Assalamualaikum...
Hari tu, dua hari berturut2 saya "meroti".. Hehehehe... hari pertama saya buat cheese bun.
Hari ke dua, saya buat "ROTI SOBEK", tapi saya tak letak apa2 filling pun... Saya buat yg plain jer...
Resipinya jenuh saya cari, tapi kebanyakannya dalam bahasa Indonesia, saya tak faham sangat. Akhirnya saya jumpa jugak yang versi English & saya pastekan resipi asal yg saya copy paste dari sini... Credit to Sis Rima from Singapore untuk roti yang tetap lembut & gebu ini, walaupun dah sejuk.
ROTI SOBEK
Ingredients:
500 grams of high protein flour (I use 450 gr + 50 gr chakra triangle) (bread flour)
100 grams sugar (castor sugar)
10 grams of instant yeast (I use 1 sachet of instant yeast content of 11 grams Haan brand) (11g instant yeast)
5 grams of bread improver (I use baker brand bonuses, not use too gapapa)
5 grams of fine salt (fine salt)
1 tbsp emulsifier (t tbsp ovalette)
50 grams egg (I use 2 egg yolks) (2 egg yolk)
75 grams of butter (butter - melted)
175 cc of water (depending on the humidity of flour) (175ml water)
Material spread: (i didn't use any)
1 egg yolk
3 tablespoons evaporated milk (I use 1 tablespoon instant powdered milk + 3 tbsp water)
Variations of the content (to make bread torn): (fillings)
meises brown (chocolate)
grated cheese (grated cheese)
etc (etc etc)
For comb bread: butter cream olesannya
Directions:
- Stir all dry ingredients together
- Enter the eggs & butter, stirring until smooth
- Pour water slowly, while stirring batter
- If you use a large mixer, stir for 6 minutes until smooth
- Balls of the dough, cover with plastic wrap, let stand 30 minutes
- After 30 minutes, kempiskan dough.
- Weigh equal to 40 grams, and round shapes. Let stand 15 minutes
- Kempiskan dough, form length, and the stuffing to taste (it would tear bread)
- Put in long baking dish size 30 * 10 which was dioles margarine.
- Let stand for 30 minutes to develop.
- Spread with material spreads, baked with an oven temperature of 200 deg C for 15 minutes
500 grams of high protein flour (I use 450 gr + 50 gr chakra triangle) (bread flour)
100 grams sugar (castor sugar)
10 grams of instant yeast (I use 1 sachet of instant yeast content of 11 grams Haan brand) (11g instant yeast)
5 grams of bread improver (I use baker brand bonuses, not use too gapapa)
5 grams of fine salt (fine salt)
1 tbsp emulsifier (t tbsp ovalette)
50 grams egg (I use 2 egg yolks) (2 egg yolk)
75 grams of butter (butter - melted)
175 cc of water (depending on the humidity of flour) (175ml water)
Material spread: (i didn't use any)
1 egg yolk
3 tablespoons evaporated milk (I use 1 tablespoon instant powdered milk + 3 tbsp water)
Variations of the content (to make bread torn): (fillings)
meises brown (chocolate)
grated cheese (grated cheese)
etc (etc etc)
For comb bread: butter cream olesannya
Directions:
- Stir all dry ingredients together
- Enter the eggs & butter, stirring until smooth
- Pour water slowly, while stirring batter
- If you use a large mixer, stir for 6 minutes until smooth
- Balls of the dough, cover with plastic wrap, let stand 30 minutes
- After 30 minutes, kempiskan dough.
- Weigh equal to 40 grams, and round shapes. Let stand 15 minutes
- Kempiskan dough, form length, and the stuffing to taste (it would tear bread)
- Put in long baking dish size 30 * 10 which was dioles margarine.
- Let stand for 30 minutes to develop.
- Spread with material spreads, baked with an oven temperature of 200 deg C for 15 minutes
Saya uli guna mixer keenwood saya. Breadmaker saya, pemutarnya lupa simpan kat mana, sib baik ada mixer yang gagah perkasa nih... hehehe... Roti tu dah saya marblekan. tapi, yang saya paling suka adalah yang ni...
