INGREDIENT
Tangzhong
60 g water (air)
60 g milk (susu cair)
24 g bread flour (tepung terigu protein tinggi)
Dough
All of the cooled tangzhong (seluruh tangzhong yang sudah dingin)
90 g lukewarm milk (susu hangat)
30 g lukewarm water (air hangat)
8 g instant dry yeast (ragi instant)
45 g granulated sugar (gula pasir)
1 large egg - about 50 g without shell (timbang telur tanpa kulit)
350 g bread flour (tepung terigu protein tinggi)
1 tsp salt (garam)
56–58 g unsalted butter, room temperature (mentega tawar, suhu ruang)
Glaze (Before Baking)
1 egg yolk (kuning telur)
1 tbsp milk (susu cair)
1 tsp sugar (gula pasir)
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SERVING
9 slices (about 2 cm thick)
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INSTRUCTIONS
Tangzhong
Whisk together the water, milk, and flour in a saucepan until smooth.
Cook over low heat while stirring constantly until thickened and glossy.
Remove from heat and let cool completely.
Cook over low heat while stirring constantly until thickened and glossy.
Remove from heat and let cool completely.
Dough
Combine the lukewarm milk, lukewarm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes until foamy and the yeast is activated.
Add the egg and tangzhong to the yeast mixture, then mix until well combined. Add the flour and salt, then stir until the dough starts to come together.
Knead the dough until it becomes smoother, then gradually add the butter while continuing to knead until the dough is soft and smooth.
Cover the dough loosely with a clean cloth or plastic wrap. Let it rise in a warm place for 45–60 minutes, or until doubled in size.
Punch down the dough and divide it into 3 portions according to your loaf pan size. Shape each piece into a ball, flatten gently, fold into thirds, then roll slowly. Arrange the rolls in the loaf pan.
Let the dough rise again for 1 hour until it has puffed up and nearly fills the pan.
Mix the egg yolk, milk, and sugar, then lightly brush over the surface of the dough.
Bake at 170–180°C (338–356°F) for about 25–30 minutes, or until the top turns golden brown.
Remove the bread from the pan and let it cool on a cooling rack before slicing. Serve with your favorite jam or spread.
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Tangzhong
Campurkan air, susu, dan tepung terigu dalam saucepan. Aduk menggunakan whisk hingga halus tanpa gumpalan.
Masak dengan api kecil sambil terus diaduk hingga mengental dan terlihat glossy.
Angkat dan dinginkan sepenuhnya sebelum digunakan.
Masak dengan api kecil sambil terus diaduk hingga mengental dan terlihat glossy.
Angkat dan dinginkan sepenuhnya sebelum digunakan.
Adonan
Campurkan susu hangat, air hangat, gula pasir, dan ragi dalam satu wadah. Diamkan selama 5–10 menit hingga berbusa dan ragi aktif.
Masukkan telur dan tangzhong ke dalam campuran ragi, lalu aduk hingga tercampur rata. Tambahkan tepung terigu dan garam, kemudian aduk hingga adonan mulai menyatu.
Uleni adonan hingga mulai halus, lalu masukkan butter sedikit demi sedikit sambil terus diuleni hingga adonan menjadi lembut dan kalis.
Tutup adonan menggunakan kain bersih atau plastic wrap secara longgar. Diamkan di tempat hangat selama 45–60 menit atau hingga adonan mengembang 2 kali lipat.
Kempiskan adonan, lalu bagi menjadi 3 bagian sesuai ukuran loyang. Bentuk bulat, pipihkan, lalu lipat menjadi 3 bagian dan gulung perlahan. Susun ke dalam loyang roti.
Diamkan kembali selama 1 jam hingga adonan mengembang hampir memenuhi loyang.
Campurkan kuning telur, susu, dan gula, lalu oles tipis di permukaan adonan.
Panggang pada suhu 170–180°C selama sekitar 25–30 menit hingga bagian atas berwarna golden brown.
Keluarkan roti dari loyang dan dinginkan di atas cooling rack sebelum dipotong. Sajikan dengan selai favorit sesuai selera.
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TIPS
Tangzhong helps create an ultra-soft, moist, and fluffy bread texture that stays fresh longer. Use lukewarm liquids, not hot, to keep the yeast active.
To prevent the top of the bread from browning too quickly, bake using bottom heat only for the first 15–20 minutes. Then lower the oven temperature and continue baking with both top and bottom heat until fully baked and golden brown.
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Tangzhong membantu menghasilkan tekstur roti yang lebih lembut, moist, dan fluffy lebih lama. Gunakan susu dan air hangat, bukan panas, agar ragi tetap aktif.
Agar bagian atas roti tidak terlalu cepat gosong, panggang menggunakan api bawah saja selama 15–20 menit pertama. Setelah itu, turunkan suhu oven dan lanjutkan memanggang dengan api atas bawah hingga roti matang sempurna dan berwarna golden brown.
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Watch the short recipe video on my social media