Roti bluder ( Indonesian-Dutch Classic Bloeder )

by Book Recipe
Roti bluder

Bloeder is one type of Indonesian classic bread that developed in the Dutch colonial era. The characteristic of this bread is very soft and fluffy. The original old fashioned bloeder needs 16-24 hours for the baking process.

Here is the shortest version 🙂

Roti bluder

Classic Bloeder

Bloeder is one type of Indonesian classic bread that developed in the Dutch colonial era.… Bread Roti bluder, Dutch Classic Bloeder Indonesian
Roti bluder ( Indonesian-Dutch Classic Bloeder )
Bloeder is one type of Indonesian classic bread that developed in the Dutch colonial era. The characteristic of this bread is very soft and fluffy. The original old fashioned bloeder needs 16-24 hours for the baking process. Here is the shortest version 🙂
Print This
Serves: 11 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Starter dough:

  • 150 gr flour
  • 1 gr yeast
  • 100 ml of milk

Main dough:

  • 5 egg yolks
  • 75 gr sugar
  • 2.5 gr yeast
  • 25 ml of milk
  • 100 gr flour
  • 1 gr bread improver
  • 75 gr butter
  • 1 gr salt

Instructions

  1. Mix starter dough ingredients with the hook attachment until elastic. Rest the dough for approximately 2 hours.
  2. Beat egg yolks, sugar, yeast, and milk until mixed for about 5 minutes. Add the flour mixture and mix.
  3. Prepare the starter dough and punch the dough to release the air. Pour in the main dough into the starter dough, knead with the hook attachment until it combines, then put butter and salt. Knead it until the dough elastic. Let the dough rest for another 40 minutes.
  4. Weigh the dough for 50 grams each. Rolled up and let stand for 15 minutes. Stretch and fold the dough 3 times, shape round, and place the dough into the cup mold. Let it re-inflate
    approximately 2 hours
  5. Bake in the oven with 160 ° C for about 15 minutes until yellow and cooked.
  6. Serve with milk, tea or coffee

Recipe video


Enjoy

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