WOOL ROLL BREAD! COBAIN YANG LAGI VIRAL
RESEP ROTI
Wool Roll Bread with Chocolate Filling
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 275 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk selama 1 menit.
- Masukkan 10 gr susu bubuk.
- Masukkan 30 gr gula pasir dan 4 gr garam.
- Aduk dengan kecepatan rendah sampai tercampur rata.
- Masukkan 1 butir telur lalu aduk.
- Tuang 130 ml susu cair dingin perlahan sambil terus diaduk.
- Masukkan 35 gr mentega tawar.
- Aduk terus sampai adonan kalis.
- Keluarkan adonan lalu bulatkan sampai permukaannya mulus.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan lalu bagi menjadi lima bagian sama berat.
- Buang anginnya lalu bulatkan tiap bagian dengan tangan yang sudah dioles mentega.
- Tutup lalu istirahatkan lagi 15 menit.
- Siapkan loyang bulat diameter 20 cm yang sudah dialasi kertas.
- Gilas tiap adonan memanjang ke depan dengan ujung yang dibuat paling tipis.
- Taruh selai coklat beku memanjang di bagian tengah adonan.
- Gulung bagian atas menutupi selainya.
- Potong ujung adonan yang tipis menjadi jumbai sekecil mungkin.
- Gulung adonan dari sisi yang berisi selai ke arah jumbainya.
- Susun kelima gulungan melingkar di dalam loyang dengan sambungannya menghadap ke bawah.
- Tutup dengan kain lalu proofing 40 sampai 50 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 175 sampai 180 derajat sekitar 15 menit sebelum proofing selesai.
- Poles permukaan roti dengan susu cair supaya mengkilap.
- Panggang selama 20 sampai 25 menit sampai warnanya coklat keemasan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 275 g of high protein flour with 4 g of instant yeast for 1 minute.
- Add 10 g of milk powder.
- Add 30 g of sugar and 4 g of salt.
- Mix on low speed until evenly combined.
- Add 1 egg and mix it in.
- Pour in 130 ml of cold milk slowly while mixing.
- Add 35 g of unsalted butter.
- Keep mixing until the dough is smooth and elastic.
- Take the dough out and round it until the surface is smooth.
- Put it in a buttered bowl, cover it, and rest for 30 minutes.
- Weigh the dough and divide it into five equal pieces.
- Press out the air and round each piece with buttered hands.
- Cover and rest for another 15 minutes.
- Prepare a 20 cm round tin lined with paper.
- Roll each piece out lengthwise, keeping the far end as thin as possible.
- Lay frozen chocolate spread in a line down the middle of the dough.
- Roll the top part over to enclose the filling.
- Cut the thin end into the finest fringe you can.
- Roll the dough from the filled side towards the fringe.
- Arrange the five rolls in a circle in the tin with the seams facing down.
- Cover with a cloth and proof for 40 to 50 minutes until doubled in size.
- Preheat the oven to 175 to 180C about 15 minutes before proofing is done.
- Brush the surface with milk so the bread bakes up glossy.
- Bake for 20 to 25 minutes until golden brown.
Cook Mode
RESEP ROTI
Wool Roll Bread with Chocolate Filling
WOOL ROLL BREAD! COBAIN YANG LAGI VIRAL
WOOL ROLL BREAD! COBAIN YANG LAGI VIRAL
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 275 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk selama 1 menit.
- Masukkan 10 gr susu bubuk.
- Masukkan 30 gr gula pasir dan 4 gr garam.
- Aduk dengan kecepatan rendah sampai tercampur rata.
- Masukkan 1 butir telur lalu aduk.
- Tuang 130 ml susu cair dingin perlahan sambil terus diaduk.
- Masukkan 35 gr mentega tawar.
- Aduk terus sampai adonan kalis.
- Keluarkan adonan lalu bulatkan sampai permukaannya mulus.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan lalu bagi menjadi lima bagian sama berat.
- Buang anginnya lalu bulatkan tiap bagian dengan tangan yang sudah dioles mentega.
- Tutup lalu istirahatkan lagi 15 menit.
- Siapkan loyang bulat diameter 20 cm yang sudah dialasi kertas.
- Gilas tiap adonan memanjang ke depan dengan ujung yang dibuat paling tipis.
- Taruh selai coklat beku memanjang di bagian tengah adonan.
- Gulung bagian atas menutupi selainya.
- Potong ujung adonan yang tipis menjadi jumbai sekecil mungkin.
- Gulung adonan dari sisi yang berisi selai ke arah jumbainya.
- Susun kelima gulungan melingkar di dalam loyang dengan sambungannya menghadap ke bawah.
- Tutup dengan kain lalu proofing 40 sampai 50 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 175 sampai 180 derajat sekitar 15 menit sebelum proofing selesai.
- Poles permukaan roti dengan susu cair supaya mengkilap.
- Panggang selama 20 sampai 25 menit sampai warnanya coklat keemasan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 275 g of high protein flour with 4 g of instant yeast for 1 minute.
- Add 10 g of milk powder.
- Add 30 g of sugar and 4 g of salt.
- Mix on low speed until evenly combined.
- Add 1 egg and mix it in.
- Pour in 130 ml of cold milk slowly while mixing.
- Add 35 g of unsalted butter.
- Keep mixing until the dough is smooth and elastic.
- Take the dough out and round it until the surface is smooth.
- Put it in a buttered bowl, cover it, and rest for 30 minutes.
- Weigh the dough and divide it into five equal pieces.
- Press out the air and round each piece with buttered hands.
- Cover and rest for another 15 minutes.
- Prepare a 20 cm round tin lined with paper.
- Roll each piece out lengthwise, keeping the far end as thin as possible.
- Lay frozen chocolate spread in a line down the middle of the dough.
- Roll the top part over to enclose the filling.
- Cut the thin end into the finest fringe you can.
- Roll the dough from the filled side towards the fringe.
- Arrange the five rolls in a circle in the tin with the seams facing down.
- Cover with a cloth and proof for 40 to 50 minutes until doubled in size.
- Preheat the oven to 175 to 180C about 15 minutes before proofing is done.
- Brush the surface with milk so the bread bakes up glossy.
- Bake for 20 to 25 minutes until golden brown.
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