Roti Coklat & Abon (Chocolate and Shredded Fish Bread) by @birgittawang_

4h

16 servings

🌾

590 g

High protein wheat flour

🍬

140 g

Granulated sugar

🍞

1.8 tsp

Instant yeast

💧

230 ml

Ice water

🥛

48 g

Full cream milk powder

🥚

3.6

Egg yolk

🥚

1.2

Egg

🥛

42 g

Liquid milk

🧈

83 g

Butter

🧂

1.2 tsp

Salt

🐟

Fish floss

  1. Mix
    • High protein wheat flour
    • Granulated sugar
    • Instant yeast

    Make the sponge dough (biang) by mixing the sponge ingredients until just even, using a mixer.

  2. Rest

    Let the sponge rest at room temperature for 1 hour.

  3. Add
    • High protein wheat flour
    • Instant yeast
    • Granulated sugar

    Add the dough ingredients, except butter and salt, to the rested sponge.

  4. Add
    • Liquid milk

    Add the liquid milk gradually while mixing.

  5. Mix

    Mix the dough until it comes together into one mass.

  6. Add
    • Butter
    • Salt

    Add the butter and salt.

  7. Mix

    Mix until the dough is smooth and elastic.

  8. Place

    Oil a bowl, place the dough in it, cover and let rest for 1/2 hour.

  9. Divide

    Deflate the dough and divide it into pieces according to preference.

  10. Shape

    Shape each piece of dough into a ball.

  11. Flatten
    • Shredded fish floss

    Flatten each piece and add the filling.

  12. Shape

    Shape the filled dough according to preference.

  13. Rest

    Let the shaped dough rest for approximately 1.5 hours, until it has risen.

  14. Bake

    Bake in the oven until cooked, adjusting to your own oven.

  15. Brush
    • Butter

    Brush the baked bread with butter.

Roti Coklat & Abon (Chocolate and Shredded Fish Bread) by @birgittawang_

4h

16 servings

🌾

590 g

High protein wheat flour

🍬

140 g

Granulated sugar

🍞

1.8 tsp

Instant yeast

💧

230 ml

Ice water

🥛

48 g

Full cream milk powder

🥚

3.6

Egg yolk

🥚

1.2

Egg

🥛

42 g

Liquid milk

🧈

83 g

Butter

🧂

1.2 tsp

Salt

🐟

Fish floss

Preparation Steps

  1. Step 1/15

    Make the sponge dough (biang) by mixing the sponge ingredients until just even, using a mixer.

    🌾High protein wheat flour
    🍬Granulated sugar
    🍞Instant yeast
    💧Ice water
    🥣Mixing bowl

  2. Step 2/15

    Let the sponge rest at room temperature for 1 hour.

    🥣Mixing bowl

  3. Step 3/15

    Add the dough ingredients, except butter and salt, to the rested sponge.

    🌾High protein wheat flour
    🍞Instant yeast
    🍬Granulated sugar
    🥛Full cream milk powder
    🥚Egg yolk
    🥚Egg
    🥣Mixing bowl

  4. Step 4/15

    Add the liquid milk gradually while mixing.

    🥛Liquid milk
    🥣Mixing bowl

  5. Step 5/15

    Mix the dough until it comes together into one mass.

    🥣Mixing bowl

  6. Step 6/15

    Add the butter and salt.

    🧈Butter
    🧂Salt
    🥣Mixing bowl

  7. Step 7/15

    Mix until the dough is smooth and elastic.

    🥣Mixing bowl

  8. Step 8/15

    Oil a bowl, place the dough in it, cover and let rest for 1/2 hour.

    🥣Bowl
    🧻Plastic wrap or cloth cover

  9. Step 9/15

    Deflate the dough and divide it into pieces according to preference.

  10. Step 10/15

    Shape each piece of dough into a ball.

  11. Step 11/15

    Flatten each piece and add the filling.

    🐟Shredded fish floss

  12. Step 12/15

    Shape the filled dough according to preference.

  13. Step 13/15

    Let the shaped dough rest for approximately 1.5 hours, until it has risen.

    🧻Plastic wrap or cloth cover

  14. Step 14/15

    Bake in the oven until cooked, adjusting to your own oven.

    🍳Baking tray

  15. Step 15/15

    Brush the baked bread with butter.

    🧈Butter
    🖌️Pastry brush

Composition

Ingredients

Types

Grains, Sugar, Leavening Agent, Water, Dairy, Eggs, Spices, Fish, Meat

Ingredients

High protein wheat flour, Granulated sugar, Instant yeast, Ice water, Full cream milk powder, Egg yolk, Egg, Liquid milk, Butter, Salt, Fish floss

Notes

High protein wheat flour (for the sponge (biang)), Granulated sugar (for the sponge (biang)), Instant yeast (for the sponge (biang)), Ice water (for the sponge (biang)), Butter (for brushing the baked bread, amount not given), Fish floss (abon ikan, filling, amount not given, shredded)

Allergens

Gluten, Milk, Eggs, Fish

Dietetics

Dietary regimen

Pescatarian, Nut-Free

Calories

230 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 32g, Fat: 8g, Fiber: 1g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 280mg, Calcium: 50mg, Iron: 1.2mg, Potassium: 110mg

Vitamins

Vitamin A: 60mcg, Vitamin B12: 0.3mcg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

4 hours 0 minutes

Overall

4 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Mixing bowl, Bowl, Pastry brush, Baking tray, Plastic wrap or cloth cover

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Snack, Breakfast

Occasions

Everyday Breakfast

Origin

Source

Platform

instagram

Original Creator

@birgittawang_

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Fluffy, Fibrous Filling

Flavors

Sweet, Savory, Milky, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (in an airtight container or sealed plastic bag,away from direct sunlight and heat), fridge : up to 5 days (in an airtight container to prevent drying out,bring to room temperature or reheat before eating), freezer : up to 1 month (wrap individually in plastic wrap and place in a freezer bag,thaw at room temperature or reheat in oven before serving)