Martabak Babka
Biga Material
- Baking pan: 20 x 10 x 10 cm
- 120 gr high protein flour
- 72 grams of water
- 0.7 g / 2 pinch small fingertip instant yeast
- (mix all ingredients until smooth). Let stand at room temperature and covered with wrap for 10-12 hours
Core Dough
- 180 gr high protein flour
- 15 grams of powdered milk
- 45 gr sugar
- 1 g instant yeast
- 120 gr total weighing 40gr whole eggs, beaten and the rest cold liquid milk
- (save the remaining eggs for eggwash)
- 3 g salt
- 24 gr margarine/butter
How to Make the Bread
- Mix biga with core dough knead until half smooth except for butter and salt
- Enter the last 2 ingredients, continue to knead until elastic, do a windowpane test, first ferment for 1 hour, then put it in the chiller for 30-45 minutes.
Sweet Martabak Stuffing
- 60 gr dutch butter/wijsman
- 40 g sugar
- 45 gr medium protein flour, roasted
- 20 gr milk powder
- 75 gr grated cheese
- 60 g raw peanuts
- Meses enough
How to Make Stuffing
- Mix together butter, granulated sugar, roasted flour, milk powder, and grated cheese until it forms a sticky dough, set aside
- Roast the peanuts for a while, remove the skin, chop roughly and then mix into the sticky cheese mixture
- Remove the bread dough from the chiller, immediately roll it out wide, spread the sticky cheese mixture then press and press it tightly with a spatula, sprinkle the meses with the motif according to taste, press again with a spatula, roll it up and put in the chiller for 10 minutes
- Split in half, wrap, put in a baking sheet that has been lined with non-stick baking paper, last fermented for 1.5 – 2 hours.
- Preheat 210°C, brush with eggwash, then bake 170°-190°C for 35-40mins, depending on your oven, remove directly from the tin when fully cooked.
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