***English Description is at the bottom section.***
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Pada umumnya, metode pembuatan roti ada 3 :
1. Sponge & Dough (termasuk Boiled Dough) : pembuatan sponge dulu untuk membantu tekstur halus pada roti, lalu dicampurkan ke dalam adonan roti, dimixer berbarengan hingga kalis elastis, fermentasi hingga adonan double size.
2. Straigth Dough : pencampuran semua bahan, lalu dimixer hingga kalis elastis, fermentasi hingga adonan double size.
3. No Time Dough / Dough Break : pembuatan roti dengan cepat, fermentasi singkat.
Dari 3 metode di atas, aku paling suka dengan metode paling lelet, yaitu no 1 haha, karena mutu roti yang dihasilkan sebanding dengan pengorbanan waktunya
Jika kamu mendambakan tekstur roti yang berserat panjang, lebih kenyal, moist, halus lebih lama, berarti kamu harus coba metode Yudane ❤
Kamu bisa cek di sini https://www.youtube.com/watch?v=M_Wp61kdNW8&feature=youtu.be untuk testimonial temen2 yang sudah mencoba metode Yudane ini 😊
Mau tau lebih banyak tentang YUDANE bisa baca di http://www.dianacahya.com/2020/05/26/shokupan/#.XzjPz-gzY2w
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Topik
00:35 : Perkenalan Loyang yang dipakai
01:21 : Persiapan pembuatan Yudane
04:40 : Cara membuat adonan roti
YUDANE SHOKUPAN / ROTI TAWAR (OPEN LOAF AND CLOSED LOAF)
(DOUGH 1.161 gr)
Yudane Dough :
Tepung Terigu Pro Tinggi 125 gr
Air Mendidih 100 gr
Campur hingga homogen
Bungkus clingwrap.
Dinginkan min 2 jam di “chiller", kualitas lebih baik yang didiamkan overnight (kurleb 8 jam).
Bahan A :
Tepung Terigu Pro Tinggi 500 gr
Gula Pasir 40 gr
Ragi Instan 8 gr
Bahan B :
Susu UHT 380 gr (dingin)
Bahan C :
Unsalted Butter 30 gr (dingin)
Garam 12 gr
1. Siapkan 2 buah Loyang Roti ukuran 20 cm*10 cm* 10 cm. Alasi dengan baking paper / oles dengan butter.
2. Mixer A hingga tercampur rata.
3. Tambahkan Yudane Dough dengan cara disobek2 kecil. Mixer dan tambahkan Bahan B hingga tercampur rata.
4. Masukkan C, mixer hingga kalis elastis, terbentuk gluten window.
5. Bulatkan adonan, dan biarkan istirahat 10 menit.
6. Bagi adonan menjadi 6 pcs @193 gr, lalu bulatkan hingga mulus. Biarkan adonan istirahat lagi 10 menit.
7. Tipiskan adonan, lalu gulung. Susun dalam loyang. Perloyang isi 3 gulung adonan.
8. Diamkan adonan hingga double size atau hingga mendekati permukaan loyang.
9. Preheat Oven 180 dercel selama 10 menit.
10. Panggang adonan dengan suhu 180 dercel (Api Bawah saja) selama 20 menit, lalu turunkan suhu menjadi 160 dercel (Api Atas Bawah) selama 20 menit. Sesuaikan dengan oven masing2 yaa, karena tiap oven itu beda.
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Oxone Giant Oven OX 899-RC 52L
Oxone Signature Stand Mixer OX-859
Instagram: https://www.instagram.com/oxoneonline/
Website: http://oxone-world.com/
Official Site: https://www.dianacahya.com/
Instagram: https://www.instagram.com/chef_dianac...
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[English Description]
In general, there are 3 methods of making bread:
1. Sponge & Dough (including Boiled Dough): making a sponge first to help the smooth texture of the bread, then mix it into the bread dough, mix together until smooth elastic, ferment until the dough is double size.
2. Straigth Dough: mixing all ingredients, then mixing until smooth elastic, fermenting until the dough is double size.
3. No Time Dough / Dough Break: fast bread making, short fermentation.
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Topics
00:35: Introduction to the baking sheet used
01:21: Preparation for making Yudane
4:40 am: How to make bread dough
YUDANE SHOKUPAN / BREAD TAWAR (OPEN LOAF AND CLOSED LOAF)
(DOUGH 1.161 gr)
Yudane Dough:
High Pro Wheat Flour 125 g
Boiling water 100 g
Mix until homogeneous
Wrap the clingwrap.
Cool for min 2 hours in the "chiller", better quality that is left to stand overnight (about 8 hours).
Material A:
High Pro Wheat Flour 500 gr
Sugar 40 gr
Instant Yeast 8 g
Material B:
UHT Milk 380 g (cold)
Material C:
Unsalted Butter 30 g (cold)
Salt 12 gr
1. Prepare 2 pieces of bread pan size 20 cm * 10 cm * 10 cm. Cover with baking paper / spread with butter.
2. Mixer A until well blended.
3. Add Yudane Dough with small pieces. Mixer and add Material B until well blended.
4. Enter C, mixer until smooth elastic, forming gluten window.
5. Round the dough, and let it rest 10 minutes.
6. Divide the dough into 6 pcs @ 193 gr, then round until smooth. Let the dough rest another 10 minutes.
7. Thin the dough, then roll it. Arrange in a baking dish. Perloyang contains 3 rolls of dough.
8. Allow the dough to double size or until it approaches the surface of the pan.
9. Preheat Oven 180 dercel for 10 minutes.
10. Bake the dough with a temperature of 180 dercel (Lower Fire only) for 20 minutes, then reduce the temperature to 160 dercel (Upper Lower Fire) for 20 minutes. Adjust it with each oven, because each oven is different.