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Preparation
35 minutes
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Cooking
30 minutes
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Difficulty
Easy
You don’t need to go far; you can still enjoy delicious roti that tastes just like Malaysia right at home with a super simple recipe. Let’s get cooking with TasteVN and make the famous Malaysian roti canai!
Ingredients for Malaysian Roti – Roti Canai Serves 4
All-purpose flour No. 13 544 gr Unsalted butter 70 gr (melted) Chicken egg 1 piece Condensed milk 1 tablespoon
How to choose fresh and delicious eggs
- Eggshell: Fresh eggs will have a thin white powdery layer on the outside, and feel rough or heavy to the touch. If the eggshell is smooth, shiny, or has cracks, it indicates that the eggs have been stored for too long and are not fresh.
- Candle test: You can test chicken eggs by using a light bulb or rolling up a newspaper and shining it under sunlight. If you see that the air cell in the egg is still small, the yolk is round and does not move, and the egg white is clear with an orange-red or light pink color, it is a fresh egg. In the case of old eggs, they will appear red with many moving veins surrounding a larger air cell.
- Shake gently: Hold the egg up to your ear and shake it gently; if you hear noise, it is an old egg that has been stored for a long time. If you don’t hear anything but feel strong movement when shaking, it is a bad egg, possibly a fertilized one that is being incubated.
- If possible, you should use a 10% salt solution to float the egg in. If the egg sinks to the bottom of the water, it is freshly laid. If the egg floats to the surface, it has been stored for more than 5 days.
Tools needed
Dough mixer, pan, bowl,…
How to make Malaysian Roti – Roti Canai
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Mixing the dough
Put 544g of flour type 13, 1 chicken egg, 40g of unsalted butter melted, and 1 tablespoon of condensed milk into the dough mixer.Then, turn on the mixer at low speed and gradually add 294ml of water to the flour mixture.
When the dough sticks together, increase the kneading speed to medium and knead for 10 minutes. Next, wrap the dough tightly and let it rest for 10 minutes.
After resting the dough, continue to knead the dough for another 5 minutes to finish.
Tip:- You can knead the dough by hand like how to knead bread dough using the Folding and Stretching technique.
- First, fold the dough over, then use the palm of your hand to press and stretch the dough away. Note to press and stretch the dough away, not press down. Next, turn the dough block 90 degrees and repeat the above two steps for 15 minutes.
How to tell if the dough is ready:
- The dough is soft and smooth with good elasticity.
- The dough does not stick to the hand: When pressed, it feels slightly sticky, but when you lift your finger away, the dough does not stick to your hand.
- The dough can be stretched into a thin sheet without tearing.
- Check the dough with the Windowpane test. Tear off a piece of dough, stretch it out. If the dough forms a thin film that does not easily tear and light can pass through, it is ready.
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Divide and Prove the Dough
Divide the dough into several equal parts, roll them into balls, and coat them evenly with a layer of butter.
Next, spread butter evenly inside a bowl, place the dough inside, cover tightly with plastic wrap, and let it prove overnight in the refrigerator.
Tip: Applying butter to the dough will help retain moisture, prevent it from drying out, and enhance its flavor.
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Shape the Dough
Spread a thin layer of butter on the countertop to prevent sticking, then place the dough out and use your hands to flatten it into a circular shape.
Next, spread a thin layer of butter on the surface of the dough, then gently pull each corner with your hands to achieve maximum thinness.
Then, use your hands to neatly fold the dough inward and roll it up, allowing the dough to rest for 10 minutes.
After 10 minutes, press the dough flat into a circular shape to finish. Do the same with the remaining pieces of dough.
Tip:- The unused dough should be tightly wrapped to prevent it from drying out.
- Besides shaping the dough into a circle, you can also neatly fold the edges to form a square shape.
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Fry the cake
Place a pan on the stove, add about 10g of butter and melt it.
Next, add the cake and fry over medium heat until both sides are golden brown and cooked.
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Final product
The Malaysian roti – roti canai has a fragrant buttery aroma, the cake is soft and slightly chewy, sweet and rich, incredibly delicious. You can serve it with chicken curry or lamb curry to enhance the flavor and make the dish more appealing!
It’s really quick to make the soft, chewy, and fragrant Malaysian roti for the whole family. Let’s get into the kitchen and show off your skills right away and invite the family to enjoy! TasteVN wishes you success!
*Refer to images and recipes from the Youtube channel El Mundo Eats
