RESEP ROTI BLUDER , LEMBUT EMPUK , DAN ENAK - LARIS DI JUAL
10.4 هزار بار بازدید -
3 سال پیش
-
Bahan - bahan adonanya :*
Bahan - bahan adonanya :
* Tepung terigu protein tinggi 1 kg
* Gula pasir 180 gram
* Margarin 160 gram
* Susu cair 200 ml
* Air dingin 500 ml / Air kelapa dingin
* Telor 6 butir kuning nya saja
* Pelembut roti Poratos cooten acti-plus 3, setengah gram
* Pelembut roti Poratos Actiplus 3 setengah gram
* Susu bubuk 60 gram
* Garam 15 gram
* Ragi 14 gram
* Butter 50 gram
* Vanili cair 1 sendok makan
Bahan - bahan adonanya :
* Tepung terigu protein tinggi 500 gram
* Gula pasir 80 gram
* Margarin 80 gram
* Susu cair 100 ml
* Air dingin 250 ml
* Telor 3 butir kuning saja
* Pelembut roti Poratos cooten acti-plus 2 gram
* Pelembut roti Poratos Actiplus 2 gram
* Susu bubuk 30 gram
* Garam 7 gram
* Ragi 7 gram
* Butter 25 gram
* vani;i cair 1 sendok teh
Bahan toping dan selainya:
* Selai coklat , selai vanilla / tergantungselera masing - masing mau isi selai rasa lain
boleh .
KEGAGALAN YANG SERING TERJADI SAAT MEMBUAT ROTI
Penyebab adonan tidak mengembang :
- Ragi tidak aktif.
- Pengulenan adonan tidak elastis.
- Waktu fermentasi kurang.
Penyebab roti keriput :
- Fermentasi terlalu lama.
- Jumlah pemakaian cairan terlalu banyak dibanding pemakaian tepung.
Penyebab roti pucat warnanya :
- Kurang gula / lupa memasukkan gula
- Api kurang panas.
- Pengolesan kurang tebal
Penyebab roti tidak meninggi tetapi melebar :
- Jumlah cairan terlalu banyak dibanding dengan tepung.
Penyebab roti keras :
- Tepung terlalu banyak.
- Pengulenan tidak sampai elastis.
- Pegovenan terlalu lama ( misal karena api terlalu kecil ).
Penyebab bagian tengah roti tidak matang :
- Api terlalu kecil hingga setelah 10 menit di oven, hanya bagian luar saja yang matang.
- Suhu oven sudah pas, hanya pengovenan kurang lama
Penyebab roti berlubang - lubang :
- Fermentasi terlalu lama.
- Ketika fermentasi usai, adonan tidak dikempiskan dulu.
- Sebelum diisi, adonan tidak digiling dulu.
Penyebab tekstur roti tidak berbentuk :
- Adonan tidak diuleni sampai elastis
Penyebab bagian bawah roti terlalu keras
- Roti terlalu lama di oven.
Penyebab roti terlalu asam :
- Ragi terlalu banyak.
- Fermentasi terlalu lama.
Penyebab permukaan roti tidak mulus :
- Ketika dibentuk, permukaan roti tidak dilicinkan dulu.
Penyebab roti berjamur :
- Belum lewat sehari roti berjamur, karena roti yang masih panas, sudah dimasukkan dalam kantong plastik dan dibungkus rapat.
Dough ingredients:
* High protein flour 1 kg
* 180 grams of sugar
* Margarine 160 grams
* 200 ml liquid milk
* 500 ml cold water / cold coconut water
* Eggs only 6 yolks
* Poratos cooten acti-plus 3 bread softener, half gram
* Poratos Actiplus bread softener 3 and a half grams
* Milk powder 60 grams
* Salt 15 grams
* Yeast 14 grams
* Butter 50 grams
* Vanilla liquid 1 tablespoon
Dough ingredients:
* High protein flour 500 grams
* 80 grams of sugar
* Margarine 80 grams
* 100 ml liquid milk
* 250 ml cold water
* Eggs 3 yolks only
* Poratos cooten acti-plus bread softener 2 grams
* Poratos Actiplus bread softener 2 grams
* Milk powder 30 grams
* Salt 7 grams
* Yeast 7 grams
* Butter 25 grams
* Vani;i liquid 1 teaspoon
Topping and jam ingredients:
* Chocolate jam, vanilla jam / depending on each person's taste, you want to fill other flavors with jam
can .
FAILURES THAT FREQUENTLY HAPPEN WHEN MAKING BREAD
Causes of dough not rising:
- Yeast is not active.
- Kneading dough is not elastic.
- Less fermentation time.
Causes of wrinkled bread:
- Fermentation is too long.
- The amount of liquid used is too much compared to the use of flour.
Causes of pale bread color:
- Less sugar / forgot to add sugar
- The fire is not hot enough.
- Not thick basting
Causes of bread not rising but widening:
- The amount of liquid is too much compared to flour.
Causes of hard bread:
- Too much flour.
- Kneading is not until elastic.
- Baking too long (eg because the fire is too small).
Causes of the middle of the bread is not cooked:
- The heat is too low until after 10 minutes in the oven, only the outside is cooked.
- The oven temperature is right, only the oven doesn't take long
Causes of perforated bread:
- Fermentation is too long.
- When the fermentation is over, the dough is not deflated first.
- Before filling, the dough is not milled first.
Causes of the texture of the bread is out of shape:
- The dough is not kneaded until it is elastic
Cause the bottom of the bread is too hard
- The bread has been in the oven for too long.
Causes of too sour bread:
- Too much yeast.
- Fermentation is too long.
Causes of the surface of the bread is not smooth:
- When formed, the surface of the bread is not smoothed first.
Causes of moldy bread:
- It hasn't been a day since the bread was moldy, because the bread that was still hot had been put in a plastic bag and tightly wrapped.
#reseprotibluder,rotibluderempukdanlembut,carabikinrotibluder
reseprotiabonsapi,reseprotiabongulunglembutempukdanenaklarisdijual,reseprotiabongulung,rotiabongulung,rotigulung,rotigulungselaicoklat
* Tepung terigu protein tinggi 1 kg
* Gula pasir 180 gram
* Margarin 160 gram
* Susu cair 200 ml
* Air dingin 500 ml / Air kelapa dingin
* Telor 6 butir kuning nya saja
* Pelembut roti Poratos cooten acti-plus 3, setengah gram
* Pelembut roti Poratos Actiplus 3 setengah gram
* Susu bubuk 60 gram
* Garam 15 gram
* Ragi 14 gram
* Butter 50 gram
* Vanili cair 1 sendok makan
Bahan - bahan adonanya :
* Tepung terigu protein tinggi 500 gram
* Gula pasir 80 gram
* Margarin 80 gram
* Susu cair 100 ml
* Air dingin 250 ml
* Telor 3 butir kuning saja
* Pelembut roti Poratos cooten acti-plus 2 gram
* Pelembut roti Poratos Actiplus 2 gram
* Susu bubuk 30 gram
* Garam 7 gram
* Ragi 7 gram
* Butter 25 gram
* vani;i cair 1 sendok teh
Bahan toping dan selainya:
* Selai coklat , selai vanilla / tergantungselera masing - masing mau isi selai rasa lain
boleh .
KEGAGALAN YANG SERING TERJADI SAAT MEMBUAT ROTI
Penyebab adonan tidak mengembang :
- Ragi tidak aktif.
- Pengulenan adonan tidak elastis.
- Waktu fermentasi kurang.
Penyebab roti keriput :
- Fermentasi terlalu lama.
- Jumlah pemakaian cairan terlalu banyak dibanding pemakaian tepung.
Penyebab roti pucat warnanya :
- Kurang gula / lupa memasukkan gula
- Api kurang panas.
- Pengolesan kurang tebal
Penyebab roti tidak meninggi tetapi melebar :
- Jumlah cairan terlalu banyak dibanding dengan tepung.
Penyebab roti keras :
- Tepung terlalu banyak.
- Pengulenan tidak sampai elastis.
- Pegovenan terlalu lama ( misal karena api terlalu kecil ).
Penyebab bagian tengah roti tidak matang :
- Api terlalu kecil hingga setelah 10 menit di oven, hanya bagian luar saja yang matang.
- Suhu oven sudah pas, hanya pengovenan kurang lama
Penyebab roti berlubang - lubang :
- Fermentasi terlalu lama.
- Ketika fermentasi usai, adonan tidak dikempiskan dulu.
- Sebelum diisi, adonan tidak digiling dulu.
Penyebab tekstur roti tidak berbentuk :
- Adonan tidak diuleni sampai elastis
Penyebab bagian bawah roti terlalu keras
- Roti terlalu lama di oven.
Penyebab roti terlalu asam :
- Ragi terlalu banyak.
- Fermentasi terlalu lama.
Penyebab permukaan roti tidak mulus :
- Ketika dibentuk, permukaan roti tidak dilicinkan dulu.
Penyebab roti berjamur :
- Belum lewat sehari roti berjamur, karena roti yang masih panas, sudah dimasukkan dalam kantong plastik dan dibungkus rapat.
Dough ingredients:
* High protein flour 1 kg
* 180 grams of sugar
* Margarine 160 grams
* 200 ml liquid milk
* 500 ml cold water / cold coconut water
* Eggs only 6 yolks
* Poratos cooten acti-plus 3 bread softener, half gram
* Poratos Actiplus bread softener 3 and a half grams
* Milk powder 60 grams
* Salt 15 grams
* Yeast 14 grams
* Butter 50 grams
* Vanilla liquid 1 tablespoon
Dough ingredients:
* High protein flour 500 grams
* 80 grams of sugar
* Margarine 80 grams
* 100 ml liquid milk
* 250 ml cold water
* Eggs 3 yolks only
* Poratos cooten acti-plus bread softener 2 grams
* Poratos Actiplus bread softener 2 grams
* Milk powder 30 grams
* Salt 7 grams
* Yeast 7 grams
* Butter 25 grams
* Vani;i liquid 1 teaspoon
Topping and jam ingredients:
* Chocolate jam, vanilla jam / depending on each person's taste, you want to fill other flavors with jam
can .
FAILURES THAT FREQUENTLY HAPPEN WHEN MAKING BREAD
Causes of dough not rising:
- Yeast is not active.
- Kneading dough is not elastic.
- Less fermentation time.
Causes of wrinkled bread:
- Fermentation is too long.
- The amount of liquid used is too much compared to the use of flour.
Causes of pale bread color:
- Less sugar / forgot to add sugar
- The fire is not hot enough.
- Not thick basting
Causes of bread not rising but widening:
- The amount of liquid is too much compared to flour.
Causes of hard bread:
- Too much flour.
- Kneading is not until elastic.
- Baking too long (eg because the fire is too small).
Causes of the middle of the bread is not cooked:
- The heat is too low until after 10 minutes in the oven, only the outside is cooked.
- The oven temperature is right, only the oven doesn't take long
Causes of perforated bread:
- Fermentation is too long.
- When the fermentation is over, the dough is not deflated first.
- Before filling, the dough is not milled first.
Causes of the texture of the bread is out of shape:
- The dough is not kneaded until it is elastic
Cause the bottom of the bread is too hard
- The bread has been in the oven for too long.
Causes of too sour bread:
- Too much yeast.
- Fermentation is too long.
Causes of the surface of the bread is not smooth:
- When formed, the surface of the bread is not smoothed first.
Causes of moldy bread:
- It hasn't been a day since the bread was moldy, because the bread that was still hot had been put in a plastic bag and tightly wrapped.
#reseprotibluder,rotibluderempukdanlembut,carabikinrotibluder
reseprotiabonsapi,reseprotiabongulunglembutempukdanenaklarisdijual,reseprotiabongulung,rotiabongulung,rotigulung,rotigulungselaicoklat
3 سال پیش
در تاریخ 1400/10/19 منتشر شده
است.
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بـار بازدید شده