This is a recipe of how to a soft & fluffy vegan bread with all purpose flour. Making this soft bread recipe was based on the fact that many people can't buy eggs and bread recently(COVID 19 Malaysia lockdown), and we wanted to make an eggless bread with basic ingredients to cope with food shortages. All you need is all purpose flour, salt, oil, sugar, and yeast, then you can make a soft and fluffy basic white bread with your hands. We tried it a few times before we realized, it turned out that this recipe is very similar to Hainan Bread and tastes very close like Kaya Butter Toast we always having on the coffee shop. We Penang people call it Roti Benggali. (We don’t bake it too over, when the crust became dark color, it will be tough.)
I remember when I was a kid, every morning, there were a motorcycle ringing the bell to selling breads. There are plenty of snacks hanging on the outside of the mini cupboard that set on the back sit of the motorcycle and fresh Roti Benggali inside. When you buy Roti Benggali and you can choose to have Kaya, butter or both spread on the bread, the Indian guy will make it on the spot for you and he would remove the crusts If you do not like it. This kind of friendly bread selling service is a traditional industry handed down by our fellow Indians for a century.
🖨️ Print This Recipe or Adjust Serving Size :
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Preparation Time : 2 Hours 30 Minutes
Cooking Time : 50 Minutes
Serve : 1 Loaf (about 12 slices)
🌱 INGREDIENTS
• 300g All Purpose Flour
• 180ml Water
• 6g Instant Yeast
• 6g Salt
• 25g Vegetable Oil
• 25g Sugar
👩🍳 INSTRUCTIONS
1. Prepare a large bowl, pour in water, yeast and sugar then stir well.
2. Add in flour (sifted) and salt, knead until become dough and rest for 10 minutes.
3. Add in vegetable oil and knead until the dough absorb all the oil, then the dough will become sticky, continue to knead the dough with some flour until it smooth. Cover with wet towel and leave it for 1 hour.
4. Divide the dough into 3 parts, release the carbon dioxide and shaping then put into the oiled baking mold. Put it in the oven and leave for another one hour or until it is twice as large. (You can put a small bowl of warm water at the bottom of the oven to help the dough fermentation)
5. Set temperature 180°~200°C and bake for 50 minutes.
⚠️Caution : Please take note about the baking temperature, every oven might be different. We use 200°C, it is because our oven is old and not that powerful. The baking temperature is between 180°C - 200°C
6. After baked, release the bread from mold and apply some vegetable oil on the crust for shiny.
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製作這個麵包食譜是基於最近很多人買不到雞蛋和麵包而開始的,我們就想用基礎食材做出麵包來應付食物短缺情況。只需要普通麵粉,鹽,油,糖和酵母,動動手就能做成鬆軟好吃的純素麵包。試做了幾次才後知後覺,原來這款食譜跟海南麵包很相似,吃起來口感也很接近。我們檳城人都叫這種麵包 - Roti Benggali。(我們沒有烤得那麼黑,烤得黑皮會比較靭)
記得小時候,每到傍晚時分就有流動麵包摩多車敲著鐘穿梭各大小巷叫賣。小小的麵包車箱外掛些零食,裡面則裝著新鮮的孟加拉麵包。這種售賣方式最獨特的部分是,你購買孟加拉麵包選擇要咖椰醬搭配奶油後印度大哥會現場為給你塗上。如果,不喜歡吃麵包皮還可以吩咐去皮。這樣親切的販賣麵包服務,是印度同胞百年流傳下來的傳統行業。他們那種無論風吹雨打都定時載著麵包到各社區販賣的敬業精神很讓人敬佩和感動。
根據資料, “Roti Benggali” 這個馬來西亞最古早味的麵包是在1885年由南印度的Patchee先生引進檳城。從開業的店名叫做“Roti Penggali”到更改成Patchee Bakery 經營至今的第四代接班人都保持著傳統的產業。他們除了有麵包車特攻隊販賣麵包也會配送麵包到咖啡店,檳城咖啡店大多數都由海南人經營故孟加拉麵包也有人叫海南麵包。這款麵包是三大種族喜愛的食物之一,除了搭配咖椰醬和奶油,印度人和馬來人喜歡沾著咖哩醬料吃。無論搭配什麼都是那麼好吃的麵包。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/3bSLEe0
準備時間 : 2小時30分鐘
烹調時間 : 50分鐘
份量 : 1塊 (大概能切12片)
🌱食材
• 300克 普通麵粉(中筋麵粉)
• 180毫升 清水
• 6克 酵母
• 6克 鹽
• 25克 油
• 25克 糖
👩🍳做法
1. 準備一個大碗,倒入清水,酵母和糖,攪拌均勻。
2. 加入中筋麵粉(過篩)和鹽,攪拌成麵團後休面10分鐘。
3. 倒入油後把油都揉進麵糰,開始揉面的5分鐘有油所以是不黏手的。後面的麵糰吸收油後就會黏手,繼續把麵糰揉到出筋有光面不黏手就蓋上濕布發酵1小時。
4. 把麵糰分成3份,杆壓排氣放入塗好油的模具裡,再放入烤箱繼續發多1小時或直到兩倍大。(烤箱底部可以放一小碗溫水有助麵糰發酵)
5. 180°~200°度烘烤50分鐘。(請依你的烤箱自行調整)
6. 烤好後脫模在表面塗上油增加亮澤美感。
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