Bint Al-Sahn (Lay­ered cake)

The Star Malaysia - Star2 - - Taste -

4 serv­ings

1 tbsp yeast gran­ules

1/4 cup wa­ter

2 cups bread flour

2 eggs

1/4 cup milk

1/4 cup wa­ter

3/4 cup melted but­ter or ghee

1/4 tsp salt

1/4 cup ad­di­tional melted but­ter or ghee, for brush­ing black cumin or sesame seeds 1 egg yolk, for egg wash honey, for serv­ing

Dis­solve the yeast in 1/4 cup wa­ter. Mix with the flour, eggs, milk, wa­ter, but­ter or ghee and salt in a large mix­ing bowl, and knead for 10 min­utes, un­til you get a soft dough. Di­vide the dough into 8 to 10 por­tions. Form each por­tion into a ball, and place on a flat sur­face.

Grease a round 25cm cake pan or clay­pot and set aside.

Roll a dough ball out thinly and place into the bot­tom of the clay­pot. Brush it with melted but­ter. Re­peat the process for all re­main­ing dough, stack­ing each layer on top of the pre­vi­ous one, then brush­ing with but­ter – ex­cept for the top layer. Brush that with the egg wash and sprin­kle with black cumin or sesame seeds.

Bake at 300°C for 15 min­utes.

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