Roti Abon (Shredded Fish Floss Bread) by @birgittawang_

1h

12 servings

🌾

500 g

High protein flour

🍬

120 g

Palm sugar

🍞

1.5 tsp

Instant yeast

💧

190 ml

Ice water

🥛

40 g

Full cream milk powder

🥚

3

Egg yolk

🥚

1

Egg

🥛

35 g

Liquid milk

🧈

70 g

Butter

🧂

1 tsp

Salt

🐟

Fish floss

  1. Mix
    • High protein flour
    • Palm sugar
    • Instant yeast

    Make the sponge dough by mixing the sponge ingredients just evenly, using a mixer to mix evenly.

  2. Rest

    Let the sponge rest at room temperature for 1 hour.

  3. Add
    • High protein flour
    • Instant yeast
    • Palm sugar

    Add the dough ingredients, except butter and salt, adding the liquid milk gradually.

  4. Mix

    Mix the dough until it clumps together into one mass.

  5. Add
    • Butter
    • Salt

    Add the butter and salt.

  6. Mix

    Mix until the dough is smooth and elastic.

  7. Grease

    Grease a bowl with oil, cover the dough and let it rest for half an hour.

  8. Divide

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

  9. Shape

    Shape each portion into a ball.

  10. Flatten
    • Fish floss

    Flatten each ball and add the fish floss filling.

  11. Shape

    Shape the filled dough according to preference.

  12. Rest

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

  13. Bake

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

  14. Brush
    • Butter

    Brush the baked bread with butter.

Roti Abon (Shredded Fish Floss Bread) by @birgittawang_

1h

12 servings

🌾

500 g

High protein flour

🍬

120 g

Palm sugar

🍞

1.5 tsp

Instant yeast

💧

190 ml

Ice water

🥛

40 g

Full cream milk powder

🥚

3

Egg yolk

🥚

1

Egg

🥛

35 g

Liquid milk

🧈

70 g

Butter

🧂

1 tsp

Salt

🐟

Fish floss

Preparation Steps

  1. Step 1/14

    Make the sponge dough by mixing the sponge ingredients just evenly, using a mixer to mix evenly.

    🌾High protein flour
    🍬Palm sugar
    🍞Instant yeast
    💧Ice water

  2. Step 2/14

    Let the sponge rest at room temperature for 1 hour.

  3. Step 3/14

    Add the dough ingredients, except butter and salt, adding the liquid milk gradually.

    🌾High protein flour
    🍞Instant yeast
    🍬Palm sugar
    🥛Full cream milk powder
    🥚Egg yolk
    🥚Egg
    🥛Liquid milk

  4. Step 4/14

    Mix the dough until it clumps together into one mass.

  5. Step 5/14

    Add the butter and salt.

    🧈Butter
    🧂Salt

  6. Step 6/14

    Mix until the dough is smooth and elastic.

  7. Step 7/14

    Grease a bowl with oil, cover the dough and let it rest for half an hour.

    🥣Bowl

  8. Step 8/14

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

  9. Step 9/14

    Shape each portion into a ball.

  10. Step 10/14

    Flatten each ball and add the fish floss filling.

    🐟Fish floss

  11. Step 11/14

    Shape the filled dough according to preference.

  12. Step 12/14

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

  13. Step 13/14

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

  14. Step 14/14

    Brush the baked bread with butter.

    🧈Butter
    🖌️Brush

Composition

Ingredients

Types

Grains, Sweeteners, Leavening Agent, Liquid, Dairy, Eggs, Spices, Fish

Ingredients

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

Notes

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

Allergens

Gluten, Milk, Eggs, Fish

Dietetics

Dietary regimen

Pescatarian, Nut-Free

Calories

260 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 9g, Fiber: 1g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 320mg, Calcium: 50mg, Iron: 1.2mg, Potassium: 90mg

Vitamins

Vitamin A: 80mcg, Vitamin B12: 0.3mcg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Bowl, Brush

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, Light

Flavors

Savory, Sweet, Umami, Milky

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (in an airtight container,away from direct sunlight), fridge : 4-5 days (in an airtight container or sealed bag), freezer : 1 month (wrapped tightly in plastic and placed in a freezer bag,thaw at room temperature before reheating)