ROTI COKLAT TRIPLE NYOKLATNYA! CHOCOLATE CHIP BUN!
Roti Chocolate Chip
Triple Chocolate Chip Buns
Bahan
Chocolate ganache:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 150 gr dark compound.
- Campur coklat dengan 50 ml susu cair.
- Tambahkan 2 sdm mentega tawar.
- Tim di atas air panas sambil diaduk sampai coklatnya meleleh dan tidak ada gumpalan.
- Pindahkan ganache ke plastik segitiga.
- Cetak ganache ke cetakan dome supaya bentuknya seragam.
- Simpan di freezer sampai isian coklatnya benar-benar beku.
- Campur 250 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk selama 1 menit.
- Masukkan 45 gr gula pasir dan 15 gr susu bubuk.
- Masukkan 3 gr garam.
- Masukkan 2 sdm cocoa powder.
- Aduk sampai semua bahan keringnya tercampur rata.
- Masukkan 1 butir telur lalu aduk sampai rata.
- Tuang 120 ml air dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang.
- Aduk dengan kecepatan rendah dulu lalu naikkan ke medium sampai adonan kalis.
- Masukkan 90 gr chocolate chip.
- Aduk dengan kecepatan rendah sampai chocolate chipnya tersebar rata.
- Bulatkan adonan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan 35 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Lepaskan bola coklat beku dari cetakannya lalu simpan lagi di kulkas.
- Pipihkan tiap adonan sampai tipis dan tidak ada udara yang tersisa.
- Isi dengan bola coklat lalu bungkus rapat dan jepit sampai tidak ada lubang.
- Tata roti di loyang dengan jarak antar adonan.
- Tutup lalu proofing 45 menit sampai 1 jam sampai adonan mengembang dua kali lipat.
- Panaskan oven di suhu 170 derajat 15 menit sebelum adonan selesai mengembang.
- Panggang di suhu 170 derajat api atas bawah selama 13 sampai 15 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Poles permukaan roti dengan mentega supaya mengkilap.
Ingredients
Chocolate ganache:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Chop 150 g of dark compound chocolate.
- Combine the chocolate with 50 ml of milk.
- Add 2 tbsp of unsalted butter.
- Melt over hot water, stirring until the chocolate melts and no lumps remain.
- Transfer the ganache into a piping bag.
- Pipe the ganache into dome moulds so the fillings are uniform.
- Freeze until the chocolate fillings are completely solid.
- Mix 250 g of high protein flour with 4 g of instant yeast for 1 minute.
- Add 45 g of sugar and 15 g of milk powder.
- Add 3 g of salt.
- Add 2 tbsp of cocoa powder.
- Mix until all the dry ingredients are evenly combined.
- Add 1 egg and mix until incorporated.
- Pour in 120 ml of cold water slowly while mixing.
- Add 30 g of room temperature unsalted butter.
- Mix on low speed first, then raise to medium until the dough is smooth and elastic.
- Add 90 g of chocolate chips.
- Mix on low speed until the chocolate chips are evenly distributed.
- Round the dough so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- Weigh out 35 g pieces of dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Unmould the frozen chocolate balls and keep them in the fridge.
- Flatten each piece of dough thin, pressing all the air out.
- Place a chocolate ball in the centre, wrap it up, and pinch the seam so there are no gaps.
- Arrange the buns on a tray with space between them.
- Cover and proof for 45 minutes to 1 hour until doubled in size.
- Preheat the oven to 170C about 15 minutes before proofing finishes.
- Bake at 170C with top and bottom heat for 13 to 15 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Brush the tops with butter so they shine.
Mode Masak
ROTI COKLAT TRIPLE NYOKLATNYA! CHOCOLATE CHIP BUN!
ROTI COKLAT TRIPLE NYOKLATNYA! CHOCOLATE CHIP BUN!
Bahan
Chocolate ganache:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 150 gr dark compound.
- Campur coklat dengan 50 ml susu cair.
- Tambahkan 2 sdm mentega tawar.
- Tim di atas air panas sambil diaduk sampai coklatnya meleleh dan tidak ada gumpalan.
- Pindahkan ganache ke plastik segitiga.
- Cetak ganache ke cetakan dome supaya bentuknya seragam.
- Simpan di freezer sampai isian coklatnya benar-benar beku.
- Campur 250 gr tepung protein tinggi dengan 4 gr ragi instan lalu aduk selama 1 menit.
- Masukkan 45 gr gula pasir dan 15 gr susu bubuk.
- Masukkan 3 gr garam.
- Masukkan 2 sdm cocoa powder.
- Aduk sampai semua bahan keringnya tercampur rata.
- Masukkan 1 butir telur lalu aduk sampai rata.
- Tuang 120 ml air dingin perlahan sambil terus diaduk.
- Masukkan 30 gr mentega tawar suhu ruang.
- Aduk dengan kecepatan rendah dulu lalu naikkan ke medium sampai adonan kalis.
- Masukkan 90 gr chocolate chip.
- Aduk dengan kecepatan rendah sampai chocolate chipnya tersebar rata.
- Bulatkan adonan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Timbang adonan 35 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Lepaskan bola coklat beku dari cetakannya lalu simpan lagi di kulkas.
- Pipihkan tiap adonan sampai tipis dan tidak ada udara yang tersisa.
- Isi dengan bola coklat lalu bungkus rapat dan jepit sampai tidak ada lubang.
- Tata roti di loyang dengan jarak antar adonan.
- Tutup lalu proofing 45 menit sampai 1 jam sampai adonan mengembang dua kali lipat.
- Panaskan oven di suhu 170 derajat 15 menit sebelum adonan selesai mengembang.
- Panggang di suhu 170 derajat api atas bawah selama 13 sampai 15 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Poles permukaan roti dengan mentega supaya mengkilap.
Ingredients
Chocolate ganache:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Chop 150 g of dark compound chocolate.
- Combine the chocolate with 50 ml of milk.
- Add 2 tbsp of unsalted butter.
- Melt over hot water, stirring until the chocolate melts and no lumps remain.
- Transfer the ganache into a piping bag.
- Pipe the ganache into dome moulds so the fillings are uniform.
- Freeze until the chocolate fillings are completely solid.
- Mix 250 g of high protein flour with 4 g of instant yeast for 1 minute.
- Add 45 g of sugar and 15 g of milk powder.
- Add 3 g of salt.
- Add 2 tbsp of cocoa powder.
- Mix until all the dry ingredients are evenly combined.
- Add 1 egg and mix until incorporated.
- Pour in 120 ml of cold water slowly while mixing.
- Add 30 g of room temperature unsalted butter.
- Mix on low speed first, then raise to medium until the dough is smooth and elastic.
- Add 90 g of chocolate chips.
- Mix on low speed until the chocolate chips are evenly distributed.
- Round the dough so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- Weigh out 35 g pieces of dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Unmould the frozen chocolate balls and keep them in the fridge.
- Flatten each piece of dough thin, pressing all the air out.
- Place a chocolate ball in the centre, wrap it up, and pinch the seam so there are no gaps.
- Arrange the buns on a tray with space between them.
- Cover and proof for 45 minutes to 1 hour until doubled in size.
- Preheat the oven to 170C about 15 minutes before proofing finishes.
- Bake at 170C with top and bottom heat for 13 to 15 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Brush the tops with butter so they shine.
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