Friday, November 30, 2012

HOKKAIDO MILKY LOAF




Assalamualaikum & Salam Sejahtera...
Dah lama eda tak membuat roti...sejak anak bertambah ni , langsung tak berpeluang mengguli tepung...Tetiba hari ni teringin pulak nak meroti bila tengok kat blog K.Nor ada roti yg tersangatlah gebusssss...Buat pulak reseipinya lain dari kebiasaan yg eda buat selama ni...yg lainnya ialah penggunaan whipping cream...



 Kebetulan dlm freezer ade baki whipping cream..Jadi apa lagi bermulalah projek yg tak dirancang...Padahal kat luar hujan selebat-lebatnya...Ada org kata kalau hari hujan , doh roti tak akan naik...Tapi terfikir pulak , kalau hari hujan kedai roti tak buat rotilah gamaknya....hehhehehe...Mustahil kan!...Jadi eda langgarlah pantang larangnya...Apa yg pasti roti yg eda buat gebussss lah sangattt!!..Terima kasih K.Nor kerana sudi berkongsi resepi roti ni...



Kat sini eda sertakan resepinya...cuba jangan tak cuba ya!

Empunya Resepi :Angie's Recipes & Wendy
Sumber : Kak Nor
Telah dicuba didapur : Eda Azman



Hokkaido Milky Loaf


540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.


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