Скачать с ютуб Roti Canai – How to make it at home в хорошем качестве

Roti Canai – How to make it at home

Roti canai is an Indian-influenced flatbread that has become the national bread of Malaysia. I will explain how to make roti canai in detail in this article. You will make roti canai taste precisely what you can get from the Mamak restaurant with a fluffy texture by following this recipe. One of the integral parts of this article is the embedded video because the best way to explain how to flip the roti canai is by showing it visually. I also shot the flipping action in slow motion with my voice-over explanation. ========================================= Recipe: (Note: This is the abbreviation version of the recipe. Please refer to the text of this article for the in-depth details: https://tasteasianfood.com/roti-canai/ ) Ingredients: 50g (0.55 cup) flour all-purpose flour 150g (1.66 cup) bread flour * (see note below the method) 1/4 egg 115ml (0.48 cup) water 2g (1/2 tsp) salt 6g (1 tsp) sugar 1 tsp ghee Method: Knead the dough Mix the flour, water, condensed milk, egg, and salt in a mixing bowl. Add the ghee after one or two minutes of kneading. Continue kneading the dough for another five minutes until it becomes elastic, stretchable, non-sticky, and smooth on the surface. Let the dough rest for five minutes, then shape it into a cylinder. Divide the dough into individual portions, about 80g each. Cover and let it relax overnight. Flip the dough Press and stretch the dough with your palm to form a 6-in disc on an oiled surface. Flip the dough with both hands by throwing it up in a circular motion. (Please watch the video for the demo.) Repeat the flipping action a few times until the dough becomes paper-thin and translucent. Spread out the dough by stretching out the edges. Shape the roti canai Rub some ghee on the surface. To make square roti canai: Fold the 1/3 furthest from you onto the middle row. After that, fold 1/3 nearest to you onto the middle rectangle. Next, fold the left and right to the center to form a square. To make a round roti canai: Ignore the left and right folding, and make more front and back fold, forming a thin wrinkle log. Hold up one end of the log, coil it into a spiral shape of a snail, then tuck the other end beneath the dough neatly. Set aside to let it relax for thirty before cooking. Cook the roti canai Flatten the dough gently. Cook the roti canai on a heated griddle for half a minute until the bottom has firmed up and developed some brown spots. Flip over to cook the other side until both sides are crispy and golden brown. Stack up the roti canais while they are still hot and give them a little fluff by squeezing between - your palms to create the fluffy texture. Serve it up with your favorite curry. Note: 1. I have tried a few types of flour, and the best result is from flour, with between 11% to 12% protein. An easy way to get flour with this percentage of protein is to mix one part of all-purpose flour (9% protein) with three parts of bread flour (13%) 2. Flour with less than this amount of protein tends to develop less gluten. The dough is less elastic and, therefore, can break easily during flipping. You can also use bread flour solely, which works well based on my test result. 3. Alternative recipe with condensed milk: Ingredients: 50g flour all-purpose flour 150g bread flour 1/3 beaten egg (about 16g) 90ml water 25ml condensed milk 2g salt 1 tsp ghee #RotiCanai #RotiTelur #RotiPrata ========================================= Website: http://tasteasianfood.com/   / tasteofasianfood     / kwankapang   https://plus.google.com/u/0/115952786...   / kwankapang