Fluffy Potato Bread Recipe – The Secret to Long-Lasting Softness)
Roti kentang mempunyai tekstur yang lebih ‘rich’ dan berkrim berbanding roti biasa, menjadikannya sangat sesuai untuk sarapan.
(Potato bread has a richer, creamier texture compared to regular bread, making it perfect for breakfast.)
- Tempoh Penyediaan: 20 minit (Tidak termasuk waktu peram)
(Preparation Time: 20 minutes (Excluding proofing time)) - Tempoh Memasak: 25-30 minit
(Cooking Time: 25-30 minutes) - Hidangan: 1 buku roti besar (Loaf)
(Servings: 1 large loaf)
Bahan-Bahan: (Ingredients)
- 1 biji Kentang Sederhana (Rebus & lecek halus selagi panas)
(1 Medium Potato – Boiled & mashed finely while hot) - 3 cawan Tepung Roti (High Protein Flour)
(3 cups Bread Flour) - 1 biji Telur (Gred A)
(1 Egg (Grade A)) - 2 sudu besar Mentega atau Margarin
(2 tbsp Butter or Margarine) - 3 sudu besar Gula & Secubit Garam
(3 tbsp Sugar & a pinch of Salt) - 1 paket Yis Segera (11g)
(1 packet Instant Yeast (11g)) - ¾ cawan Susu Segar Suam (Masukkan sedikit demi sedikit)
(¾ cup Warm Fresh Milk (Add gradually))
Cara Penyediaan: (Instructions)
- Sediakan Kentang: Rebus kentang sehingga empuk, kupas kulit, dan lecek sehingga benar-benar halus (tiada ketulan).
(Prepare Potato: Boil potato until tender, peel, and mash until completely smooth (no lumps).) - Aktifkan Yis: Campurkan yis dan gula ke dalam susu suam. Biarkan 5-10 minit sehingga berbuih.
(Activate Yeast: Mix yeast and sugar into warm milk. Let it sit for 5-10 minutes until foamy.) - Adunkan Doh: Dalam mangkuk besar, campurkan tepung, garam, telur, dan kentang lecek. Tuangkan bancuhan yis. Uli sehingga menjadi doh yang kasar.
(Mix the Dough: In a large bowl, combine flour, salt, egg, and mashed potato. Pour in the yeast mixture. Knead into a rough dough.) - Uli sehingga Elastik: Masukkan mentega. Uli selama 15 minit (atau guna mixer) sehingga doh menjadi licin dan elastik (teknik windowpane).
(Knead until Elastic: Add butter. Knead for 15 minutes (or use a mixer) until the dough is smooth and elastic.) - Peram & Bakar: Peram doh selama 1 jam sehingga kembang dua kali ganda. Bentukkan dan letak dalam loyang roti. Peram lagi 30 minit, sapu susu di atas, dan bakar pada suhu 180°C selama 25-30 minit.
(Proof & Bake: Proof dough for 1 hour until doubled. Shape and place in a loaf pan. Proof for another 30 mins, brush with milk, and bake at 180°C for 25-30 mins.)
Tips“
Untuk hasil yang lebih “Luxury”, gunakan air rebusan kentang (yang sudah sejuk) sebagai ganti sebahagian susu untuk rasa kentang yang lebih asli.
(For a more “Luxurious” result, use the potato boiling water (cooled down) to replace some of the milk for a more authentic potato flavour.)
Sapukan sedikit Mentega Madu (Honey Butter) di atas roti sebaik sahaja keluar dari oven untuk rupa yang berkilat dan rasa yang lebih ‘gourmet’.
(Brush some Honey Butter over the bread as soon as it comes out of the oven for a glossy look and a more ‘gourmet’ taste.)