Roti Isi Sosis

Bahan:

• 1500 g tepung terigu tinggi protein/hard wheat/cap cakra
• 500 g tepung terigu protein sedang/medium wheat/cap segi tiga biru
• 400 gula pasir
• 35 g ragi instan/fermipan
• 300 g mentega/margarin
• 500 ml susu tawar cair
• 1 sdt bread improver/pengempuk roti/baker bonus
• 400 ml air es/air dingin
• 160 g telur
• 25 g garam halus 

Olesan, aduk rata: 

• 4 butir kuning telur
• 4 sdm susu tawar cair
• 2 sdt gula halus

Isi:  600 g sosis sapi, kerat, goreng. Tiriskan

Cara Membuat:

1. Campur tepung terigu dengan ragi instan, gula pasir, bread improver, telur dan garam di dalam mangkuk mixer roti/mangkuk adonan. Jalankan mixer kecepatan 1 selama 2 menit.
2. Tuang air, susu tawar cair. Jalankan 2 menit, hentikan pengadukan dan tambahkan margarin/mentega. Aduk kembali selama 10 menit atau hingga terbentuk adonan yang kalis dan elastis.
3. Bulatkan adonan, letakan di dalam tempat tertutup dan hangat. Fermentasikan/diamkan selama 50 menit atau hingga adonan mengembang dua kali lipat. Kempeskan adonan, bagi masing-masing adonan menjadi potongan seberat 30 g. Bulatkan dan diamkan selama 10 menit.
4. Giling adonan, hingga ketebalan 1 cm. Letakan satu buah sosis di tengahnya. Gulung dan padatkan.
5. Letakan adonan yang sudah dibentuk di atas loyang beroles margarin. Beri beberapa keratan dengan pisau tajam pada bagian atasnya. Fermentasikan kembali selama 45 menit.
6. Olesi permukaanya dengan bahan olesan.
7. Panggang adonan di dalam oven bertemperatur 190 derajat celsius selama 10-15 menit atau hingga roti matang dan berwarna kuning kecokelatan. Angkat, dinginkan.
Untuk 70 buah.

Tip: Langkah 1 (pengadukan dengan mixer roti) bisa diganti dengan cara mengaduk dengan tangan. Metodenya diuleni dan dibanting-banting hingga adonan kalis.

Cinnamon Rolls

Ingredients

* 2 (.25 ounce) packages active dry yeast
* 1/3 cup white sugar
* 2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon salt
* 6 1/2 cups all-purpose flour, divided
* 2 eggs
* 1/3 cup vegetable oil

* 1/2 cup white sugar
* 2 teaspoons ground cinnamon

Directions

1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir
in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil.
Stir in the remaining flour, 1/2 cup at a time, beating well after each
addition.

2. When the dough has pulled together, turn it out onto a lightly floured surface
and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl,
place the dough in the bowl and turn to coat with oil. Cover with a damp cloth
and let rise in a warm place until doubled in volume, about 40 minutes. In a
small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into
a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased
9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until
doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F
(175 degrees C).

4. Bake in preheated oven for 30 minutes, until golden.

Soft Sweet Bun

A
480gm Tepung roti
120gm Tepung Gandum
110gm Gula
10gm Garam
20gm Susu Tepung
4 camt yis
1 camt Bread improver
1 camt Bread softener

B
1 biji Telur
300ml Air Sejuk

C
60gm Mentega

Cara :

1. Campurkan A dan kacau sebati
2. Masukkan B dan putar
3. Masukkan C dan putar hingga menjadi doh elastik
4. Rehatkan doh hingga 2 kali ganda saiz doh
5. Timbang doh seberat 50-60gm satu dah rehat lg selama 5 min
6. Buh inti dan rehatkan selama 45-60min atau 2 kali ganda saiznya
7. Bakar hingga masak...

Croissant

* Resepi croissant yang tidak menggunakan pastry margarine... namun menghasilkan croissant yang cantik


MILK - cold 48 oz..
YEAST 4 oz.
BREAD FLOUR 5 #
SALT 2.25 oz.
SUGAR 6 oz.
BUTTER - softened 8 oz.
BUTTER 3 #
BREAD FLOUR 3 oz.

Yields: 120 Croissants weighing 1.75 oz. each.

METHOD:

1. DOUGH (detrempe): Mix the first 6 ingredients together - "Straight Dough Mixing Method". Mix on low speed for " 5 minutes" until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheetpan. Then place the dough onto a parchment lined and lightly floured sheetpan, and retard for 30 minutes.

2. BUTTER BLOCK (beurrage): Combine the remaining butter and flour, and knead until pliable and lump free. Spread evenly over 2/3 of a parchment lined sheet pan. Place in the refrigerate for 10 minutes.

3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess flour, and cover 1/2 of the dough evenly with the butter.

4. Fold the other half of the dough over to cover the butter, seal the edges well. You have completed the LOCK-IN. Turn 90 degrees.

5. Roll out to 3x the width of a sheet pan, and as long. Complete the 1 3-FOLD. Refrigerate 30 minutes.

6. Complete the 2 3-FOLD, refrigerate 30 minutes, and the final 3 3-FOLD (total of 81 layers). Wrap tightly and refrigerate. Use the 2nd day.

GUIDELINES:

1. Pan 20 croissants per sheet pan. Reverse the last row of croissants to prevent the tips from over-browning!

2. French egg wash (equal parts yolks and cream) - before and after proofing.

3. Proof until doubled in size. When the sheet pan is shaken, the croissants should jiggle.

4. Bake @ 425 F.


Note: # is a symbol for pound ( 1 kg = 454 kg )
oz is a symbol for ounces( 1 oz = 28.35 gm )

Sweet Bun ( Sugar Craft EDU )

Sponge

Bread Flour----------------------50%
Yeast------------------------------1%
Water-----------------------------26%
Egg--------------------------------12%

Dough

Bread FLour---------------------50%
Ap FLour-------------------------50%
Yeast------------------------------1%
Bread Improver-----------------0.5%
Milk Powder----------------------5%
Water----------------------------10%
Butter Vanilla--------------------3%
Stabilizer-------------------------0.5%
Sugar-----------------------------20%
salt---------------------------------1%

Butter-----------------------------12%

METHOD

1.Prepare the sponge by mixing flour,yeast ,water and egg on 1st speed for 3 minutes

2.Ferment for 2 to 3 hours until dough is about 3 to 4 times the original size.

3.To Prepare the dough,add alll the dry ingredients into the mixing bowl.

4.Pour in cold water and eggs followed by sponge cut into a few pieces and mix
on 1st speed for 1 minute

5.change to second speed and mix for 3 minute until dough comes together.

6.Add butter in stages over 2 minutes on 1st speed

7.continue mixing on second for 4 to 5 minutes until is fully developed

8.Divide dough into 60g pieces and round up. Rest the dough for 10 minutes.

9.After resting,flatten douhg with the palm of hand. wrap filling of your choice

10.Prove at 37degree for 45minutes

11.egg wash on the bun

12.Bake at 180c for 15 minutes until top and bottom of buns turn golden .
(Chef Tips:when u mixing your sponge you dont put all the water 1st...because make sure that the dough is not to wet.. )

Butter loaf ( Bread Story )

Sponge

Bread Flour---------------------------70%
Yeast---------------------------------0.8%
Water---------------------------------42%

===============================================
-------------------------------------112.8%
===============================================

Dough

Bread Flour--------------------------30%
Sugar--------------------------------15%
Salt-----------------------------------1.5%
Yeast --------------------------------1%
Bread Improver----------------------1%
Milk Powder--------------------------4%
Ice Water-----------------------------9%
Egg----------------------------------10%

Butter-------------------------------10%

METHOD

1.Prepare the sponge by mixing flour,yeast and water on 1st speed for 3 minutes.

2.Ferment for 4 to 5 hours until dough is about 3 to 4 times the original size.

3.To Prepare the dough,add alll the dry ingredients into the mixing bowl.

4.Pour in cold water and eggs followed by sponge cut into a few pieces and mix

on 1st speed for 1 minute

5.change to second speed and mix for 3 minute until dough comes together.

6.Add butter in stages over 2 minutes on 1st speed

7.continue mixing on second for 4 to 5 minutes until is fully developed

8.Divide dough into 400-450g pieces and round up. Rest the dough for 10 minutes.

9.After resting,flatten dough. then u can round out without flling or u want to

roll up with ham and cheese is up to u!!u can check in BREAD STORY how

they do the loaf

10.Prove at 37degree around 45minutes!

11.Egg wash on the loaf (if ham cheese u need 2 egg wash only put some cheese on top)

12.Bake at 170c around 25-30 minutes until the bun change to golden brown!..

(At bread story they bake at UP FIRE 140 down FIRE 240 for 45 minutes!)

Burger Buns

This is an absolutely brilliant recipe that uses only a few ingredients (compared to the 20 or more found in a typical supermarket burger bun). It produces superbly soft buns, so your burger won’t slide out the back when you take a bite, that also hold their shape so the whole thing doesn’t disintegrate while your eating it.

Ingredients

* 250g strong white bread flour
* 10g instant yeast
* 10g sugar
* 5g salt
* 30g unsalted butter
* 140ml warm water

Optionally:

* 1 egg white
* 2 teaspoons of sesame seeds

Preparation Time: 2 hours
Cooking Time: 20 minutes
Serves: 4 buns


Method of making :


Step 1



Weigh out the flour, salt, sugar and yeast into a large mixing bowl. (If your yeast needs activating in water, follow the instructions on the packet and subtract whatever water you need to use from the 140ml water listed above. Then add it with the rest of the water in stage 4.) the dry ingredients

Step 2

Mix them together so that they are evenly distributed.

Step 3

Heat the butter (either in the microwave or in a pan) so that it has just melted, it should be just warm, not hot.


Step 4



Weigh the water into the mixing bowl with the dry ingredients, pour in the melted butter and mix it all together (using your hands) to form a dough. adding the water

Step 5



Tip the dough out on to a floured work surface and knead it until it has formed a smooth, elastic dough. It will be sticky at first but will become smooth as you knead it. Form the dough into a ball, lightly oil the inside of the mixing bowl and put the ball of dough back into the mixing bowl. kneading in the butter

Step 6



Cover the bowl with a piece of cling-film/plastic-wrap, put the bowl somewhere warm and leave it to prove until it has doubled in size (it depends on how warm it is but this usually takes 1 - 2 hours). proving the dough - the first rise

Step 7.



When the dough has doubled in size, tip the dough out of the bowl, cut it into quarters and shape each quarter into a ball. dividing the dough

Step 8

Leave the balls of dough on the work-top, cover them with a piece of lightly oiled cling-film/plastic-wrap and leave them to prove for a second time until they have doubled in size. proving the portioned dough

Step 9

When the balls of dough have doubled in size, put them onto a lightly oiled baking tray and gently press them down to form the burger bun shape. Optionally, brush the top of each disk of dough with some egg white and sprinkle each with ½ teaspoon of sesame seeds. shaping and adding the sesame seeds

Step 10

Heat the oven to 170°c.

Step 11



Leave the buns to rise for the final time until they have puffed up (not necessarily doubled in size but close). proving the shaped burger buns

Step 12

Using your oven thermometer (you do have an oven thermometer, don’t you?) check that the oven is at 170°c and then put the tray with the buns into the oven and bake them for 20 minutes. cooling the cooked burger buns

Step 13



When they are cooked, take the burger buns out of the oven and leave them on the tray until they have cooled to room temperature (when they come out of the oven they will feel very firm but leaving them to cool on the tray greatly softens the crust).

Step 14

When they are cooled, cook your burgers and enjoy! a finished burger bun, cut in half

Roti Kismis

Gambar dan resepi diambil dari blog nor67

ROTI KISMIS GEBU
sumber : Che Mat Gebu

BAHAN-BAHANNYA :-)

300 g tepung roti (high protein flour)
1 camca besar susu tepung1 1/2 camca teh bread improver
1/4 camca teh garam halus
50 g gula halus
8 g instant yeast
50 g mentega (mat guna minyak sapi@ghee)50 g kismis
1 biji telur*
1/2 camca teh esen vanilla*(*disatukan dan kacau rata)
120 ml air
Sedikit mentega untuk disapu atas roti

CARA MEMBUATNYA :-)

Step 1:

Dalam satu bekas, satukan semua bahan diatas kecuali mentega dan juga mentega untuk disapu atas roti. Gaul rata hingga menjadi doh. Tambah mentega (50g) dan terus menguli hingga mendapat dok yang lembut, kenyal dan anjal. Bulat2kan dan letak dalam bekas, tutup dengan plastik dan biar 45 minit hingga kembang.

Step 2:

Keluarkan doh dari bekas. Tumbuh sedikit dan bagi kepada 10 bahagian, kurang lebih 64g setiap bahagian. Bulat2 kan dan letak dalam bekas (mat guna muffin cup saiz besar)...atau susun dalam loyang yang telah disapu mentega. Buat hingga siap.


Step 3

Biarkan 30 - 35 minit hingga doh naik. Bakar dalam oven pada suhu 190C selamat 15 - 20 minit atau hingga peerang. Keluarkan roti dari oven dan sapu permukaan roti dengan mentega. Biar sejuk dan hidangkan.....

Making Bread with Water Roux Starter ( Thang Zong )

BASIC DOH

Bahan:

* 380gm tepung high protein (tpg roti)
* 3 sudu besar susu tepung
* 80gm gula castor
* 1/2sk Garam
* 3 sudu kecil yis segera
* 1 bj telur A
* 100ml air
* 100gm water roux
* 30gm butter
* 30gm shortening
* 1/2 sudu kecil garam

Kaedah:

1. Masukkan yis, sedikit gula, 2 sudu tepung dan 100ml air kedalam sebuah mangkuk. Kacau hingga sebati dan biar hingga naik dan berbuih.

2. Masukkan tepung roti, susu tepung, garam, lebihan gula ke dalam satu bekas berasingan. Kacau2 hingga rata.

3. Masukkan telur dan water roux. Gaul hingga sebati baru la dimasukkan bahan no1.

4. Gaul lagi hingga hampir membentuk doh, masukkan butter dan shortening, sedikit demi sedikit. Adunan mungkin agak lembik tp teruskan menguli.

5. Uli hingga doh menjadi kenyal dan lembut. (kalau masih terlalu lembik boleh la ditambah sedikit tepung dan uli lagi hingga lembut)

6. Tutup bekas dgn rapat atau boleh menggunakan plastic cling supaya udara tak keluar.

7. Biarkan doh naik 2x ganda dan boleh la teruskan dgn step no8 dan seterusnya.


Water Roux Starter

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy

To make the Water Roux Starter, you need:

1 part flour,
5 parts water.

** For example, 50g flour, 250g water.

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.

2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!

3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

** Thanks yani for sharing

Roti Arab

ROTI ARAB

bahanya :-

3 /12 to 4 cawan tepung
2 sudu kecil garam
1 paket yis
1 1/2 cawan air
1 biji telur

caranya

Step 1

Dalam bekas - campur 1 cawan tepung + garam + yis - tambah air sedikit demi
sedikit,uli selama 2 minit

Step 2

Tambah 3/4 cawan tepung lagi - uli hingga sebati lagi

Step 3

Bahagikan tepung kepada 8 bahagian,Bulat2kan doh dan leperkan -
tutup selama 45minit, Taburkan tepung bawah roti sebelum dibiarkan naik

Pukul telur + 1sudu kecil air = sapu atas roti
Bakar kejap dlm 10 minit ajee..

Sweet Bun Dough

A

480gm Tepung roti
120gm Tepung Gandum
110gm Gula
10gm Garam
20gm Susu Tepung
4camt yis
1camt Bread improver / 1 camt Bread softener

B

1 biji Telur
300 ml Air Sejuk

C

60gm Mentega

Cara :

1. Campurkan A dan kacau sebati
2. Masukkan B dan putar
3. Masukkan C dan putar hingga menjadi doh elastik
4. Rehatkan doh hingga 2 kali ganda saiz doh
5. Timbang doh seberat 50-60gm satu dah rehat lg selama 5 min
6. Buh inti dan rehatkan selama 45-60min atau 2 kali ganda saiznya
7. Bakar hingga kekuningan

Cinnamon Rolls ( CINNABON )

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast

* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened

* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt


Directions

Step 1

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Step 2

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Step 3

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Step 4

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Colorful Sandwich Loaf

Adapted from Chef Khoo See Yew

Ingredients :

200 g cold water
300 g flour
25 g castor sugar
5 g instant yeast
5 g salt
2.5 g bread improver
10 g milk powder
20 g butter
red food coloring
yellow food coloring
green food coloring

Method :

1. Pour the cold water into your bread maker pan.
2. Gently add in the flour to cover the liquid.
3. Add the rest of the ingredients except butter.
4. Press the setting to BASIC DOUGH setting.
5. Once the dough is well incorporated, add in the butter and let the bread maker continue kneading.
6. When a smooth, soft and elastic dough is formed (I didn't wait for it to finish it's cycle), remove it from the pan. Leave to prove for about 30 minutes.
7. Divide to 3 portions and color each portion with the food coloring.
8. Place 1 colored dough back in the pan and press the QUICK DOUGH setting. The bread maker will do the color mixing for you. Once done, remove the dough from the pan and repeat the same process with the other 2 portions.
9. Rolled thin, each colored dough then stack them on top of each other.
10. Roll the dough like the swiss roll and place the rolled dough into the baking tin.
12. Leave to prove till double the size.
13. Sprinkle some water on top of the dough and bake in a preheated oven at 180 C for 35 to 40 minutes.

* Gambar ambil daripada blog Mamafami

Roti Sausage

Bahan :

1500 g tepung roti
500 g tepung serbaguna
400 g gula pasir
35 g ragi segera
300 g mentega
500 ml susu
1 sdt bread improver
400 ml air sejuk
160 g telur
25 g garam

untuk olesan :

4 biji kuning telur
4 sdm susu tawar cair
2 sdt gula halus

Inti :

600 g sausage / frankfurters

Cara membuat :

1. Campur tepung dengan ragi segera, gula pasir, bread improver, telur dan garam
didalam mangkuk adunan.
2. Jalankan mixer pada kelajuan 1 selama 2 minit. Masukkan air dan susu. Putarkan 2
minit, hentikan mengadun dan tambahkan marjerin.
3. Putarkan kembali selama 10 minit atau hingga terbentuk adunan yang kalis dan
elastik.
4. Bulatkan adunan, letakkan didalam tempat tertutup dan hangat. Fermentasikan
selama 50 minit atau sehingga adunan mencapai dua kali ganda.
5. Tumbukkan adunan untuk menbuang angin dan potong adunan menjadi seberat 30 gm.
Bulatkan dan diamkan selama 10 minit.
6. Gelekkan adunan sehingga ketebalan 1 cm. Letakkan sausage ditengan dan gulung /
padatkan.
7. Letakkan adunan yang sudah dibentuk diatas loyang yang sudah digriskan.
Fermentasikan kembali selama 45 minit. Sapukan permukaan dengan bahan olesan.
8. Panggang adunan sidalam oven bersuhu 190C selama 10 -15 minit atau sehingga roti
masak kekuningan.

Hasil: 70 biji

Gelatinized Dough

Basic Sweet Dough Recipe

Ingredients:-

A)

100g Bread Flour
70g boiling water

B)

300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g yeast

C)

175g cold water
60g cold eggs

D)

60g butter

Method :

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs.

2) Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended.

3) Add in D and knead to form elastic dough

4) Let it proof for 40mins.

5) Divide the dough into required weight and mould it round. Rest it for 10mins and ready to use.


Butter Sugar Bread

Prepare the basic sweet dough as above.
Prepare adequate soft butter & sugar.


1. Divide the dough into 80g and mould it round. Let it rest for 10mins.
2. Roll the dough flat into 1cm thick. Place it onto greased pan, let it proof for
45mins
3. Egg wash the surface and use fingertip to make small indentation over the dough.
Pipe some soft butter into the indentations and sprinkle the top with sugar.
4. Bake at 180C for 12mins.