Resepi roti legend yang mengimbau nostalgia, Roti Benggali atau roti ala kopitiam yang biasanya dinikmati bersama kaya dengan secawan kopi. Tekstur roti ini lembut, ringan dan berongga dengan kerak atas roti yang rangup. Apa yang membezakan antara roti sandwich biasa dengan roti Benggali ialah rasanya yang lebih tawar dengan tekstur roti yang lebih ringan. Warnanya juga lebih putih kerana tidak menggunakan mentega/ marjerin. Sesuai dinikmati bersama kari, sambal sardin, sup kambing, kacang pool atau jem.
Selamat mencuba!
Jumlah Hidangan : 1 buku roti Benggali (20 cm x 11 cm x 11 cm)
❤️BAHAN-BAHAN:
125 ml susu segar/ susu penuh krim (suam kuku) | 1/2 cawan *gunakan susu sejuk untuk breadmaker & stand mixer
Anggaran 98 ml air (suam kuku) | 1/4 cawan & 2, 1/2 sudu besar *gunakan air sejuk untuk breadmaker & stand mixer
18 gram gula pasir halus | 1 & 1/2 sudu besar
3 gram yis kering segera | 1 & 1/2 sudu teh
250 gram tepung roti | 2 cawan
95 gram tepung gandum | 3/4 cawan
8 gram susu tepung | 1 sudu besar
4 gram bread improver | 1 sudu teh
4 gram garam | 1 sudu teh
15 ml minyak jagung / minyak sayuran tanpa bau | 1 sudu besar
15 gram lemak sayuran | 1 sudu besar
❤️Sapuan telur : 1 telur + 1 sudu besar susu
SUHU MEMBAKAR : 180℃ | 355℉ selama 40 - 45 minit pada rak paling bawah, api atas bawah. Ketuhar dipanaskan selama 15 minit.
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[ENGLISH]
This bread recipe is special because it brings back a lot of memories. This evergreen bread is one of the signature dish at Kopitiam and is usually eaten with rich kaya spread and a cup of coffee. The bread has soft, light and airy texture with crispy and shiny crust. It is less sweet and milky, with lighter texture compared to the regular sandwich bread. The color is whitish as the bread did not use butter/margarine, rather, corn oil and vegetable shortening are used. This bread is perfect to be enjoyed with curry, sardine sambal, mutton soup, kacang phool or jam.
Happy baking!
Yield : 1 Benggali loaf (20 cm x 11 cm x 11 cm)
❤️INGREDIENTS:
125 ml lukewarm fresh milk/ full cream milk | 1/2 cup * use chilled milk for breadmaker & stand mixer
About 98 ml lukewarm water | 1/4 cup & 2,1/2 tbsp * use chilled water for breadmaker & stand mixer
18 grams fine sugar | 1 & 1/2 tbsp
3 grams instant dry yeast | 1 & 1/2 tsp
250 grams bread flour | 2 cups
95 grams all purpose flour | 3/4 cup
8 grams milk powder | 1 tbsp
4 grams bread improver | 1 tsp
4 grams salt | 1 tsp
15 ml corn oil / odorless vegetable oil | 1 tbsp
15 grams vegetable shortening | 1 tbsp
❤️Egg wash : 1 egg + 1 tbsp milk
BAKING TEMPERATURE : 180℃ | 355℉ for 40 - 45 minutes at bottom rack, top & bottom heat mode. Oven is preheated for 15 minutes.
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