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Sunday, February 12, 2012

Roti Senyum !!! :)) Super Soft Japanese Sweet Bun

Assalamualaikum....
oooooittt ....haha bukan saja apam, mapin jek yang senyum....roti pun boleh senyum tau...!:))
mokwo memang selalu sangat buat roti...cuma tak selalu publish kat sini jek....bila dah buat, mokwo makan2 then...halamak...lupa mokwo nak snap dah habis....ye lah ..bukankah makan makan tu lebih mudah dari menye'nap' gambo...tah kenapa lately mokwo cukup tak rajin menye'nap' gambar....

yang nih sempat lah mokwo snap gambar buat kenangan....sebab tak tahu dah berapa puluh kali dah mokwo guna resepi nih.....mokwo cukup suka dengan resepi roti yang menggunakan water roux....roti jadi cukup lmbut, moist biarpun di simpan beberapa hari lamanya....tapi rumah mokwo nih kalau buat dalam setengah kilo tepung, roti tuh hanya akan bertahan 2 hari jek!....masing2 memang kaki roti..especially my boypren....erkk pokwo lah !! mokwo manaaa ade boypren lain ekk!




yang mokwo buat nih, sesudah di bulat2kan dan mengenbang buat kali ke dua..., mokwo hanya potong bahagian tengah roti dengan gunting...then mokwo masukkan ketulan butter...lepas tuh mokwo taburkan gula pasir di atas roti selepas di oles dengan sedikit telur...kemudian bakar lah...MasyaAllah...bau nyaaaaa....fuhhhh...tak gheti mokwo nak describe!!

kadang kala mokwo masukkan mixed fruits, taburkan nuts atau intikan dia dengan fillings kegemaran...roti nih dari segi rasa lembut dan keenakkannya memang cukup mokwo berpuas hati....best ever soft bread !

resepi asal dari Gert , My Kitchen Snippet....tetapi mokwo terjumpa dari blog kepunyaan Noor Masri, Coretan Dapur yang telah menggodek nya dari AnaWahid.....terimakasih banyak2 kerana sudi berkongsi resepi nya..dan izinkan mokwo panjangkan resepi ni di sini pulak yek!

Super Soft Japanese Sweet Bun

ingredients:Makes 16 buns

375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water – adjust according (I need only 130 ml)
40g butter, cubed

1 egg + a bit of water (for egg wash the buns)

Water-Roux Paste/Tang Zhong:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Preparation for the Water-Roux

1. Mix the flour and water in a small saucepan. . Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, which is when you stir you can see the bottom of the pan. Remove from heat; place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.)

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in color, that means it has gone bad.

Preparation for the dough:

1. Fit the mixer with the dough hook attachment. Sift bread flour, plain flour, milk powder, caster sugar and salt the mixing bowl. Add in the yeast and mix well. Add in the water roux and beaten egg. Turn on the mixer and slowly add in the lukewarm water until the dough form into a nice ball of dough. (You might not need all the water. I used only 130 ml of it)
2. Continue to knead for 10 minutes and add in the butter. Continue to knead until all the butter is incorporated into the dough and the dough is smooth and elastic. Take the dough out from the mixing bowl and give it a final few kneading by hand. Form it into a round ball and let it to rise until double in size in a large greased bowl. Cover the bowl with a wet towel or cling wrap (It took me an hour to proof the dough but it all depend on the weather and environment on the day you make the bread)
3. Punch down the dough gives it a few knead and divide the dough into 16 equal portions. The easiest way to divide is to cut the dough into 4 parts and from there divide each into another 4 portions. Form each into a ball and let it rest for another 10 minutes.
4. Shape and fill the buns with fillings. Place the buns in baking sheets that line with parchment paper. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
5. Bake in a pre-heated 350 degree for 15-20 minutes or until golden brown.


10 comments:

mama sara nur said...

assalam Mokwo

datang nak makan roti senyum ni...hi hi
sedapnya wat sarapan pagi, ngan kopi o
dah lama teringin nak buat roti tp tp he he byk tapi2nya la kan

Acik Erna said...

assalam mokwo..acik belum pernah meroti lagi..tengok gambar roti bergula ni..terliur ni
mokwo mana nak cai benda alah tu..water roux tu la..he he

mokwo® said...

to mama sara nur:
memang sedap homeade roti ni buat brekfes...oooh cicah kopi o ..wah sedap3x

t kak erna:
dear kak erna..water roux tu tak yah beli, kita buat sendiri jek...mokwo biasa nya buat utk adunan roti 250gm, mokwo akan buat 1 sudu besar tepung gandum+ 5 sudu besar air dan kacau atas api sampai pekat...bila dah sejuk..boleh masukkan dalam adunan roti yg hendak di uli...

Shirley @ Kokken69 said...

I do love the water roux method. I am sure you will continue to bake this after the success of this one!

cik cek said...

Dah serupa sgt roti yang jual kat bakery...emmmm....harum semerbak bau roti sampai kesini dah...cedapnya....cek pun kalau buat roti mesti letak water roux...memang lembut...:)

norlieharumaini said...

gebusnya roti ni.. nk sikit bawa balik ye..

mokwo® said...

to shirley:
i really love water roux recipe..love to see its result...very2 encouraging so far.:)

to cik cek:
meh nak hulur kot tingkap skit...:))

to norlieharumaini:
waduh chantik nyer nama...meh tapau!

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