Chocolate Taiwanese Bread - Not Gluten Free

Roti taiwan terkenal karena lembut, sehingga aku coba searching untuk mencari resepnya.

Tidak terlalu banyak resep yang aku temukan, tetapi salah satunya adalah catatan mbak Riana saat kursus roti yang ditulis di mailing list NCC.

Dan resep itu yang aku coba.

Memang benar, jadinya lembut, hampir sama dengan metode water roux hasilnya.

Tadi malam, Tata membeli Nutela, jadilah Nutela sebagai filling rotiku hari ini.

Taiwan is famous for soft bread, so I tried searching to find the recipe.

Not too many recipes that I found, but one of them is the current course record of Ms. Riana and written in NCC mailing list.

And thus recipes that I've tried.

It is true, become soft, almost the same as the water roux method results.
Last night, Tata bought nutela,  nutela is filling of my bread today.

Roti Taiwan (Boiled Dough)

Sumber: mailing list NCC by Riana
Bahan:Pre-Dough (boiled):
- 300 gr Air panas (90 derajat C)- 150 gr Terigu protein tinggi

Bread Taiwan (Boiled Dough)

Source: NCC mailing list by Riana
Material: Pre-Dough (boiled):

- 300 g of hot water (90 degrees C) - 150 g high protein flour


Sponge:
- 900 gr Terigu protein tinggi
- 14 gr  Yeast
- 30 gr Gula pasir halus
- 540 gr air

Sponge:

- 900 g high protein flour
- 14 g Yeast
- 30 grams of refined sugar
- 540 grams of water


Adonan Utama:
- 300 gr Gula pasir halus
- 17 gr garam 
- 180 gr butter
- 1 resep boiled dough
- 5 gr bread improver
- 120 gr telur utuh (kurang lebih 3 butir)
- 83 gr ice flakes (es batu dihancurkan jadi serpihan kecil)
- 600 gr Terigu protein tinggi
- 60 gr susu bubuk fullcream
- 45 gr madu (plain, bukan flavored)
- Air es, kurang lebih 75 gr

Main Dough:

- 300 grams of refined sugar
- 17 grams of salt
- 180 grams of butter
- 1 boiled dough recipe
- 5 grams of bread improver
- 120 grams of whole eggs (about 3 points)
- 83 g of ice flakes (crushed ice so small flakes)
- 600 g high protein flour
- 60 grams of full cream milk powder
- 45 g of honey (plain, not flavored)
- Water ice, about 75 g


Cara Membuat:
Pre Dough (Boiled):
1 Aduk semua bahan hingga rata, di atas api kecil.
2. Istirahatkan sekitar 120 menit (dalam chiller). Adonan pre-dough initahan di dalam kulkas hingga 1 bulan, di dalam freezer hingga 3 bulan.

How to Make:
Pre Dough (Boiled):

1 Mix all ingredients until blended, over low heat.
2. Rest about 120 minutes (the chiller). This pre-dough dough hold up to 1 month in the refrigerator, in the freezer up to 3 months.


Sponge:
1. Aduk semua bahan hingga rata2. Istirahatkan sekitar 90 menit di suhu ruang.

Sponge:

1. Stir all ingredients until blended. Rest about 90 minutes at room temperature.

Adonan utama:
1. Masukkan pre-dough ke dalam sponge.
2. Tambahkan gula pasir halus, garam, susu bubuk, telur, air es, ice flakes,madu, improver. Aduk rata (dengan mikser).
3. Masukkan terigu . Aduk rata.
4. Tambahkan butter, aduk hingga kalis.
5. Tambahkan sedikit minyak salad di adonan supaya tidak lengket di tangan.
6. Istirahatkan selama 5 menit sebelum dibentuk (selama istirahat, adonan ditutup plastik).
7. Adonan siap digunakan. Taruh di hangat kurang lebih 30-45 menit sampai mengembang. Setelah itu diberi
topping, baru masuk oven. 
8. Setelah adonan diisi, diletakkan di loyang, didiamkan dulu di tempat

Main Dough:

1. Enter the pre-dough into a sponge.
2. Add sugar, salt, powdered milk, eggs, ice water, ice flakes, honey, improver. Mix well (with a mixer).
3. Stir in the flour. Stir well.
4. Add butter, stirring until smooth.
5. Add a little salad oil in the dough that is not sticky to the touch.
6. Rest for 5 minutes before it was formed (during the break, closed plastic dough).
7. The dough is ready for use. Put in a warm approximately 30-45 minutes until fluffy. After it was given
topping, oven new entry.
8. Once the dough is filled, put on a baking sheet, settling first in place