Basic Soft Bun. Nyesel banget kemarin waktu online class gak bisa ikut. Padahal dah luamaaa ngidam pengen belajar bebikinan roti. Eh sekalinya ada malah gak bisa ikut.
Sweet soft buns (basic, crab/crescent, & braided shape).
HIGHLY ADAPTABLE This is a basic steamed buns recipe with no filling (which I love to munch just like No-yeast steamed buns behave differently compared to regular soft fluffy yeast steamed buns.
The buns should have now doubled in size and are ready for baking.
Sobat dapat menyiapkan Basic Soft Bun hanya dengan menggunakan 12 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Basic Soft Bun yuk!
Bahan Basic Soft Bun
- Siapkan of Bahan A.
- Sediakan of tepung terigu protein tinggi.
- Siapkan of ragi.
- Dibutuhkan of gula pasir.
- Siapkan of susu bubuk blh option.
- Gunakan of Bahan B.
- Siapkan of telur (25gr utk adonan sisanya utk egg wash).
- Sediakan of air.
- Sediakan of susu.
- Dibutuhkan of Bahan C.
- Gunakan of soft butter.
- Sediakan of garam.
Traditionally, Chinese buns are brushed with an egg wash to get that nice glossy look, so beat an egg and apply with a pastry brush. Try these super soft & fluffy milk buns. They are so versatile, you can enjoy them as sweet or savoury buns. The ingredients are super basic ones in the bread world.
Cara membuat Basic Soft Bun
- Campur bahan A tambahkan bahan B, aduk dgn mixer slow speed sampai semua bahan kering tercampur.
- Ketika bahan kering tidak ada lagi yang menempel di mangkuk ubah ke fast speed sampai setengah kalis. Kalau adonan mulai halus, stop mixer sebentar dan tambahkan bahan C (mentega di pastikan sdh lembut tapi tidak cair).
- Aduk kembali sampai mentega tercampur rata dan adonan menjadi mengkilap, untuk tahu adonan sdh ready boleh di tes dgn window pane, ambil sedikit adonan bulatkan lalu tarik tarik dgn jari sampai bisa stretch tanpa merobek adonan.
- Punch back sampai adonan kempes dan bagi adonan menjadi 8 adonan sama besar bentuk sesuai keinginan.
- Bisa di isi sosis, coklat, abon dll. Letakkan di loyang beri jarak simpan kembali di tempat hangat dan lembab tidak usah di tutup kira² 20 menit.
- Panaskan oven 175° (jgn fan force) selama 10 menit kemudian olesi adonan dgn telur yg sdh di kocok di atasnya dan oven hingga matang selama 15-20 menit atau sesuaikan oven masing².
- Jika sdh matang keluarkan roti dari oven oleh oles roti dgn margarine + gula dan siap disajikan.
Below we provide you with a basic enriched dough recipe. Using this, you can make an almost infinite number of recipes including Soft Buns. There are many variation of basic buns that exist in most cuisines from the Himalayan region. The basic principles of making Chinese bun dough are the same as for making any type of yeast dough. Stir in the egg and the yeast mixture.