Istimewa! Resep Roti Jabrig: Lembut & Anti Kempes [Isi Coklat & Keju]

Name: Jabrig Bread Recipe
Yield: 22 pcs
Ingredients: 100 g mashed potatoes; 2 pc egg yolk; 100 g sugar; 150 ml cold coconut water; 70 ml milk; 500 g bread flour; 30 g powdered milk; 7 g yeast; 70 g margarine; 70 g butter; 40 g Wijsman; 200 g grated Cheddar cheese; 250 g milk; 80 g condensed milk; 50 g cocoa powder; 100 g powdered milk / creamer; 40 g margarine; 300 g water; 240 g sugar; ½ tsp salt; 1 tsp vanilla extract; 80 g flour; 250 g grated Cheddar cheese

Devina Hermawan July 9, 2020 Watch on YouTube ↗

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Jabrig Bread Recipe

Makes 22 pcs

Bahan

Bahan adonan roti:

Bahan isian keju:

Isian cokelat:

Taburan:

Cara Membuat

Siapkan mixer. kocok kuning telur dan gula menggunakan balloon whisk hingga mengembang, masukan kentang halus, aduk hingga rata
Masukkan ragi, susu bubuk, air kelapa dan susu cair lalu kocok dengan menggunakan hook untuk mengadon roti
Tambahkan tepung sedikit demi sedikit, aduk dengan kecepatan sedang hingga menyatu
Setelah berbentuk adonan, tambahkan mentega, margarin dan wijsman, aduk hingga kalis
Pindahkan adonan ke talenan yang sudah diolesi minyak, tutup dengan mangkuk yang sudah diolesi minyak diamkan hingga mengembang selama 70-90 menit
Untuk isian keju, campurkan keju cheddar parut, susu dan susu kental manis masak hingga mendidih sambil terus diaduk
Untuk isian coklat, masukkan tepung, coklat bubuk, krime r/ susu bubuk, garam, gula dan air aduk hingga benar-benar tercampur baru nyalakan api sedang dan masak hingga mengental sambil terus diaduk. Setelah mengental, matikan api dan masukkan margarin dan vanila ekstrak, aduk rata
Setelah adonan mengembang, kempeskan adonan lalu timbang adonan masing-masing 50 gr
Bulatkan adonan, lalu istirahatkan lagi 15-20 menit
Kempeskan adonan, masukan dua sendok teh isian coklat atau keju lalu tutup dan kunci adonan pastikan tidak bocor, lalu letakkan di loyang muffin yang sudah dialasi kertas muffin. Lakukan hingga adonan habis
Proofing roti selama 60-90 menit
Panggang roti dengan suhu 160-165°C selama 20-25 menit.
Setelah agak dingin, olesi bagian atas roti dengan isian keju, lalu taruh parutan keju yang diparut memanjang

Ingredients

Bread Dough ingredients:

Cheese Filling ingredients:

Chocolate Filling ingredients:

Topping:

Steps

Prepare a mixer. Beat the egg yolks and sugar with a balloon whisk until fluffy, add the mashed potatoes, and mix until evenly combined.
Add the yeast, powdered milk, coconut water, and milk, then knead the bread dough using the dough hook.
Add the flour a little at a time and mix at medium speed until combined.
Once a dough has formed, add the butter, margarine, and Wijsman, then knead until smooth and elastic.
Transfer the dough to an oiled cutting board, cover with an oiled bowl, and let it rise for 70-90 minutes.
For the cheese filling, combine the grated Cheddar cheese, milk, and condensed milk, then cook until boiling while stirring continuously.
For the chocolate filling, add the flour, cocoa powder, creamer / powdered milk, salt, sugar, and water. Stir until thoroughly combined before turning on medium heat, then cook while stirring continuously until thickened. Turn off the heat, add the margarine and vanilla extract, and mix well.
Once the dough has risen, punch it down and divide it into 50 g portions.
Shape each portion into a ball, then let them rest again for 15-20 minutes.
Flatten each piece of dough, add two teaspoons of chocolate or cheese filling, then close and seal it securely so it does not leak. Place it in a muffin pan lined with muffin liners. Repeat until all the dough is used.
Proof the bread for 60-90 minutes.
Bake the bread at 160-165°C for 20-25 minutes.
Once slightly cooled, spread cheese filling over the tops and finish with long strands of grated cheese.