Rahasia Adonan Roti Kalis Elastis @Kursusbakingprivate

@Kursusbakingprivate

1. Ragi keburu sudah kolaps / diaktifkan lebih dulu tanpa tau kapan dia kolaps (hal ini bisa jadi penyebab gluten rusak, dikira overmixing)

2. Mixernya pakai mixer serbaguna (bukan mixer yang seharusnya untuk pengembangan gluten)

3. Pemilihan Protein Tepung, makin tinggi protein tepung kalis elastis lebih membutuhkan waktu lebih lama dan berpengaruh ke tingkat elastisitas.

4. Garam & Lemak (mentega / margarin / minyak) masuk diawal (gluten mau serap air jadi terganggu sehingga kalis jauh lebih lama, biasanya keburu mixer panas)

5. Menggunakan air hangat (air hangat berpengaruh pada pembentukan gluten, sebaiknya gunakan air es, atau bahan cair super dingin)

6. Panik (karena disini suhu maksimal adonan sampai 32 derajad masih aman dan bisa kalis elastis dari pada berhenti ditengah saat adonan masih bergerindil. Ini juga penyebab kalo ngadon jangan pernah pakai air hangat)

7. Skala bahan tidak seimbang, salah satunya garam adalah penguat gluten bila masuk dengan “timing tepat”, air lebih mempercepat di absorb gluten ketimbang susu cair atau bahkan whipped cream.

Nah semoga bermanfaat ya Sobat Bakers

#bakingdemo #tipsbaking #kelasbakingonline #bakingclassonline #handson

Korean Artisanal Salt Bread,

The Ultimate Masterclass!

An exclusive realm dominated by world-class bakers who have moved beyond mere hobbies to achieve true market dominance.

It goes far beyond standard

1. Absolute mastery of ultra-fast dough techniques for commercial market penetration (Commercial Dough).

2. Mastering the wild nature of natural starters (Sourdough) using international ingredients and methods (Artisan Dough).

– Stop falling behind! Create and dominate the market with 4 core variations! Don’t be blind to the radical shifts in the baking world, seamlessly switch your ingredients from economical to high-end or vice versa without a hitch.

– ⁠Stop wasting time on content that offers no real validation! Grasp the true fundamentals of dough rather than just consuming data-driven articles from AI sources.

– Stop chasing recipes all over the place just for selfies and validation and start connecting with what is proven to work.

Today’s only best offer !
Master 4 Korean Salt Bread Variations :

1. The Original, An absolute balance of a crispy crust and maximum softness amidst pools of melted butter.

2. Indomie Flavor, The legendary aroma that conquered the world, now in a savory dough! High demand, high profit.

3. Pandan Kaya, Authentic Asian magic that is sought after even on an international scale. 4. Choco Milo Intense chocolate dominance. complemented by a precise and addictive Milo aroma!

– Master the Commercial basics using a 100% super-fast instant yeast method
– ⁠Create your own natural yeast from scratch
– ⁠Master the basics of 100% Sourdough with a 5-6 hour “same-day bake”
– ⁠Understand everything from yeast selection to flour characteristics
– ⁠Learn to calculate instant cost with app
– ⁠Create various fillings and toppings
– ⁠Learn ingredient substitutions (high-end vs.
economical)
– Master time management
– Learn everything from bulk fermentation to freezing methods
– ⁠Receive lifetime personal consultation directly from the Recipe Developer (Owner)

———
Why Kursusbakingprivate.com?

Seize this opportunity to support MSMEs and join over 17,000 other members! 12-month installment plans available.

Contact the class admin via WhatsApp at 0822-3113-2395.
Start here and now!

www.kursusbakingprivate.com
Bake Pro, No Drama.

Re-baked in Dubai (UAE), Singapore, Canada, Russia, the US, Vietnam, Malaysia, Hong Kong, the Philippines, and beyond.