Roti TANPA OVEN TANPA MIXER Takaran Sendok
Roti Krim Susu Teflon
Milk Cream Bread Cooked in a Pan, No Oven No Mixer
Bahan
Bahan Krim Susu:
Bahan ROTI:
Cara Membuat
- Nyalakan api kecil, letakkan panci di atas kompor, lalu lelehkan 50 gr margarin.
- Setelah margarinnya meleleh, masukkan 60 gr tepung terigu dan aduk hingga tercampur rata dan kalis.
- Tuang 500 ml susu cair sedikit demi sedikit sambil diaduk hingga tercampur rata.
- Masukkan 75 gr gula pasir dan 1/2 sdt vanila.
- Masak sambil terus diaduk hingga mendidih dan mengental agar bagian bawahnya tidak gosong.
- Matikan api, biarkan sebentar hingga uap panasnya hilang sambil sesekali diaduk.
- Pindahkan krim ke wadah, tutup dengan plastik agar tidak berkulit, lalu simpan di dalam kulkas.
- Masukkan 250 gr tepung terigu protein tinggi, 2 sdm susu bubuk, 3 sdm gula halus, dan 1 sdt ragi instan ke dalam wadah, aduk rata.
- Masukkan 2 kuning telur dan 115 ml air hangat, aduk hingga tercampur rata.
- Uleni dengan tangan hingga setengah kalis, tambahkan air sedikit demi sedikit hanya jika adonannya terlalu kering.
- Masukkan 30 gr margarin, 1/4 sdt garam, dan 1/2 sdt emulsifier, lalu uleni sekitar tiga menit hingga margarinnya meresap.
- Bulatkan adonan, kembalikan ke wadah, tutup dengan kain bersih, dan diamkan 40 hingga 60 menit sampai mengembang dua kali lipat.
- Kempiskan adonan lalu bulatkan kembali.
- Bagi adonan menjadi 8 bagian sekitar 60 gr, tekan-tekan untuk membuang gelembung udara lalu bulatkan hingga mulus.
- Gilas satu adonan dengan rolling pin, balikkan, beri krim susu secukupnya, lalu lipat dan satukan kedua ujungnya rapat.
- Letakkan adonan di atas kertas roti yang telah ditaburi tepung terigu, lakukan hingga seluruh adonan selesai diisi.
- Tutup adonan dengan serbet bersih dan diamkan sekitar 10 menit hingga sedikit mengembang.
- Nyalakan api paling kecil, letakkan pan di atas kompor, lalu masukkan adonan secukupnya.
- Masak hingga kedua sisinya kuning kecoklatan, balik adonan setelah sisi bawahnya kuning kecoklatan.
- Angkat roti dari pan lalu lanjutkan memasak sisa adonan.
Ingredients
Milk Cream Ingredients:
BREAD Ingredients:
Steps
- Turn on low heat, put a pot on the stove, then melt 50 g margarine.
- Once the margarine has melted, add 60 g wheat flour and stir until smooth and combined.
- Pour in 500 ml milk a little at a time while stirring until evenly combined.
- Add 75 g granulated sugar and 1/2 tsp vanilla.
- Cook while stirring constantly until it boils and thickens so the bottom does not scorch.
- Turn off the heat and let it sit briefly until the steam is gone, stirring occasionally.
- Move the cream into a container, cover it with plastic so no skin forms, then chill it in the fridge.
- Put 250 g high protein wheat flour, 2 tbsp milk powder, 3 tbsp powdered sugar, and 1 tsp instant yeast into a bowl and stir.
- Add 2 egg yolks and 115 ml warm water, stir until evenly combined.
- Knead by hand until half smooth, adding water a little at a time only if the dough is too dry.
- Add 30 g margarine, 1/4 tsp salt, and 1/2 tsp emulsifier, then knead about three minutes until the margarine is absorbed.
- Round the dough, return it to the bowl, cover with a clean cloth, and rest 40 to 60 minutes until doubled.
- Punch the dough down then round it again.
- Divide the dough into 8 pieces of about 60 g, press out the air bubbles, then round each until smooth.
- Roll out one piece with a rolling pin, flip it, add milk cream as needed, then fold and seal the two ends together.
- Place the dough on baking paper dusted with flour, and repeat until all the dough is filled.
- Cover the dough with a clean towel and rest about 10 minutes until slightly risen.
- Turn the heat to the lowest setting, put the pan on the stove, then add as much dough as fits.
- Cook until both sides are golden brown, flipping once the bottom side is golden brown.
- Take the bread out of the pan then continue cooking the rest of the dough.
Mode Masak
Roti TANPA OVEN TANPA MIXER Takaran Sendok
Roti TANPA OVEN TANPA MIXER Takaran Sendok
Bahan
Bahan Krim Susu:
Bahan ROTI:
Cara Membuat
- Nyalakan api kecil, letakkan panci di atas kompor, lalu lelehkan 50 gr margarin.
- Setelah margarinnya meleleh, masukkan 60 gr tepung terigu dan aduk hingga tercampur rata dan kalis.
- Tuang 500 ml susu cair sedikit demi sedikit sambil diaduk hingga tercampur rata.
- Masukkan 75 gr gula pasir dan 1/2 sdt vanila.
- Masak sambil terus diaduk hingga mendidih dan mengental agar bagian bawahnya tidak gosong.
- Matikan api, biarkan sebentar hingga uap panasnya hilang sambil sesekali diaduk.
- Pindahkan krim ke wadah, tutup dengan plastik agar tidak berkulit, lalu simpan di dalam kulkas.
- Masukkan 250 gr tepung terigu protein tinggi, 2 sdm susu bubuk, 3 sdm gula halus, dan 1 sdt ragi instan ke dalam wadah, aduk rata.
- Masukkan 2 kuning telur dan 115 ml air hangat, aduk hingga tercampur rata.
- Uleni dengan tangan hingga setengah kalis, tambahkan air sedikit demi sedikit hanya jika adonannya terlalu kering.
- Masukkan 30 gr margarin, 1/4 sdt garam, dan 1/2 sdt emulsifier, lalu uleni sekitar tiga menit hingga margarinnya meresap.
- Bulatkan adonan, kembalikan ke wadah, tutup dengan kain bersih, dan diamkan 40 hingga 60 menit sampai mengembang dua kali lipat.
- Kempiskan adonan lalu bulatkan kembali.
- Bagi adonan menjadi 8 bagian sekitar 60 gr, tekan-tekan untuk membuang gelembung udara lalu bulatkan hingga mulus.
- Gilas satu adonan dengan rolling pin, balikkan, beri krim susu secukupnya, lalu lipat dan satukan kedua ujungnya rapat.
- Letakkan adonan di atas kertas roti yang telah ditaburi tepung terigu, lakukan hingga seluruh adonan selesai diisi.
- Tutup adonan dengan serbet bersih dan diamkan sekitar 10 menit hingga sedikit mengembang.
- Nyalakan api paling kecil, letakkan pan di atas kompor, lalu masukkan adonan secukupnya.
- Masak hingga kedua sisinya kuning kecoklatan, balik adonan setelah sisi bawahnya kuning kecoklatan.
- Angkat roti dari pan lalu lanjutkan memasak sisa adonan.
Ingredients
Milk Cream Ingredients:
BREAD Ingredients:
Steps
- Turn on low heat, put a pot on the stove, then melt 50 g margarine.
- Once the margarine has melted, add 60 g wheat flour and stir until smooth and combined.
- Pour in 500 ml milk a little at a time while stirring until evenly combined.
- Add 75 g granulated sugar and 1/2 tsp vanilla.
- Cook while stirring constantly until it boils and thickens so the bottom does not scorch.
- Turn off the heat and let it sit briefly until the steam is gone, stirring occasionally.
- Move the cream into a container, cover it with plastic so no skin forms, then chill it in the fridge.
- Put 250 g high protein wheat flour, 2 tbsp milk powder, 3 tbsp powdered sugar, and 1 tsp instant yeast into a bowl and stir.
- Add 2 egg yolks and 115 ml warm water, stir until evenly combined.
- Knead by hand until half smooth, adding water a little at a time only if the dough is too dry.
- Add 30 g margarine, 1/4 tsp salt, and 1/2 tsp emulsifier, then knead about three minutes until the margarine is absorbed.
- Round the dough, return it to the bowl, cover with a clean cloth, and rest 40 to 60 minutes until doubled.
- Punch the dough down then round it again.
- Divide the dough into 8 pieces of about 60 g, press out the air bubbles, then round each until smooth.
- Roll out one piece with a rolling pin, flip it, add milk cream as needed, then fold and seal the two ends together.
- Place the dough on baking paper dusted with flour, and repeat until all the dough is filled.
- Cover the dough with a clean towel and rest about 10 minutes until slightly risen.
- Turn the heat to the lowest setting, put the pan on the stove, then add as much dough as fits.
- Cook until both sides are golden brown, flipping once the bottom side is golden brown.
- Take the bread out of the pan then continue cooking the rest of the dough.
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