ROTI NO MIXER, NO ULEN, NO OVEN !!
Resep
Pandan Custard Buns, No Mixer, No Kneading, No Oven
Bahan
Bahan Adonan Roti :
Bahan Vla Srikaya Pandan :
Bread Dough recipe :
Cara Membuat
- Gunting kecil-kecil 6 lembar daun pandan.
- Masukkan daun pandan ke blender, tambahkan 350 ml air, lalu blender sampai halus.
- Saring hasil blenderan, lalu takar 300 ml jus pandan.
- Di panci, campur 30 gr tepung terigu, 20 gr tepung maizena, 1/4 sdt garam, 100 ml santan instan, dan 3 butir kuning telur.
- Aduk sampai teksturnya halus dan tidak ada lagi tepung yang bergerindil.
- Tuang 300 ml jus pandan yang sudah ditakar.
- Tambahkan sedikit pasta pandan dan 1/2 sdt vanila.
- Aduk rata lalu masak dengan api kecil sambil terus diaduk.
- Setelah mengental dan meletup-letup, masukkan 100 gr gula pasir.
- Aduk terus sambil tetap dimasak sampai gulanya larut dan adonannya meletup-letup.
- Pindahkan vla ke wadah.
- Tutup dengan plastik wrap yang ditempelkan langsung ke permukaan vla supaya tidak berkulit, lalu simpan di kulkas.
- Hangatkan 110 gr whipped cream cair dengan api sangat kecil sambil diaduk, cukup sampai mencapai suhu ruang.
- Tuang whipped cream ke dalam bowl yang cukup besar.
- Tambahkan 180 gr air suhu ruang lalu aduk sampai tercampur rata.
- Masukkan 45 gr gula pasir, 6 gr ragi instan, dan 7 gr garam, lalu aduk sampai gula dan raginya larut.
- Tuang 20 gr unsalted butter yang sudah dilelehkan, lalu aduk sampai rata.
- Masukkan 350 gr tepung terigu protein tinggi.
- Aduk sampai semua bahannya tercampur rata dan membentuk adonan.
- Tutup adonan dan biarkan selama 20 menit.
- Pegang salah satu sisi adonan, tarik ke atas, lipat, lalu tinju-tinju; lakukan sebanyak 10 kali untuk mengeluarkan glutennya.
- Bulatkan adonan, tutup, lalu diamkan kembali selama 20 menit.
- Setelah 20 menit, lakukan lagi tarik, lipat, dan tinju sebanyak 5 kali.
- Bulatkan kembali adonan lalu istirahatkan selama 30 menit.
- Setelah adonan mengembang dua kali lipat, tekan-tekan untuk mengeluarkan gas di dalamnya.
- Bagi adonan menjadi masing-masing 40 gr; jangan bikin terlalu besar supaya lebih gampang matang.
- Rounding setiap adonan sampai bulat.
- Susun, tutup dengan kain bersih, lalu istirahatkan selama 10 menit.
- Keluarkan vla dari kulkas, lalu haluskan kembali dengan whisk sampai teksturnya lembut.
- Ambil adonan sesuai urutan rounding, posisikan permukaan yang halus di atas, lalu gilas melebar.
- Balik adonannya, lalu tekan dan tarik pinggirannya sampai tipis.
- Beri isian vla secukupnya, jangan terlalu banyak.
- Rapatkan dengan menarik semua pinggiran adonan ke tengah.
- Cubit sambil diputar supaya benar-benar rapat dan vlanya tidak bocor saat dipanggang.
- Susun di atas baking paper dengan posisi permukaan halus di bawah, lalu tutup dengan kain bersih.
- Tunggu sampai adonannya mengembang ringan.
- Panaskan wajan anti lengket sampai hangat saja, tidak perlu sampai panas sekali.
- Panggang dengan api sangat kecil selama 4 menit sampai permukaannya kecoklatan, lalu balik.
- Setelah dibalik, tutup kembali dan panggang sampai kedua sisinya kecoklatan.
- Lanjutkan memanggang sisa rotinya sampai habis.
Ingredients
Bread Dough Ingredients :
Pandan Custard Ingredients :
Bread Dough recipe :
Steps
- Snip 6 pandan leaves into small pieces.
- Put the pandan into a blender, add 350 ml water, then blend until fine.
- Strain the mixture, then measure out 300 ml of pandan juice.
- In a saucepan, combine 30 g plain flour, 20 g cornstarch, 1/4 tsp salt, 100 ml instant coconut milk and 3 egg yolks.
- Stir until smooth with no lumps of flour left.
- Pour in the 300 ml of measured pandan juice.
- Add a little pandan paste and 1/2 tsp vanilla.
- Stir well, then cook over low heat while stirring constantly.
- Once it has thickened and starts to bubble, add 100 g sugar.
- Keep stirring as it cooks until the sugar dissolves and the custard bubbles again.
- Transfer the custard to a bowl.
- Press cling film directly onto the surface so it does not form a skin, then chill it.
- Warm 110 g liquid whipping cream over very low heat while stirring, just until it reaches room temperature.
- Pour the cream into a large bowl.
- Add 180 g room temperature water and stir until combined.
- Add 45 g sugar, 6 g instant yeast and 7 g salt, then stir until the sugar and yeast dissolve.
- Pour in 20 g melted unsalted butter and stir until combined.
- Add 350 g high protein flour.
- Stir until everything comes together into a dough.
- Cover the dough and leave it for 20 minutes.
- Grab one side of the dough, pull it up, fold it over, then punch it down; repeat 10 times to develop the gluten.
- Round the dough, cover it, and rest it again for 20 minutes.
- After 20 minutes, repeat the pull, fold and punch 5 more times.
- Round the dough again and rest it for 30 minutes.
- Once the dough has doubled, press it down to knock out the gas.
- Divide the dough into 40 g pieces; keep them small so they cook through easily.
- Round each piece into a ball.
- Arrange them, cover with a clean cloth, then rest for 10 minutes.
- Take the custard out of the fridge and whisk it until it is soft and smooth again.
- Take the dough pieces in the order you rounded them, smooth side up, then roll each one out flat.
- Flip it over, then press and stretch the edges thin.
- Add a spoonful of custard, but do not overfill.
- Seal it by pulling all the edges into the centre.
- Pinch and twist so it is properly sealed and the custard cannot leak out during baking.
- Set them on baking paper smooth side down, then cover with a clean cloth.
- Wait until the buns look lightly risen.
- Heat a non stick pan until it is just warm, not very hot.
- Cook over very low heat for 4 minutes until the underside is golden, then flip.
- Once flipped, cover again and cook until both sides are golden brown.
- Carry on cooking the rest of the buns in the same way.
Cook Mode
ROTI NO MIXER, NO ULEN, NO OVEN !!
Pandan Custard Buns, No Mixer, No Kneading, No Oven
ROTI NO MIXER, NO ULEN, NO OVEN !!
ROTI NO MIXER, NO ULEN, NO OVEN !!
Bahan
Bahan Adonan Roti :
Bahan Vla Srikaya Pandan :
Bread Dough recipe :
Cara Membuat
- Gunting kecil-kecil 6 lembar daun pandan.
- Masukkan daun pandan ke blender, tambahkan 350 ml air, lalu blender sampai halus.
- Saring hasil blenderan, lalu takar 300 ml jus pandan.
- Di panci, campur 30 gr tepung terigu, 20 gr tepung maizena, 1/4 sdt garam, 100 ml santan instan, dan 3 butir kuning telur.
- Aduk sampai teksturnya halus dan tidak ada lagi tepung yang bergerindil.
- Tuang 300 ml jus pandan yang sudah ditakar.
- Tambahkan sedikit pasta pandan dan 1/2 sdt vanila.
- Aduk rata lalu masak dengan api kecil sambil terus diaduk.
- Setelah mengental dan meletup-letup, masukkan 100 gr gula pasir.
- Aduk terus sambil tetap dimasak sampai gulanya larut dan adonannya meletup-letup.
- Pindahkan vla ke wadah.
- Tutup dengan plastik wrap yang ditempelkan langsung ke permukaan vla supaya tidak berkulit, lalu simpan di kulkas.
- Hangatkan 110 gr whipped cream cair dengan api sangat kecil sambil diaduk, cukup sampai mencapai suhu ruang.
- Tuang whipped cream ke dalam bowl yang cukup besar.
- Tambahkan 180 gr air suhu ruang lalu aduk sampai tercampur rata.
- Masukkan 45 gr gula pasir, 6 gr ragi instan, dan 7 gr garam, lalu aduk sampai gula dan raginya larut.
- Tuang 20 gr unsalted butter yang sudah dilelehkan, lalu aduk sampai rata.
- Masukkan 350 gr tepung terigu protein tinggi.
- Aduk sampai semua bahannya tercampur rata dan membentuk adonan.
- Tutup adonan dan biarkan selama 20 menit.
- Pegang salah satu sisi adonan, tarik ke atas, lipat, lalu tinju-tinju; lakukan sebanyak 10 kali untuk mengeluarkan glutennya.
- Bulatkan adonan, tutup, lalu diamkan kembali selama 20 menit.
- Setelah 20 menit, lakukan lagi tarik, lipat, dan tinju sebanyak 5 kali.
- Bulatkan kembali adonan lalu istirahatkan selama 30 menit.
- Setelah adonan mengembang dua kali lipat, tekan-tekan untuk mengeluarkan gas di dalamnya.
- Bagi adonan menjadi masing-masing 40 gr; jangan bikin terlalu besar supaya lebih gampang matang.
- Rounding setiap adonan sampai bulat.
- Susun, tutup dengan kain bersih, lalu istirahatkan selama 10 menit.
- Keluarkan vla dari kulkas, lalu haluskan kembali dengan whisk sampai teksturnya lembut.
- Ambil adonan sesuai urutan rounding, posisikan permukaan yang halus di atas, lalu gilas melebar.
- Balik adonannya, lalu tekan dan tarik pinggirannya sampai tipis.
- Beri isian vla secukupnya, jangan terlalu banyak.
- Rapatkan dengan menarik semua pinggiran adonan ke tengah.
- Cubit sambil diputar supaya benar-benar rapat dan vlanya tidak bocor saat dipanggang.
- Susun di atas baking paper dengan posisi permukaan halus di bawah, lalu tutup dengan kain bersih.
- Tunggu sampai adonannya mengembang ringan.
- Panaskan wajan anti lengket sampai hangat saja, tidak perlu sampai panas sekali.
- Panggang dengan api sangat kecil selama 4 menit sampai permukaannya kecoklatan, lalu balik.
- Setelah dibalik, tutup kembali dan panggang sampai kedua sisinya kecoklatan.
- Lanjutkan memanggang sisa rotinya sampai habis.
Ingredients
Bread Dough Ingredients :
Pandan Custard Ingredients :
Bread Dough recipe :
Steps
- Snip 6 pandan leaves into small pieces.
- Put the pandan into a blender, add 350 ml water, then blend until fine.
- Strain the mixture, then measure out 300 ml of pandan juice.
- In a saucepan, combine 30 g plain flour, 20 g cornstarch, 1/4 tsp salt, 100 ml instant coconut milk and 3 egg yolks.
- Stir until smooth with no lumps of flour left.
- Pour in the 300 ml of measured pandan juice.
- Add a little pandan paste and 1/2 tsp vanilla.
- Stir well, then cook over low heat while stirring constantly.
- Once it has thickened and starts to bubble, add 100 g sugar.
- Keep stirring as it cooks until the sugar dissolves and the custard bubbles again.
- Transfer the custard to a bowl.
- Press cling film directly onto the surface so it does not form a skin, then chill it.
- Warm 110 g liquid whipping cream over very low heat while stirring, just until it reaches room temperature.
- Pour the cream into a large bowl.
- Add 180 g room temperature water and stir until combined.
- Add 45 g sugar, 6 g instant yeast and 7 g salt, then stir until the sugar and yeast dissolve.
- Pour in 20 g melted unsalted butter and stir until combined.
- Add 350 g high protein flour.
- Stir until everything comes together into a dough.
- Cover the dough and leave it for 20 minutes.
- Grab one side of the dough, pull it up, fold it over, then punch it down; repeat 10 times to develop the gluten.
- Round the dough, cover it, and rest it again for 20 minutes.
- After 20 minutes, repeat the pull, fold and punch 5 more times.
- Round the dough again and rest it for 30 minutes.
- Once the dough has doubled, press it down to knock out the gas.
- Divide the dough into 40 g pieces; keep them small so they cook through easily.
- Round each piece into a ball.
- Arrange them, cover with a clean cloth, then rest for 10 minutes.
- Take the custard out of the fridge and whisk it until it is soft and smooth again.
- Take the dough pieces in the order you rounded them, smooth side up, then roll each one out flat.
- Flip it over, then press and stretch the edges thin.
- Add a spoonful of custard, but do not overfill.
- Seal it by pulling all the edges into the centre.
- Pinch and twist so it is properly sealed and the custard cannot leak out during baking.
- Set them on baking paper smooth side down, then cover with a clean cloth.
- Wait until the buns look lightly risen.
- Heat a non stick pan until it is just warm, not very hot.
- Cook over very low heat for 4 minutes until the underside is golden, then flip.
- Once flipped, cover again and cook until both sides are golden brown.
- Carry on cooking the rest of the buns in the same way.
Cook Notes
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