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Resep
Banana and Chocolate Filled Sweet Bread Rolls
Bahan
Adonan roti:
Polesan:
Cara Membuat
- Campur 300 gr tepung protein tinggi dengan 4 gr ragi instan, 50 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam di mangkuk mixer.
- Masukkan 1 butir telur lalu tuang 130-145 ml air dingin sambil terus diaduk.
- Setelah tercampur, masukkan 35 gr mentega tawar suhu ruang, aduk sampai rata, lalu naikkan kecepatan mixer sampai adonan kalis dan halus.
- Bulatkan adonan, taruh di wadah yang sudah dipoles mentega, tutup, lalu istirahatkan 30 menit sampai mengembang dua kali lipat.
- Kupas 9 buah pisang.
- Panaskan panci, lelehkan 2-3 sdm margarin, lalu masak pisang sambil dibolak-balik sampai warnanya kecoklatan.
- Angkat pisang lalu tiriskan supaya tidak terlalu berminyak, dan biarkan sampai dingin.
- Kempiskan adonan yang sudah mengembang, lalu bagi dan timbang masing-masing 55 sampai 60 gram.
- Bulatkan tiap potongan adonan lalu istirahatkan kembali selama 15 menit.
- Pipihkan dan panjangkan tiap adonan dengan rolling pin, lalu balik dan rapikan bentuknya menjadi kotak.
- Taruh meses di bagian bawah adonan, letakkan pisang di atasnya, lalu potong ujung pisang yang kepanjangan.
- Gulung adonan, lalu kunci sisi kanan kiri dan ujungnya sampai rapat.
- Potong-potong bagian atas gulungan untuk membuat motif, gulung kembali dan rapikan, pastikan sambungannya ada di bawah.
- Tata di loyang dengan jarak, tutup, lalu lakukan proofing terakhir 40 sampai 50 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 170 derajat.
- Untuk polesan, campur 1 kuning telur dengan 1 1/2 sdm susu cair lalu aduk rata.
- Poles roti tipis-tipis dengan campuran kuning telur, lalu taburi meses di sebagian roti.
- Panggang di oven yang sudah dipanaskan kurang lebih 13 sampai 14 menit.
- Keluarkan dari oven, banting loyang supaya roti tidak kempis, lalu pindahkan roti ke rak pendingin.
Ingredients
Bread dough:
Egg wash:
Steps
- Combine 300 g high-protein flour with 4 g instant yeast, 50 g granulated sugar, 1 tbsp milk powder and 3 g salt in the mixer bowl.
- Add 1 egg, then pour in 130-145 ml cold water while mixing.
- Once combined, add 35 g room temperature unsalted butter, mix until incorporated, then raise the mixer speed until the dough is smooth and elastic.
- Shape the dough into a ball, put it in a bowl brushed with butter, cover it and rest for 30 minutes until doubled in size.
- Peel 9 bananas.
- Heat a pan, melt 2-3 tbsp margarine, then cook the bananas, turning them, until they colour up.
- Lift the bananas out and drain them so they are not too oily, then let them cool.
- Knock back the risen dough, then divide and weigh it into portions of 55 to 60 grams.
- Roll each portion into a ball, then rest them again for 15 minutes.
- Flatten and lengthen each piece with a rolling pin, then turn it over and square up the shape.
- Place chocolate sprinkles at the lower part of the dough, lay a banana on top, then trim off any overhanging ends.
- Roll the dough up, then seal the sides and the end tightly.
- Slice the top of the roll to create a pattern, roll it up again and tidy it, making sure the seam sits underneath.
- Arrange on a tray with space between them, cover, then do the final proof for 40 to 50 minutes until doubled in size.
- Preheat the oven to 170 degrees.
- For the egg wash, mix 1 egg yolk with 1 1/2 tbsp liquid milk until combined.
- Brush the rolls thinly with the egg wash, then sprinkle chocolate sprinkles over some of them.
- Bake in the preheated oven for about 13 to 14 minutes.
- Take them out of the oven, drop the tray to stop the rolls collapsing, then move them to a cooling rack.
Cook Mode
Pisang coklat gak bisa salah! ROTI PISANG COKLAT!
Banana and Chocolate Filled Sweet Bread Rolls
Pisang coklat gak bisa salah! ROTI PISANG COKLAT!
Pisang coklat gak bisa salah! ROTI PISANG COKLAT!
Bahan
Adonan roti:
Polesan:
Cara Membuat
- Campur 300 gr tepung protein tinggi dengan 4 gr ragi instan, 50 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam di mangkuk mixer.
- Masukkan 1 butir telur lalu tuang 130-145 ml air dingin sambil terus diaduk.
- Setelah tercampur, masukkan 35 gr mentega tawar suhu ruang, aduk sampai rata, lalu naikkan kecepatan mixer sampai adonan kalis dan halus.
- Bulatkan adonan, taruh di wadah yang sudah dipoles mentega, tutup, lalu istirahatkan 30 menit sampai mengembang dua kali lipat.
- Kupas 9 buah pisang.
- Panaskan panci, lelehkan 2-3 sdm margarin, lalu masak pisang sambil dibolak-balik sampai warnanya kecoklatan.
- Angkat pisang lalu tiriskan supaya tidak terlalu berminyak, dan biarkan sampai dingin.
- Kempiskan adonan yang sudah mengembang, lalu bagi dan timbang masing-masing 55 sampai 60 gram.
- Bulatkan tiap potongan adonan lalu istirahatkan kembali selama 15 menit.
- Pipihkan dan panjangkan tiap adonan dengan rolling pin, lalu balik dan rapikan bentuknya menjadi kotak.
- Taruh meses di bagian bawah adonan, letakkan pisang di atasnya, lalu potong ujung pisang yang kepanjangan.
- Gulung adonan, lalu kunci sisi kanan kiri dan ujungnya sampai rapat.
- Potong-potong bagian atas gulungan untuk membuat motif, gulung kembali dan rapikan, pastikan sambungannya ada di bawah.
- Tata di loyang dengan jarak, tutup, lalu lakukan proofing terakhir 40 sampai 50 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 170 derajat.
- Untuk polesan, campur 1 kuning telur dengan 1 1/2 sdm susu cair lalu aduk rata.
- Poles roti tipis-tipis dengan campuran kuning telur, lalu taburi meses di sebagian roti.
- Panggang di oven yang sudah dipanaskan kurang lebih 13 sampai 14 menit.
- Keluarkan dari oven, banting loyang supaya roti tidak kempis, lalu pindahkan roti ke rak pendingin.
Ingredients
Bread dough:
Egg wash:
Steps
- Combine 300 g high-protein flour with 4 g instant yeast, 50 g granulated sugar, 1 tbsp milk powder and 3 g salt in the mixer bowl.
- Add 1 egg, then pour in 130-145 ml cold water while mixing.
- Once combined, add 35 g room temperature unsalted butter, mix until incorporated, then raise the mixer speed until the dough is smooth and elastic.
- Shape the dough into a ball, put it in a bowl brushed with butter, cover it and rest for 30 minutes until doubled in size.
- Peel 9 bananas.
- Heat a pan, melt 2-3 tbsp margarine, then cook the bananas, turning them, until they colour up.
- Lift the bananas out and drain them so they are not too oily, then let them cool.
- Knock back the risen dough, then divide and weigh it into portions of 55 to 60 grams.
- Roll each portion into a ball, then rest them again for 15 minutes.
- Flatten and lengthen each piece with a rolling pin, then turn it over and square up the shape.
- Place chocolate sprinkles at the lower part of the dough, lay a banana on top, then trim off any overhanging ends.
- Roll the dough up, then seal the sides and the end tightly.
- Slice the top of the roll to create a pattern, roll it up again and tidy it, making sure the seam sits underneath.
- Arrange on a tray with space between them, cover, then do the final proof for 40 to 50 minutes until doubled in size.
- Preheat the oven to 170 degrees.
- For the egg wash, mix 1 egg yolk with 1 1/2 tbsp liquid milk until combined.
- Brush the rolls thinly with the egg wash, then sprinkle chocolate sprinkles over some of them.
- Bake in the preheated oven for about 13 to 14 minutes.
- Take them out of the oven, drop the tray to stop the rolls collapsing, then move them to a cooling rack.
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