Wednesday, July 13, 2011
Gambang Bread (Betawi Traditional Bread)
1½ cup Java red sugar, grated*
¾ cup Water
3 cup flour
1 cup breadcrumbs dry
¼ cup milk powder
¼ tsp Salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon powder
¼ tsp vanilla powder/vanilla extract
2 egg yolks
100 gram margarine or to your taste.
3 Tbsp sesame seeds
*or substitute with palm granulated sugar, but the texture would become a little bit drier
**the more the margarine, the softer the bread. Many people like it chewy, original recipe is 200 gram
Boil Java red sugar with water until dissolved and hardboiled. Set aside and let it cool.
Mix flour, breadcrumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla and egg yolks. Blend well. Pour in sugar syrup, knead until well blended.
Blend in margarine, knead until well blended.
Form the dough into ball shaped, cover with pastic sheet. Set aside for about 30 minutes at room temperature until the dough becomes dry and easy to roll.
Uncover, form the dough into round oval shape, each weighed 75 g. Arrange them on greased cookie sheet, give space among them as they will rise.
Brush the surface with water, sprinkle with sesame seeds. tips: don't flatten the oval shape.
Bake in a preheated oven at 150 Celsius for 30 minutes until done.