They Ask me to make ROTI CANAI

Welcome back.
This morning when 4 of us (Rizkee, Mierul, Su..Ayas) talk about Roti Canai then suddenly they ask me to make 1 for them.

This are the thing i need to learn.

English

Materials (12-16 seeds)

     550 gm flour
     * 250 grams of water
     * 1 egg-50gm
     * 3 tbsp sweetened condensed milk-60gm
     * 1 tsp salt-6gm
     * 1 tsp butter/margerin-15gm
     1-2 tbsp plain flour, to be added if prior flaccid during kneading

STEPs

     * insert material into container, mix well
     last water enter into the flour mixture.
     knead until the dough so
     dough relax for 10min
     knead again for 5min
     ** repeat step 4 & 5 by 3 times. ** PROVISION last time the third-uli & break process, become more elastic dough stick n. so jgn worry if the dough feels attached 1st process at hand. lg soft ranya if after 2nd time kneading & rest, add a little flour (1 tbsp)
     advisable spiral-tp hands wanted to wear a bread machine will do. For bread machine. follow step 1,2,3 above. enter DLM machine: basic bread program .. let process for 1HR 15min. often soft dough bread maker skit temp reasons. pause time machine, man out dough, knead in a little flour kekejap. and return DLM machine.
     bulat2 form. Produce 12-16 grains depending on the size.perap for 3 hours or more and can at Kibar or tarik2.
     * nb: if you do not run out Chebar, bole keep in the fridge up to 2 day
     * tips: first spiral, dought be elastic, and hard to Chebar. when ripe chewy bread. that's why the kneading process, rest, in repeat 3 times.
     amount of water to 250gm. want to clarify, Dough  dough it harder than regular buns. but, do not worry, after a skewer, dough will be soft. coz if too soft, when to" Kibar" later, will be torn. if you do not know " Kibar", bole la pull, nipis2 ...
     forgot to tell you. dibulat2kan past, must rubbed with magerin, Then just saved .. and the " Kibar" subjects, should be first clamp with palms, and rest it for 10 min.

Malay

Bahan-bahan ( 12-16 biji )

• 550 gm tepung gandum
• *250 gm air
• *1 egg-50gm
• *3 Tbsp susu pekat manis-60gm
• *1 tsp garam-6gm
• *1 tsp butter/margerin-15gm
• 1-2 Tbsp tepung gandum-untuk di tambah kalau terlebih lembik semasa menguli

Cara-cara

1. masukkan bahan * kedalam bekas, kacau hingga sebati
2. masukkan bancuhan air tadi kedalam tepung.
3. uli hingga jadi doh
4. rehatkan doh selama 10min
5. uli lagi selama 5min
6. **ulang step 4&5 sebanyak 3 kali.** Noticed-lepas kali ke 3 process uli&rehat, doh bertambah kenyal n tak melekat. so jgn risau kalau 1st process terasa doh melekat di tangan. kalau ranya lembik lg selepas 2nd time uli&rehat, tambah sedikit tepung(1 tbsp)
7. advisable uli guna tangan-tp nak pakai bread machine pun boleh. Utk bread machine. follow step 1,2,3 diatas. masukkan dlm machine: program basic bread..biarkan process selama 1hr 15min. selalunya doh lembik skit sebab temp bread maker. masa machine pause, kluarkan doh, uli kekejap dengan sedikit tepung. dan masukkan balik dlm machine.
8. bentuk bulat2. produce 12-16 biji depending on the size.perap selama 3jam atau lebih Dan boleh di kibar atau di tarik2.
9. *nb:jika tak habis kebar, bole simpan dalam fridge up to 2 day
10. *tips: terlebih uli, dought akan kenyal, dan susah nak kebar. bila masak roti akan kenyal. that's why process uli , rest, di ulang 3 kali.
11. *jumlah air to 250gm. nak clarify ,Dough roti canai ni memang keras berbanding dengan dought roti bun biasa. tetapi, jangan risau, selepas diperap , dough akan lembut. coz kalau terlalu lembik, nanti bila nak kibar, akan koyak. kalau tak tau kibar, bole la tarik, nipis2...
12. lupa nak cakap. masa lepas dibulat2kan, hendakklah disapu dengan magerin, then baru simpan..and masa nak kibar pulak, hendaklah di penyek2 dulu sebesar tapak tangan, and restkan selama 10 min.