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#breadrecipe #chickenbun
English recipe at the bottom
[INDONESIAN]
Resep Roti Baso yang lembut dan gurih, gak kalah dengan roti baso henis
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Bahan filling ayam :
500 gr ayam cincang ( saya pakai daging paha )
Campur : 1 sdm saus tiram
3 sdm kecap manis
1 sdt gula pasir *
1 sdt kecap ikan
1 sdt kecap asin *
1/4 sdt kaldu ayam *
1/4 sdt garam *
1/4 sdt merica
5 siung bawang merah
1 siung bawang putih
2 sdm minyak sayur
100 ml air
Campur : 1 sdm maizena + 2 sdm air
Note :
Takaran bisa disesuaikan selera
Bahan adonan roti (untuk 9 pcs @60gr/pc):
A. 40 gr susu cair full cream
75 gr air es
50 gr kuning telur
B. 250 gr terigu protein tinggi + protein sedang *
25 gr susu bubuk
50 gr gula
6 gr ragi instant
C. 50 gr butter / margarine
3 gr garam
Olesan telur : 1 butir telur + 2 sdm susu cair (kocok rata)
Catatan:
1. Terigu boleh dicampur protein tinggi dan sedang, dengan takaran 80 (tinggi): 20 (sedang), atau boleh full salah satunya.
Perbedaannya, jika protein tinggi semua, lebih mengembang namun tidak selembut jika dicampur protein sedang.
2. Susu cair, air, telur, butter/margarine boleh dalam keadaan dingin, tergantung suhu ruangan kita.
3. Penggunaan kuning telur akan membuat roti lebih empuk dan kaya rasa (saya anjurkan demikian), tapi boleh juga dengan full telur utuh.
4. Tujuan mengaduk adonan sampai kalis adalah untuk membuat serat roti lebih bagus dan roti empuk lebih lama.
5. Saat mengisi filling, usahakan jangan terkena adonan yang akan dilipat, karena jika adonan terkena minyak/basah, tidak akan menempel dengan baik saat direkatkan.
6. Loyang dipoles butter/margarine jika tidak memakai alas silicone atau paper cup.
7. Panaskan oven 180° C selama 15-20 menit sebelum memanggang, agar panas oven sudah stabil.
Selama memanaskan oven, poles adonan yg sudah mengembang dengan olesan telur.
8. Proses proofing sesuai dengan suhu ruangan, biasanya 40-45 menit untuk suhu ruangan normal, kalau suhu ruangan lebih panas maka harus di monitor proofing prosesnya agar tidak over proofing.
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=================
English version recipe
Step by step how to make soft chicken bun.
Chicken filling ingredients:
500 gr minced chicken ( I use chicken thigh )
Mixed with : 1 tbs oyster sauce
3 tbs sweet soy sauce
1 tbs sugar *
1 tsp fish sauce
1 tsp salted soy sauce *
1/4 tsp chicken stock *
1/4 tsp salt *
1/4 tsp pepper
5 cloves shallot
1 clove garlic
2 tbs cooking oil
100 ml water
Mix : 1 tbs corn starch + 2 tbs water
Note:
Measuring as you like
==========
Dough ingredients (for 9 pcs @60gr/pc):
A. 40 gr full cream fresh milk
75 gr ice water *
50 gr egg yolks
B. 250 gr bread and all purpose flour *
25 gr milk powder
50 gr sugar
6 gr instant yeast
C. 50 gr butter / margarine
5 gr salt
Egg coating : 1 egg + 2 tbs milk (mix well)
Tips :
1. Flour can be mixed with bread flour and all purpose flour with proportion 80 (bread flour): 20 (all purpose flour), or you can use any one of them only.
The difference would be if you use high protein flour only, dough will rise better but not as soft as using a mixed with medium protein flour.
2. You can use cold milk, water, eggs, butter/margarine, especially if your preparation room in warm/high temperature .
3. You will get a softer bun and tastier using egg yolk only (recommended), otherwise full egg is ok.
4. The purpose kneading the dough until smooth and elastic is to retain moisture, soft and cotton alike bun, also prolongs the shelf life of the baked goods.
5. When you fill the dough with filling, try avoid the edge dough for wrapping, otherwise you can not wrap well due to oil/wet.
6. if you don't use silicone baking or paper cup, please coat the baking tray with butter, so your bun will not sticky to the tray.
7. Preheat the oven 180° C for 15-20 mins before baking, to get stabil temperature when baking.
While preheat the oven, coating the raising buns dough with egg coating
8. Proofing duration depending on your room temperature, normally 40-45 mins in normal room temperature, otherwise you need to monitor the proofing if your temperature is warm/high.
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Happy baking for your family...
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