ROTI COKLAT TRIPLE NYOKLATNYA! CHOCOLATE CHIP BUN!
RESEP
Triple Chocolate Chip Buns
Bahan
Chocolate ganache:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 150 gr dark compound.
- Campur coklat dengan 50 ml susu cair.
- Tambahkan 2 sdm mentega tawar.
- Tim di atas air panas sambil diaduk sampai coklatnya meleleh dan tidak ada gumpalan.
- Pindahkan ganache ke plastik segitiga.
- Cetak ganache ke cetakan dome supaya bentuknya seragam.
- Simpan di freezer sampai isian coklatnya benar-benar beku.
- Campur 250 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk selama 1 menit.
- Masukkan 45 gr gula pasir dan 15 gr susu bubuk.
- Masukkan 3 gr garam.
- Masukkan 2 sdm cocoa powder.
- Aduk sampai semua bahan keringnya tercampur rata.
- Masukkan 1 butir telur lalu aduk sampai rata.
- Tuang 120 ml air dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang.
- Aduk dengan kecepatan rendah dulu lalu naikkan ke medium sampai adonan kalis.
- Masukkan 90 gr chocolate chip.
- Aduk dengan kecepatan rendah sampai chocolate chipnya tersebar rata.
- Bulatkan adonan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan 35 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Lepaskan bola coklat beku dari cetakannya lalu simpan lagi di kulkas.
- Pipihkan tiap adonan sampai tipis dan tidak ada udara yang tersisa.
- Isi dengan bola coklat lalu bungkus rapat dan jepit sampai tidak ada lubang.
- Tata roti di loyang dengan jarak antar adonan.
- Tutup lalu proofing 45 menit sampai 1 jam sampai adonan mengembang dua kali lipat.
- Panaskan oven di suhu 170 derajat 15 menit sebelum adonan selesai mengembang.
- Panggang di suhu 170 derajat api atas bawah selama 13 sampai 15 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Poles permukaan roti dengan mentega supaya mengkilap.
Ingredients
Chocolate ganache:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Chop 150 g of dark compound chocolate.
- Combine the chocolate with 50 ml of milk.
- Add 2 tbsp of unsalted butter.
- Melt over hot water, stirring until the chocolate melts and no lumps remain.
- Transfer the ganache into a piping bag.
- Pipe the ganache into dome moulds so the fillings are uniform.
- Freeze until the chocolate fillings are completely solid.
- Mix 250 g of high protein flour with 4 g of instant yeast for 1 minute.
- Add 45 g of sugar and 15 g of milk powder.
- Add 3 g of salt.
- Add 2 tbsp of cocoa powder.
- Mix until all the dry ingredients are evenly combined.
- Add 1 egg and mix until incorporated.
- Pour in 120 ml of cold water slowly while mixing.
- Add 30 g of room temperature unsalted butter.
- Mix on low speed first, then raise to medium until the dough is smooth and elastic.
- Add 90 g of chocolate chips.
- Mix on low speed until the chocolate chips are evenly distributed.
- Round the dough so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- Weigh out 35 g pieces of dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Unmould the frozen chocolate balls and keep them in the fridge.
- Flatten each piece of dough thin, pressing all the air out.
- Place a chocolate ball in the centre, wrap it up, and pinch the seam so there are no gaps.
- Arrange the buns on a tray with space between them.
- Cover and proof for 45 minutes to 1 hour until doubled in size.
- Preheat the oven to 170C about 15 minutes before proofing finishes.
- Bake at 170C with top and bottom heat for 13 to 15 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Brush the tops with butter so they shine.
Cook Mode
RESEP
Triple Chocolate Chip Buns
ROTI COKLAT TRIPLE NYOKLATNYA! CHOCOLATE CHIP BUN!
ROTI COKLAT TRIPLE NYOKLATNYA! CHOCOLATE CHIP BUN!
Bahan
Chocolate ganache:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 150 gr dark compound.
- Campur coklat dengan 50 ml susu cair.
- Tambahkan 2 sdm mentega tawar.
- Tim di atas air panas sambil diaduk sampai coklatnya meleleh dan tidak ada gumpalan.
- Pindahkan ganache ke plastik segitiga.
- Cetak ganache ke cetakan dome supaya bentuknya seragam.
- Simpan di freezer sampai isian coklatnya benar-benar beku.
- Campur 250 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk selama 1 menit.
- Masukkan 45 gr gula pasir dan 15 gr susu bubuk.
- Masukkan 3 gr garam.
- Masukkan 2 sdm cocoa powder.
- Aduk sampai semua bahan keringnya tercampur rata.
- Masukkan 1 butir telur lalu aduk sampai rata.
- Tuang 120 ml air dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang.
- Aduk dengan kecepatan rendah dulu lalu naikkan ke medium sampai adonan kalis.
- Masukkan 90 gr chocolate chip.
- Aduk dengan kecepatan rendah sampai chocolate chipnya tersebar rata.
- Bulatkan adonan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan 35 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Lepaskan bola coklat beku dari cetakannya lalu simpan lagi di kulkas.
- Pipihkan tiap adonan sampai tipis dan tidak ada udara yang tersisa.
- Isi dengan bola coklat lalu bungkus rapat dan jepit sampai tidak ada lubang.
- Tata roti di loyang dengan jarak antar adonan.
- Tutup lalu proofing 45 menit sampai 1 jam sampai adonan mengembang dua kali lipat.
- Panaskan oven di suhu 170 derajat 15 menit sebelum adonan selesai mengembang.
- Panggang di suhu 170 derajat api atas bawah selama 13 sampai 15 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Poles permukaan roti dengan mentega supaya mengkilap.
Ingredients
Chocolate ganache:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Chop 150 g of dark compound chocolate.
- Combine the chocolate with 50 ml of milk.
- Add 2 tbsp of unsalted butter.
- Melt over hot water, stirring until the chocolate melts and no lumps remain.
- Transfer the ganache into a piping bag.
- Pipe the ganache into dome moulds so the fillings are uniform.
- Freeze until the chocolate fillings are completely solid.
- Mix 250 g of high protein flour with 4 g of instant yeast for 1 minute.
- Add 45 g of sugar and 15 g of milk powder.
- Add 3 g of salt.
- Add 2 tbsp of cocoa powder.
- Mix until all the dry ingredients are evenly combined.
- Add 1 egg and mix until incorporated.
- Pour in 120 ml of cold water slowly while mixing.
- Add 30 g of room temperature unsalted butter.
- Mix on low speed first, then raise to medium until the dough is smooth and elastic.
- Add 90 g of chocolate chips.
- Mix on low speed until the chocolate chips are evenly distributed.
- Round the dough so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- Weigh out 35 g pieces of dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Unmould the frozen chocolate balls and keep them in the fridge.
- Flatten each piece of dough thin, pressing all the air out.
- Place a chocolate ball in the centre, wrap it up, and pinch the seam so there are no gaps.
- Arrange the buns on a tray with space between them.
- Cover and proof for 45 minutes to 1 hour until doubled in size.
- Preheat the oven to 170C about 15 minutes before proofing finishes.
- Bake at 170C with top and bottom heat for 13 to 15 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Brush the tops with butter so they shine.
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