RESIPI ROTI SARANG LEBAH PANDAN
Bahan A
1kg tepung gandum
100g gula pasir
11 g yis
20g susu tepung
Garam 2 sudu teh
1 sudu teh bread improver (pilihan)
1 sudu teh bread softner (pilihan)
2 biji telur (apa-apa gred)
Bahan B
100g butter/marjerin
440 ml air (air + 1 sudu teh emulco pandan)
Kaedah
1. Mula-mula campurkan semua bahan A.
2. Masukkan ke dalam mangkuk pengadun.
3. Selepas itu dengan menggunakan pemukul ‘hook’ hidupkan
mesin pengadun, dan biarkan sehingga semua bahan sebati.
4. Perlahan lahan tuangkan air ke dalam adunan itu sehingga doh menjadi bulat.
5. Kemudian masukkan pula majerin/mentega ke dalam adunan tersebut.
6. Teruskan menguli sehingga adunan menjadi elastik.
Keluarkan doh dan uli sedikit.
7. Masukkan semula kedalam mangkuk adunan dan biarkan doh berehat sehingga menjadi besar sekali ganda saiznya.
Biasanya masa diperlukan ialah 60 minit.
8. Kemudian keluarkan doh dan bahagikan ia menjadi doh kecil.
Beratnya ialah dalam 30g atau 50g setiap satu.
9. Susun didalam loyang yg telah digris dengan minyak saiz 6” atau 8”.
Biarkan doh berehat lagi 30 min.
10. Kemudian sapukan dengan bancuhan telur dan sedikit air.
11. Taburi dengan bijan hitam dan kelapa kering.
12. Bakar pada suhu 180c selama 20-25 minit.
13. Keluarkan roti dari loyang sejurus ia masak dan sapukan dengan mentega agar ia berkilat.
14. Sejukkan sebelum dijamu bersama krim kastad kelapa pandan atau sangkaya.
Siap!
Kredit : resepi kampung
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PANDAN BEE NEST BREAD RECIPE
Material A
1 kg of wheat flour
100 g of sugar sand
11 g of yeast
20 g of milk flour
Salt 2 teaspoon
1 teaspoon bread improver (choice)
1 teaspoon bread softner (choice)
2 eggs (any grade)
Material B
100 g butter / margarine
440 ml of water (water + 1 teaspoon of emulco pandan)
Method
1. First mix all ingredients A.
2. Put it in the blending bowl.
3. After that use the 'hook' bat turn it on
blending machine, and let it be until all ingredients.
4. Slowly pour water into the mix until it becomes round.
5. Then put the majerin / butter into the mix.
6. Continue to bully until the mix becomes elastic.
Get the dough out and uli a bit.
7. Re-insert into the mix bowl and let the dough rest until the size becomes large.
Usually the time takes is 60 minutes.
8. Then released the dough and divided it into small dough.
Weighs in 30 g or 50 g each.
9. Arrange in the brass that has been England with oil size 6 ′′ or 8 ".
Let it rest for 30 minutes.
10. Then apply it with egg mixer and some water.
11. Sprinkles with black sesame and dry coconut.
12. Burn at 180 c for 20-25 minutes.
13. Get the bread out of the brass as soon as it cooks and apply it with butter so it shiny.
14. Cool down before eating with pandan coconut milk cream or sangkaya.
Ready!
Credit: village recipe
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