknya, lalu istirahatkan sekitar 30 menit sampai ukurannya menjadi dua kali lipat.
- Bagi adonan menjadi porsi 9 sampai 10 gr per bagian. Olesi tangan dengan mentega supaya tidak lengket.
- Pipihkan setiap potongan untuk membuang gasnya, lalu cubit dan bulatkan menjadi bola kecil seukuran bola pingpong.
- Susun bola-bola adonan di loyang dengan sedikit jarak supaya ada ruang untuk mengembang.
- Tutup dengan kain lalu proofing selama 20 sampai 30 menit sampai bola-bolanya saling menempel, sambil memanaskan oven di suhu 180 derajat.
- Panggang selama kurang lebih 12 sampai 13 menit sampai warnanya kecokelatan.
- Olesi permukaan roti dengan mentega begitu keluar dari oven supaya mengkilap.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the high protein bread flour with the instant yeast until evenly combined.
- Add the granulated sugar, milk powder and salt, then stir until combined.
- Pour in the cold milk a little at a time while stirring until no dry flour remains.
- Add the softened unsalted butter and stir it in.
- Keep stirring with the spatula until the surface of the dough is fairly smooth and it starts to pull away from the bowl.
- Round the dough, cover the bowl, and rest it for about 30 minutes until doubled in size.
- Divide the dough into portions of 9 to 10 g each. Grease your hands with butter so it does not stick.
- Flatten each piece to knock out the gas, then pinch and roll it into a small ball about the size of a ping pong ball.
- Arrange the dough balls on a tray with a little space between them so they have room to rise.
- Cover with a cloth and proof for 20 to 30 minutes until the balls just touch each other, meanwhile preheating the oven to 180 C.
- Bake for about 12 to 13 minutes until nicely golden.
- Brush the tops with butter as soon as they come out of the oven so they shine.
Cook Mode
RESEP
No-Knead Bubble Bread Rolls
GAUSAH DI ULEN! BUBBLE BREAD!
GAUSAH DI ULEN! BUBBLE BREAD!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti protein tinggi dengan ragi instan lalu aduk sampai rata.
- Masukkan gula pasir, susu bubuk dan garam, lalu aduk sampai rata.
- Tuang susu dingin sedikit demi sedikit sambil terus diaduk sampai tidak ada tepung kering yang tersisa.
- Masukkan mentega tawar yang sudah lembek lalu aduk sampai rata.
- Terus aduk dengan spatula sampai permukaan adonan cukup halus dan adonannya mulai melepas dari dinding mangkuk.
- Bulatkan adonan, tutup mangkuknya, lalu istirahatkan sekitar 30 menit sampai ukurannya menjadi dua kali lipat.
- Bagi adonan menjadi porsi 9 sampai 10 gr per bagian. Olesi tangan dengan mentega supaya tidak lengket.
- Pipihkan setiap potongan untuk membuang gasnya, lalu cubit dan bulatkan menjadi bola kecil seukuran bola pingpong.
- Susun bola-bola adonan di loyang dengan sedikit jarak supaya ada ruang untuk mengembang.
- Tutup dengan kain lalu proofing selama 20 sampai 30 menit sampai bola-bolanya saling menempel, sambil memanaskan oven di suhu 180 derajat.
- Panggang selama kurang lebih 12 sampai 13 menit sampai warnanya kecokelatan.
- Olesi permukaan roti dengan mentega begitu keluar dari oven supaya mengkilap.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the high protein bread flour with the instant yeast until evenly combined.
- Add the granulated sugar, milk powder and salt, then stir until combined.
- Pour in the cold milk a little at a time while stirring until no dry flour remains.
- Add the softened unsalted butter and stir it in.
- Keep stirring with the spatula until the surface of the dough is fairly smooth and it starts to pull away from the bowl.
- Round the dough, cover the bowl, and rest it for about 30 minutes until doubled in size.
- Divide the dough into portions of 9 to 10 g each. Grease your hands with butter so it does not stick.
- Flatten each piece to knock out the gas, then pinch and roll it into a small ball about the size of a ping pong ball.
- Arrange the dough balls on a tray with a little space between them so they have room to rise.
- Cover with a cloth and proof for 20 to 30 minutes until the balls just touch each other, meanwhile preheating the oven to 180 C.
- Bake for about 12 to 13 minutes until nicely golden.
- Brush the tops with butter as soon as they come out of the oven so they shine.
Cook Notes
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