chewy & crunchy! SALT BREAD VIRAL!
Salt Bread
Viral Salt Bread Rolls
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dan tepung serba guna dengan ragi instan lalu aduk sebentar.
- Masukkan gula pasir, susu bubuk, dan garam, lalu aduk sebentar.
- Tuang air es lalu uleni sampai adonan menyatu kasar.
- Masukkan mentega tawar yang sudah lunak, aduk rata, lalu naikkan kecepatan dan uleni sampai adonan kalis dan halus.
- Bulatkan adonan, tutup, dan istirahatkan 30 menit sampai mengembang dua kali lipat.
- Bagi adonan 65 gram per potong lalu bulatkan.
- Tutup dan istirahatkan lagi 15 menit.
- Buang gas dan gulung tiap adonan memanjang dengan satu ujung tebal dan ujung lain meruncing, lalu diamkan 10 menit sampai gluten rileks.
- Potong mentega tawar sekitar 15 gram per potong berbentuk persegi panjang.
- Gilas tiap adonan menjadi segitiga panjang dengan rolling pin.
- Letakkan potongan mentega di ujung yang lebar, lipat sisi kiri dan kanan untuk mengunci mentega, lalu gulung sampai ujung runcing seperti croissant.
- Susun di loyang dengan jarak, semprot air, tutup, dan proofing sekitar 30 sampai 50 menit sampai mengembang.
- Panaskan oven di suhu 200 sampai 210 derajat.
- Semprot permukaan roti sampai benar-benar basah lalu taburi maldon sea salt.
- Panggang 12 sampai 15 menit sambil melempar dua sampai tiga es batu ke dalam oven untuk menghasilkan uap.
- Pindahkan roti ke cooling rack dan poles dengan mentega leleh selagi hangat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour and all purpose flour with instant yeast and stir briefly.
- Add the sugar, milk powder, and salt and stir briefly.
- Pour in the iced water and knead until the dough comes together roughly.
- Add the softened unsalted butter, mix it in, then raise the speed and knead until the dough is smooth and fully developed.
- Round the dough, cover it, and rest for 30 minutes until doubled in size.
- Divide the dough into 65 gram pieces and round them.
- Cover and rest for another 15 minutes.
- Degas and roll each piece into a teardrop with one thick end and one tapered end, then rest for 10 minutes so the gluten relaxes.
- Cut the unsalted butter into rectangular pieces of about 15 grams each.
- Roll each piece into a long triangle with a rolling pin.
- Place a piece of butter at the wide end, fold in the sides to seal the butter, then roll it up to the tip like a croissant.
- Arrange them on a tray with space between, spray with water, cover, and proof for about 30 to 50 minutes until risen.
- Preheat the oven to 200 to 210 degrees Celsius.
- Spray the rolls until thoroughly wet, then sprinkle with maldon sea salt.
- Bake for 12 to 15 minutes, tossing two or three ice cubes into the oven to create steam.
- Move the rolls to a cooling rack and brush them with melted butter while still warm.
Mode Masak
chewy & crunchy! SALT BREAD VIRAL!
chewy & crunchy! SALT BREAD VIRAL!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dan tepung serba guna dengan ragi instan lalu aduk sebentar.
- Masukkan gula pasir, susu bubuk, dan garam, lalu aduk sebentar.
- Tuang air es lalu uleni sampai adonan menyatu kasar.
- Masukkan mentega tawar yang sudah lunak, aduk rata, lalu naikkan kecepatan dan uleni sampai adonan kalis dan halus.
- Bulatkan adonan, tutup, dan istirahatkan 30 menit sampai mengembang dua kali lipat.
- Bagi adonan 65 gram per potong lalu bulatkan.
- Tutup dan istirahatkan lagi 15 menit.
- Buang gas dan gulung tiap adonan memanjang dengan satu ujung tebal dan ujung lain meruncing, lalu diamkan 10 menit sampai gluten rileks.
- Potong mentega tawar sekitar 15 gram per potong berbentuk persegi panjang.
- Gilas tiap adonan menjadi segitiga panjang dengan rolling pin.
- Letakkan potongan mentega di ujung yang lebar, lipat sisi kiri dan kanan untuk mengunci mentega, lalu gulung sampai ujung runcing seperti croissant.
- Susun di loyang dengan jarak, semprot air, tutup, dan proofing sekitar 30 sampai 50 menit sampai mengembang.
- Panaskan oven di suhu 200 sampai 210 derajat.
- Semprot permukaan roti sampai benar-benar basah lalu taburi maldon sea salt.
- Panggang 12 sampai 15 menit sambil melempar dua sampai tiga es batu ke dalam oven untuk menghasilkan uap.
- Pindahkan roti ke cooling rack dan poles dengan mentega leleh selagi hangat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour and all purpose flour with instant yeast and stir briefly.
- Add the sugar, milk powder, and salt and stir briefly.
- Pour in the iced water and knead until the dough comes together roughly.
- Add the softened unsalted butter, mix it in, then raise the speed and knead until the dough is smooth and fully developed.
- Round the dough, cover it, and rest for 30 minutes until doubled in size.
- Divide the dough into 65 gram pieces and round them.
- Cover and rest for another 15 minutes.
- Degas and roll each piece into a teardrop with one thick end and one tapered end, then rest for 10 minutes so the gluten relaxes.
- Cut the unsalted butter into rectangular pieces of about 15 grams each.
- Roll each piece into a long triangle with a rolling pin.
- Place a piece of butter at the wide end, fold in the sides to seal the butter, then roll it up to the tip like a croissant.
- Arrange them on a tray with space between, spray with water, cover, and proof for about 30 to 50 minutes until risen.
- Preheat the oven to 200 to 210 degrees Celsius.
- Spray the rolls until thoroughly wet, then sprinkle with maldon sea salt.
- Bake for 12 to 15 minutes, tossing two or three ice cubes into the oven to create steam.
- Move the rolls to a cooling rack and brush them with melted butter while still warm.
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