{"id":3105,"date":"2022-03-09T12:30:00","date_gmt":"2022-03-09T04:30:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=3105"},"modified":"2026-03-09T21:03:07","modified_gmt":"2026-03-09T13:03:07","slug":"knotted-bread-engineers_plates","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/knotted-bread-engineers_plates","title":{"rendered":"Knotted Bread"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>7 gr dry yeast<br \/>\n150 ml luke milk<br \/>\n1\/2 tbsp granulated sugar<br \/>\n375 gr self-raising flour<br \/>\n2 pinch of salt<br \/>\n2 tbsp milk powder<br \/>\n1 egg<br \/>\n50 gr unsalted butter, softened<\/p>\n<h2>Tangzong<\/h2>\n<p>60 gr granulated sugar<br \/>\n15 gr self-raising flour<br \/>\n60 ml milk<br \/>\nFilling: Nutella<\/p>\n<h2>Instructions<\/h2>\n<p>1. In luke milk add the dry yeast and sugar. Stir little bit. Leave it about 15 minutes to activate the yeast.<br \/>\n2. In a small pot, combine all tangzong ingredients then turn on the heat. Stir it continously until thickened. Turn off the heat then chill.<br \/>\n3. In a bowl, add flour, salt, milk powder, egg, tangzong, and the activated yeast. Mix then knead until no more stick on palm.<br \/>\n4. Add the butter. Knead again for about 10 minutes.<br \/>\n5. Make a round shape, then rest and cover the dough for about an hour or doubled in size.<br \/>\n6. Flat the dough into rectangle 1 cm thick.<br \/>\n7. Spread the filling on a half-top.<br \/>\n8. Fold it half.<br \/>\n9. Cut long the dough into 2 cm thick.<br \/>\n10. Take 1 strip of dough. Twisted, roll on your fingers, knotted. Do it to all the rest of dough.<br \/>\n11. Put it into preheated oven fan 170 celcius for about 20 minutes.<br \/>\n12. Chill. Sprinkle the icing sugar on top. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 7 gr dry yeast 150 ml luke milk 1\/2 tbsp granulated sugar 375 gr self-raising flour 2 pinch of salt 2 tbsp milk powder 1 egg 50 gr unsalted butter, softened Tangzong 60 gr granulated sugar 15 gr self-raising flour 60 ml milk Filling: Nutella Instructions 1. In luke milk add the dry yeast<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":3106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,3],"tags":[],"class_list":["post-3105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-chocolate"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=3105"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3105\/revisions"}],"predecessor-version":[{"id":3140,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3105\/revisions\/3140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/3106"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=3105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=3105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=3105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}