ROTI TAWAR MADU! WANGI PARIPURNA
RESEP
Honey Sandwich Bread
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan lalu aduk selama satu menit.
- Masukkan gula pasir dan garam lalu aduk.
- Tambahkan satu butir telur dan madu.
- Tuang air dingin perlahan sampai adonan menyatu.
- Masukkan mentega tawar suhu ruang, aduk sampai rata, lalu naikkan kecepatan dan uleni 10 sampai 12 menit sampai kalis.
- Bulatkan adonan, taruh di mangkuk yang diolesi mentega, lalu istirahatkan 30 menit.
- Olesi meja kerja dengan mentega lalu gilas adonan sampai gasnya benar-benar keluar.
- Balik adonan lalu rapikan menjadi bentuk kotak selebar loyang.
- Siapkan loyang roti tawar ukuran 25 x 12 cm yang sudah dipoles mentega.
- Tipiskan bagian bawah adonan agar mudah dikunci lalu gulung sampai habis dan rapatkan sambungannya.
- Taruh gulungan di loyang lalu tekan-tekan agar permukaannya rata.
- Tutup dan proofing sekitar 40 sampai 45 menit sampai mengembang.
- Panaskan oven di suhu 180 derajat setelah adonan setengah mengembang.
- Panggang di suhu 180 derajat selama 20 menit lalu turunkan ke 160 derajat selama 10 menit.
- Hentakkan loyang agar roti tidak kempes lalu keluarkan.
- Poles bagian atas roti dengan mentega selagi panas agar mengilap.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour with instant yeast and knead for one minute.
- Add the sugar and salt and mix.
- Add one egg and the honey.
- Pour in cold water gradually until the dough comes together.
- Add room temperature unsalted butter, mix it in, then raise the speed and knead for 10 to 12 minutes until smooth.
- Round the dough, place it in a buttered bowl, and rest it for 30 minutes.
- Butter the work surface and roll the dough out until all the gas is pressed out.
- Flip the dough and shape it into a rectangle as wide as the tin.
- Prepare a 25 by 12 cm loaf tin brushed with butter.
- Thin out the bottom edge so it seals easily, then roll the dough up and pinch the seam shut.
- Set the roll in the tin and press it out so the surface is even.
- Cover and proof for about 40 to 45 minutes until risen.
- Preheat the oven to 180 degrees Celsius once the dough is halfway risen.
- Bake at 180 degrees Celsius for 20 minutes, then lower it to 160 degrees for 10 minutes.
- Tap the tin so the loaf does not collapse, then turn it out.
- Brush the top with butter while hot so it shines.
Cook Mode
RESEP
Honey Sandwich Bread
ROTI TAWAR MADU! WANGI PARIPURNA
ROTI TAWAR MADU! WANGI PARIPURNA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dengan ragi instan lalu aduk selama satu menit.
- Masukkan gula pasir dan garam lalu aduk.
- Tambahkan satu butir telur dan madu.
- Tuang air dingin perlahan sampai adonan menyatu.
- Masukkan mentega tawar suhu ruang, aduk sampai rata, lalu naikkan kecepatan dan uleni 10 sampai 12 menit sampai kalis.
- Bulatkan adonan, taruh di mangkuk yang diolesi mentega, lalu istirahatkan 30 menit.
- Olesi meja kerja dengan mentega lalu gilas adonan sampai gasnya benar-benar keluar.
- Balik adonan lalu rapikan menjadi bentuk kotak selebar loyang.
- Siapkan loyang roti tawar ukuran 25 x 12 cm yang sudah dipoles mentega.
- Tipiskan bagian bawah adonan agar mudah dikunci lalu gulung sampai habis dan rapatkan sambungannya.
- Taruh gulungan di loyang lalu tekan-tekan agar permukaannya rata.
- Tutup dan proofing sekitar 40 sampai 45 menit sampai mengembang.
- Panaskan oven di suhu 180 derajat setelah adonan setengah mengembang.
- Panggang di suhu 180 derajat selama 20 menit lalu turunkan ke 160 derajat selama 10 menit.
- Hentakkan loyang agar roti tidak kempes lalu keluarkan.
- Poles bagian atas roti dengan mentega selagi panas agar mengilap.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour with instant yeast and knead for one minute.
- Add the sugar and salt and mix.
- Add one egg and the honey.
- Pour in cold water gradually until the dough comes together.
- Add room temperature unsalted butter, mix it in, then raise the speed and knead for 10 to 12 minutes until smooth.
- Round the dough, place it in a buttered bowl, and rest it for 30 minutes.
- Butter the work surface and roll the dough out until all the gas is pressed out.
- Flip the dough and shape it into a rectangle as wide as the tin.
- Prepare a 25 by 12 cm loaf tin brushed with butter.
- Thin out the bottom edge so it seals easily, then roll the dough up and pinch the seam shut.
- Set the roll in the tin and press it out so the surface is even.
- Cover and proof for about 40 to 45 minutes until risen.
- Preheat the oven to 180 degrees Celsius once the dough is halfway risen.
- Bake at 180 degrees Celsius for 20 minutes, then lower it to 160 degrees for 10 minutes.
- Tap the tin so the loaf does not collapse, then turn it out.
- Brush the top with butter while hot so it shines.
Cook Notes
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