RESEP ROTI EMPUK METODE TANGZHONG

Summary

In this video, the creator demonstrates how to make soft and fluffy eggless tangzhong bread. The recipe follows the tangzhong method, which uses a cooked flour paste to ensure the bread stays moist and tender. Filled with raisins or chocolate sprinkles, the bread is simple to make with just a few key ingredients like high-protein flour, milk, butter, and yeast. The step-by-step guide covers the mixing, proofing, and baking process, resulting in a deliciously soft loaf that stays fresh for days. This recipe is perfect for anyone looking for a fluffy, egg-free bread option.

Takeaways

• 😀 Tangzhong method: The bread is made using the tangzhong method, ensuring a soft, fluffy texture even without eggs.
• 😀 Eggless recipe: This recipe does not require eggs, making it suitable for those with egg allergies or preferences for eggless baking.
• 😀 Fluffy texture: The tangzhong method results in bread that is incredibly soft and fluffy.
• 😀 Important ingredient ratios: Correct proportions of milk and flour in the tangzhong are crucial for achieving the desired texture.
• 😀 Low heat for tangzhong: Always cook the tangzhong on low heat to prevent it from burning or becoming too thick.
• 😀 Resting time for dough: Allowing the dough to proof for 30 minutes before shaping helps achieve the right rise and texture.
• 😀 Optional fillings: The bread can be customized with fillings like raisins, chocolate Ceres, or cheese, based on personal preference.
• 😀 Milk for glazing: Brushing the rolls with milk before baking gives the bread a golden and glossy finish.
• 😀 Butter for finishing: After baking, the rolls should be brushed with butter to enhance the color and shine.
• 😀 Long shelf life: The bread stays soft and fresh for up to four days if stored in an airtight container.
• 😀 Simple cleanup: The use of high-quality cookware like the Saus Pen ensures that cleanup is easy, as it’s non-stick and resistant to residue.

Q & A

What is the main feature of this bread recipe?

The main feature of this bread recipe is that it uses the Tangzhong method without eggs, making it soft and fluffy while still maintaining a light texture.

What is Tangzhong, and why is it used in this recipe?

Tangzhong is a roux made by cooking flour with water or milk. It’s used in bread recipes to increase moisture retention, making the bread soft and fluffy for longer periods.

What flour is recommended for making the dough?

The recipe recommends using high-protein flour, specifically the Cakra Kembar brand, for both the Tangzhong and the dough to ensure a better texture and structure.

Can I use any other kind of flour for the recipe?

While high-protein flour is preferred for its ability to create a strong dough structure, you can substitute it with all-purpose flour, though the texture may not be as soft or airy.

What is the purpose of the butter in the dough?

Butter is added to the dough to provide richness, flavor, and help with the dough’s elasticity. It also contributes to the soft texture of the bread.

What kind of filling can be used in the bread?

The bread can be filled with raisins, Ceres chocolate, or even cheese. You can customize the filling to suit your personal preference.

How do I prevent the dough from drying out during proofing?

During proofing, make sure to cover the dough with a clean cloth or plastic wrap. Additionally, you can brush the dough's surface with butter to prevent it from drying out.

How long should the dough be proofed?

The dough should be proofed for 30 minutes for the first rise, and then again for 60 minutes after shaping and placing the dough in the pan.

Why is it important to preheat the oven?

Preheating the oven ensures that the bread starts baking immediately at the correct temperature, which is crucial for achieving the right texture and color.

How can I store the bread to keep it fresh?

To keep the bread fresh, store it in an airtight container. It can stay soft and fresh for up to four days when stored properly.