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Resep Japanese Milk Bread Cuma Pake Satu Kuning Telur Tapi Hasilnya Ketika di Gigit Super Lembut Teksturnya Makk


Resep Japanese Milk Bread Cuma Pake Satu Kuning Telur Tapi Hasilnya Ketika di Gigit Super Lembut Teksturnya Makk

Japanese Milk Bread ini memang masih bikin penasaran, untuk ketemu suhu yang oven yang pas , untuk warna pemukaan roti yang diinginkan perlu mengenali karakter Oven yg dipakai.

Banyak versi resep japanese Milk bread, pada dasarnya resepnya sama dengan roti dasar ( basic ) , hanya dikurangi gramasi gula, dan biasanya eggless ( tidak pakai telur ) , cairan menggunakan full susu atau mix dengan fresh cream.

Monggo mau pake resep mana aja ya moms. Nah kali ini mak Ayoe nyobain pakai 1 kuning telur.

Japanese Milk Bread

@ayoe_widya83

Loyang : 22x22x5

Berat adonan : @ 30 gr x 16 pcs

Bahan Bahan A

  • 260 gr terigu protein tinggi
  • 30 gr gula
  • 10 gr susu bubuk
  • 4 gr ragi instan
  • 3 gr garam
  • 1 kuning telur ( 20 gr )
  • 80 gr susu cair
  • -/+ 65 - 70 gr air es

Bahan Bahan B

  • 30 gr Butter

Bahan Bahan C

  • 1 sdt coklat pasta
  • 5 gr coklat bubuk

Bahan Isian :

  • Coklat filling
  • Keju chedar parut
  • Bahan Taburan :
  • Terigu protein tinggi
  • Coklat bubuk

Cara Membuatnya :

  1. Uleni bahan A hingga 1/2 kalis, kemudian tambahkan bahan B , Uleni hingga elastis.
  2. Bagi adonan menjadi 2 bagian sama rata, ambil 1 adonan tambahkan bahan C , uleni sampai warna coklat tercampur rata
  3. Istirahatkan masing2 adonan ( adonan coklat dan putih ) 40 - 60 menit
  4. kempiskan adonan, uleni dan buang anginnya, masing2 adonan dibagi menjadi 8 pcs
  5. Bulatkan / rounding, rest 5 menit . Ambil 1 adonan ,isi dengan bahan isian.
  6. Letakkan kedalam loyang 22 x22 x 5  , Proofing hingga 80 %, Taburi dengan terigu + bubuk coklat
  7. Oven dengan suhu 125 - 130 derajat celcius ( +/- 45 - 50 menit).

Selamat mencoba

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