Cheese Swirl Milk Bread (metode water roux/tangzhong). Make the Tangzhong: Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. Fluffy Asian Milk Bread Recipe (Hokkaido Milk Bread) Tangzhong Soft Bread / Michael Lim.
Muffin Rolls (Hokkaido Milk Bread) With Tangzhong.
Want to make the softest bread you would So I used a straight forward method to bake this chocolate swirl bread, finishing off my going to expire Japanese bread flour. high protein flour.
Reportedly you can cover it and keep it in the fridge for a few days before using it, but I baked with it immediately.
Cara membuatnya pun cukup mudah, kawan-kawan dapat menyiapkan Cheese Swirl Milk Bread (metode water roux/tangzhong) hanya dengan menggunakan 15 bahan dan 11 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Cheese Swirl Milk Bread (metode water roux/tangzhong)!
Bahan Cheese Swirl Milk Bread (metode water roux/tangzhong)
- Diperlukan of Water roux.
- Diperlukan of tepung protein tinggi (pakai golden eagle).
- Siapkan of susu cair.
- Sediakan of Adonan roti.
- Sediakan of tepung protein tinggi (pakai kabuki).
- Siapkan of ragi (saya pakai mauripan instant dry yeast).
- Siapkan of susu bubuk (nzmp).
- Siapkan of gula pasir.
- Siapkan of susu cair (masukkan bertahap).
- Sediakan of telur besar (saya berat tanpa kulit 55gr).
- Siapkan of butter (suhu ruang).
- Diperlukan of garam.
- Sediakan of Isian.
- Sediakan of keju slice.
- Gunakan of susu kental manis.
Hokkaido milk bread recipe is a popular Japanese bread types highly popular among Chinese home cooks. Make Hokkaido milk bread with Tangzhong Hokkaido milk bread recipe is a long pending recipe I was contemplating to make. When I told my sweet ladoo about this water roux bread, he was. This pillowy soft bread made using the tangzhong method weaves together milk and matcha dough to create a lovely fluffy loaf!
Cara memasak Cheese Swirl Milk Bread (metode water roux/tangzhong)
- Siapkan adonan water roux, campur tepung dan susu, aduk rata sampai tepung larut, masak diatas kompor dg api kecil sampai mengental (jangan sampai mendidih ya), angkat dan dinginkan sampai suhu ruang.
- Untuk roti nya, campur semua bahan kering kecuali ragi dan garam. Aduk rata, masukkan telur yg sudah dikocok lepas dan susu. Jangan langsung tuang semua ya susunya. Saya tuang dulu sekitar 80ml, sisanya dimasukkan pakai sendok saat menguleni sampai adonan cukup lembab.
- Mix dg kecepatan rendah, kemudian masukkan water roux yg sudah dingin, dan ragi yg dicampur sedikit susu.
- Uleni dg mixer sampai setengah kalis. Kemudian masukkan garam dan butter.
- Uleni kembali sampai kalis elastis, test windowpane, bulatkan dan proofing sampai mengembang dua kali nya.
- Setelah mengembang, kempeskan, lalu pindahkan ke meja kerja.
- Bagi adonan menjadi 3 @200gr, bulatkan dan istirahatkan kembali sekitar 10 menit. Kemudian gilas adonan segi empat.
- Isi dengan keju lembaran dan berikan susu kental manis 1 sdm dibuat segaris, lipat dan gulung seperti gambar.
- Tata dalam loyang dan oles dg susu cair, panggang 175C selama kurang lebih 30 menit, setelah keluar dr oven oles lg dg susu cair, dinginkan. Mohon abaikan bentuk roti tak karuan ini ya 😏.
- Saya kebablasan manggangnya jadi eksotis gini, tp dalemnya tetap lembut, seratnya bagus.
- Sempet salah arah motong nya, bentuk ga karuan deh 😆, ini sampe 3 hari masih lembut, saya simpan didalam plastik roti, enjoy!.
What the heck is a tangzhong bread anyway? It's actually that super-soft bread from Asian bakeries, and it's made using a water roux which I will be showing you in the video. A Tangzhong Roux (also called a Tangzhong Water Roux or Water Roux) is a flour and water roux that is added to yeast bread recipes. Measure out the original recipe ingredients and take the Tangzhong roux ingredients from that. If the recipe uses only milk, make.