Roti Tawar dan Donat dengan Metode Water Roux

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Tergelitik sama Lia yang mempraktekkan metode water roux n setelah meluncur langsung ke sumbernya, jadilah aku tertular virus untuk nyoba metode pembuatan roti yang satu ini.
Resep aslinya seperti ini:

Japanese-Style Sweet Bun Dough
[Ingredients]
• 375g bread flour
• 100g plain flour
• 35g milk powder
• 75g caster sugar
• 3/4 teaspoon salt
• 1 sachet (7g or 2 1/2 tsp) instant dry yeast
• 1 egg, lightly beaten
• 150ml (approx.) lukewarm water, adjust as necessary
• 40g butter, cubed
Water-Roux Paste:
• 25g (just under 2 tbsp) bread flour
• 125ml (1/2 cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Niatnya sih bikin roti tawar tapi dengan resep dia atas, tapi berhubung Taj minta donat, sedangkan ga ada stock yeast lagi, adonan aku bagi 2, jadilah 1 loave roti tawar buat Kania n 8 buah donat untuk Taj.
Ini resep yang sudah aku modifikasi (hanya separo resep di atas).

White Pan Bread and Donut modified by Amy
[Ingredients]
• 237.5g high protein flour
• 20g milk powder
• 40g sugar
• 1/2 teaspoon salt
• 1/2 sachet (5.5g) instant dry yeast
• 1 egg, lightly beaten
• 60ml (approx.) lukewarm water, adjust as necessary
• 20g butter, cubed
Water-Roux Paste:
• 12.5g high protein flour
• 62.5ml water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Water-Roux Preparation
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat).

Water roux.. jadinya seperti ini.
White Bread and Donut Dough
1. Sift flour, milk powder, sugar. Pour it in the mixer bowl. Add instant dry yeast and mix well. Add lightly beaten egg and lukewarm water roux and mix in. (I’m using Philips standing mixer, so that’s why I only make 250g flour based). Gradually add just enough lukewarm water to form into slightly sticky, soft dough. Mix until smooth and elastic.
2. Add in butter. Mix/knead in butter until incorporated.
3. Add in salt and continue mix the dough until fully developed.
4. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather).
5. Punch down, knead briefly and form into a ball shape. Let rest for 10 minutes.
6. Naa di sini, adonan kemudian aku bagi 2, total berat adonan 467 gram, 205 gram untuk ditempatkan di loyang bersemir mentega ukuran 18x8x6 cm dan sisanya dibentuk donat.
7. Proofing or let rise until double in size (about 1 hour). Untuk donat 30-40 menit saja cukup.
8. White pan bread –>Bake in preheated 190°C oven for about 20 minutes, or until golden brown.
9. Donut –>Fry over low to medium heat, until golden brown.


Ini penampakan roti tawarnya dan donatnya. Lain kali masih mau coba lagi, penasaran dengan metode water roux ini.

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3 thoughts on “Roti Tawar dan Donat dengan Metode Water Roux

    Donat | A Note of Baking and Food said:
    November 28, 2010 at 1:10 pm

    [...] di sini: • Again…Donat • Donat Empuk • Donat Week – Donat Kentang • Donat Week NCC • Donat Metode Water Roux This entry was posted in Donat, Roti. Bookmark the permalink. ← [...]

    Again… Donat « A Note of Baking and Food said:
    July 23, 2010 at 10:25 am

    [...] nggak bosan dengan donat, donat, donat, n donat lagi. Kali ini ngabisin stok tepung BLF. Ide resepnya dari Donat NCC dengan modifikasi di mentega aku [...]

    Donat Empuk « A Note of Baking and Food said:
    May 15, 2010 at 1:42 pm

    [...] Tentang donat yang lain bisa dilihat-lihat di sini, sini, n ini donat dengan metode lain. [...]

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