Tuesday, January 06, 2015

╰⊰✿´•* Roti Sarang Lebah Lembut @ Bee Hives Buns with Salted ButterScotch Sauce ... ╰⊰✿´•*

Source : http://www.jintanmanis.com/roti/760-rotisaranglebah (link from http://kongsiresepi.com)

N3 hari ni pasal roti yang tgh in-trend ...makan a slice member punya kat Pop Donna (kedai boutique concept yg mmg tgh in-trend jugak yoyo la i uols ..ntah2 outdated da ) hahaha ...Mak aii kegebuan terlampau ...punya la lembut semacam and then dipped butterscoth sauce plaks ..alahai, terangkat u ! Apa org kata tu?? mak mertua lalu blkg pun x perasan ...ahaks !! takkan x perasan ada org lalu kot unless hollow-man tak pun org minyak heheh





Assalamualaikum WBT dan selamat petang semua, seperti yang dijanjikan ros kongsikan resepi roti sarang lebah yang ros buat tempoh hari, ros kalau buat roti ros tak guna bread improver atau bread softner, kali ni ros gunakan yogurt dan telur sebagai agen pelembut, resepi boleh refer kat bawah ni ya, anda akan dapat tekstur roti yang lembut dan berkapas dalam erti kata lain yang gebu, tapi kan ros tak buat sos butterscotch nye tau, ros guna maple syrup aja sebagai sos nya...kes malam nak buat lah ni...Selamat Meroti buat semua ya : )



Roti Sarang Lebah Lembut @ Bee Hives Buns
Sumber resepi: rosmarlina @ jintanmanis.com

Bahan-bahanya ( untuk doh roti)

  • 300gram tepung roti @ tepung high protein@ tepung superfine
  • 200gram tepung gandum
  • 2 sudu besar susu tepung@skim milk  ( ros letak serbuk soya mealshake shaklee 2 sudu besar)
  • 2 sudu besar madu ( ni klu tak letak pun takpe)
  • 1 biji telur ( tinggalkan sedikit utk gliss pada permukaan roti nanti)
  • 250ml susu segar@bancuhan susu tepung@air suam
  • 6gram yis
  • 40gram gula
  • 40gram marjerin
  • 1sudu kecil baking powder
  • 2 sudu besar plain@natural yogurt sedikit maple syrup atau pun madu sebagai sos untuk dijalurkan pada bee hives buns ini nanti.

Bahan-bahanya eggwash untuk gliss pada permukaan bun nanti
baki telur+ 1 sudu besar susu segar atau air + beberapa titik madu

(sedikit kuaci hijau, bijan hitam dan badam hiris untuk ditoppingkan pada bun bee hives tu nnt)

Cara-caranya ( Doh Roti)
1. Buat doh roti, Kaedah 1, penggunaan Bread Maker (BM), masukkan semua bahan Doh  dan ikut arahan menguli pada BM masing-masing dan tekan Start, tunggu sampai siap di uli dan boleh terus ke langkah no. 4 di bawah.

2. Kaedah 2, Jika uli tangan, masukkan semua bahan doh di dalam bekas adunan  dan uli hingga tidak melekat pada tangan, Setelah menjadi doh ambil plastic bersih dah letakkan doh di dalam plastik itu, ramas-ramas beberapa minit, lebih kurang 8 hingga 10 minit, keluarkan dan uli semula dalam bekas adunan, anda akan dapat doh yang lembut dan elastik.

3. Kemudian perap doh dan tutup bekas adunan dengan plastic wrap atau kain bersih dan biar doh naik dua kali ganda. masa yang diperlukan lebih kurang 40 minit hingga ke satu jam.

4. Selepas itu,  tumbuk-tumbukkan doh bagi mengeluarkan angin, bahagi doh pada beberapa bahagian kecil, lebih kurang 12 ke 16 ketul, bulat-bulatkan, susun doh di dalam acuan petak, perap dan biarkan sehingga naik dua kali ganda. Masa yang diperlukan lebih kurang 40 minit.

5. Setelah semua bun naik dua kali ganda, gliss permukaan bun dengan bancuhan telur, tabur bijan hitam, kuaci hijau dan badam hiris, sapukan sekali lagi atas nye dengan egg wash supaya semua bahan topping melekat di atas doh,  akhir sekali  bakar pada suhu 170 atau 180 darjah selama 16 ke 18 minit atau sehingga permukaan bun perang. Setelah bun di angkat, terus gliss permukaan buns dengan butter atau marjerin, supaya permukaan bun berkilat.

6. Sejukkan atas redai, dan simpan di dalam bekas bertutup. Apabila ingin menikmati buns ini jalurkan atasnye dengan maple syrup, nak makan dgn sos butterscotch pun boleh, Selamat Meroti buat semua.



Jika doh ni nak dibahagikan dua pun boleh, mcm ros buat hari tu, separuh ros buat bee hives buns separuh lagi ros campurkan serbuk koko dan biskut oreo hancur, khas utk anak2, letak salam papercup dan bakar seperti biasa.

Tips-tips meroti boleh rujuk LINK ni ya...harap dapat membantu : ) 




bee hives buns yang belum di bakar


siap dibakar


topping dengan maple syrup aja, itupun dah sedap dah bagi ros (alamak nama sama plaks >_< huhu)




lembut aja teksturnya


sedap dimakan bila-bila masa


simpan di dalam tempat bertutup bagi mengekalkan kelembutanya


bentukkan ape jua bentuk kegemaran anda dengan doh ini, nak letak koko ka , pandan emulco pun boleh, kalau nak letak inti pun boleh.


 This is Pop Donna punya ...and salted butterscotch saucenya ....roti n sauce pun yummylicious ! bravo la kat kedai n tukang buatnya !


Price : RM7.00 for 5 Inch Bread FOC Dipped ButterScoth Sauce










ButterScotch Sauce Tutorial 1
Source : WikiHow

Ingredients

  • 1 cup brown sugar
  • 2 tbsp butter
  • 1 tsp cornflour
  • 1 tsp vinegar
  • 1/4 cup cold water

Steps


  1. Make Butterscotch Sauce Step 1.jpg

    Place all of the ingredients into a saucepan.

  2. Make Butterscotch Sauce Step 2.jpg

    Bring to the boil. Boil together until the mixture forms a soft ball when dropped in a saucer of cold water.
  3. Make Butterscotch Sauce Step 3.jpg

    Remove from heat.
 




ButterScotch Sauce Tutorial 2 (Different Ingredients)
Source : http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
  • 1/2 cup (120ml) heavy cream*
  • 1 teaspoon salt

Directions:

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

1) Heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or a wooden spoon.

How to Make Homemade Salted Caramel
2) Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.
Be careful not to burn.
How to Make Homemade Salted Caramel-2
3) Once sugar is completely melted, immediately add 6 Tablespoons of salted butter*, which has been cut up into 6 pieces. Be careful in this step because the caramel will bubble rapidly when the butter is added.
*You may use unsalted butter as well, but I prefer salted for this recipe.

How to Make Homemade Salted Caramel-3

4) Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

How to Make Homemade Salted Caramel-4

5) Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

How to Make Homemade Salted Caramel-5
6) Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

How to Make Homemade Salted Caramel-7
7) Remove from heat and stir in 1 teaspoon of salt. Allow to cool completely before using.

How to Make Homemade Salted Caramel-6
8) Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

How to make Salted Caramel Sauce. Step-by-step tutorial with photos from sallysbakingaddiction.com

  ~* Selamat Mencuba Uols *~



Post a Comment