SOURDOUGH MEXICAN BUNS | NON GF
SOURDOUGH MEXICAN BUNS
@amai.bakes
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160gr sourdough starter (fed, pre-peak)
50gr bread flour
165gr AP flour
30gr milk powder
35gr sugar (superfine)
85gr water
25gr butter
2gr salt
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1. Knead until smooth & elastic
2. Bulk fermentation 1hr 30mins
3. Shaping
4. Final proofing 1hr 45mins
5. Bake 200°C, 20-25mins
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For Topping (pakai resep mba @Hesti_hayahakim , terima kasih mba ❤️)
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50gr butter
40gr sugar (superfine)
1 egg white
20gr flour
10gr rice flour
10gr tapioca
10gr glutinous rice flour
1/3 tsp cocoa powder
1/4 tsp baking powder
1 tsp coffee + 1 tsp hot water (aduk)
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1. Whisk butter + sugar (asal rata aja)
2. Tambahkan putih telur, aduk lagi sebentar aja.
3. Masukkan semua bahan kering dgn diayak, masukkan juga pasta kopi. Aduk asal rata.
4. Simpan di dalam piping bag, taruh di kulkas hingga saat akan digunakan.
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Bahan topping cukup utk 12 buns @40gr
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Filling. Rahasia 😹
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Notes: aku panggang di rak tengah 25menit, suhu 200°C api atas bawah (diputer loyangnya pas 1/2jalan manggang)
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Trus... kalau topping kelamaan disimpen di kulkas di akan keras dan susah disemprot, jadi kalo terlalu keras biarin dulu di suhu ruang sampe agak melunak dan mudah disemprotkan.
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Lalu..Tepungnya bs pake full protein tinggi.
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