Resep Roti Gandum Empuk Tanpa Telur, Susu, Mentega | Softest Whole Wheat Bread Recipe (No Egg , Milk and Butter)
Bahan
300gr Terigu Protein Tinggi
75gr Tepung Gandum Utuh
35gr Gula Pasir / Madu
6gr Ragi Instant
250ml Air Hangat
70ml Minyak Zaitun/Minyak Masak
2gr Garam
Catatan :
1. Selalu panaskan oven terlebih dahulu sebelum digunakan
2. Adonan cenderung sedikit lengket tapi jangan tergoda untuk menambahkan tepung
3. Suhu ruang mempengaruhi adonan saat akan dikembangkan
4. Jenis oven juga mempengaruhi suhu maupun waktu pemanggangan. Kuncinya adalah kenali oven yang kalian gunakan.
5. Keluarkan roti dari loyang sesaat setelah matang agar roti tidak kempes
6. Jangan memotong roti saat roti masih panas ataupun hangat. Tunggu hingga roti benar2 dingin.
7. Simpan roti di dalam tempat yang tertutup rapat dan bisa bertahan selama 3-4 hari di suhu ruang.
8. Simpan roti dalam freezer untuk penyimpanan waktu yang lebih lama
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Ingredients
300gr Bread Flour
75gr Whole Wheat Flour
35gr Sugar/Honey
6gr Instant Yeast
250ml Warm Water
70ml Olive Oil/Cooking Oil
2gr Salt
Noted :
1. Always Preheated your oven before baking
2.The dough should be slightly tacky not too sticky but don't be tempted to add more flour
3. How long does it take dough to rise? It depend how warm your room temperature.
4. Different oven means different temperature and time baking. The key here is to get to know your oven.
5. Immediately remove the bread from the pan as soon as its cooked
6. Please don't slice your bread while hot. You need to wait until it cools down
7. Store bread in airtight container and it will last for 3-4 days at room temperature
8. For longer storage , wrap well and freeze
Happy Baking 😉
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Thank you for watching ❤️
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Music :
Music: Whenever
Musician: LiQWYD
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