QUOTE(hackwire @ Dec 1 2016, 08:20 AM)
thanks for sharing.
but have u ate the original one from india?
I wonder if it taste the same as in Malaysia? but if u add condensed milk in, will it taste sweet ? some recipe I saw uses milk and water. some uses egg. Maybe it helps in creating the elasticity.
Never eaten one. Last time I frequented to Northern side of India. So, mostly is just chapati. Roti canai like is more to Southern India like Chennai, but I believe if you find anything similar to Malaysia roti chanai, it is the Indian who has been working here brought the recipe back or Malaysian opening the restaurant there.
The condense milk is just like 1 table spoon for probably 500g of flour. Just to add a tad of sweetness but I guess if you don't put it in, it taste the same probably
The elasticity is from the flour itself. There are many types of flours.
http://www.foodnetwork.com/recipes/package...s-and-uses.htmlBread flour has more protein content than all-purpose, which helps with gluten development. Some recipes call for it when an especially chewy and elastic crumb is desired. Some will mix them. I was told that roti canai makers like to use Cap Kunci. So, experiment with different type and look for one that you prefer. You need to rest the dough after kneading and you need to make sure you knead it properly.
Your dough is kneaded once it hold its shape like when you make a small dough ball and hold between your fingers, it will not sag. The dough is also smooth. Another good indicator is that you get tired
. In summary, kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards.
You can make as many dough ball for roti canai. Just cover it with margarine and stack in plastic container like what you saw at restaurant there. It can be stored in fridge. Just thaw them to room temperature before use.