Lembut & legit! ROTI SOBEK UBI KUNING
Enakkkk banget parah 🥲
Sweet Potato Pull-Apart Bread
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus 90 gr ubi kuning sampai matang lalu haluskan sampai smooth.
- Masukkan 225 gr tepung roti ke dalam mangkuk mixer.
- Tambahkan 4 gr ragi instan lalu aduk sekitar 40 detik.
- Masukkan 30 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sebentar.
- Masukkan ubi kuning yang sudah dihaluskan.
- Masukkan 1 butir telur.
- Tambahkan 35 gr santan.
- Aduk sebentar sampai semuanya asal tercampur.
- Tuang 55 gr air dingin perlahan sampai menjadi satu adonan.
- Masukkan 25 gr mentega tawar yang sudah lembek.
- Naikkan kecepatan mixer ke medium lalu uleni sampai adonan kalis.
- Uleni kurang lebih 10 sampai 12 menit sampai permukaannya benar-benar halus.
- Olesi mangkuk dan tangan dengan mentega lalu bulatkan adonan.
- Tutup lalu istirahatkan 30 menit sampai mengembang.
- Timbang adonan lalu bagi menjadi 7 bagian sama berat.
- Bulatkan tiap potongan sambil mencubit bagian bawahnya supaya permukaan atasnya mulus.
- Siapkan loyang bongkar pasang 20 cm beralas kertas dan sisinya dioles mentega.
- Susun 6 adonan melingkar dan 1 di tengah loyang.
- Tutup lalu istirahatkan 25 sampai 30 menit sampai adonannya saling menempel.
- Panaskan oven di suhu 170 sampai 180 derajat 15 menit sebelum proofing selesai.
- Panggang di suhu 170 derajat selama 20 sampai 25 menit tanpa dipoles apapun.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Selagi masih panas, poles permukaannya dengan butter supaya mengkilap.
- Keluarkan roti dari loyang lalu tunggu sampai tidak panas lagi sebelum disobek.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam 90 g of yellow sweet potato until soft, then mash it smooth.
- Put 225 g of bread flour in the mixer bowl.
- Add 4 g of instant yeast and mix for about 40 seconds.
- Add 30 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add the mashed sweet potato.
- Add 1 egg.
- Add 35 g of coconut milk.
- Mix briefly until everything is roughly combined.
- Pour in 55 g of cold water slowly until it comes together into a dough.
- Add 25 g of softened unsalted butter.
- Raise the mixer to medium and knead until the dough is smooth and elastic.
- Knead for about 10 to 12 minutes until the surface is really smooth.
- Butter a bowl and your hands, then round the dough.
- Cover and rest for 30 minutes until risen.
- Weigh the dough and divide it into 7 equal pieces.
- Round each piece, pinching the base so the top surface stays smooth.
- Prepare a 20 cm springform tin lined with paper and buttered at the sides.
- Arrange 6 pieces in a circle with 1 in the middle.
- Cover and rest for 25 to 30 minutes until the pieces touch each other.
- Preheat the oven to 170 to 180C about 15 minutes before proofing finishes.
- Bake at 170C for 20 to 25 minutes without brushing anything on top.
- Take it out and tap the tin so the bread does not collapse.
- While it is still hot, brush the top with butter so it shines.
- Turn the bread out of the tin and let it cool before pulling it apart.
Mode Masak
Enakkkk banget parah 🥲
Sweet Potato Pull-Apart Bread
Lembut & legit! ROTI SOBEK UBI KUNING
Lembut & legit! ROTI SOBEK UBI KUNING
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus 90 gr ubi kuning sampai matang lalu haluskan sampai smooth.
- Masukkan 225 gr tepung roti ke dalam mangkuk mixer.
- Tambahkan 4 gr ragi instan lalu aduk sekitar 40 detik.
- Masukkan 30 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sebentar.
- Masukkan ubi kuning yang sudah dihaluskan.
- Masukkan 1 butir telur.
- Tambahkan 35 gr santan.
- Aduk sebentar sampai semuanya asal tercampur.
- Tuang 55 gr air dingin perlahan sampai menjadi satu adonan.
- Masukkan 25 gr mentega tawar yang sudah lembek.
- Naikkan kecepatan mixer ke medium lalu uleni sampai adonan kalis.
- Uleni kurang lebih 10 sampai 12 menit sampai permukaannya benar-benar halus.
- Olesi mangkuk dan tangan dengan mentega lalu bulatkan adonan.
- Tutup lalu istirahatkan 30 menit sampai mengembang.
- Timbang adonan lalu bagi menjadi 7 bagian sama berat.
- Bulatkan tiap potongan sambil mencubit bagian bawahnya supaya permukaan atasnya mulus.
- Siapkan loyang bongkar pasang 20 cm beralas kertas dan sisinya dioles mentega.
- Susun 6 adonan melingkar dan 1 di tengah loyang.
- Tutup lalu istirahatkan 25 sampai 30 menit sampai adonannya saling menempel.
- Panaskan oven di suhu 170 sampai 180 derajat 15 menit sebelum proofing selesai.
- Panggang di suhu 170 derajat selama 20 sampai 25 menit tanpa dipoles apapun.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Selagi masih panas, poles permukaannya dengan butter supaya mengkilap.
- Keluarkan roti dari loyang lalu tunggu sampai tidak panas lagi sebelum disobek.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam 90 g of yellow sweet potato until soft, then mash it smooth.
- Put 225 g of bread flour in the mixer bowl.
- Add 4 g of instant yeast and mix for about 40 seconds.
- Add 30 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add the mashed sweet potato.
- Add 1 egg.
- Add 35 g of coconut milk.
- Mix briefly until everything is roughly combined.
- Pour in 55 g of cold water slowly until it comes together into a dough.
- Add 25 g of softened unsalted butter.
- Raise the mixer to medium and knead until the dough is smooth and elastic.
- Knead for about 10 to 12 minutes until the surface is really smooth.
- Butter a bowl and your hands, then round the dough.
- Cover and rest for 30 minutes until risen.
- Weigh the dough and divide it into 7 equal pieces.
- Round each piece, pinching the base so the top surface stays smooth.
- Prepare a 20 cm springform tin lined with paper and buttered at the sides.
- Arrange 6 pieces in a circle with 1 in the middle.
- Cover and rest for 25 to 30 minutes until the pieces touch each other.
- Preheat the oven to 170 to 180C about 15 minutes before proofing finishes.
- Bake at 170C for 20 to 25 minutes without brushing anything on top.
- Take it out and tap the tin so the bread does not collapse.
- While it is still hot, brush the top with butter so it shines.
- Turn the bread out of the tin and let it cool before pulling it apart.
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