Resep Sederhana Ini Saya Buat Seminggu Sekali, Mudah Dan Enak| Roti Ubi Ungu
Roti Isi Ubi Ungu
Purple Sweet Potato Filled Bread Rolls
Bahan
Bahan Isian:
Bahan:
Cara Membuat
- Kukus 300 gram ubi ungu yang sudah dikupas dan dicuci bersih sekitar 15 menit hingga lembut.
- Haluskan ubi ungu selagi masih panas bersama 20 gram margarin, 2 sendok makan susu kental manis, dan 30 gram whipping cream cair hingga tercampur rata.
- Bulatkan isian menjadi bola-bola sekitar 20 gram, buat 8 bulatan, lalu sisihkan.
- Masukkan 240 gram tepung terigu protein tinggi, 30 gram gula pasir, setengah sendok teh ragi instan, dan 150 ml susu cair dingin ke wadah mixer.
- Mixer hingga adonan setengah kalis.
- Tambahkan seperempat sendok teh garam dan 30 gram margarin, lalu lanjut mixer sekitar 15 menit hingga adonannya kalis elastis dan bisa ditarik transparan.
- Bulatkan adonan, letakkan kembali ke wadah, tutup, lalu diamkan sekitar 60 menit hingga mengembang dua kali lipat.
- Pipihkan adonan untuk membuang udaranya, lalu bagi menjadi 8 bagian sama rata dan bulatkan hingga mulus.
- Tutup adonan dengan kain bersih, lalu diamkan sekitar 10 menit agar rileks dan lentur saat digilas.
- Gilas satu adonan hingga lonjong, letakkan isian ubi ungu yang sudah dipulung lonjong di tengahnya, lalu satukan kedua sisinya dan cubit hingga rapat.
- Balik adonan, gilas lagi hingga lonjong, buat guratan tanpa sampai ke ujung, lalu gulung serong dan selipkan ujungnya ke bagian bawah.
- Letakkan adonan di loyang yang sudah diolesi margarin, tutup dengan kain bersih, lalu diamkan sekitar 60 menit hingga mengembang dua kali lipat.
- Panggang di oven yang sudah dipanaskan sekitar 15 menit hingga rotinya kuning kecoklatan.
- Pindahkan roti ke rak pendingin, lalu taburi permukaannya dengan gula halus.
Ingredients
Filling:
Dough:
Steps
- Steam 300 g of peeled and washed purple sweet potato for about 15 minutes until soft.
- Mash the sweet potato while still hot together with 20 g margarine, 2 tablespoons sweetened condensed milk, and 30 g liquid whipping cream until smooth.
- Roll the filling into balls of about 20 g each, making 8 of them, then set aside.
- Put 240 g high-protein wheat flour, 30 g granulated sugar, half a teaspoon instant yeast, and 150 ml cold liquid milk into the mixer bowl.
- Mix until the dough is half developed.
- Add a quarter teaspoon of salt and 30 g margarine, then keep mixing for about 15 minutes until the dough is elastic and stretches to a translucent sheet.
- Round the dough, return it to the bowl, cover, then rest for about 60 minutes until doubled in size.
- Flatten the dough to knock out the air, then divide it into 8 equal portions and round each one smooth.
- Cover the dough with a clean cloth, then rest for about 10 minutes so it relaxes and rolls out easily.
- Roll one piece into an oval, place an oval-shaped sweet potato filling in the middle, then bring the sides together and pinch to seal.
- Turn the dough over, roll it into an oval again, cut slashes without reaching the ends, then roll it up diagonally and tuck the end underneath.
- Place the shaped rolls on a tin brushed with margarine, cover with a clean cloth, then rest for about 60 minutes until doubled.
- Bake in the preheated oven for about 15 minutes until the rolls are golden brown.
- Move the rolls to a cooling rack, then dust the tops with powdered sugar.
Cook Mode
Resep Sederhana Ini Saya Buat Seminggu Sekali, Mudah Dan Enak| Roti Ubi Ungu
Resep Sederhana Ini Saya Buat Seminggu Sekali, Mudah Dan Enak| Roti Ubi Ungu
Bahan
Bahan Isian:
Bahan:
Cara Membuat
- Kukus 300 gram ubi ungu yang sudah dikupas dan dicuci bersih sekitar 15 menit hingga lembut.
- Haluskan ubi ungu selagi masih panas bersama 20 gram margarin, 2 sendok makan susu kental manis, dan 30 gram whipping cream cair hingga tercampur rata.
- Bulatkan isian menjadi bola-bola sekitar 20 gram, buat 8 bulatan, lalu sisihkan.
- Masukkan 240 gram tepung terigu protein tinggi, 30 gram gula pasir, setengah sendok teh ragi instan, dan 150 ml susu cair dingin ke wadah mixer.
- Mixer hingga adonan setengah kalis.
- Tambahkan seperempat sendok teh garam dan 30 gram margarin, lalu lanjut mixer sekitar 15 menit hingga adonannya kalis elastis dan bisa ditarik transparan.
- Bulatkan adonan, letakkan kembali ke wadah, tutup, lalu diamkan sekitar 60 menit hingga mengembang dua kali lipat.
- Pipihkan adonan untuk membuang udaranya, lalu bagi menjadi 8 bagian sama rata dan bulatkan hingga mulus.
- Tutup adonan dengan kain bersih, lalu diamkan sekitar 10 menit agar rileks dan lentur saat digilas.
- Gilas satu adonan hingga lonjong, letakkan isian ubi ungu yang sudah dipulung lonjong di tengahnya, lalu satukan kedua sisinya dan cubit hingga rapat.
- Balik adonan, gilas lagi hingga lonjong, buat guratan tanpa sampai ke ujung, lalu gulung serong dan selipkan ujungnya ke bagian bawah.
- Letakkan adonan di loyang yang sudah diolesi margarin, tutup dengan kain bersih, lalu diamkan sekitar 60 menit hingga mengembang dua kali lipat.
- Panggang di oven yang sudah dipanaskan sekitar 15 menit hingga rotinya kuning kecoklatan.
- Pindahkan roti ke rak pendingin, lalu taburi permukaannya dengan gula halus.
Ingredients
Filling:
Dough:
Steps
- Steam 300 g of peeled and washed purple sweet potato for about 15 minutes until soft.
- Mash the sweet potato while still hot together with 20 g margarine, 2 tablespoons sweetened condensed milk, and 30 g liquid whipping cream until smooth.
- Roll the filling into balls of about 20 g each, making 8 of them, then set aside.
- Put 240 g high-protein wheat flour, 30 g granulated sugar, half a teaspoon instant yeast, and 150 ml cold liquid milk into the mixer bowl.
- Mix until the dough is half developed.
- Add a quarter teaspoon of salt and 30 g margarine, then keep mixing for about 15 minutes until the dough is elastic and stretches to a translucent sheet.
- Round the dough, return it to the bowl, cover, then rest for about 60 minutes until doubled in size.
- Flatten the dough to knock out the air, then divide it into 8 equal portions and round each one smooth.
- Cover the dough with a clean cloth, then rest for about 10 minutes so it relaxes and rolls out easily.
- Roll one piece into an oval, place an oval-shaped sweet potato filling in the middle, then bring the sides together and pinch to seal.
- Turn the dough over, roll it into an oval again, cut slashes without reaching the ends, then roll it up diagonally and tuck the end underneath.
- Place the shaped rolls on a tin brushed with margarine, cover with a clean cloth, then rest for about 60 minutes until doubled.
- Bake in the preheated oven for about 15 minutes until the rolls are golden brown.
- Move the rolls to a cooling rack, then dust the tops with powdered sugar.
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