Assalamualikum wbt...
here's a quick update frens....
buat roti nyor ni jumaat lepas...sedap dimakan panas... doh yg lembut (sbb BM yg ulikan!) ..intinya lemak manis dan bila kunyah tergigit pulak isi kelapa tu....sy gunakan 90% parutan kelapa segar dan yang lebihnya guna kelapa kering.
dapat resepi dari
Corner Cafe..terima kasih kerana sudi berkongsi resepi...banyak resepi yang best-best kat situ....rasa cam nak cuba semuanya!
Di Blog tu ada ditunjukkan step-by-step untuk membentuk doh roti tu...saya tak reti pulak nak buat kekdah step by step tu...kalu nak tengok gi tgk kt
sini ye...
ok saya kopipes resepinya dlm B.I...ok tak? ok lah ekkk..takdan le nk translate..
Di sini saya edit kuantiti bahan menjadi separuh untuk padankan dengan kuantiti inti kelapa tu..
[Ingredients]
190g bread flour
50g plain flour
15g milk powder
30g caster sugar
1/4 teaspoon salt
1/2 sachet instant dry yeast
1/2 egg, lightly beaten
75ml (approx.) lukewarm water, adjust as necessary
20g butter, cubed
Water-Roux Paste ( guanakan separuh sahaja)
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.
http://cornercafe.wordpress.com/
[Preparation]
Water-Roux (湯種):
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, place a cling film over the paste and
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.) This water roux can be kept in an airtight container after
cooling in the refrigerator for 1 day if not used immediately. However
DO NOT USE if it turns grey in colour, that means it has gone bad.
(sy campurkan tepung dan air,panaskan sampai pekat sambil dikacau)
Coconut Filling:
100g desiccated coconut (sy guna kelapa parut segar)
70g caster sugar
30g butter,softened
30g egg, lightly beaten
http://cornercafe.wordpress.com/
[Preparation]
1. To prepare the Coconut Filling: Mix everything together. Divide into 8 equal portions.
2. Shape the buns using one of the methods as descibed
here
4. Let rise, lightly covered, until double in size on a lightly greased tray. When ready, brush with egg wash.
5. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.
