Roti Golok Gebu Sekali Proofing | Soft & Fluffy Butter Sugar Bread | Breadmaker

Описание: Roti yang pernah viral satu masa dahulu dan tak kurang ramai peminatnya kerana rasanya yang lemak manis. Roti yang dinamakan sebagai roti golok ini mempunyai bentuk khas yang menjadikan roti ini unik. Untuk mengekalkan kelembutannya, saya menggunakan Tangzhong, atas pes tepung sebagai bahan pelembut semula jadi. Roti ini paling sedap dinikmati sebaik sahaja dibakar.
Selamat mencuba!

Jumlah Hidangan : 12 keping (60 gm setiap roti)

🍀TANGZHONG :
16 gm tepung roti | 2 sudu besar
80 ml air | 1/3 cawan

🍀DOH ROTI :
135 ml susu segar/susu penuh krim (sejuk/suhu bilik) | 1/3 cawan & 3.5 sudu besar
1 biji telur gred A
3 gm yis segera | 1.5 sudu teh (saya pakai Saf Instant Gold)
48 gm gula pasir | 4 sudu besar
Tangzhong yang telah sejuk
125 gm tepung gandum | 1 cawan
250 gm tepung roti | 2 cawan
20 gm susu tepung penuh krim | 2 sudu besar
1/4 sudu teh garam
45 gm mentega bergaram (lembut)/ marjerin | 3 sudu besar

🍀SALUTAN :
100 gm gula kastor/gula pasir halus | 1/2 cawan
65 gm susu tepung penuh krim | 1/2 cawan
Anggaran 50-80 gm mentega bergaram lembut

📢TIPS PENYIMPANAN :
1. Sebaiknya letakkan salutan roti ketika ianya hendak dihidang kerana gula akan cair sedikit jika dibiarkan lama.
2. Roti boleh bertahan selama 3 hari pada suhu bilik (dalam bekas bertutup), atau boleh disimpan dalam peti sejuk sehingga 1 minggu. Roti boleh dibakar sebentar (tutup dengan aluminum foil) supaya teksturnya lembut semula pada suhu 150℃ selama 10 minit. Kemudian biarkan sejuk sebelum diletak salutan.

SUHU MEMBAKAR : 190℃ | 374℉, 15-20 MINIT, API ATAS BAWAH, RAK TENGAH/KEDUA DARI BAWAH. PANASKAN KETUHAR 10-15 MINIT.
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[ENGLISH]
Roti golok is a popular name for a type of butter sugar bread that has become very popular back then. This bread is a braided bread, topped with generous amount of butter and sugar, although some people add milk powder to enhance the flavor. I used Tangzhong to keep the bread soft for days. The bread is delicious when enjoyed on the same day it is baked.
Happy baking!

Yield : 12 pcs (60 gm each)

🍀TANGZHONG :
16 gm bread flour | 2 tbsp
80 ml water | 1/3 cup

🍀BREAD DOUGH :
135 ml full cream/fresh milk (chilled/room temp) | 1/3 cup & 3.5 tbsp
1 large egg
3 gm instant yeast | 1.5 tsp (I used Gold Saf Instant)
48 gm granulated sugar | 4 tbsp
Cooled Tangzhong
125 gm all purpose flour | 1 cup
250 gm bread flour | 2 cups
20 gm full cream milk powder | 2 tbsp
1/4 tsp salt
45 gm soft salted butter/ margarine | 3 tbsp

🍀COATING :
100 gm caster/fine granulated sugar | 1/2 cup
65 gm full cream milk powder | 1/2 cup

📢STORAGE TIPS :
1. I would recommend to add the topping right before serving as sugar will easily melted after the bread is let sit at room temperature for hours.
2. Keep the leftover bread (without the topping) in a container with lid, keep at room temperature up to 3 days, of can be chilled for up to 7 days. To serve, re-bake the bread at 150℃ for about 10 minutes (please cover with aluminum foil), then allow to cool first before adding the topping.

BAKING TEMPERATURE : 190℃ | 374℉, 15-20 MINUTES, TOP & BOTTOM HEAT MODE, BAKE AT MIDDLE/MIDDLE BOTTOM RACK. OVEN PREHEATED FOR 10-15 MINUTES.
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#roti
#rotigolok
#viral
#breadrecipe