Page 4 - buku saku roti manis

daftar isi

KATA PENGANTAR................................................................................................................................... ii
DAFTAR ISI................................................................................................................................................. iii
1. Pengertian Roti Manis............................................................................................................................. 1
2. Bahan Pembuatan Roti Manis.............................................................................................................. 2
A. Bahan Utama...................................................................................................................................... 3
B. Bahan Tambahan............................................................................................................................... 6
C. Bahan Isian Manis............................................................................................................................. 7
D. Bahan Isian Gurih............................................................................................................................. 9
E. Bahan Topping................................................................................................................................... 10
3. Peralatan Pembuatan Roti Manis........................................................................................................ 11
4. Resep Roti Manis................................................................................................................................... 14
5. Tahapan Pembuatan ............................................................................................................................ 15
A. Process Scaling, Mixing, Intermediate Proof............................................................................. 16
B. Process Knocking Back, Dividing & cutting................................................................................. 17
C. Process Rounding & Intermediate Proof..................................................................................... 18
D. Process Moulding Variasi 1............................................................................................................. 20
E. Process Moulding Variasi 2............................................................................................................. 22
G. Process Panning Olesan, Final Proofing, Baking Cooling, & Packaging................................ 24
6. Penyebab Kegagalan........................................................................................................................... 25
DAFTAR PUSTAKA................................................................................................................................... 27

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