ASSALAMUALAIKUM...
Alhamdulillah.. bersiaran lagi hari ni. Setelah sekian lama, mood meroti kini kembali. Kalau ikutkan cuaca skrg ni yg selalu hujan mmg takkan hadir mood meroti tu. Tapi bila K.Nor baca kat blog mana ntah kaedah menaikkah doh dgn cepat terutamnya dlm cuaca sejuk2 gini, terus K.Nor praktikkan masa meroti kali ni. K.Nor panaskan oven pada suhu 160C pastu tutup suis oven. Bukak pintu oven sekejap utk keluarkan haba yg kuat dlm oven tu dan masukkan mangkuk berisi doh kedalam oven. Jangan lupa utk cover bahagian atas mangkuk dgn towel lembab ya.. Alhamdulillah.. tak perlu tunggu berjam2 utk doh naik, kejap jer doh naik dgn elok. Terus prepare alatan utk membentuk dan menyiapkan roti.
Bila dah siap bentukkan dan letak dlm tray, masukkan balik dlm oven yg masih suam2 tu. Kalau dah sejuk, panaskan balik sekejap dan ulang proses tadi. Insyaallah.. doh mengembang dgn elok dan tak makan masa yg lama utk makan homemade bread yg enak :)
Berbalik pd roti yg dihasilkan kali ni.. K.Nor tertarik utk mencuba Hokkaido Milky Loaf setelah tengok roti yg Wendy@Tablefor2 tayang kat blognya baru2 ni. Kebetulan ada sekotak whipping cream dlm esbok.. Terus jer la dgn projek meroti ni. Alhamduillah.. tak sia2 menerai resipi roti ni, roti yg dihasilkan cam kapas lembut dan putihnya. Memang sedap! Makan gitu aje pun sedap! Dan roti ni masih lagi lembut keesokkan harinya. Tak perlu panaskan balik utk rasa yg lembut tu. (Sori lah ya, K.Nor lupa nak shoot gambar roti yg dah dipotong) Pada yg suka meroti, meh la cuba resipi Hokkaido Milky Loaf ni. Thanks to Wendy yg dah share resipi tu kat blognya...
Selain dibentuk menjadi loaf K.Nor buat juga bentuk bun kosong, satunya ditabur bijan dan satu lg ditabur gula. Memang lembut, gebus dan best roti ni.. :)
HOKKAIDO MILKY LOAF
Source: Angie's Recipes & Wendy
Makes: One 5X5X13 inch pullman tin, without lid
source : K.Nor
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.
source : K.Nor
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
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.