Cara Membuat Roti Sobek Kukus Yang Lembut dan Anti Gagal || Roti Sobek Kukus Lembut dan Enak

Summary

In this video, the creator demonstrates how to make soft, steamed pull-apart bread (roti sobek). The recipe involves mixing ingredients like cold milk, sugar, instant yeast, and flour, followed by kneading to form a dough. After allowing the dough to rise, it is divided into portions, shaped, and steamed for 25-30 minutes until fluffy and perfectly cooked. The creator emphasizes the simplicity of the process and how minimal ingredients are needed. The video concludes with a taste test, showing the bread's light, airy texture, encouraging viewers to try making it themselves.

Takeaways

• 😀 The tutorial is about making steamed pull-apart bread (roti sobek kukus), which is soft and fluffy.
• 😀 To activate the yeast, mix 3 tablespoons of sugar and 1 teaspoon of instant yeast with 900 ml of cold milk and let it sit for about 10 minutes.
• 😀 The yeast mixture can be colored with a small amount of green food coloring for visual appeal.
• 😀 Use 25 tablespoons of all-purpose flour (measured with a tablespoon) for the dough.
• 😀 Add 1 egg and a pinch of salt (1/4 teaspoon) to the flour mixture.
• 😀 Gradually mix in the activated yeast liquid into the flour mixture, stirring until combined.
• 😀 If it's hard to stir with a spatula, switch to kneading the dough by hand for about 2 minutes until it's half smooth.
• 😀 Add 1/4 teaspoon of salt and 3 tablespoons of melted margarine to the dough for flavor and texture.
• 😀 Knead the dough using a mixer for about 10 minutes on medium speed (or 15-20 minutes by hand) until smooth and elastic.
• 😀 Divide the dough into 9 equal portions, shape them into balls, and place them in a greased or parchment-lined baking pan.
• 😀 Let the dough rise for 30-40 minutes, or until it doubles in size, before steaming it for 25-30 minutes on medium heat.
• 😀 After steaming, allow the bread to rest for 5 minutes before opening the steamer, ensuring a soft, fluffy texture.

Q & A

What type of milk is used in this recipe for the steamed bread?

The recipe uses 900ml of cold liquid milk, which can also be at room temperature.

How can you tell if the yeast mixture is still good?

The yeast mixture is still good if it bubbles after being left to sit for 10 minutes, indicating the yeast is activated.

Is it necessary to add food coloring to the dough?

No, adding green food coloring is optional. It’s used to give the bread a colorful appearance, but the recipe works fine without it.

Can I use regular flour instead of high-protein flour?

High-protein flour is recommended for a better texture, as it helps the dough become more elastic and results in a softer, fluffier bread.

What is SP, and why is it added to the dough?

SP is a dough conditioner, typically used to improve the texture and softness of the bread. It’s a common ingredient in bread recipes to enhance dough quality.

What’s the significance of letting the dough rest after shaping it into balls?

Letting the dough rest for 30-40 minutes after shaping allows it to rise and double in size, ensuring the bread becomes light and fluffy during steaming.

How do I know when the dough is fully kneaded?

The dough is fully kneaded when it becomes smooth, elastic, and no longer sticky. If using a mixer, this process typically takes about 10 minutes.

Can the dough be kneaded by hand instead of using a mixer?

Yes, if you don't have a mixer, you can knead the dough by hand. This will take around 15-20 minutes to achieve the desired texture.

Why is it important to cover the dough while it rises?

Covering the dough helps retain moisture and warmth, allowing the yeast to work and the dough to rise properly.

How long should the bread be steamed for?

The bread should be steamed for 25-30 minutes on medium heat. It’s important to ensure the steam does not drip onto the dough, which can affect the texture.