Рет қаралды 78,909
"BLUDER", INDONESIAN SUPER SOFT BREAD LIKE BRIOCHE
Please note:
The speed of the mixer that I use is according to the type of my mixer. As an illustration my mixer speed is between 1 to 9. So I use a speed of 2 to 5 as needed. Speed 5 I only use at the last minute to knead the dough faster. So adjust to how each bread machine works. Use feelings too.
Bluder dough is not like ordinary bread dough. The end result is indeed mushy and a little sticky. So it doesn't need to be round solid like bread dough in general. If you feel the dough is very sticky, don't panic. It takes more or less time to knead the dough like I did. That's the function I add the technique of folding, resting and entering the chiller for a while. The soft dough will feel less sticky and will get stronger.
At the time of forming bluder do as in the video. Pull it first so that the dough is stronger and easier to roll. No need to be rounded at the desk. Even if it's not neat, it doesn't matter because it will expand and produce a neater shape.
I purposely added butter and flour in two stages to make the dough easier to knead.
In my experience, if the dough is very sticky and super sticky, the results of the bluder are even better. Lighter and super soft. But for this recipe I purposely made the dose which is relatively easier to work with. So the end result remains smooth and not too sticky.
Always grease the container with oil. All equipment used including hands must be lightly oiled. Let's make it easier to shape.
The size of the bluder print that I use is 4.5 cm wide at the bottom and 5 cm high.
For the cup I used a bottom diameter of 5 cm and a top diameter of 8 cm and a height of 5 cm
Baking time is according to the size of the mold I use. For bluder prints, it takes about 20 minutes, if using a cup according to the size I use, it takes about 17 minutes.
INGREDIENTS 1 (PIER)
160 grams of cold water
1 tsp instant yeast
250 grams of high protein flour
Dough Ingredients 2:
173 grams of egg yolk at refrigerator temperature (approximately 10 egg yolks. It's best to weigh it because the size of the egg yolks is sometimes different)
90 grams of sugar
1 tsp vanilla extract
20 grams of powdered milk
8 grams of salt
75 grams of high protein flour (stage 1)
75 grams of high protein flour (stage 1)
120 grams of unsalted butter and 30 grams of unsalted butter (take it out of the refrigerator and leave it at room temperature until it looks soft. So the temperature still feels a little cold)
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