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Japanese Soft Fluffy Milk Bread by Stella


Japanese Soft Fluffy Milk Bread
by Stella

Bahan-bahan
 16 potong kecil

250 gr tepung terigu (segitiga bisa atau mau lbh menul lg pake komachi) pro sedang atau pro tinggi atau mix
30 gr gula halus
3 gr garam
185 gr susu cair (suhu ruang atau hangat)
3 gr ragi kering (fermipan)
20 gr unsalted butter (suhu ruang)
Tepung terigu secukupnya untuk taburan atas sblm masuk oven

Langkah
Campur bahan kering dan aduk rata dengan whisk.
Campur ragi ke dalam susu cair dan masukan ke dalam adonan kering. Aduk rata.
Ulen kurang lebih 10 menit, sampai kalis.
Masukan butter ke tengah adonan dan ulen lagi sampai kalis lagi. (Sekitar 5 menit)
Bulatkan adonan, taruh di wadah dan tutup dengan kain bersih atau plastik. Simpan sekitar 30-40 menit atau sampai terlihat 2x besarnya. (Fermentasi pertama)
Tekan adonan agar angin keluar dan bagi 16 bagian, bulatkan masing2. Jika besarnya ingin presisi sama, timbang adonan dan bagi 16.
Simpan kembali dan tutup dengan lap basah supaya adonan tetap lembab selama 15 menit.
Setelah adonan diistirahatkan, tekan rata adonan dan bulatkan kembali adonan. Pastikan permukaan adonan licin tidak berkerut supaya jadinya nanti bagus. Silahkan beri isian sesuai selera (coklat, keju dll)
Taruh di loyang. (Saya pakai 20x20, resep asli pakai 18x18)
Tutup loyang dengan plastik wrap, taruh di tempat yang hangat sampai besarnya dua kali. Sekitar 30-40 menit. (Fermentasi kedua)


Panaskan oven 180 derajat. Tabur adonan yg sudah mengembang dengan tepung terigu memakai saringan. Yang kedua kali buat saya beri toping keju (yg isian keju) dan wijen untuk yg kosong. Ternyata ga nempel


Setelah oven panas. Turunkan suhu ke 150 derajat (saya 145, sesuaikan dengan oven masing2). Masukan loyang ke oven dan panggang selama 17-20 menit.
Keluarkan dari oven dan loyang.
Roti siap dihidangkan.. masih hangat2 lembut



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