Monday, June 1, 2015

ROTI ARAB KA”AK


Petang ni berkesempatan cuba resepi roti arab ka"ak daripada Drp: Chef Khairi Mansor @ Kamus Selera. Seperti yg chef kata dohnya lembik dan melekit.... saya susah nak dibentuk. Tapi dah masak ok la....lembut gak roti dia cuma cam biasa agak padat tak macam roti malaysia yang gebas gebus gitew...walau macam mana pun saya suka roti yg macam ni....ka"ak...i lioke...

Lain kali nak try pulak resepi yg saya share kat bawah tu...lebanese street bread....nampak menarik sangat...dia gantung2 kat gerai2 tepi jalan....

ROTI ARAB KA”AK
 

Bahan:
1 tbs yeast
3 tbs gula
¼ cwn air suam
3 tbs minyak masak
1 tsp garam
1 ½ cwn susu suam
½ kg tepung
1 biji telor
Sedikit bijan
1/2 cup white sesame seeds

Cara:

- Campurkan kesemua bahan basah bersama yeast, kacau rata.
- Masukkan tepung sedikit2 sehingga terhasil doh yg lembik & melekit
- Terus perap doh, (jgn uli mcm roti biasa) biarkan kembang 2 x ganda
- Slps doh kembang (masa ni dah kurang melekat) Bentuk doh macam donut besar ,(naik kan dlm 15 minit) sapu telur & tabur bijan sebelum dibakar.


Lain kali boleh cuba resepi di bawah dari blog http://phoeniciangourmet.blogspot.com/2009/04/lebanese-street-bread-kaak-bi-semsum.html?m=1  ni juga dimana kandungan airnya kurang jadi lebih senang membentuk doh....adunan tidak terlalu lembik dan melekit.

Lebanese Street Kaak - Ingredients

2 package active dry yeast ( if I am using 120gm of wild yeast starter I use less yeast)
1 1/2 cups warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk (scalded, then cooled)
2 tablespoons granulated sugar
1 tablespoon salt 2 tablespoons vegetable oil
6 1/2 - 7 cups all purpose flour
1 cup of whole wheat flour or bran flour to sprinkle over the dough
1 egg +1 teaspoon water
3/4 cup sesame seed

Direction:

Dissolve yeast in warm large bowl. Stir in milk, sugar, salt, oil and 3 cups of the flour.   Leave for 10-15 minutes to rise and bubble .   
add the remaining flour knead until smooth and elastic about ten minutes, make sure the dough is not dry.  Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, around an hour and more. Dough is ready if indentation remains when touched. 

Punch dough down to release the gas, gather again and let it rest for the second time till doubled. Be very patient and let the dough rest for couple of hours or even more... divide to 8 equal parts. 

Roll  over some wheat or bran flour to get more authentic , and texture shape as directed above, either the shape of a round handbag, (this is what we used to call them when we were children) or into long rope; moisten ends with water. 

Bring ends of rope together, and pinch to form rings about 6 inches in diameter. Beat egg and 2 teaspoons water with fork. Spread sesame seed on dinner plate. Brush each ring with egg mixture; dip into sesame seed. 

Place rings, sesame seed side up, on large greased cookie sheets. Cover loosely; let rise until double, from 1 hour up to 2 hours for the rings, for the rounds let them rest again, at least two hours more. Cover the baking tray with plastic to keep them moist.

Heat oven to 500F.  Flip the baking trays upside down and warm them in the oven as well, When the oven is ready, lower the heat to 450F . Sprinkle some wheat or bran on the trays and carefully move the kaak and Bake them for 20 to 25 mimutes or until golden brown and puffed.
A deep pan with water in it will also help in steaming the oven and creating a crunch texture for the kaak and give a nice golden color

suggestion on serving the kaak: open the pocket from the back and sprinkle oregano mix (zaatar) or Sumac, or mix sumac and Dakkah . Also good with Halloumi Cheese, or Cream Cheese

go ahead give it a try... its very good!!

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