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Category: Bread

Roti empuk tanpa diuleni

Roti empuk tanpa diuleni

Sejak bisa membuat roti homemade dan sejak diwariskan mixer untuk membuat roti oleh mama saya, saya hampir tidak pernah membeli roti di luaran lagi. Kalau dulu saya sempat ketagihan (baca: penasaran) bikin chigiripan (roti dengan bentuk karakter lucu2 dan berwarna warni), lalu beralih ke killer soft bread

Setelah itu saya vakum membuat roti, karena… saya ga sanggup buat ngulenin pake tangan dan kalau pakai mixer roti, saya malas nyuci perkakas mixer yang gede nya minta ampun :p memang malas itu paling ga ada obatnya deh 😀

Lalu beberapa waktu lalu saya sempat membaca tentang 2 resep roti yang menarik, yang satu roti vegan (tidak pakai telur dan susu) dan satu lagi roti tanpa diuleni. Yang akhirnya saya coba duluan adalah roti tanpa diuleni.

Proses pembuatan nya benar2 mudah banget, tinggal aduk lalu di bentuk sesuai keinginan. Kalau untuk roti tawar bahkan lebih mudah lagi, tinggal di gilas dan gulung. Tapi kali ini saya memilih untuk membuat roti isi cokelat, keju dan sisanya tanpa isi. 

Untuk proses proofing, waktu nya bervariasi. Tergantung suhu udara, kalau lagi panass banget dijamin adonan belum 1 jam udah mengembang 2x lipat 😀 

Hasilnya empuk lho biarpun dibuat tanpa otot. Dan roti homemade ini biasa hanya bertahan selama 2 hari pada suhu ruang. Hari ketiga biasanya sudah mulai agak keras dan hari ke empat sudah mulai bulukan dan tidak bisa di konsumsi lagi. 


Untuk 1 resep, dengan ukuran roti yang saya buat dapat sekitar 12 potong. Kalau untuk roti tawar, menghasilkan 1 loyang loaf ukuran 20x10x10cm.

Cara pembuatan nya bisa di lihat di video youtube ini ya

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No-Knead Bread | Roti tanpa diulen
For 1 loaf Pan
Bake at 180C for 15-20mins

Ingredient :

5g Yeast
25g Warm water
1/4tsp Sugar

125ml Warm Milk
65ml Oil
35g Sugar (optional)
1/2tsp Salt
70g Bread Flour (First)
1 Egg
250g Bread Flour (Second)

For coat
Egg Yolk + 1tbsp Milk
Melted Butter

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Giraffe Patches Loaf bread

Giraffe Patches Loaf bread

Photo-5-05-2016,-4-58-32-PM

Giraffe Patches Loaf bread
Original recipe from Nasilemaklover with modifications

Ingredients:
375g Bread Flour
40g Sugar
1/2tsp Salt
25g Butter
1tsp Dry yeast
250g Warm milk

For Chocolate Dough
20g Cocoa Powder
15g Milk
5g Butter

Method:
1. Disolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 5-10mins)

2. Add to the mixer, Flour, Sugar and Salt. Mix well.

3. Add the mixture of milk with dry yeast and sugar. Knead until the dough is formed.

4. Add the butter and knead until the dough is smooth and elastic (around 15-20mins)

5. Remove 230g of the plain dough, put in a greased bowl and cover with plastic wrap.

6. Add the cocoa powder, milk and butter into the rest of the dough. Knead well and put in another greased bowl. Rest for 1 hour or until the dough doubled in size.

7. After proofing, punch the dough and divide into 4 doughs (for plain and chocolate)

8. For plain dough : 3 @50g and 1 @77g (depends on the weight of the dough after proofing and adjust accordingly)

9. For chocolate dough : 3 @102g and 1 @205g (depends on the weight of the dough after proofing and adjust accordingly)

10. Use a rolling pin, roll chocolate dough to a flat oval shape, then roll it like swiss roll.

11. Use a rolling pin, roll plain dough to a flat oval shape. Place the chocolate dough on plain dough, cover the chocolate dough with plain dough and seal. Gently roll them into 22cm (more or less) long log. Repeat till all finished.

12. Cut each dough into two parts. First stack 3 small dough in the prepared loaf pan, followed by 2 large dough and top with the balance 3 small dough. Set aside to proof for another 1 hour.

13. Brush the top with egg yolk (optional)

14. Bake at a pre-heated oven at 180C for 10mins, tent the top with foil (to prevent further browning), continue bake for 30-35mins. Every oven is difference, please adjust temp and timing according to your oven.

Killer Soft Bread

Killer Soft Bread

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Killer Soft Bread Recipe
Original recipe from Victoria bakes

260g bread flour
3g instant dry yeast
160-180g egg (use ONE XL egg) + full cream milk
30g sugar (10g if making a salty toast)
2g salt (6g for salty toast)
30g butter

Method:
1. Mix all ingredients (except butter) together and knead till you get a silky and elastic dough (with mixer about 25-30mins)
2. Divide dough into 8 portions (60g each dough) and place into greased pan
3. Rise till dough reaches 90% of height of pan about 30-60mins
4. Bake in preheated oven of 170 degrees C, second lowest rack for 45-50 mins, tenting bread with foil if it browns too quickly

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