Benggali Bread or Roti Benggali
is a traditional bread
enjoyed by Malay, Chinese and Indian.
My mom likes this Benggali Bread
now otherwise known as Chinese Kopitiam White Bread.
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Oval Benggali Bread
Special thanks to
Cheryl Banaena for the recipe
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Round Benggali Bread
Benggali Bread
375g bread flour
200-210g water or milk
70g whipping cream or yoghurt
25g sugar
5g salt
5g yeast (reduce 1/2 if overnight proofing)
25g butter or oil
1. all ingredients into the bread machine, bread dough cycle
2. leave overnight to retard, if not let rise for 1 hr at room temperature
3. bring to room temp. to rise, punch down.
4. roll & fold to shape into 2 loaves
5. leave to rest for 60min at room temp.
6. sift flour over buns & slash buns for design
7. bake in preheated oven 175'C for 45 min
Soft & spongy Texture
Notes:
1. make sure the bread is baked till well done.
2. Good bread must be spongy and bouncy, never doughy, gluey and gummy
3. can be shaped into round or oval free standing bread
4. sprinkle with flour & slashed for better look
5. with added fruits if preferred
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