Japanese bread

sedia

Hujan turun terus menerus, kalau sudah begini pasti pengen nya ngemil terus, ke dua keponakan ku yang super activ sebentar sebentar melihat keluar jendela, aku tau apa yang mereka pikirkan, pasti ingin keluar dan jajan. Hmmm... buat apa ya punya uwa yang hobby nya bikin kue kalo enggak bisa bikin mereka senang

langsung lihat bahan bahan apa yg masih tersedia di lemari...hmm..ada tepung terigu cakra, ada coklat , dan ada juga apple stup, sisa buat topping pastry ....udah pasti nya aku mau buat roti...tapi kali ini aku mau buat Japanese bread yang pakai istilah Tangzhong atau water roux, dimana sebelum membuat adonan roti, kita harus membuat Tangzhong terlebih dahulu.

Adaoun ingredients nya  :

25gr bread flour
125gr water

Method :

Blend the flour and heat over medium while stirring with a whisk. As soon as the mixture thickens, and swirl lines appear, remove from the heat and allow to cool.

Ingredients for bread dough :

375gr bread flour
100gr plain flour
32gr milk powder
75gr granulated sugar
3/4 tsp salt
2 1/4 tsp instant yeast
1 egg lightly beaten
150ml luke warm water about 55 degree celcius
40gr butter, cubed ( cold )

Method :

1.  In the bottom of a bread machine pan, add the milk (beaten with the egg), sugar, salt, and butter (cut into pieces).  Add 1/2 c. of the cooled tangzhong.

 2.  On top of the liquid ingredients, measure out the flour.  Make a well in the top of the flour, and put the yeast into the well.  Do not allow the yeast to come in contact with the liquid ingredients in the bottom of the pan.

 3. Using your bread machine’s dough function, allow the dough to combine, knead, and rise.  You can mix and knead by hand, but you will need to work the dough for about 15 minutes to build up the gluten in the dough, and allow to rise in a warm location (loosely covered) for about 1 hour.

 4.  When the dough is ready, weight 50gr each.

 5. Fill in with everything you like and  allow the dough to rise for another 30 minutes, until doubled.   meanwhile preheat the oven to 335 degrees.

6.  Bake for 30 minutes at 335 degrees.  Remove the pan from the oven, allow to cool for 5 minutes

7.  Remove the pan to a wire rack and allow to cool completely.