Hii.kali ini mau share resep Japanese Milk Bread yang super lembut yaaa. Beberapa minggu belakangan lagi banyak yang bikin roti ini di IG dan rotinya. KOMPAS.com - Japanese milk bread adalah roti sobek ala jepang yang punya tekstur sangat lembut, mengembang montok, serta rasa milky atau susu.

Japenese Milk Bread Tanpa Mixer Tanpa Telur ❤️ Pas lagi cari inspirasi eh ketemu si resep roti ini! Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. Kamu bisa memasak Japenese Milk Bread Tanpa Mixer Tanpa Telur ❤️ memakai 8 bahan dan 9 langkah. Begini cara buatnya.

Bahan-bahan memasak Japenese Milk Bread Tanpa Mixer Tanpa Telur ❤️

  1. Siapkan 250 gr tepung protein tinggi.
  2. Kamu butuh 40 gr gula.
  3. Siapkan 170 ml susu cair dingin.
  4. Siapkan 30 gr mentega.
  5. Bunda butuh 1 sdt ragi.
  6. Siapkan Sejumput garam.
  7. Anda butuh Pewarna makanan ungu dan merah muda.
  8. Anda butuh Coklat batang (untuk isian).

The roux is mixed into the final dough, producing wonderfully tender bread each and every time. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined. Japanese Hokkaido milk bread is pillowy soft with light buttery flavor and a hint of sweetness.

Langkah-langkah buat Japenese Milk Bread Tanpa Mixer Tanpa Telur ❤️

  1. Campur rata bahan kering (tepung, ragi, gula).
  2. Tambahkan susu dingin perlahan, sambil di aduk.
  3. Uleni sampai setengah kalis, lalu tambahkan mentega dan garam. Lanjutkanbukeni sampai kalis elastis.
  4. Diamkan adonan sambil ditutupi kain kurang lebih 30 menit - 1 jam (kira2 sampai adonan mengembang 2x lipat).
  5. Setelah mengembang, pukul2 adonan agar udara keluar. Bagi 3 adonan. Beri pewarna lalu uleni sebentar hingga warna tercampur rata..
  6. Bagi adonan @30gr, bulatkan lalu diamkan +/- 15 menit. Setiap proses, jangan lupa adonan yg lain di tutup kain ya (agar tidak kering).
  7. Pipihkan adonan, tekan2 pinggirnya (supaya bag tengah tetap tebal dan pinggir lebih tipis agar ketika diisi tidak bocor). isi adonan dengan coklat. Bagian bawah harus dipastikan rapat ya..
  8. Letakan di loyang yg sudah dioles mentega dan baking paper, lalu tutup loyang dengan kain (proofing) 30 - 40 menit..
  9. Taburi bagian atas adonan dengan tepung yg diayak lalu oven 160°C selama 30 menit (bagian atas ditututup alumunium foil supaya tidak berubah warna coklat).

Here are a couple of photos of the final recipe version of the sourdough Hokkaido milk bread. The sliced bread was already a week old in that photograph and. Tambahkan telur, krim keju, dan sedikit demi sedikit susu hangat. The bread will be fine with just one egg. I've never tested it without eggs, but I suspect this would still make a perfectly snackable loaf.

Gampang sekali kan buat Japenese Milk Bread Tanpa Mixer Tanpa Telur ❤️ ini? Selamat mencoba.