360 gr self raising flour
\n30 gr fine sugar
\n15 gr milk powder
\n1 (15 gr) egg yolk
\n185 ml\u00a0 cold water
\n7 gr yeast
\n30 gr butter, room temperature
\n3 gr salt
\nFood coloring (optional)
\nOil<\/p>\n
50 gr butter, room temperature
\n50 gr fine sugar
\n1 tbsp chocolate milk powder
\n1 tbsp cocoa powder<\/p>\n
50 gr butter, room temperature
\n50 gr fine sugar
\n25 gr shredded cheddar cheese
\n1 tbsp milk powder
\nTopping: Flour<\/p>\n
1. Mix all the ingredients except butter and salt.
\n2. Once it become a dough, add butter and salt. Mix and knead using mixer (or using your bare hand) for about 20 minutes.
\n3. Divide it into the number of the colors. Drop the colors on each dough. Mix.
\n4. In a bowl, pour some drops of oil. Put the dough on it, then cover it.
\n5. Rest them in the warm place (between 75 to 95\u00baF\u00a0 or 24 to 36\u00baC) for proofing.
\n6. Divide the dough 40 gr each, then form it into a ball. Cover it.
\n7. Rest them for about 10 minutes.
\n8. Stuff it with the 1-tsp filling, then form into a ball.
\n9. Place them on tray, then let them proof.
\n10. Preheat oven at temperature 150 celcius degree.
\n11. Sift flour on dough, then put them in the oven for about 20 minutes. Served.<\/p>\n
Peak activity of yeast is between 75 to 95\u00baF (24 to 36\u00baC), 77\u00baF (25C) is the optimum dough temperature.
\nAnything below 70\u00baF (21\u00baC), yeast is slow, at 34\u00baF (2\u00baC) it\u2019s inactive. At 138\u00baF (59\u00baC), the yeast is dead and will never ferment.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 360 gr self raising flour 30 gr fine sugar 15 gr milk powder 1 (15 gr) egg yolk 185 ml\u00a0 cold water 7 gr yeast 30 gr butter, room temperature 3 gr salt Food coloring (optional) Oil Chocolate Filling (Mix All, Set In Fridge) 50 gr butter, room temperature 50 gr fine sugar 1…<\/span><\/p>\n","protected":false},"author":2,"featured_media":3180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,11,3],"tags":[],"class_list":["post-3179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-cheese","category-chocolate"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3179","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=3179"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3179\/revisions"}],"predecessor-version":[{"id":3615,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/3179\/revisions\/3615"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/3180"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=3179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=3179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=3179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}