Pergantian bahan cair, susu, air, whipped cream

Kadang cairan dalam adonan roti sering dianggap cuma “pembasah” untuk melarutkan ragi dan membentuk gluten. Jika tekstur adonan dirasa padat, solusinya dianggap “tinggal tambah cairan.”

Padahal, mengganti air dengan susu cair full cream, susu evaporasi, sampai whipping cream bisa sangat merubah resep total karena jenis cairan membawa rasio air, lemak, sampai protein yang berbeda.

– Air Murni,
Memberikan hidrasi paling efisien. Tanpa pengganggu, ikatan gluten sempurna, menghasilkan adonan yang sangat melar dan kuat.

– Susu Full cream,

mengandung protein whey dan kasein. Protein whey mentah dapat merusak struktur ikatan gluten jika tidak di-pasturisasi dengan benar (pastikan menggunakan susu cair pasturisasi bukan susu raw)

protein susu bertindak untuk penguat struktur dinding sel udara saat fermentasi, sehingga serat roti menjadi lebih rapat dan tidak mudah kempes.

– Whipping Cream,

Lemak bersifat hidrofobik menolak air. Ketika whipping cream digunakan, emulsi lemak menyelimuti gluten.

Ini yang disebut efek shortening, mirip dengan bahan lemak lainnya entah nabati atau hewani. Adonan menjadi lebih lemas, mudah robek saat ditarik, tetapi menghasilkan serat roti yang sangat lembut karena pendek.

Merasa whipping cream terbaik, menggantikan full artinya membawa lemak jenuh bernilai tinggi sekitar 35% (tergantung brand)

Jika Sobat Baker langsung menambahkan whipping cream ke resep berbahan dasar susu, total lemak adonan akan melonjak tajam. Lemak ekstra akan melapisi gluten menghalangi penyerapan air, menumpulkan tarikan dan membuat adonan terasa lembek berlemak tetapi glutennya gagal.

Secara logikanya, perlu penambahan cairan air, perlu juga penyusutan bahan lemak mentega murni atau susu bubuk bila diresep ada. Maka itu Sobat bukan sekedar “menggantikan” Sobat Baker sedang merombak sebuah resep dan penuh konsekuensi sampai kegagalan pasti.

Pastikan saat memiliki resep, gunakan acuan 100% sesuai resep lebih dulu sebelum upgrade atau downgrade bahan, dan pastikan sumber resep sehingga Sobat Baker dengan bebas bisa memahami karakter adonannya.

Semoga bermanfaat & Happy Baking 😉

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korean artisanal salt bread

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