Roti Gulung Abon | Floss Roll Bread

Описание: Roti Gulung Abon | Floss Roll Bread

Roti
400gr Terigu Protein Tinggi
50gr Terigu Protein Rendah
60gr Gula Pasir
11gr Ragi Instan
200ml Susu Cair
1 Butir Telur
1 Kuning Telur
80gr Mentega Cair
1sdt Garam

Topping
Daun Bawang
Cabai

Optional
Wijen Hitam
Wijen Putih

Isian
200gr Mayonaise
100gr Susu Kental Manis
Abon Sapi

Catatan :
Catatan :
1. Selalu panaskan oven terlebih dahulu sebelum digunakan
2. Suhu ruang mempengaruhi adonan saat akan dikembangkan
3.Jangan pernah lupa menambahkan garam ke dalam adonan roti
4. Garam berfungsi sebagai penghambat ragi, yang berarti memperlambat pertumbuhan dan reproduksi ragi dalam adonan roti. Menambahkan garam mencegah ragi bereproduksi terlalu cepat, sehingga memungkinkan Anda mengendalikan laju fermentasi adonan.
5. Setiap jenis tepung memiliki tingkat penyerapan air yang berbeda. Jika adonan tampak terlalu lengket, maka anda dapat menambahkan tepung , tetapi masukkan tepung sesedikit mungkin, karena adonan akan mengering selama proses pengadukan.
6. Jenis oven juga mempengaruhi suhu maupun waktu pemanggangan. Kuncinya adalah kenali oven yang kalian gunakan.
7. Jangan memotong roti saat roti masih panas ataupun hangat. Tunggu hingga roti benar2 dingin.
8. Simpan roti di dalam tempat yang tertutup rapat dan bisa bertahan selama 3-4 hari di suhu ruang.
9. Simpan roti dalam freezer untuk penyimpanan waktu yang lebih lama
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Bread
400gr Bread Flour
50gr Cake Flour
60gr Sugar
11gr Instant Yeast
200ml Milk
1 Egg
1 Egg Yolk
80gr Melted Butter
1sdt Salt

Topping
Green Onions/Scallions
Red Chili

Optional
Black Sesame Seed
White Sesame Seed

Filling
200gr Mayonaisse
100gr Condensed Milk
Beef Floss

Noted :
1. Always Preheated your oven before baking
2. How long does it take dough to rise? It depend how warm your room temperature.
3. Never forget to add salt to your bread dough
4. Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough. Adding salt prevents the yeast from reproducing too quickly, thus allowing you to control the rate at which the dough ferments.
5. Different flours have different levels of moisture absorption.If your dough seems excessively sticky, then your flour may be less water-absorbent. In this case, you can add more coating flour, but try to add as little as possible, because the dough will dry up during the kneading process.
6. Different oven means different temperature and time baking. The key here is to get to know your oven.
7.Please don't slice your bread while hot. You need to wait until it cools down
8. Store bread in airtight container and it will last for 2-3 days at room temperature
9. For longer storage , wrap well an freeze

Happy Baking😊
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Music :
Music: Youth
Musician: @iksonmusic