65. Egg Cheese Prata (Roti Canai/Roti Maryam). Roti canai (pronunciation: /tʃanaɪ/), or roti chenai, also known as roti cane (/tʃane/) and roti prata, is an Indian-influenced flatbread dish found in several countries in Southeast Asia, including Brunei. Roti canai is like the Southeast Asian flat croissant. It is rather similar due to the flakiness of the layers of oiled dough.

The name is adapted from 'paratha' in South East Asia, but also goes by 'roti canai' in Malaysia (which is pretty much the same thing, although Malaysians will beg to differ). There's no denying roti prata is a calorific treat, especially when you stuff it with ingredients like eggs, cheese, onion, mushroom and even sweet stuff such as chocolate and From plain to plaster (with egg), tissue (thin and crisp) to coin (in a rolled shape), here are the best roti prata spots in Singapore. roti canai- roti with a red curry sauce with potatoes definitely a finger licking dipping food. Roti Canai The Malaysian, the Singaporean, Indian and the Austrian share the "stretching" the dough Split the arancini open and see the melted cheese and prosciutto. Anda Bisa punya 65. Egg Cheese Prata (Roti Canai/Roti Maryam) menggunakan 12 bahan dan 7 Langkah. Inilah cara Anda memasak itu.

Bahan-Bahan dari 65. Egg Cheese Prata (Roti Canai/Roti Maryam)

ini 250 gram dari tepung terigu protein tinggi (Cakra Kembar).
Persiapkan 130 ml dari susu cair full cream.
Persiapkan 1 butir dari kuning telur.
Anda Perlu 1/2 sdt dari garam.
ini 1 sdm dari gula pasir.
Anda Perlu 3 sdm dari margarin cair.
ini dari 👩‍🍳 Olesan :.
Persiapkan Secukupnya dari margarin cair untuk olesan.
Persiapkan Secukupnya dari minyak sayur untuk celupan.
Persiapkan dari 👩‍🍳 Isian prata :.
Persiapkan 1 butir dari telur (untuk 1 roti), kocok lepas.
ini 1/2 blok dari keju cheddar, parut.

Roti canai or roti paratha is a crispy Indian flat bread found in Malaysia. Learn how to make roti canai from scratch with this Originated from southern India, roti canai is sometimes called roti paratha or roti prata. Run on low speed with a dough hook until mixture clumps. Lately, roti maryam is also popular as snack, topped with cheese or spread with butter/margarine or jams.

65. Egg Cheese Prata (Roti Canai/Roti Maryam) instruksi

Masukkan semua bahan dalam wadah (kecuali margarin). Uleni sejenak hingga bahan tercampur rata. Lalu masukkan margarin cair, aduk rata kembali (kira² adonan ¾ kalis). Tutup wadah dan diamkan adonan selama 15 menit..
Setelah 15 menit, ambil adonan, lalu bagi adonan menjadi beberapa bagian (Kalau saya, saya timbang semua adonan. Lalu saya bagi 6. Hasilnya @76 gram). Kemudian bulatkan dan celupkan dalam minyak sayur. Lalu tutup adonan agar kelembabannya tidak hilang. Kemudian diamkan adonan kurang lebih selama 2 jam..
Setelah didiamkan selama 2 jam, pipihkan adonan setipis dan selebar mungkin menggunakan tangan / rolling pin (Kalau saya pakai tangan). Lalu banting² adonan di talenan sampai panjang (ditarik) kemudian putar² memelintir..
Gulungkan adonan membentuk huruf S. Kemudian satukan adonan dengan cara ditumpuk. Lalu pipihkan adonan menggunakan tangan dengan ketebalan sesuai selera. Kemudian olesi margarin cair (Ini cara buat prata yang original/tanpa isian)..
Kalau cara buat roti yang pakai isian kayak saya. Pas di poin nomor 2, langsung banting² adonan sampai lentur dan agak lebar. Kemudian olesi margarin cair..
Setelah itu panaskan teflon. Panggang roti di atas api kecil. Tuang 1 butir telur ayam yang sudah dikocok lepas ke roti, lalu taburi keju. Lipat roti, panggang hingga matang dan permukaan berwarna kecokelatan. Lalu balik untuk sisi 1 nya..
Angkat dan sajikan roti prata selagi hangat bersama kuah kari, gulai dan aneka toping..

Roti maryam itself is influenced by paratha Pour egg mixture in this "well". And eggs session. over a year ago Problem with this question? Yes we do serve Prata/Roti Canai during breakfast, however is only from Monday to Friday only. The one thing that I consistently repeat and believe in is that the Language of Food is universal. The Malaysian, the Singaporean, Indian and the Austrian share the "stretching" the dough technique by way of their Roti Canai, Roti Prata, Kerala Parotta and.