Tuesday, 13 December 2016

Roti Naik Johor

·           I know how daunting the thought of baking bread is....Will it rise? Will it be soft and fluffy as Roti Naik should be? Will I have to put everything on hold, just to have a bite of home made bread? There are so many technicalities to bread making that many turn away from even the thought of it! That is the reason why I made a huge of effort and spent many many days, trying to perfect this recipe, so even the most inexperienced cook can make it without failing. My two daughters, 22 years and 14 years old, both can make this traditional Johorean bread entirely on their own, with no help whatsoever from me! Nothing beats Roti Naik Johor, fresh & hot from the oven!

  • ·      4 ½ c (750gms) bread flour/tepung tinggi protein
  • ·      3 tbsp (75gms) butter/mentega
  • ·      ¾ c (185mls) water/air
  • ·      ¾ c (185mls) evaporated milk/susu evaporated
  • ·      2 tbsp(20gms) caster sugar/gula kastor
  • ·      1 tsp(5gms) salt/garam
  • ·      1 pack of 11gm instant yeast/ yis segera
  • ·      2 eggs/ telur
  • ·      1 extra egg, beaten for eggwash/telur, dipukul untuk disapu atas roti

  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.

  1. 1.   Gaulkan semua bahan di atas. Uli hingga sebati.
  2. 2.   Biarkan doh rehat selama 30-40 minit sehingga ia naik sekali ganda.
  3. 3.   Uli sekali lagi dan bahagikan doh kepada ketulan kecil. Letakkan di dalam dulang pembakar yang telah disapu dengan sedikit mentega.
  4. 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.
  5. 5.   Sapukan dengan telur yang dipukul sejurus sebelum dibakar di dalam ketuhar pada suhu 160ºC selama 20 minit. 
  6. Setelah masak, keluarkan dari ketuhar dan sapukan sedikit mentega di atasnya supaya ia kilat.  

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authorMarina Mustafa. Author of ten cookbooks.

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