This time I tried to make bread using water roux method. Been ages I read about this method but still feel that this method it’s a bit complicated so I skip again and again. But when my foodie blogger said that she loves this method a lot and she also said that it’s the best so it’s tickling my curiosity to try making bread using this method. And yeah, it’s good….really good…the texture are great, soft and fluffy. For my notes here for all bread recipe that I already tried so far, mixture between bread flour and plain flour in right amount is really important for making bread with great texture and softness.
• 400g bread flour
• 200g plain flour
• 2 tbs milk powder (I used 3 tbs)
• 120g sugar
• 1 tsp salt
• 10 gr instant dry yeast
• 1 egg + 1 egg yolk (I used 2 eggs)
• 150-200ml lukewarm water, adjust as necessary
• 75gr margarine (I used 75gr butter)
• 50g bread flour
• 250ml water
* Water-Roux is basically 1 part bread flour to 5 parts water.
Water-Roux Preparation Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat)
Put all ingredients into breadmaker because this time I used breadmaker with the order of liquid first the solid ingredient. So I put water – eggs – butter – sugar – salt – water roux paste – milk powder – flour mix – dry yeast.
Setting to make dough then press start.
When it’s finished, dough ready to be shaping into any shape you like. Divide dough into 9 balls. Put into a pan.
Let it rise again for about 1 hour.
Preheat oven 200’C.
Grease bread using egg yolk+fresh milk. Then bake in the oven for about 15-20 minutes or until golden.
Take it from the oven and grease again using margarine to make the top shiny.
I used to love this at Breadtalk when i was living in Jakarta. One of my favourite bread indeed. Everytime I went to Breadtalk, i never forgot to buy it. Now, i tried to make it myself, not the best one but the taste is still good.
ROTI ABON (Chicken Floss Bun)
500g Bread flour
15g Dry Yeast
225g fresh milk
Abon Ayam (Chicken floss)
3 tbs Mayonaise
2 tbs Sweetened condensed milk
Mix flour, sugar, salt, dry yeast, eggs and fresh milk using electronic mixer until it smooth and elastic.
Add butter and knead the dough again until it smooth and elastic.
Shape dough into a ball and cover with cotton tea towel and let it rise until doubled in size, about 30-60 minutes.
Shape dough into small ball about 50 g each and let it rise until doubled in size, about ±30-60 minutes.
Preheat oven 200’C.
Oven dough for about 10-15 minutes.
Let it cool then you can put the topping.
For topping : mixed mayonaise and sweetened condensed milk. Spread on the top of the bread then put chicken floss on top of it.
This time i tried Bogasari recipe to make doughnut. This actually sweet bread recipe. The secret of soft bread is using more egg yolk than white eggs and make sure you knead your dough until smooth and elastic. And also make sure your fermentation process is had enough time to make the dough rise nicely.
Roti gambang is indonesian traditional bread basically made from flour and palm sugar. Do not mix hot palm sugar mixture into flour mixture, hot sugar liquid can cause the flour mixture clot. Roti gambang mostly be found in Java Island especially Jakarta. Gambang name taken from batavia (betawi) music instrument called gambang. So some people said roti gambang originally from Batavia/Betawi.
Source: Sajian Sedap Ingredients :
180 gr palm/coconut sugar
75 ml water
300 gr all purpose flour
125 gr breadcrumbs
50 gr sugar
1 tsp bicarbonat soda/soda kue
1 1/2 tsp baking powder
1 tsp cinnamon powder
50 gr margarine
25 ml water for basting
20 gr sesame seed for topping
Boiled palm sugar and water until sugar dissolve. Strain and let it cool.
Put together in a big bowl, flour, breadcrumbs, sugar, bi-carb soda, baking powder, cinnamon powder and egg, mixed well.
Pour the palm sugar mixture continuously. Add margarine. Knead the dough. Let the dough for about 20 minutes.
Preheat oven 170′.
Weigh the dough around 40 gr each. Make oval shape. Basting with water and spread the sesame seed on the top.
Last week I was had a picnic at the park with some friends. Didn’t know yet what to bring, until the last day I choose to make amris. Already prepared it in the morning before the day. But at night, when I went for shopping, I met one of my friend who will come to the park tomorrow and she said she want to bring risoles, the same as me 🙁 Wow, should made another food, I decided to bake some bread. I remember the bread that was posted by mbak Hesti from Hesti Kitchen. It’s really challenging me. And some of my friends ever asked me to bring banana chocolate bread that I ever posted here. I would make bread with the same filling but different in bread recipe. And I made roti sobek as well with cheese, chocolate and choco cheese filling. And for the banana bread I made with different shape with the one that I ever made before.