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Butter Loaf (Roti Sisir)
by Nikmatul Rosidah
Bahan :
500 g Terigu pro tinggi (Bread flour )
75 ml Air hangat (warm water )
175 ml Susu Hangat (Warm Full cream milk)
7 g Ragi (Yeast SAF INSTANT )
1tsp Pelembut makanan SP(Emulsifier can skip it )
1 tsp salt
75 g Gula (Sugar)
75 g Mentega (Butter)
3 Kuning telur (3 yolk) + 1 telur ( +1 egg)
#Untuk poles Lapisan
Butter dan Gula halus. (Bisa tanpa Gula halus)
Roti Sosis
By Nikmatul Rosidah
Bahan:
-150 ml air hangat (Warm water)
-2.5 sdt (7 gram)Yeast/Ragi.
-150 ml Susu Full cream milk (warm)
-80 ml telur dari 1 telur dan 1 kuning (1egg +1 egg yolk)
-1 tsp Emulsifier (Sp)
-1 tsp Salt
-50 g Sugar (Gula)
-75 g Butter (Mentega)
-500 g Terigu pro tinggi (Bread flour ).
Untuk Info lanjut kertas Baking seven Hubungi akun FB di
https://www.facebook.com/pritta.widyasih
【楊桃美食網】台式月餅 Taiwanese-Style Mooncakes
餅皮材料：
低筋麵粉140g、糖粉65g、雞蛋30g、乳化劑1/2大匙、奶粉8g、鹽1/4小匙、水麥芽30g、奶油30g
餡料：烏豆沙餡900g
Pastry Crust Ingredients:
140 grams low-gluten flour, 65 grams powdered sugar, 30 grams egg, 1/2 tablespoon of emulsifier, 8 grams powdered milk, 1/4 teaspoon salt, 30 grams malt syrup, 30 grams butter
Filling: 900 grams black bean paste
做法
1.先將所有粉類一起過篩，築成粉牆。
2.再將其他材料(奶油除外)到入粉牆中拌勻
3.拌勻之後再將奶油加入麵糰中拌勻，揉至光亮成糰，再用塑膠袋包起備用
4.將餡料切分成60g一個，餅皮切分成20g一個。
5.每一個餅皮包裹一個餡料，均勻的包裹，整成長圓形，再放入模中壓平整，輕輕的將月餅敲出
6.下火240上火220或上下火220，烘烤3-5分鐘讓餅皮先定型，先取出烤箱，餅皮花紋上刷上蛋黃，再續烤到金黃色即可
Preparation Instructions
1. First put all of the flour and powders into a sifter and sift into a pile.
2. Mix in all the other ingredients except for the butter into the pile and knead it all well.
3. Then add the butter to the dough mixture and knead it in lightly until the dough forms an oily sheen, then wrap the dough up in plastic wrap and set it aside.
4. Divide the bean filling into 60 gram parts, divide the pastry crust into 20 gram parts.
5. Round out the filling and wrap it up uniformly within the pastry to a round package, then place it into the mold. Press down to flatten the pastry and then gently tap out the moon cake.
6. Set the oven bottom heat to 240 degrees Celsius and top heat to 220 degrees Celsius, or both top and bottom to 220 degrees Celsius, bake for 3-5 minutes to set the pastry. Remove pastry from the oven and brush egg yolk onto the pastry crust pattern and resume baking until it is golden brown.
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