Bread has always been one of the tastiest breakfast options—or even a snack at my house. This time, inspired by one of the viral souvenirs—kembong bread—I got curious and wanted to try making it myself at home. I want to try making a chocolate spread version, not store-bought spread but homemade spread. I wonder how it’ll turn out—of course, it’ll be delicious, right? Especially since I’ve made bread so many times. Hehe, of course I have to be confident even though my bread often fails.
Well, today I made the roti kembong using bread improver; I specifically bought this ingredient yesterday because I was really curious about making bread with a leavening agent that also acts as a softener. They say that if you use this ingredient, the bread will look beautiful, and even if you store it until the next day, it won’t get hard.
I’m still learning the ropes when it comes to making bread; it looks so easy to make at first glance. Especially making it without a mixer—it’s really not an easy or quick task; it requires a process and specific steps. I’ve always dreamed of one day owning a larger dough mixer for bread—hopefully, someday I’ll be able to buy one. Without further ado, I’ll share the preparation steps.
500 grams all-purpose flour
1 tablespoon instant yeast
1 tablespoon bread improver
5 grams granulated sugar
1 egg
Ice water as needed
2 tablespoons powdered milk
50 grams butter
Combine all the dry ingredients—the milk powder and instant yeast—and stir until well combined.
Once the dry ingredients are thoroughly mixed, add the sugar water and eggs, and stir until well combined.
Knead the dough until it’s just combined, make sure the texture isn’t too soft. Add the butter and salt, then knead again
Let the dough rest for about 50 minutes, covered tightly. After resting, divide the dough into several portions.
Flatten the dough, fold it, and place it in a loaf pan. Do not cover it so the bread can rise upward.
Let the dough rest again for about 20 minutes, then brush with margarine and bake at 200 degrees Celsius using top and bottom heat.
300 ml water
70 grams chocolate bar
1 tablespoon cocoa powder
1 tablespoon powdered milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
Cut the chocolate bar into small pieces, then add granulated sugar to a pot containing mineral water.
Add the chocolate pieces, add cocoa powder, then add powdered milk, stir until well combined, and cook.
Add the cornstarch mixture, stirring constantly, and cook until thickened to the desired consistency; I intentionally cooked it until it was slightly melted.
Finally, once everything is done, let the bread cool before spreading chocolate in the center. Don’t forget to top it with grated cheese—it’s ready to enjoy! Savor the perfect flavor in every bite.
This homemade chocolate spread-filled bread is ready to enjoy. I really love it, even though the bread itself is a bit too sweet for my taste. However, the chocolate spread is just right—not too sweet—so when combined with the bread, everything balances out perfectly.
Just look at the melted chocolate—it’s so rich and creamy, with a truly chocolatey texture, plus the cheese blend… oh my, this is definitely my favorite. But again, this is meant to be shared with my family when they come to visit later. So with this many loaves, I’m sure they’ll be gone in no time. I’m so happy with how the bread turned out—the texture is incredibly soft, and even after being stored for more than a day, it still looks absolutely beautiful.
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Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
