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06/02/2016

My donat gebu2 ,sygnye i tak pandai goreng ye hitam die,


Bahan yang diperlukan / you will need
500 gr tepung protein tinggi (cakra kembar)
500 gr high protein flour
100 gr gula
100 gr sugar
3 sdm susu bubuk
3 tbsp full cream milk powder
1 bks yeast (11 gr) saya pakai saf instant
11 gr dry yeast
200 - 225 ml air es
200 - 225 ml ice cold water
3 btr kuning telur
3 egg yolks
1 sdt vanili
1 tsp vanilla essence
80 - 100 gr margarin atau butter
80 - 100 gr margarine or butter
Campur semua bahan kering sampai merata
Mix well all dry ingredients
Masukkan kuning telur, uleni (bisa gunakan mesin atau tangan)
kemudian air sedikit demi sedikit sampai adonan dapat diuleni dengan
rata. Biasanya ukuran air ini sudah cukup tapi air tidak perlu digunakan
semua jika tidak perlu tergantung kekeringan tepungnya).
Put in the egg yolk and start kneading (you can use standing mixer or by
hand) and add in the water gradually while kneading until you get the
right consistency. Do not need to use all the water if it is not necessary,
depend on the flour.
Uleni adonan sampai kalis biasanya 18 - 20 menit
Knead the dough until smooth 18 - 20 minutes
Istirahatkan adonan selama 30 menit, kemudian timbang kira-kira
40 gr bola-bola ( atau sesuai dengan besar donat yang anda inginkan),
bentuk memanjang dan pipihkan.
Rest the dough for 30 minutes, to the same size doughnut, make 40 gr
balls ( or the size of your choice), roll each ball into a long shape than
flattened.
Membentuk donat paha ayam / Shaping the doughnut
Lilitkan adonan ke tusuk sate atau sumpit kayu, tipis-tipis dan rapat
ke arah bawah kemudian ke arah atas. Cara lainnya adalah bentuk
adonan seperti paha ayam kemudian masukkan tusuk sate ditengahnya.
Roll the flattened dough around a skewer thin and tight, downwards than
upwards. Another way of doing it is shaping the dough similar to chicken
drum stick than insert the skewer.
Letakkan lilitan donat diatas permukaan yang telah ditaburi tepung
dan biarkan selama 20 menit.
Place the shaped doughnut onto a floured surface and rest for 20 minutes
Jika tak paham bahasanya ada senang sy tulis bahasa Melayu hehe

Bahan
500 gram tepung roti
1 biji telur
60 gram lemak sayuran
75 gram gula halus

10 gram Soft-=Pro Pembaik roti


5 gram garam
200ml air
30 gram yeast
45 gram susu pekat manis
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min.
MAKES: 16 servings
Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110 to 115), divided
4 tablespoons sugar, divided
1/3 cup canola oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds
Nutritional Facts
1 serving (1 each) equals 225 calories, 5 g fat (1 g saturated fat), 0
cholesterol, 300 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
Directions
In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1
tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining
warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
16 pieces. Shape each into a ball. Place 2 in. apart on greased baking
sheets. Cover and let rise until doubled, about 30 minutes.
Beat egg white and cold water; brush over rolls. Sprinkle with
poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on
tops of rolls.
Bake at 400 for 15-20 minutes or until golden brown. Remove
from pans to wire racks to cool. Yield: 16 rolls.

Ingredient
1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)
1 cup all-purpose flour
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 cups all-purpose flour, or more as needed

1 teaspoon olive oil, divided


Add all ingredients to list

Directions
Prep
30 m

Cook
10 m

Ready In
3 h 15 m

Place yeast into the work bowl of a stand mixer and add 1 cup warm
water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for
mixture to rise and make a loose sponge. Mixture will bubble and foam.
Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup
flour. Mix at low speed, using a dough hook attachment, until dough is
soft, supple, and slightly sticky. If dough sticks to the sides of the bowl,
add up to 1/4 cup more flour, a little at a time.
Knead dough with machine on low speed until slightly springy and
still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and
form into a ball.
Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around
in bowl to cover with a thin film of oil; cover bowl with foil and let sit until
dough has doubled in size, about 2 hours.
Remove dough from bowl and place onto a floured work surface.
Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough
into 8 pieces.
Form each piece into a small round ball with a smooth top, pulling
dough from the sides and tucking the ends underneath the bottom.
Cover dough balls with lightly oiled plastic wrap and let rest for 30
minutes.
Sprinkle a small amount of flour on a work surface and top of a
dough ball; gently pat dough ball flat with your fingers, forming a flat,
round bread about 1/4 inch thick. Let dough round rest for 5 minutes.
Repeat with remaining dough balls.
Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and
place over medium-high heat. Lay pita bread into hot skillet and cook
until bread begins to puff up and bottom has brown spots and blisters,
about 3 minutes. Flip, cook 2 more minutes, and flip back onto original
side to cook for about 30 more seconds. Pita bread will begin to puff up
and fill with hot air. Stack cooked breads on a plate; when cool enough to
handle, break breads in half and open the pocket inside for stuffing.