Chapter 193 || Resipi roti wholemeal lembut

| Posting by: jie || Photo by : jie |

Bismillahirrahmanirrahim,

Ahad lepas rasa malas nak beli barang. Stok barang basah pun takde.

Jadi konsepnya makan je apa yang ada.

End up.. Sambal telur goreng.  

Sup putik jagung + kentang dan kari daging beli semalam. Oh sambal belacan juga.

Dah siap masak godek-godek buku roti.

Tengok bahan Tengok stok.. OK. Boleh buat wholemeal bread.

Aku jarang sket buat wholemeal. Sebab kena beli tepung wholemeal.

Tepung wholemeal plak kalau dah beli kena simpan kat chiller.

Sebab kalau letak luar ada potensi berkulat.

Resipi ni mudah je. Sebab tak pakai banyak bahan.

Mula-mula risau jugak. Takut keras.

Tapi bila lepas bakar. Mak aii.. lembutnya.

Resipi ni lebih kurang resipi buat loaf guna breadmaker.

Buat 2 jenis. 1 buat roti kosong. 1 lagi aku buat garlic bread.

Buat garlic spread senang je.

Cincang bawang putih. Campur  marjerin & ketumbar. Aku takde yang fresh so belasah je dried coriander. Ok je.

Yang ni aku timbang setiap bun tu 60g. Dapatlah 6 ketul. 

Bun 4 segi - timbang 60g each. Dapat 6 ketul. 

Bun bulat - Cadangnya nak buat bun burger. tapi tak cukup leper. so jadi bulat. Yang ni timbang 70g each. dapat 5 ketul tu.

Garlic bread - 40g each. dapat 4 ketul. Seketul dah masuk perut. 

Nah resipi. Aku salin dari buku je bulat-bulat. Malas nak translate. Malas nak fikir. Haha.

WHOLEMEAL BREAD

Ingredient for bread dough A:

300g high protein flour

200g wholemeal flour

40g brown sugar

1 tsp salt

3 tsps instant yeast

Ingredient for bread dough B:

300ml iced water

Ingredient for bread dough C:

40g shortening

For glazing:

1 egg (beaten)

For topping:

Some black sesame seeds. (Aku tak suka bijan so tukar CHIA SEED).

Method:

1.  Combine ingredient A in a mixer, mix well. Add in ingredient B and beat till a dough is formed. Add in ingredient C and beat till dough is smooth and elastic to the touch.

2. Leave dough in a big bowl, covered with a damp cloth. Proof in a warm place for 30 minutes till dough doubled its bulk.

3.  Divide into 14 equal portions (60g each) and shape into small balls. Line them in two greased eight inches round baking tins. Proof for another 45 minutes. Glaze with beaten egg and sprinkle chia seeds on top. Proof for the third rime taking 40 minutes or till dough rises to three quarters height of the tin.

4. Bake in preheated oven at 190°C for 25-35 minutes. Cool well on a wire rack.

Yang letak garlic spread tu kalau cicah dengan mushroom soup memang best. Aku nak beli instant tu malas plak sebab rasanya buat sendiri lagi sedap. Huh sambil taip sambil teringat mushroom soup.

Ok bai.