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Masakan Madiun Resep Baquette Dari Ampas Kedelai ( Baquette Recipe From Soybean Dregs ) Khas Indonesia
Masakan Madiun Resep Baquette Dari Ampas Kedelai ( Baquette Recipe From Soybean Dregs ) Khas Indonesia, Semoga Bermanfaat Thanks
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Artikel : Masakan Madiun Resep Baquette Dari Ampas Kedelai ( Baquette Recipe From Soybean Dregs ) Khas Indonesia
Judul : Masakan Madiun Resep Baquette Dari Ampas Kedelai ( Baquette Recipe From Soybean Dregs ) Khas Indonesia
Artikel Resep Camilan, Artikel snack,
Masakan Madiun Resep Baquette Dari Ampas Kedelai ( Baquette Recipe From Soybean Dregs ) Khas Indonesia
Dibuang sayang... resep dari ampas kedelai
Saya membuat susu kedelai dari 700 gram kacang kedelai yang sudah saya blender halus dan disaring menggunakan kain bersih, hanya untuk diambil sarinya saja. Ternyata dari 700 gram kacang kedelai tersebut, tersisa ampasnya jadi 1.200 gram... lumayan banyak ya, pikirku.
Karena begitu banyak ampas kedelai, saya jadi berpikir apakah ampas kedelai bisa di buat menjadi suatu resep makanan. Searching di google ternyata ada yang mengolahnya menjadi bolu ampas kedelai.
Karena keluarga di rumah sangat suka roti, saya pikir tidak ada salahnya kalau saya mencoba mengolahnya menjadi roti saja. Jadilah ampas kedelai yang di buang sayang itu disulap menjadi resep baru dari modifikasi saya yang berupa Baquette.
Baquette adalah roti yang berbeda dari roti pada umumnya karena bentuknya yang panjang, besar dengan kulit yang sangat renyah. Tekstur luarnya keras dan bagian dalamnya putih dan lembut, roti ini menjadi salah satu simbol budaya di Perancis selain Anggur.
Roti ini hanya dibuat menggunakan tepung, air, ragi dan garam. Dan cara memakannya pun biasanya roti akan di potong serong lalu diolesi dengan selai apa saja bahkan di makan dengan cara dicelupkan ke kopi atau coklat.
Karena begitu banyak ampas kedelai, saya jadi berpikir apakah ampas kedelai bisa di buat menjadi suatu resep makanan. Searching di google ternyata ada yang mengolahnya menjadi bolu ampas kedelai.
Karena keluarga di rumah sangat suka roti, saya pikir tidak ada salahnya kalau saya mencoba mengolahnya menjadi roti saja. Jadilah ampas kedelai yang di buang sayang itu disulap menjadi resep baru dari modifikasi saya yang berupa Baquette.
Baquette adalah roti yang berbeda dari roti pada umumnya karena bentuknya yang panjang, besar dengan kulit yang sangat renyah. Tekstur luarnya keras dan bagian dalamnya putih dan lembut, roti ini menjadi salah satu simbol budaya di Perancis selain Anggur.
Roti ini hanya dibuat menggunakan tepung, air, ragi dan garam. Dan cara memakannya pun biasanya roti akan di potong serong lalu diolesi dengan selai apa saja bahkan di makan dengan cara dicelupkan ke kopi atau coklat.
Berikut bahan dan cara membuatnya
Bahan - bahan :
500 gram tepung terigu 500 gram ampas kedelai 5 sdm gula pasir 2 sdt garam halus 1 sdt vanili bubuk 1 1/2 sdm ragi instan 1 gelas air hangat kuku
Cara Membuatnya :
1. Larutkan 5 sdm gula pasir ke dalam 1 gelas air hangat kuku, masukkan 1 1/2 sdm ragi instan kemudian aduk rata dan biarkan beberapa saat hingga ragi mengembang
2. Campur 500 gram ampas kedelai dengan tepung terigu kira-kira 300 gram, aduk rata
3. Tambahkan 2 sdt garam halus dan 1 sdt vanili bubuk, aduk rata
4. Buat lubang di tengah campuran tepung, tambahkan air ragi dan aduk rata
5. Uleni adonan hingga kalis sambil ditambahkan sisa dari tepung terigu sedikit demi sedikit
6. Setelah kalis, tutup adonan menggunakan lap bersih selama 1 sampai 1 1/2 jam sampai mengembang dari ukurannya semula
7. Setelah mengembang, kempiskan adonan dengan menekannya menggunakan tangan dan bentuk memanjang atau sesuai selera anda
8. Taburi baquette dengan sedikit tepung lalu letakkan baquette di loyang yang sudah di semir margarin, buat garis di atas roti menggunakan pisau yang tajam dan diamkan 15 menit untuk mengembang
9. Panaskan oven dengan suhu 170 derajat celsius, panggang baquette selama 1 jam hingga berwarna coklat dan matang lalu angkat dan sajikan
2. Campur 500 gram ampas kedelai dengan tepung terigu kira-kira 300 gram, aduk rata
3. Tambahkan 2 sdt garam halus dan 1 sdt vanili bubuk, aduk rata
4. Buat lubang di tengah campuran tepung, tambahkan air ragi dan aduk rata
5. Uleni adonan hingga kalis sambil ditambahkan sisa dari tepung terigu sedikit demi sedikit
6. Setelah kalis, tutup adonan menggunakan lap bersih selama 1 sampai 1 1/2 jam sampai mengembang dari ukurannya semula
7. Setelah mengembang, kempiskan adonan dengan menekannya menggunakan tangan dan bentuk memanjang atau sesuai selera anda
8. Taburi baquette dengan sedikit tepung lalu letakkan baquette di loyang yang sudah di semir margarin, buat garis di atas roti menggunakan pisau yang tajam dan diamkan 15 menit untuk mengembang
9. Panaskan oven dengan suhu 170 derajat celsius, panggang baquette selama 1 jam hingga berwarna coklat dan matang lalu angkat dan sajikan
Baquette ampas kedelai
Hmmm,,, ini dia resep modifikasi saya baquette ampas kedelai, kalau baquette yang sebenarnya di dalamnya berwarna putih dan lembut. Nah, kalau baquette hasil modifikasi saya ini warnanya kecoklatan karena warnanya berasal dari ampas kedelai tadi. Untuk rasanya benar-benar kacang kedelai...hahaha :D, kalau anda menyukai rasa dari kacang kedelai tentunya baquette ampas kedelai ini cocok dengan selera anda. So, Enjoy Your Cooking Mom :D
It is a pity to throwed... recipe from soybean dregs
I make soymilk from 700 grams of soybeans that I refined blender and filtered using a clean cloth, only to take the juice. Turns of 700 grams of soy beans, the remaining waste of dregs is 1,200 grams... pretty much yes, I thought.
Because so many soybean dregs, I got to thinking whether soybean dregs can be made into a food recipe. Searching in google turns out there who process it into a soybean dregs cake.
Because of my family at home is very likes bread, I think nothing wrong if I tried to process it into bread. Be the soybean dregs that a pity to throwed it was transformed into a new recipe in the form of my modification, Baquette.
Baguette is different from another bread because of its long and large with a very crispy skin. Hard outer texture and the inside is soft and white, the bread has become one of the symbols of culture in France in addition to wine.
This bread is made using only flour, water, yeast and salt. And how to eat it, usually bread will be cut oblique and smeared with jam anything even eat in a way dipped into coffee or chocolate.
Because so many soybean dregs, I got to thinking whether soybean dregs can be made into a food recipe. Searching in google turns out there who process it into a soybean dregs cake.
Because of my family at home is very likes bread, I think nothing wrong if I tried to process it into bread. Be the soybean dregs that a pity to throwed it was transformed into a new recipe in the form of my modification, Baquette.
Baguette is different from another bread because of its long and large with a very crispy skin. Hard outer texture and the inside is soft and white, the bread has become one of the symbols of culture in France in addition to wine.
This bread is made using only flour, water, yeast and salt. And how to eat it, usually bread will be cut oblique and smeared with jam anything even eat in a way dipped into coffee or chocolate.
The ingredients and how to make it
Ingredients :
500 grams of flour 500 grams of soybean dregs 5 tablespoons granulated sugar 2 tsp fine salt 1 tsp vanilla powder 1 1/2 tbsp instant yeast 1 cup lukewarm water
How To Make :
1. Dissolve 5 tablespoons granulated sugar into 1 cup of lukewarm water, put 1 1/2 tbsp instant yeast then stir well and let some time until the yeast expands
2. Mix 500 grams of soybean dregs with flour approximately 300 grams, stir
3. Add 2 tsp fine salt and 1 teaspoon vanilla powder, mix well
4. Make a hole in the center of the flour mixture, add yeast water and stir
5. Knead the dough until smooth while the rest of the flour is added little by little
6. After the smooth, cover the dough using a clean cloth for 1 to 1 1/2 hours until it expands from its original size
7. Once inflated, flatten the dough by pressing it by hand and elongated shape or according to your taste
8. Sprinkle baguette with a little flour and place the baguette on a baking sheet that has been in polish margarine, create a line on top of the bread using a sharp knife and let stand 15 minutes to inflate
9. Preheat the oven to 170 degrees celsius, baquette bake for 1 hour until brown and cooked then remove and serve
2. Mix 500 grams of soybean dregs with flour approximately 300 grams, stir
3. Add 2 tsp fine salt and 1 teaspoon vanilla powder, mix well
4. Make a hole in the center of the flour mixture, add yeast water and stir
5. Knead the dough until smooth while the rest of the flour is added little by little
6. After the smooth, cover the dough using a clean cloth for 1 to 1 1/2 hours until it expands from its original size
7. Once inflated, flatten the dough by pressing it by hand and elongated shape or according to your taste
8. Sprinkle baguette with a little flour and place the baguette on a baking sheet that has been in polish margarine, create a line on top of the bread using a sharp knife and let stand 15 minutes to inflate
9. Preheat the oven to 170 degrees celsius, baquette bake for 1 hour until brown and cooked then remove and serve
Baguette soybean dregs
Hmmm,,, here is my baguette recipe modification of soybean dregs, in fact if baquette texture in it white and soft. Now, if my baquette modified brownish color because the color is derived from soybean dregs earlier. For it taste is really soybeans ... hahaha :D. If you like the taste of soybean, this soybean dregs baquette course is suitable to your taste.So, Enjoy Your Cooking Mom :D
Nama Produck
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External Link
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Kefir Grain
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Kefir Medika
|
||
Masker Kefir
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