{"id":48100,"date":"2024-03-26T14:23:07","date_gmt":"2024-03-26T07:23:07","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=48100"},"modified":"2026-01-15T08:18:37","modified_gmt":"2026-01-15T01:18:37","slug":"sensasi-lembut-roti-bersalju-susu-bubuk-jawa-pos-17-maret-2024-hal-22","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/sensasi-lembut-roti-bersalju-susu-bubuk-jawa-pos-17-maret-2024-hal-22\/","title":{"rendered":"Sensasi Lembut Roti “Bersalju” Susu Bubuk. Jawa Pos. 17 Maret 2024. Hal.22"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Dessert Viral Milk Bun.<\/h1>\n

Sensasi Lembut Roti “Bersalju” Susu Bubuk<\/h1>\n

Jawa Pos, 17 Maret 2024. Hal. 22<\/p>\n

Penasaran dengan milk bun viral dari Thailand? Tak perlu jauh-jauh atau jastip untuk mencobanya. Bahannya mudah didapat, bisa dibikin sendiri di rumah. Banyak pula local dessert yang menyajikan menu ini. Cocok dijadikan suguhan untuk acara bukber.<\/p><\/blockquote>\n

SEKILAS<\/strong> bentuknya mirip roti sobek pada umumnya. Yang khas adalah taburan “salju” dari susu bubuk dan icing sugar di
\natasnya. Teksturnya sangat lembut dengan isian whipped cream.<\/em> “Ketika dimakan, rasanya dominan milk<\/em> sama butter<\/em>,” ujar owner<\/em> Pitmey Sweet Evita Mei.<\/p>\n

Biasanya, Evita lebih dulu membuat isian dan topping<\/em>-nya. Lalu, disimpan terlebih dulu di chiller<\/em> selagi membuat rotinya yang memakan waktu cukup lama. Adonan roti menggunakan terigu tinggi protein. “Susu UHT untuk campuram adonan roti sebaiknya dalam kondisi dingin. Kalau nggak<\/em> hasilnya bisa over prooving<\/em> atau aroma raginya menyengat,” ungkapnya.<\/p>\n

Perhatikan pula ragi yang digunakan. jika cara penyimpanannya salah, ragi menjadi tidk aktif. Akibatnya roti gagal mengembang.” Ada yang pakai cara raginya diaktifin<\/em> dulu pakai air hangat, tapi nanti jadinya over proofing<\/em>, rasa ragi agak masam. Kalau saya prefer pakai ragi baru dan disimpan dengan benar,” beber Evita.<\/p>\n

Cara menyimpan ragi yang benar dengan menaruhnya di wadah tertutup rapat sehingga udara tidak bisa masuk. Lalu, simpan di chiller<\/em> “Jangan disimpen di freezer<\/em>, nanti ragi mati (tidak aktif),” lanjutnya.<\/p>\n

Jika raginya aktif, adonan akan mengembang sendiri dalam 1-1,5 jam. Baru kemudian dioven dengan suhu 145 derajat api atas bawah selama 10-13 menit bergantung oven masing-masing, “Setelah dingin, gunting sedikit bagian atasnya buat memasukkan isiannya. Tinggal olesi topping<\/em> dan beri taburan,” imbuhnya.<\/p>\n

Evita menuturkan, milk bun bisa bertahan 3 jam di suhu ruang. 2 hari di chiller<\/em>, dan 3 hari di freezer<\/em>.
\nNikmat disantap dingin saat berbuka puasa. (lai\/ez\/nor)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Dessert Viral Milk Bun. Sensasi Lembut Roti “Bersalju” Susu Bubuk Jawa Pos, 17 Maret 2024. Hal. 22 Penasaran dengan milk bun viral dari Thailand? Tak perlu jauh-jauh atau jastip untuk mencobanya. Bahannya mudah didapat, bisa dibikin sendiri di rumah. Banyak pula local dessert yang menyajikan menu ini. Cocok dijadikan suguhan untuk acara bukber. SEKILAS bentuknya…<\/p>\n","protected":false},"author":1,"featured_media":81682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4796],"tags":[],"class_list":["post-48100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-maret-2024"],"yoast_head":"\nSensasi Lembut Roti "Bersalju" Susu Bubuk. Jawa Pos. 17 Maret 2024. 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