Roti Semir SKM ala Jepang – Japanese Condensed Milk Bread

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Roti Semir SKM ala Jepang – Japanese Condensed Milk Bread

Bahan/ingredients:
200 gr tepung utk roti (Cakra Kembar). 200 gr bread flour (Cakra Kembar Brand)
20 gr gula pasir. 20 gr granulated sugar.
3 gr garam. 3 gr salt.
3 gr ragi instan. 3 gr instant yeast.
25 gr susu kental manis. 25 gr condensed milk
100 gr susu segar. 100 gr freh milk.
30 gr kream kental. 30 gr heavy cream.
20 gr mentega tawar. 20 gr unsalted butter.

Susu utk olesan/condensed milk filling:
20 gr susu kental manis/SKM. 20 gr condensed milk.
20 gr mentega tawar. 20 gr unsalted butter.
Kayu manis bubuk. Cinnamon powder. (optional)

Toping pilih sesuai selera/choose topping to taste:
Almond iris. Almond slice.
Prune.
Raisin
Icing sugar utk taburan. Icing sugar for dusting.

Cara/Methods:
1.Campur semua bahan roti kecuali garam, dlm mangkuk besar. Aduk dan uleni hingga rata dan kalis, tutup dgn plastik dan sinpan di tempat hangat, diamkan selama 30 menit atau hingga adonan mengembang dua kalinya. Mix all ingredients except salt bread, on large bowl . Stir and knead until smooth and smooth, cover with plastic and save in a warm place, let stand for 30 minutes or until the dough rise doubles
2. Campur adonan toping, aduk hingga lembut, sisihkan. Mix and stirwell until topping ingredients soften, set aside.
3. Bila adonan sudah mengembang, tipiskan adonan dgn roller dan bentuk persegi memanjang, dan potong menjadi 4-6 bagian yg sama. Oles dgn adonan SKM, taburi kayu manis. Tumpuk dan potong menjadi 8 potongan yg sama. Once proofing is ready, rool the dough into rectangular shape and cut into 4-6 equal strips. Spred with condesed milk, sprinkle with cinnamon powder, stack the dough strips into one another and cut than into 8 equal parts.
4. Letakkan ke dlm loyang chiffon cake ukuran 8 inch dan diamkan smp mengembang kembali selama 30-40 menit.place into chiffon pan 8 inch and let stand for proofing about 30-40 minutes.
5. Taburi dgn topping sesuai selera kecuali icing sugar dan oven selama 20-25 menit dgn suhu 150C. Springkle with topping to taste accept icing sugar and bake about 20-25 minutes with 150C temperature.
6. Diamkan 10 menit hingga roti agak dingin. Keluarkan dr loyang dan taburi icing sugar. Let stand 10 minutes until the bread is rather cold. Remove from pan and sprinkle with icing sugar .

Note:
Lama meng-oven/for time of baking:
Tergantung oven masing2.
Depending of condition each oven
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