Roti Naik Johor
Roti Naik Johor
Ingredients
- c (750gms) bread flour/tepung tinggi protein0.5
- (75gms) butter/mentega3 tbsp
- c (185mls) water/air0.8
- c (185mls) evaporated milk/susu evaporated0.8
- tbsp(20gms) caster sugar/gula kastor2
- tsp(5gms) salt/garam1
- pack of 11gm instant yeast/ yis segera1
- eggs/ telur2
- extra egg, beaten for eggwash/telur, dipukul untuk disapu atas roti1
Instructions
- 1.
1. Place all the above ingredients into a mixer. Use a dough hook to knead them all together for about 10 minutes.
- 2.
2. Rest the dough at a warm place, covered with oiled cling film, for 30 - 40 minutes until it doubles in size.
- 3.
3. Punch the dough. Divide into small equal golf balls sizes. Place the small dough balls onto a greased baking tin.
- 4.
4. Cover the dough balls with oiled cling film. Allow the dough balls to rest for another 30 minutes, to swell and double in size at a warm place.
- 5.
5. Brush with eggwash prior to baking in a 160ºC preheated oven for 20 minutes or until sounds hollow when tapped and crisp & golden brown in colour.
- 6.
6. Brush with extra butter when cooked and Roti Naik is still hot from the oven.
- 7.
1. Gaulkan semua bahan di atas. Uli hingga sebati.
- 8.
2. Biarkan doh rehat selama 30-40 minit sehingga ia naik sekali ganda.
- 9.
3. Uli sekali lagi dan bahagikan doh kepada ketulan kecil. Letakkan di dalam dulang pembakar yang telah disapu dengan sedikit mentega.
- 10.
4. Tutupkan doh bebola roti dengan plastic cling film yang disapu minyak, Rehatkan bebola doh selama 30 minit ditempat yang bermatahari (tapi tak berangin) sehingga doh mengembang saiznya dua kali ganda.
- 11.
5. Sapukan dengan telur yang dipukul sejurus sebelum dibakar di dalam ketuhar pada suhu 160ºC selama 20 minit.
- 12.
Setelah masak, keluarkan dari ketuhar dan sapukan sedikit mentega di atasnya supaya ia kilat.