Bread is always a mainstay menu when breakfast starts, but not only for breakfast, bread can also be a substitute for my dinner at home, sweet soft with a variant of nyoklat really becomes a special torn bread.
Today I will invite you to make sobek bread for the first time at home. This is my first torn bread and I'm still learning a lot about making bread, I'm so happy that making bread turned out to be easy but there is a difficult and annoying part when waiting for the dough to rest.
Hehe that's what makes people not have much time to do, however, for me it's actually very fun when resting the dough I usually do other activities. Well not infrequently I fall asleep while waiting for it, hehe but back again by doing everything with my heart I'm sure it will get better. Even if you don't believe you can do it at first, when you love it like I do, it becomes fun and certainly successful.
Torn bread is a sandwich or sweet bread that is made variously in my country. This bread is made with a larger size and enjoyed by tearing it so that the name is indeed popular with torn bread. This time, I made a round bread to match the baking sheet here. If you have a square pan you can also use it. Now while the filling I use chocolate, but if you want other fillings you can also try it. Let's see the recipe below!
250 grams of high protein wheat flour
40 grams of granulated sugar
30 grams milk powder
1 tablespoon instant yeast
1 egg
120 ml warm water
录 teaspoon salt
1 tablespoon margarine
To taste chocolate jam
To taste seres
To taste soft bread (optional)
Step 1
In preparing the bread, as usual I prepare the biang first, which is mixing warm water with sugar then stirring until dissolved then add instant yeast and stir until evenly distributed. After dissolving the lid of the biang material, leave it for about 10 minutes.
Step 2
Next, while waiting for the active yeast, I prepare wheat flour, then mix it with milk powder and salt and stir until evenly distributed. Then add softbread instans, set aside the dry ingredients first.
Step 3
Then if the yeast is active and fluffy, I stir again and add the egg until smooth.
Step 4
Then add it to the dry ingredients while stirring until evenly distributed.
Step 5
If it is evenly distributed, add butter, stir until the dough is smooth. If the dough is smooth, I rest the dough for about 20 minutes or until it doubles in size.
Step 6
After 20 minutes of resting take the dough and store it on a work table that has been sprinkled with flour so that the dough is not sticky. Deflate the dough, remove the air and then divide the dough into several pieces.
Step 7
Round the dough, and then deflate the dough with a rolling pin then fill with chocolate and seres on top.
Step 8
Then fold the dough to cover the surface until it is completely covered then round it until it is beautiful.
Step 9
Do it until finished, then arrange on a round baking sheet or whatever you have, give a little distance when arranging.
Step 10
Then profing again for up to 1 hour, or until the bread has doubled in size.
Step 11
After expanding before the oven, give a layer of margarine on the surface of the bread or you can also use liquid milk so that the surface does not harden. Then bake for approximately 30 minutes apu top down with a temperature of 200 degrees Celsius or adjust to your oven. Now when baked, don't forget that you have to make sure the oven is maximized so that the bread is beautiful and evenly cooked.
Torn bread is ready to be enjoyed, I'm so happy that my first homemade chocolate-filled torn bread was a perfect success. Although the shape is still not uniform because I didn't weigh the dough, I think the texture is very beautiful. Soft and evenly fluffy, moreover the color is very beautiful as yellow-brown with evenly and perfectly cooked.
I tore off a layer of bread, ahh how happy my face changed instantly sumuringah, when the filling melted and nyoklat really. Start tasting ahh this is outrageously delicious, the softness is just right and I am most happy that it expands evenly with the right filling.
I think this is a very successful torn bread although the minus is in the shape but the taste is enough to make me happy. Even after I stored it for two days the bread was still very soft and not hard at all.
Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
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