Roti Benggala 海南面包

Roti Benggala 

海南面包

Taken from the a blog in the Internet, sorry can't remember the link anymore

SIZE: 450g standard loaf tin 

IMPORTANT: 

Oil the loaf tin with butter/cooking oil 

Dust with some flour and remove the excess by tapping 

Then only dough can be inserted to prevent it from sticking to the tin after baking

INGREDIENTS: 

300g high protein bread flour

150g water / full cream milk 

1 whole egg 

30g sugar 

2g salt

5g yeast

20g butter / olive oil / cooking oil

Surface : apply a layer of oil/butter 

Filling: Kaya/butter/any desirable spread

STEPS: 

1. Include all ingredients in the breadmaker. 
2. Knead dough for 20 min at least. If possible, 30 min. 
3. Let dough rest for 10-20 min. 
4. Flatten and roll up the dough to get rid of air pockets. 
5. Get the loaf tin prepared in advanced (see note above).
6. Insert the shaped loaf.
7. Let it ferment till double (reaches loaf tin) for approximately 1 hour.
8. Bake in 5 min preheated oven at 170 DC for 25 min. (after baking for 15 min, cover with aluminium foil/baking sheet). 
9. Remove from oven and get loaf out from the tin. Let cool on the rack. 
10. Slice after toast has been completely cooled off. 
11. Store in air tight container. 

NOTES:

• Hainam loaf is especially light in weight due to the higher use of yeast. It doesn't use a lot of oil/butter though. 
• I still do double fermentation like conventionally. 
• BAKING TIME WITH ZANUSSI: No preheating oven in advanced. When loaf dough has risen up to 80% of the top lid of mould, switch on oven at 170DC (bottom rack), bake for 15min minutes, switch to 150 DC continue baking another 15 min.