Roti Charsiu – Charsiu Bun

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ROTI CHARSIU – CHARSIU BUN

Bahan isi/filling ingredients:
½ resep charsiu, potong kotak kecil.
https://flohomerecipes.wordpress.com/2015/04/23/charsiu/
1 sdm saus tiram. 1 tbsp oyster sauce.
1 sdm saus hoisin. 1 tbsp hoisin sauce.
1 sdt garam. 1 tbsp salt.
¼ sdt lada hitam bubuk. ¼ tsp powdered black pepper
50 ml air panas. 50 ml hot water.
Maizena + air utk pengental. Corn strach + water for thickener.

Bahan topping/topping ingredient:
100 gr mentega tawar. 100 gr unsalted butter. (anchor)
30 gr gula icing. 30 gr icing sugar.
10 gr gula merah. 10 gr brown sugar.
50 gr telur kocok. 50 gt beaten egg.
100 gr tpg terigu. 100 gr flour.
½ sdt kayu manis bubuk. ½ tsp ppwdered cinnamon.
1/2 sdt bubuk ngohiong. ½ tsp fivestar.

Bahan roti/dough ingredients:
*Water Roux
50 gr tepung tinggi protein. 50 gr high protein flour (cakra kembar)
250 ml air panas. 250 ml hot water.

*Bahan roti/dough ingredients:
300 gr tepung tinggi protein. 300 gr gight protein flour.
300 gr tepung protein sedang. 300 gr medium protein flour. (segitiga biru)
3 sdm susu full cream. 3 tbsp full cream milk.
1 bgks (11 gr) ragi instant. 1 pack (11 gr) instan yeast. (fermipan)
100 gr gula pasir. 100 gr granulated sugar.
1 sdt garam. 1 tsp salt.
75 gr mentega tawar, suhu ruang. 75 gr unsalted butter, room temperatur. (anchor)
170 ml air hangat. 170 ml warm water.
2 butir kuning telur. 2 pcs egg yolk.
1 butir putih telur. 1 pcs white egg.

Cara/methods:
1. Membuat isian/how to cook filling:
Campur bahan dan masak, lalu kentalkan dan disisihkan. Mix all ingredients and cook, thickener and set aside.
2. Membuat topping/how to make topping:
Campur dan kocok gula dgn mentega hingga lembut, masukkan bahan lain dan kocok, masukkan dlm piping bag. Sisihkan. Mix and beaten sugar with butter until soften, add others ingredients, beaten, add into pipping bag. Set aside.
3. Membuat water roux/how to cook water roux:
Campur dan aduk tepung dgn air panas, lalu masak di atas api kecil tidak perlu mendidih, sisihkan hingga suhu ruang. Mix together the flour with hot water, then cook over low heat does not need to boil, set aside to room temperature.
4. Campur water roux dan semua bahan roti kecuali garam dan mentega, aduk hingga tercampur rata dan kalis. Masukkan mentega aduk rata dan masukkan garam, mixer hingga kalis, tutup dgn plastik. Biarkan hingga mengembang 2x. Mix water roux and all dough ingredient, except salt and butter, mix and knead. Add butter, continue mixer and add salt, mixer until knead, cover with plastic wrapping. let the dough expands the 2nd time.
4. Pukul adonan, bagi dan timbang 40gr. Ambil adonan, pipihkan dan beri bahan isi, tutup rapat, bulatkan dan diamkan selama 40 menit, beri topping diatas roti dan oven selama 20 menit. Slow hit the dough, seperated on 40gr of the dough. Take the dough and put the toppings on the dough, cover tighly, make round and let stand for 40 minute. Put the toppings on the bread and bake for 20 minutes.
5. Siang disajikan hangat Ready to serve warm.

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Five Thousand Dollar Starter Dough Wholemeal Bread

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Resep dibawah ini ku adopsi dari link dibawah ini (Aku hanya merubahnya pada pemakaian air diganti susu segar dan gula)/I adopt this recipe from this link(I substitute water water with fresh milk and adjust sugar):
https://mybakingcottage.wordpress.com/2014/03/04/five-thousand-dollar-starter-dough-wholemeal-bread-%E4%BA%94%E5%8D%83%E5%85%83%E7%9A%84%E8%80%81%E5%BC%8F%E9%9D%A2%E5%8C%85/

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Five Thousand Dollar Starter Dough Wholemeal Bread

Adonan Biang/Starter Dough:
210 gr tepung utk roti (tepubg tinggi protein). 210gr Bread Flour (High Protein Flour)
90 gr tepung rendah protein. 90gr Cake Flour (Low Protein Flour)
20gr gula halus. 20gr Caster Sugar
6gr ragi instan. 6 gr Instant Dry Yeast
240 ml susu segar hangat (utk mempercepat proses fermentasi). 240 ml warm fresh milk(i use lukewarm to speed up the fermentation process)

Cara/Method:
Campur semua bahan diatas dgn mixer hingga kalis dan diamkan hingga mengembang ditempat hangat selama 2 jam. Mix all the starter dough ingredients together and let it proof in a warm environment till they resemble honeycomb for 2 hours.

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Adonan roti/Bread Dough:
120 gr tepung utk roti (tinggi protein).120gr Bread Flour (high protein)
90 gr tepung gandum (bila tidak punya tepung gandum gunakan tepung utk roti 210gr). 90gr Whole Wheat Flour (if you would like to omit the wholewheat flour, just use 210g Bread Flour)
90 gr tepung utk cake (rendah protein). 90g Cake Flour (low protein)
90gr gula halus. 90g Caster Sugar
1½ sdt garam. 1½ tsp Salt
30 gr susu bubuk. 30gr Milk Powder
2 butir telur kampung, kocok dgn whisk sblm dicampur. 2 pcs farmer chicken egg. Whisk before mixturing.
54 ml susu segar hangat. 54 ml warm fresh milk.
72 gr mentega tawar (suhu ruang) aku pakai wijsman. 72gr Unsalted Butter (Room Temperature) I use wijsman butter.
10 gr mentega leleh utk olesan stlh adonan dibentuk. 10g melted butter for brushing after the bread is done.

Cara/Method:
1. Campur semua bahan roti (kecuali mentega) dgn adonan biang, uleni hingga kalis (bila menggunakan tepung gandum lbh liat dan jgn terlalu lama mengulen).Mix all ingredients from bread dough (excluding butter) to the starter dough and knead till it’s not sticky (if you are doing the wholemeal version, expect your dough to be sticky, it’s absolutely alright, do not over knead!)

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2. Masukkan mentega dan uleni rata .(bila menggunakan tepung gandum hasilnya tdk bisa terlalu mengkilat) Add butter and knead till windowpane stage (You will not get a super shiny dough if you are using wholemeal.)
2. Diamkan hingga adonan mengembang 2x lipat (sekitar 30 menit).Let dough proof till doubles in size (about 30 minutes)
3. Pukul adonan utk mengeluarkan udara, bagi adonan langsung dalam bbrp bagian (@60 gr) Punch out the air and without resting, divide the dough into the number of portions you would like (@60 gr).

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4. Isi dan bentuk adonan. Letakkan diatas loyang yg sdh dioles dan biarkan mengembang kembali (sekitar 30 menit). Filling and shape the dough and put into greased baking pan for 2nd proofing (about 30 minutes)
5. Oven sdh disiapkan suhu 180C. Panggang selama 30 menit. Bake in preheated oven of 180C for 30 mins.
6. Oles dgn butter leleh setelah keluar dr oven, spy mengkilat. Apply melted butter the moment it’s out of the oven for that shine.

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Ini adalah resep roti terenak dr resep roti yang pernah kucoba menurut saya. This is the best recipe I’ve tried so far.

Sweet Bread – Pillow Bread

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Roti ini menggunakan resep dr Rince Chandra dgn memodifikasi sedikit yaitu air hangat dgn susu hangat dan kentang tunbung dgn tepung kentang….tx Rince……muachhhh.
This bread using Rince Chandra’Recipe with a bit modificated, warm water with warm milk and mashed potatoes with potatoes flour. Tx so much Rince…..muachhhh.

Sweet Bread – Pillow Bread

Bahan/ingredient:
Bahan A/Ingredient A:
850 gr tepung tinggi protein (merk cakra kembar). 850 gr high protein flour (cakra kembar brand).
11 gr ragi instan (fermipan). 11 gr instant yeast (fermipan).
10 gr garam. 10 gr salt.
600gr air hangat. 600 gr warm water. (Aku pakai susu/I use fresh milk)

Bahan B/Ingredients:
200 gr terigu tinggi protein (merk cakra kembar). 200 gt high protein flour (cakra kembar brand)
10 gr garam. 10 gr salt.
300 gr kentang kukus, haluskan. 300 gr mashed potatoes. (aku pakai tepung kentang. I use potato flour)
60 gr susu bubuk. 60 gr milk powder. 125 gr gula. 125 gr granulated sugar.
1 butir telor. 1 pcs egg.
125 gr mentega putih tawar. 125 gr unsalted white butter

Cara/method:
1. Campur dan aduk hingga kalis bahan A selama 10 menit, diamkan selama 90 menit.Mix and knead ingredients A, for 10 minutes. Lets stand for 90 minutes.
2. Campur rata bahan B, aduk selama 5 menit kemudian campur dgn bahan A dan uleni hingga kalis (aku menggunakan mixer) selama 7 menit, diamkan selama 30 menit.. Mix and knead well ingredients B for 5 minutes, than mix with ingredients A for 7 minutes, let stand for 30 minutes.
3. Oles loyang loaf dgn mentega dan beri kertas roti. Spread loaf pan with butter and cover with bakingpaper
4. Bagi adonan dan cetak dlm loyang loaf, sisa adonan bisa dijadikan berbagai macam roti sesuai selera. Divide dough to two and place on the loaf tray. The leftovers can be used to make other bread as desired.
5. Panaskan oven 200 C (api bawah), oles dgn susu cair pada permukaan roti dan oven roti selama 30 menit (or smp permukaan kulit kecoklatan). Boleh ditambah 5 menit bila warna blm kecoklatan dgn api atas. Preheat oven 200C (lower fire). Spread with fresh milk on top of dough and bake for 30 minutes (or until the outer layer turns golden brown). If it haven’t turn golden brown, you can bake for another 5 minutes with upper fire.

Note:
1 adonan bisa menjadi byk roti dgn segala bentuk kreatifitas. 1 recipe can be use to create many types of bread.

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Roti Sobek – Pull Apart Bread

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Roti Sobek – Pull-Apart Bread

Bahan/ingredients:
150 gr tepung tinggi protein (cakra kembar). 150 gr high protein flour(cakra kembar brand)
100 gr tepung protein sedang (segitiga biru). 100 gr medium protein flour (segitiga biru brand)
100 ml water roux (25gr tepung terigu + 125ml susu, dicampur dan masak hanya smp mengental dgn api kecil). 100 gr water roux (25 gr flour + 125 ml fresh milk, mix and cook just until thickener, with low hit stove)
6 gr ragi roti instan(Fermipan). 6 gr instant yeast (Fernipan)
30 ml air hangat/susu hangat. 30 ml warm water/warm fresh milk.
30 gr gula. 30 gr granulated sugar (to taste)
1/2 sdt garam. 1/2 tsp salt
30 gr susu bubuk. 30 gr milk powder.
50 gr mentega tawar. 50 gr butter (I use wijsman brand)
2 btr kuning telur. 2 pcs egg yolk.

Bahan olesan/spread ingredients:
1 kuning telur. 1 egg yolk.
1 sdt susu evaporate. 1 tsp milk evaporate
Campur dan sisihkan. Mix and set aside

Cara/methods:
1.Masak water roux, sisihkan hingga dingin. Campur air hangat dan ragi, sisihkan. Cook warer roux, set aside until cool. Mix warm water and yeast , set aside.
2. Masukkan dan campur tepung dlm mangkuk. Mix the flour to the bowl and stir.
3. Campur ragi dan air hangat. Mix yeast with warm water.
4. Masukkan telur, water roux, gula, dan cairan ragi ke dalam mangkuk berisi tepung., aduk hingga kalis, masukkan mentega dan garam, uleni lagi sebentar.(aku menggunakan mixer dgn mata roti dgn kecepatan sedang) Add and mix egg, water roux, sugar  and yeast batter into the flour. Knead until smooth/elastic, add butter and salt and knead again a while. (I use mixer with bread tool with medium speed),
5. Bulatkan dan tutup dgn kain hingga mengembang 2x (1 jam). Shape to a ball and cover with a cloth until it rises 2x (1 hour)
6. Kempiskan dan bagi menjadi. 10 bulatan, isi dgn pilihan letakkan diatas loyang yg sdh di oles mentega tipis. Diamkan selama 1 jam. Deflate and divide to 10 balls, fill with toppings of your choice. Then put on the tray that have been spread by butter. Set aside for 1 hour.
7. Panaskan oven 170C. Oles permukaan roti dgn bahan oles. Dan oven selama 20 menit. Preheat oven to 170C. Spread the surface of the bread with the liquid mixture, and then oven for 20 minutes.

Note;
Bisa diberi isian favorite seperti pasta coklat, keju dan keju coklat. Can be filled with with favorite filling like pasta chocolate, cheddar cheese and cheese choco

Untuk isian keju, gula pada adonan boleh ditambahkan. For cheese filling, sugar for dough can be put some more.

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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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