Roti Gambang (Spice Batavian Quick Bread)

I’ve made some breads I’ve not eaten again for years, and it’s called Roti Gambang. I liked (well I still do) this bread when I was a kid. Reminds me of my old days and brings my childhood memories back. Roti Gambang is a spice Batavian quick bread which is characterized by the richness of gula Jawa (dark palm sugar--make sure to use Indonesian dark palm sugar, because it's made of palm nectar, not of coconut like many other Asian sugar products), sesame seeds and cinnamon.

Batavia itself is the name of Jakarta, Indonesia (formerly Dutch East Indies, during the colonial period. Yes, from what I heard, the bread has existed since the Dutch colonial era, but back then it was made by leftover bread or cake which was re-processed by adding brown sugar syrup and salt before it was dried.

I’ve made 2 kinds of Roti Gambang. I adapted the recipe from Femina Online-Modified by Riana Pennylane which is re-modified by me J First, I simply followed the original recipe, and second I’ve made my own version with cheese filling. They taste just as delicious.

Ingredients: 

275g Javanese dark palm sugar

175ml water

375g all purpose flour

125g bread crumbs

25g milk powder

¼ tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon powder

¼ tsp vanilla extract

2 egg yolks, loosely beaten

150g unsalted margarine if you want softer texture, use less for a rather dry one

3 tsp water, for brushing

3 tsp sesame seeds

50g shredded cheese

Instruction:

1.  Put sugar and water in a saucepan on medium heat, stir until dissolved and let it boil for a while until bubbly. Remove and let cool.

2.  Combine flour, bread crumbs, milk powder, salt, baking soda, baking powder, and cinnamon powder. Pour in the sugar mixture. Add in egg yolks and vanilla essence. With a thick and strong wooden spoon, mix well until all the mixed dry ingredients hydrated. The mixture should be rather sticky.

3.  Add in margarine, mix well. Leave  and cover the mixture a rest for 30 minutes for easy handling.

4.  Preheat the oven to 150^o C.

5.  Line baking trays with baking paper.  Weigh mixture 60-75g each, roll into balls, oval shape or long fingers, and put them on the trays. For the bread with cheese filling: flat the dough, put 1 tsp of shredded cheese, and roll into oval shapes.

6.  Brush with water and top with sesame seeds.

7.  Bake for 20-30 minutes.

Bahan:
275 gr gula merah, sisir
175 ml air
375 gr tepung terigu protein sedang
125 gr tepung roti cokelat
25 gr susu bubuk
1/4 sdt garam
1 sdt soda kue
2 sdt baking powder
2 sdt kayu manis bubuk
1/4 sdt vanili bubuk
2 kuning telur ayam
150 gr margarin tawar
3 sdm air, untuk olesan
3 sdm biji wijen putih

50 gr keju parut

Cara membuat:

1.  Rebus gula merah bersama air hingga gula larut dan air mendidih. Angkat, dinginkan dan sisihkan.

2.   Campur tepung terigu, tepung roti, susu bubuk, garam, soda kue, baking powder, kayu manis, vanili, dan kuning telur, aduk rata. Tuang air gula, uleni hingga tercampur rata.

3.   Masukkan margarin, uleni kembali hingga rata. Tutup dengan plastik. Diamkan selama 30 menit di suhu ruang hingga adonan agak kering dan mudah dibentuk.

4.  Panaskan oven dengan suhu 150⁰ C

5.  Buka plastik. Timbang adonan seberat @60-75 g, gulung memanjang dan bentuk bulat lonjong. Untuk adonan dengan isian keju, pipihkan adonan, beri 1 sdt keju parut, gulung dan bentuk bulat lonjong. Atur adonan di atas loyang datary g dilapisi kertas roti atau bersemir margarin, beri jarak di antaranya.

6.  Olesi permukaan roti dengan air, taburi wijen.

7.  Panggang dalam oven selama 20-30 menit hingga matang. Angkat. Sajikan.

Caterpillar Buns

Dough:

375g bread flour

100g plain flour

35g milk powder

75g caster sugar

1 teaspoon salt

1 sachet (11g) instant dry yeast

½  teaspoon bread improver

2 eggyolks, lightly beaten

150ml (approx.) cold fresh milk or water, adjust as necessary

50g butter, cubed

Water-Roux Paste: (basically 1 part bread flour to 5 parts water)

25g bread flour

125ml water

Filling and Topping:

16 sausages/hot dogs

50g shredded cheese

1 stalk green onions

Dried oregano

Sesame seeds

Mayonnaise

Tomato ketchup

Preparation:

Water-Roux: 

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65^oC or cook as before until it starts to tickens, then continue to cook for about 1 more minute before removing from the heat. Place a cling film over the paste and leave until lukewarm before using.

The Dough:

1.   Sift bread flour, plain flour, bread improver, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well.

2.   Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough fresh milk (water) to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic.

3.   Knead in butter until incorporated. Knead until the dough sticks to the work surface and stretches like chewing gum when pulled. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film about 1 hour in room temperature.

4.   Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions (or each weighing approximately 60g). Form each into balls and let rest for 10 minutes.

5.   For each piece, roll out the dough, flattening into a rectangle. Place a piece of sausage on the edge of the rectangle, and roll to wrap the sausage completely. Make 5 or 7 deep incisions on the sausage buns, but still keeping each piece intact, being careful not to cut them completely. For each piece, rotate facing up in opposite directions. Arrange them onto a prepared tray (greased or laid with parchment paper), lightly cover with cling film,and let rest for 30 minutes. Meanwhile, preheat oven to 180-200^oC.

6.   Brush with egg wash or evaporated milk, pipe with mayonnaise or tomato ketchup, then top with shredded cheese and green onions.

7.   Bake in preheated 190°C oven for about 15 to 20 minutes, or until golden brown.

Adonan roti:

375g tepung terigu protein tinggi

100g tepung terigu protein sedang

35g susu bubuk

75g gula kastor

1 sdt garam

1 sachet (11g) ragi instant

½  sdt bread improver

2 kuning telur, kocok lepas

150ml (kurang lebih)  susu cair atau air dingin, disesuaikan

50g mentega

Pasta Water-Roux: (dengan perbandingan 1 bagian tepung : 5 bagian air)

25g tepung terigu protein tinggi

125ml air

Isian  dan Topping:

16 sosis/hot dog

50g keju parut

1 ikat bawang daun

Oregano bubuk

Wijen

Mayones

Saus tomat/cabe

Persiapan:

Water-Roux:

Campur terigu dan air, aduk sampai terigu larut.  Panaskan di atas api kecil sambil terus diaduk sampai panas mencapai sekitar suhu 65^oC atau sampai mengental membentuk pasta dan berwarna putih susu. Aduk terus selama sekitar 1 menit sebelum diangkat.  Tutup dengan plastik dan biarkan sampai hangat.

.

Adonan Roti

1.   Ayak tepung terigu, bread improver, dan susu bubuk ke dalam mangkuk besar. Tambahkan gula kastor dan garam. Aduk rata dengan spatula. Masukkan ragi instant, aduk rata.

2.   Masukkan telur yang telah dikocok lepas dan pasta water-roux. Aduk hingga merata. Masukkan susu cair (air) sedikit demi sedikit sampai membentuk adonan yang lembut dan sedikit lengket. Uleni sekitar 10 menit sampai kalis. Penambahan susu cair (atau air) sebaiknya disesuaikan. Jika adonan sudah kalis, tetapi air masih bersisa, tidak perlu ditambahkan lagi. Sebaliknya, jika air habis, tetapi adonan masih kering, tambahkan air lagi.

3.   Masukkan mentega dan uleni lagi sampai mentega tercampur merata dan adonan menjadi kalis dan elastis. Bulatkan adonan, letakkan dalam wadah yang telah diolesi sedikit miinyak, dan tutup dengan plastik atau serbet lembab selama 1 jam sampai adonan mengembang 2x lipat.

4.   Kempeskan adonan dan uleni lagi sebentar. Bentuk bulat dan bagi menjadi 16 bagian sama besar (masing-masing sekitar 60g). Bulatkan dan diamkan selama 10 menit.

5.   Gilas masin-masing adonan dengan rolling pin membentuk segiempat. Letakkan satu buah sosis di atas adonan yang telah digilas dan lipat adonan sehingga menutupi sosis, tekan-tekan pinggirannya agar tersambung. Buat 6 atau 7 kearatan pada adonan yang berisi sosis tadi, tetapi jangan sampai terputus. Putar setiap keratan menghadap ke atas dengan arah berlawanan (kanan-kiri). Letakkan di loyang yang telah diolesi margarin atau dilapisi kertas roti. Tutup dengan plastik dan diamkan selama 30 menit. Sementara itu, panaskan oven dengan suhu180-200^oC 

6.   Poles dengan egg wash (kuning telur dicampur susu cair) atau susu evaporated. Olesi dengan mayones atau saus tomat/cabe dan taburi dengan keju parut, irisan daun bawang, oregano bubuk, dan wijen.

7.   Panggang dalam oven panas suhu180-200^oC selama 15 to 20 menit, atau sampai permukaannya coklat keemasan. Oles permukaannya dengan mentega selagi panas. 

Crispy Onion Rings

You can read in Indonesian here

Ingredients:

1 large onion, cut into 1/4-inch slices
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

1 teaspoon granulated sugar
1 egg
1 cup milk
1 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

Directions:

1.   Pre heat the oil in a deep-fryer to 180 degrees C.

2.   In a medium bowl, stir together the flour, baking powder, salt, and sugar.

3.   Dip the onion slices into the flour mixture until they are all coated; set aside.

4.   Whisk the egg and milk into the flour mixture using a fork.

5.   Dip the floured rings into the batter to coat  then place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Repeat with remaining rings.

6.   Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown.

7.   Remove to paper towels to drain.

8.   Serve with ketchup or your favorite dipping sauce..

Bahasa Indonesia

Bahan:

1 buah bawang bombay besar, iris melingkar

1 1/4 cup terpung terigu serbaguna 

1 sdt baking powder

1 sdt garam 

1 sdt gula pasir

1 butir telur

1 cup susu cair

1 cup tepung roti

kaldu (optional)

minyak untuk menggoreng

Cara:

1. Panaskan wajan 180 derajat C
2. Dalam mangkuk, campur tepung terigu, garam, gula, dan baking powder. Aduk rata.
3. Masukkan irisan bawang bombay ke dalam campuran tepung, aduk2 sampai bawang bombay tertutup tepung, angkat, sisihkan.
4. Dalam wadah lain, kocok lepas telur dan susu dengan garpu. Masukkan ke dalam campuran tepung, aduk sampai tercampur rata.
5. Celupkan irisan bawang bombay ke dalam adonan tepung lalu gulingkan di atas tepung roti. Lakukan sampai habis.
6. Goreng dalam minyak banyak (deep fry) dengan api kecil selama 2-3 menit atau sampai coklat keemasan.
7. Angkat, tiriskan di atas tisue makan.
8. Sajikan selagi hangat dengan mayones atau saus cabe/tomat, sesuai selera.

Adapted from  http://grandmotherskitchen.org/

About Me

Hello World!

Welcome to my blog about food and cooking. I'm just an ordinary housewife who has passion for cooking and baking.  Yes, I'm an amateur cook.  Through this blog, I want to share the world my experiences in cooking and baking, and I hope you can find something to enjoy.

I really do believe that anyone who can follow a recipe can learn, so I try to provide plenty of recipes and I do my best to make them accessible by explaining new processes and ingredients carefully.  I think food can be totally awesome adventure and I don't want anyone to miss out on it like it did.  I hope you'll give some of my ideas a go and yes, you all are welcome to comment.

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