Roti BOY Yang Enak Crispy Diluar Lembut DiDalam | Coffee Bun
Roti Boy Coffee Bun
Roti Boy Coffee Buns
Bahan
Cara Membuat
- Siapkan wadah mixer, masukkan 500 g tepung terigu protein tinggi, 60 g gula pasir, 1 sdt ragi instan, 1 butir telur, dan 250 ml susu cair dingin.
- Mixer adonan hingga tercampur rata.
- Masukkan 1/2 sdt garam dan 60 g margarin, lalu lanjut mixer dengan kecepatan 3 sekitar 15 menit hingga adonan kalis elastis.
- Cek kekalisan dengan mengambil sedikit adonan lalu melebarkannya; adonan siap jika sudah transparan dan tidak mudah sobek.
- Bulatkan adonan, letakkan kembali ke dalam wadah, tutup dengan plastik wrap atau kain bersih, lalu diamkan sekitar 60 menit hingga mengembang dua kali lipat.
- Untuk toppingnya, siapkan wadah, masukkan 120 g gula halus dan 100 g margarin, lalu aduk hingga tercampur rata dan lembut.
- Masukkan 120 g tepung terigu, 2 sdt kopi instan bubuk, dan 2 putih telur atau setara 80 g, lalu aduk hingga tercampur rata, lembut, dan creamy.
- Tambahkan 1/2 sdt pasta moka jika suka, lalu aduk hingga tercampur rata.
- Masukkan adonan topping ke dalam plastik segitiga, lalu sisihkan.
- Setelah adonan roti mengembang dua kali lipat, kempeskan adonan untuk memecah gelembung udara di dalamnya, lalu bulatkan kembali.
- Bagi adonan menjadi 16 bagian sama rata dengan berat masing-masing sekitar 55 g, lalu rounding hingga bentuknya bulat dan mulus.
- Susun adonan sesuai urutan pembulatannya dan tutup dengan kain bersih supaya adonannya tetap lembab.
- Gilas adonan satu per satu menggunakan rolling pin.
- Beri isian margarin secukupnya di tengah adonan, lalu bungkus dan rapatkan hingga tertutup rapat supaya margarinnya tidak bocor saat dipanggang.
- Letakkan adonan di atas loyang yang telah dioles margarin.
- Tutup adonan dengan kain bersih dan diamkan sekitar satu jam hingga mengembang dua kali lipat.
- Semprotkan topping di atas setiap adonan dengan gerakan melingkar hingga separuh permukaan adonan tertutup topping.
- Panaskan oven sekitar 10 menit.
- Panggang pada suhu 175 derajat Celcius dengan api atas dan api bawah sekitar 25 menit hingga rotinya kecoklatan dan permukaannya mengeras.
- Angkat dan keluarkan loyang dari oven, biarkan rotinya dingin, lalu lepaskan roti dari loyang dan sajikan.
Ingredients
Steps
- Prepare the mixer bowl and add 500 g of high-protein wheat flour, 60 g of granulated sugar, 1 tsp of instant yeast, 1 egg, and 250 ml of cold liquid milk.
- Mix the dough until evenly combined.
- Add 1/2 tsp of salt and 60 g of margarine, then continue mixing on speed 3 for about 15 minutes until the dough is smooth and elastic.
- Check the dough by taking a small piece and stretching it out; it is ready when it turns translucent and does not tear easily.
- Round the dough, return it to the bowl, cover with plastic wrap or a clean cloth, then let it rest for about 60 minutes until doubled in size.
- For the topping, prepare a bowl, add 120 g of icing sugar and 100 g of margarine, then stir until evenly combined and smooth.
- Add 120 g of wheat flour, 2 tsp of instant coffee powder, and 2 egg whites or the equivalent of 80 g, then stir until evenly combined, smooth, and creamy.
- Add 1/2 tsp of mocha paste if you like, then stir until evenly combined.
- Transfer the topping batter into a piping bag and set it aside.
- Once the bread dough has doubled in size, punch it down to break the air bubbles inside, then round it again.
- Divide the dough into 16 equal portions weighing about 55 g each, then round each one until smooth.
- Line the dough balls up in the order they were rounded and cover them with a clean cloth so they stay moist.
- Roll out the dough balls one by one with a rolling pin.
- Place enough margarine in the centre of each piece of dough, then wrap and seal it tightly so the margarine does not leak out during baking.
- Place the dough on a baking tray that has been greased with margarine.
- Cover the dough with a clean cloth and let it rest for about one hour until doubled in size.
- Pipe the topping over each bun in a circular motion until half of the surface is covered.
- Preheat the oven for about 10 minutes.
- Bake at 175 degrees Celsius with top and bottom heat for about 25 minutes until the buns are browned and the surface is firm.
- Take the tray out of the oven, let the buns cool, then release them from the tray and serve.
Cook Mode
Roti BOY Yang Enak Crispy Diluar Lembut DiDalam | Coffee Bun
Roti BOY Yang Enak Crispy Diluar Lembut DiDalam | Coffee Bun
Bahan
Cara Membuat
- Siapkan wadah mixer, masukkan 500 g tepung terigu protein tinggi, 60 g gula pasir, 1 sdt ragi instan, 1 butir telur, dan 250 ml susu cair dingin.
- Mixer adonan hingga tercampur rata.
- Masukkan 1/2 sdt garam dan 60 g margarin, lalu lanjut mixer dengan kecepatan 3 sekitar 15 menit hingga adonan kalis elastis.
- Cek kekalisan dengan mengambil sedikit adonan lalu melebarkannya; adonan siap jika sudah transparan dan tidak mudah sobek.
- Bulatkan adonan, letakkan kembali ke dalam wadah, tutup dengan plastik wrap atau kain bersih, lalu diamkan sekitar 60 menit hingga mengembang dua kali lipat.
- Untuk toppingnya, siapkan wadah, masukkan 120 g gula halus dan 100 g margarin, lalu aduk hingga tercampur rata dan lembut.
- Masukkan 120 g tepung terigu, 2 sdt kopi instan bubuk, dan 2 putih telur atau setara 80 g, lalu aduk hingga tercampur rata, lembut, dan creamy.
- Tambahkan 1/2 sdt pasta moka jika suka, lalu aduk hingga tercampur rata.
- Masukkan adonan topping ke dalam plastik segitiga, lalu sisihkan.
- Setelah adonan roti mengembang dua kali lipat, kempeskan adonan untuk memecah gelembung udara di dalamnya, lalu bulatkan kembali.
- Bagi adonan menjadi 16 bagian sama rata dengan berat masing-masing sekitar 55 g, lalu rounding hingga bentuknya bulat dan mulus.
- Susun adonan sesuai urutan pembulatannya dan tutup dengan kain bersih supaya adonannya tetap lembab.
- Gilas adonan satu per satu menggunakan rolling pin.
- Beri isian margarin secukupnya di tengah adonan, lalu bungkus dan rapatkan hingga tertutup rapat supaya margarinnya tidak bocor saat dipanggang.
- Letakkan adonan di atas loyang yang telah dioles margarin.
- Tutup adonan dengan kain bersih dan diamkan sekitar satu jam hingga mengembang dua kali lipat.
- Semprotkan topping di atas setiap adonan dengan gerakan melingkar hingga separuh permukaan adonan tertutup topping.
- Panaskan oven sekitar 10 menit.
- Panggang pada suhu 175 derajat Celcius dengan api atas dan api bawah sekitar 25 menit hingga rotinya kecoklatan dan permukaannya mengeras.
- Angkat dan keluarkan loyang dari oven, biarkan rotinya dingin, lalu lepaskan roti dari loyang dan sajikan.
Ingredients
Steps
- Prepare the mixer bowl and add 500 g of high-protein wheat flour, 60 g of granulated sugar, 1 tsp of instant yeast, 1 egg, and 250 ml of cold liquid milk.
- Mix the dough until evenly combined.
- Add 1/2 tsp of salt and 60 g of margarine, then continue mixing on speed 3 for about 15 minutes until the dough is smooth and elastic.
- Check the dough by taking a small piece and stretching it out; it is ready when it turns translucent and does not tear easily.
- Round the dough, return it to the bowl, cover with plastic wrap or a clean cloth, then let it rest for about 60 minutes until doubled in size.
- For the topping, prepare a bowl, add 120 g of icing sugar and 100 g of margarine, then stir until evenly combined and smooth.
- Add 120 g of wheat flour, 2 tsp of instant coffee powder, and 2 egg whites or the equivalent of 80 g, then stir until evenly combined, smooth, and creamy.
- Add 1/2 tsp of mocha paste if you like, then stir until evenly combined.
- Transfer the topping batter into a piping bag and set it aside.
- Once the bread dough has doubled in size, punch it down to break the air bubbles inside, then round it again.
- Divide the dough into 16 equal portions weighing about 55 g each, then round each one until smooth.
- Line the dough balls up in the order they were rounded and cover them with a clean cloth so they stay moist.
- Roll out the dough balls one by one with a rolling pin.
- Place enough margarine in the centre of each piece of dough, then wrap and seal it tightly so the margarine does not leak out during baking.
- Place the dough on a baking tray that has been greased with margarine.
- Cover the dough with a clean cloth and let it rest for about one hour until doubled in size.
- Pipe the topping over each bun in a circular motion until half of the surface is covered.
- Preheat the oven for about 10 minutes.
- Bake at 175 degrees Celsius with top and bottom heat for about 25 minutes until the buns are browned and the surface is firm.
- Take the tray out of the oven, let the buns cool, then release them from the tray and serve.
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