CARA BIKIN ROTI TANPA MIXER DAN TANPA ULEN ‼️
Resep
No Mixer No Knead Soft Bread
Bahan
Bahan Buttercream jadul :
Cara Membuat
- Di bowl masukkan 185 gram susu cair, 1 butir telur, 50 gram gula pasir, 6 gram garam, dan 6 gram ragi instan, lalu aduk asal saja.
- Masukkan 350 gram tepung terigu protein tinggi dan aduk dengan gerakan melingkar sampai tercampur rata dan membentuk adonan.
- Masukkan 40 gram unsalted butter yang sudah bersuhu ruang dan lembut, lalu aduk sampai tercampur rata.
- Lanjutkan mencampur menggunakan tangan bersarung, cukup dilipat-lipat tanpa tenaga sampai adonan tidak lengket lagi di bowl.
- Bulatkan adonan, tutup, dan istirahatkan selama 20 menit.
- Setelah 20 menit kempeskan adonan lalu lepaskan dari bowl.
- Lakukan proses tarik, lipat, dan tekan sebanyak 7 sampai 10 kali tanpa perlu pakai tenaga.
- Bulatkan lagi adonan lalu istirahatkan kembali selama 20 menit.
- Setelah 20 menit kempeskan adonan dan lakukan tarik, lipat, dan tekan sebanyak empat sampai lima kali saja.
- Cek adonan, jika ditarik membentuk membran tipis dan tidak sobek artinya sudah oke.
- Taburi sedikit terigu, bulatkan adonan, lalu istirahatkan selama 45 menit atau sampai mengembang dua kali lipat.
- Kempeskan adonan lalu bagi dengan berat masing-masing 60 sampai 65 gram dan bulatkan.
- Adonan yang sudah dibulatkan harus selalu dalam kondisi tertutup agar tidak kering, dan bentuk sesuai urutan pengambilannya.
- Gilas adonan dengan bentuk memanjang menggunakan tangan atau rolling pin, lalu bentuk rotinya.
- Susun adonan yang sudah dibentuk di atas loyang, tutup agar tidak kering, dan tunggu sampai mengembang dua kali.
- Olesi permukaan roti dengan susu cair.
- Panggang dengan suhu 170 derajat api atas bawah selama 10 menit atau sampai matang.
- Selagi panas, langsung olesi permukaan roti dengan butter agar mengilap.
Ingredients
Old school buttercream ingredients :
Steps
- In a bowl add 185 g milk, 1 egg, 50 g sugar, 6 g salt and 6 g instant yeast, then stir them together roughly.
- Add 350 g bread flour and stir in a circular motion until evenly mixed and it forms a dough.
- Add 40 g unsalted butter that has come to room temperature and softened, then mix until evenly combined.
- Carry on mixing with gloved hands, just folding it over without force until the dough no longer sticks to the bowl.
- Shape the dough into a ball, cover it, and rest it for 20 minutes.
- After 20 minutes knock the dough back then release it from the bowl.
- Do the stretch, fold and press motion 7 to 10 times without using any force.
- Shape it into a ball again then rest it for another 20 minutes.
- After 20 minutes knock the dough back and do the stretch, fold and press just four to five times.
- Check the dough, if it stretches into a thin membrane without tearing it is ready.
- Dust with a little flour, shape the dough into a ball, then rest it for 45 minutes or until doubled in size.
- Knock the dough back then divide it into 60 to 65 g pieces and roll them into balls.
- Keep the shaped balls covered at all times so they do not dry out, and shape them in the order they were rolled.
- Roll each piece out into a long shape with your hands or a rolling pin, then shape the rolls.
- Arrange the shaped rolls on a tray, cover them so they do not dry out, and wait until doubled in size.
- Brush the surface of the rolls with milk.
- Bake at 170 degrees with top and bottom heat for 10 minutes or until done.
- While still hot, brush the surface with butter so the rolls shine.
Cook Mode
CARA BIKIN ROTI TANPA MIXER DAN TANPA ULEN ‼️
No Mixer No Knead Soft Bread
CARA BIKIN ROTI TANPA MIXER DAN TANPA ULEN ‼️
CARA BIKIN ROTI TANPA MIXER DAN TANPA ULEN ‼️
Bahan
Bahan Buttercream jadul :
Cara Membuat
- Di bowl masukkan 185 gram susu cair, 1 butir telur, 50 gram gula pasir, 6 gram garam, dan 6 gram ragi instan, lalu aduk asal saja.
- Masukkan 350 gram tepung terigu protein tinggi dan aduk dengan gerakan melingkar sampai tercampur rata dan membentuk adonan.
- Masukkan 40 gram unsalted butter yang sudah bersuhu ruang dan lembut, lalu aduk sampai tercampur rata.
- Lanjutkan mencampur menggunakan tangan bersarung, cukup dilipat-lipat tanpa tenaga sampai adonan tidak lengket lagi di bowl.
- Bulatkan adonan, tutup, dan istirahatkan selama 20 menit.
- Setelah 20 menit kempeskan adonan lalu lepaskan dari bowl.
- Lakukan proses tarik, lipat, dan tekan sebanyak 7 sampai 10 kali tanpa perlu pakai tenaga.
- Bulatkan lagi adonan lalu istirahatkan kembali selama 20 menit.
- Setelah 20 menit kempeskan adonan dan lakukan tarik, lipat, dan tekan sebanyak empat sampai lima kali saja.
- Cek adonan, jika ditarik membentuk membran tipis dan tidak sobek artinya sudah oke.
- Taburi sedikit terigu, bulatkan adonan, lalu istirahatkan selama 45 menit atau sampai mengembang dua kali lipat.
- Kempeskan adonan lalu bagi dengan berat masing-masing 60 sampai 65 gram dan bulatkan.
- Adonan yang sudah dibulatkan harus selalu dalam kondisi tertutup agar tidak kering, dan bentuk sesuai urutan pengambilannya.
- Gilas adonan dengan bentuk memanjang menggunakan tangan atau rolling pin, lalu bentuk rotinya.
- Susun adonan yang sudah dibentuk di atas loyang, tutup agar tidak kering, dan tunggu sampai mengembang dua kali.
- Olesi permukaan roti dengan susu cair.
- Panggang dengan suhu 170 derajat api atas bawah selama 10 menit atau sampai matang.
- Selagi panas, langsung olesi permukaan roti dengan butter agar mengilap.
Ingredients
Old school buttercream ingredients :
Steps
- In a bowl add 185 g milk, 1 egg, 50 g sugar, 6 g salt and 6 g instant yeast, then stir them together roughly.
- Add 350 g bread flour and stir in a circular motion until evenly mixed and it forms a dough.
- Add 40 g unsalted butter that has come to room temperature and softened, then mix until evenly combined.
- Carry on mixing with gloved hands, just folding it over without force until the dough no longer sticks to the bowl.
- Shape the dough into a ball, cover it, and rest it for 20 minutes.
- After 20 minutes knock the dough back then release it from the bowl.
- Do the stretch, fold and press motion 7 to 10 times without using any force.
- Shape it into a ball again then rest it for another 20 minutes.
- After 20 minutes knock the dough back and do the stretch, fold and press just four to five times.
- Check the dough, if it stretches into a thin membrane without tearing it is ready.
- Dust with a little flour, shape the dough into a ball, then rest it for 45 minutes or until doubled in size.
- Knock the dough back then divide it into 60 to 65 g pieces and roll them into balls.
- Keep the shaped balls covered at all times so they do not dry out, and shape them in the order they were rolled.
- Roll each piece out into a long shape with your hands or a rolling pin, then shape the rolls.
- Arrange the shaped rolls on a tray, cover them so they do not dry out, and wait until doubled in size.
- Brush the surface of the rolls with milk.
- Bake at 170 degrees with top and bottom heat for 10 minutes or until done.
- While still hot, brush the surface with butter so the rolls shine.
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