如何使印度抛煎饼又名印度抛Canai:你需要知道的一切!

时光飞逝!它已有10年,因为我张贴了这个配方罗地煎饼!所以,对于这个10周年,我拍摄关于如何使印度抛煎饼另一个视频!

中号any people have used the recipe and have written back with photos of their success! Most are people living overseas where it is not possible to simple head down to the prata shop to satisfy that craving.

during this Covid 19 period, this is a great recipe to master so that you can have crispy and fresh prata for the whole family! Once you have mastered plain prata, you can start to fill it with other ingredients such as cheese, luncheon meat, roast duck, BBQ chicken, etc etc! Have fun!

First published on 23 Jun 2010
自制煎饼

Ťhe reason I am writing this post is because I cannot find a single resource on the internet that gives you everything you need to know in order to create Roti Prata/Canai. In order to make a Roti Prata that is as good, or even better than those you find outside you really need to know all the details, from what kind of flour to use, to how to prepare the dough, to how to flip the dough just like your favourite Prata Man.

什么是在这个岗位

这个帖子是一定长,因为我想包括我从谈话煎饼男性,研究煎饼翻转视频,甚至与在厦华专家讨论面粉的特性的程度了解到,在过去一个月左右的过程中一切面粉厂。我已经包括了几个食谱加就如何使面团幻灯片和2个视频,我证明,一步一步,煎饼翻转的动态以及其他方法来达到同样的印度抛煎饼甚至一个5岁的CAN做。我希望通过阅读这篇文章,您将作出沙岛在家中没有时间和你的煎饼卓尔不群二线你的朋友。

蓬松的内

Ťhe Roti Prata Back Story

乙ut before we get into the nitty gritty details, let’s talk about Roti Prata. I spoke to a patient of mine a while ago who happened to be from South India about Roti Prata. Many people have previously told me that the dish we Singaporeans call Roti Prata, (aka in Malaysia as Roti Canai) does not exist in India. My patient confirmed that it is not true. Roti Prata does exist in India, but only in a small part of Southern India and predominantly in a place called Chennai. Over there, this dish is simply called Prata. Indian migrants brought this dish to Malaya where it became known as Roti Prata. The Malaysians however, named this dish Roti Canai which means the “Roti” (bread) from Chennai.* If you still doubt that this dish is available in India, consider this: Most of the men who make the Prata in Singapore are foreign workers from Southern India. Do you really think that we brought them over to teach them how to make Prata? It’s like bringing the Chinese over and trying to teach them how to play Ping Pong right?

总之,印度抛沙岛是一个最喜欢的早餐菜新加坡人当中,但有它,因为翻转面团使得没有多少人会甚至企图在家做的过程中神秘的一定水平。亚博体育网页你为什么要让它在家里,如果它是如此容易获得且价格相对便宜?嗯,我能想到的原因有三。

w ^hy make Roti Prata at home?

1. Most of the Pratas you eat at the stalls will contain high levels of Trans Fats since they are made with cheap margarine and they usually contain more oil than is necessary. When you make Prata at home, you can choose to use Olive Oil and limit the amount of oil used.

2. When you can make your own Prata, you can then add ingredients which you will never find outside, like say, Luncheon Meat, Egg and Onion Murtabak (filled prata) which is really very tasty. Then you can organize parties and get your friends to bring toppings and design their own Murtabak!

3. Because nobody believes you can.

Cornbeef Murtabak
Cornbeef stuffed prata
烤肉煎饼食谱

配料

1.普通面粉600克
2.水270毫升
3.炼乳80克(1/4杯)
4.油或融化的黄油/酥油15毫升(1汤匙)
5. Salt 1 teaspoon
6. 1蛋Here is another recipe without the condensed milk

大号eaner Prata Dough Recipe (Crispier texture)

1.普通面粉600克
2.加水300ml
3. Salt 1 teaspoon
4.糖1汤匙
5.油15毫升
6. 1蛋

ñotes on ingredients:

面粉
这是到目前为止最令人困惑和带我的longest time to figure out. In Singapore, almost every Prata shop uses a flour called “Ikan Terbang” (Flying Fish). It comes in 25kg sacks and on the sack it is written that it is “Best used for Roti Prata”. Now it is critical to get the right flour because you need the correct protein level in order to be able to create a dough which is both extensible and strong, but not too resistant to stretching or you will have problems flipping it. I eventually bought a whole 25kg sack of Ikan Terbang flour because I wanted to make sure that at least I got the right flour so that I can just figure out the rest of the recipe. You can buy a whole sack of flour for $34 at Hong Lim Complex at the corner shop on the the junction of South Bridge Road and Upper Cross St. They will also sell you 1kg portions for $1.80.

但你没有这样做,因为我终于设法谈话在厦华面粉厂面粉专家谁告诉我爱看Terbang仅仅是普通面粉有10.8%的蛋白质含量。此外,还可以,因为它是在标有“面粉”的Primaflour1公斤包卖给你的超市买到完全相同的面粉。那么,你是在世界上有史以来,如果你能得到你的手,10.8%的蛋白质水平面粉,它会很好地工作。

ñ乙:
披萨面粉11%,蛋白质应正常工作,因为它被设计成能够stetched薄。


我提出用室温水我的面团。水的重要性不能被低估。饮水过少,你的面团会太硬,而不是非常扩展。这意味着,当你翻转它不会伸出很好。太多的水,你的面团会太柔软,缺乏足够的抵抗力。约60%的储水水平是正确的。亚博体育网页(水化水平=水的重量/面粉重量×100)

炼乳
你可以忽略这一点,如果你喜欢,但它增加了一个漂亮的焦糖味和甜味的煎饼。牛奶也有所tenderizes面团和糖有助于将普拉塔焦糖以一个漂亮的棕色。如果省略1/4杯的炼乳,用的水40mls和糖1汤匙代替它。

油/黄油/酥油
这有助于给煎饼味道美好,并在使面团更加柔软。油的作用就像通过在面筋片之间得到一个levening剂。所以,更多的石油,将蓬松的煎饼。如果你愿意,你可以省略油,它只是少一点柔软的,当你拍打,味道会有点扁平和普拉塔少蓬松。大多数人都习惯到煎饼销售以外,他们可能会评论说,国产的话就只缺了点什么。如果是这样的话,就买了一些足底人造黄油和这些东西池炒你的煎饼,你会取得正宗煎饼的味道!是的,我们已经习惯于享受反式脂肪的味道!

小号alt
盐加品味和增强面团。无盐,你的煎饼味道会非常平淡无味。


鸡蛋蛋白质有助于加强筋,使翻转更容易。蛋清有助于使面团更有弹性和蛋黄中含有卵磷脂,有助于乳化油。鸡蛋还增加了更有营养价值的面团。当我省略鸡蛋,我觉得我的眼泪的Prata更容易当我翻动它。

中号aking the Dough

幻灯片1

这是迄今为止整个煎饼生产过程中最重要的部分。如果你有一个好的面团和坏的翻转技术,你仍然可以结束了一个很好的煎饼。但是,如果你的面团是坏的,也没有办法,你永远不会得到很好的煎饼。

幻灯片2

为了使面团是柔韧而有弹性,你需要记住的只是一个要害。要有耐心,与你的面团!什么面团需要比什么都重要的是时间。面团就像是一个坏脾气的朋友。如果你想要让他明白,你必须使用一个软的办法。你打的越多,越会报复。让它轻轻地冷却了一段时间,处理它,它会做任何你想要的。

幻灯片7
休息混炼之前20分钟

Ť这里is a lot of waiting involved. The first wait is after you mix the flour and water. Once both water and flour is mixed evenly, leave it alone for 20 minutes for them to get to know each other intimately. This stage is known technically as the autolysis stage. If you continue to force it to combine together, you are just wasting your time and energy. Give it 20 minutes and when you start to knead, you will get a smooth dough in no time.

幻灯片12

For this dough, you really do need to develop the gluten a bit. So I usually knead it at speed 2 on my KitchenAid (Medium slow) for 10 minutes with a 5 minute rest time in between. If you want it to be even more elastic, repeat the 5 minute knead and rest cycle one more time. If you are kneading by hand, you will need to double the kneading time. What you want to end up with is a tacky dough which becomes smooth as a baby’s bottom with just a bit of dusting of flour.

幻灯片16

揉捏之后,将面团分成等份。我通常把我的成十百克面团(约)。有一段时间,我用的油我的手和球像我所看到的煎饼男子做,但我意识到,油使人们难以对面粉的褶皱相结合。你真正想要的是面团光滑的球没有任何褶皱,因为这些褶皱将在翻转过程中导致您的面团骨折。所以,现在我把我的面团,让他们到我面前他们的油球不错。

幻灯片19

Ønce you oil the balls, you can do what they do outside and put them altogether in a box. But I find it easier to use non-stick muffin trays as I can minimize the amount of oil used and when I remove them, they come out as nice round ice hockey like pucks which is easy to flatten into round discs for flipping. You should try to rest them for at least 8 hours or overnight, because during this time, the enzymes in the flour will start working on the sugars and some of the wild yeast in the air will start fermenting the dough. The resting makes the dough more pliable and easy to flip as well as give it a more complex flavour. Remember to cover the dough balls with clingwrap to keep the surface from drying out. If you are in a hurry, you can flip the dough in as little as 50 mins after balling. (I guess it could be shorter, I just haven’t tried it yet) It still works, but you might find it breaks a little easier.

注:当他们让外界这些球,他们的外套他们人造黄油变硬在室温下。因此,他们能够将它们堆叠成箱,节省空间。通过使用松饼托盘,你能避免使用人造黄油和应用植物油是对家庭更健康的只是薄薄的一层。

使用食物处理器IEAT的快递煎饼面团食谱亚博官网

小号ometimes you might just want to dish out your prata on the spot. I found that you can do this in an hour and fifteen minutes if you use a Food Processor. Basically, all the ingredients go into the Food Processor with the dough blade attached. Blend for 20 seconds until all the flour and water are mixed and the dough looks like a shaggy mass. Next, rest the dough for 20 mins then turn on the processor for 30 seconds followed by 2 min rest and another 30 seconds. The rest in between prevents your processor from overheating and allows the dough to rest so that it is easier to process. Divide and rest the dough for 50 mins and you are ready to go!

这个过程的重要组成部分,是成球的面团后的休息时间。你越休息面团越好。我发现,通过50分钟的面团被翻转扩展足够。但是,如果你能休息的面团时间越长,你会发现它变得更加柔韧但改善可能只有10%到20%。如果你把面团一夜,你让发酵发生,您的面团将有时间来制定一个完整的香味浓郁。
Prata on pan


Flipping the Prata

这是最有趣的部分,但也是最难掌握的,如果你希望能够看起来像一个专业。(要真正像一个职业球员,你需要毛茸茸的胳膊,皮肤黝黑,这个我帮不了你)其实我也试图从几个煎饼男人学会的技术在过去,他们已经在这里给了我一些指点,有。但大多数时候他们只是告诉我,它会带我3个月回暖的技能,如果我每天都练习。与大多数事情一样,如果你不明白你在做什么基本面和只是在做它盲目,它需要很长的时间。然而,我又研究了一遍又一遍在YouTube上的视频,我最终设法概念化说在翻转过程中实际发生的情况。有了这些基本的了解,我设法掌握在两个星期内的技能。(我必须虽然拍打数百个球)。在视频中,我会告诉你用圆盘的煎饼翻转的概念,那么你就可以看到它是如何用毛巾和最终一块面团做。我相信,如果你学习得很好,你会在任何时候翻转东沙岛。

Hdversion uploaded on 31 Mar 2011


Ťhe Pro version of making Roti Prata

对于那些谁没有那么耐心,没有必要炫耀他们的朋友,我已经做了第二个视频,你可以达到同样的膜薄延展的生面团用的方法,甚至我小学的女儿可以做。不要被煎饼翻转吓倒,只是专注于制作好的面团,我向你保证,你会得到吃的脆,蓬松,健康的东沙岛在家中没有时间。


使得印度抛煎饼的新手版

一世eat’s Drive for the Perfect Prata Recipe

我一直在努力思考如何实现酥脆煎饼,而无需更多的油添加亚博体育网页到面团,并有想出了非常有效的方法。唯一的缺点是,你真的有时间的全过程正常。据我知道,所以我认为这应该是一个IEAT原来的配方没有其他人在网上发表这样的食谱。

我们需要一个松脆的外皮和里面柔软要做的是引入小气泡成面团。您可以通过添加酵母或小苏打做到这一点。我选择,因为它给你的levening过程中更好地控制使用的酵母。如果你是一个煎饼,这将充分体现你个人的有力实力的Prata后,我会用酥油两种或法语黄油代替石油,我还加1/16茶匙酵母(一撮只),倒入面粉时,我都混配料一起。一旦球的面团,油,请立即将其放入冰箱里休息8小时。通过将面团放进冰箱,你减慢levening过程,但你仍然让面团时间休息,并结合适当的。亚博体育网页大约一个小时,一个半在你决定翻转你煎饼,把它拿出来的冰箱和休息在室温下。酵母现在会慢慢醒过来,并产生二氧化碳气泡少面团。如果休息超过2小时后,你将最终出炉的面包,所以时机很重要。 Just a slight 10% rise is enough to bring your Prata to the next level! You will find with this dough that your stretch membrane will not be less transparent as the normal dough without yeast and is a little less resilient. But the texture of the final Prata is crisp on the outside and light and fluffy on the inside and is especially good if you are planning to do Murtrabak as the layers inside will all be tender and fluffy.

结论

一旦你掌握了如何使煎饼,现在是时候组织一个煎饼党在那里你可以邀请你的朋友,创造新的Murtabak(充满东沙岛)的味道!一些真的很好,我是牛肉汉堡和奶酪,巴马干酪和糖的那些的,午餐肉,鸡蛋和洋葱和Cornbeef,鸡蛋和Onions.You真的可以去所有美妙的口味疯狂的想法,你可以把你的普拉塔!

爸爸翻转煎饼:照片由梅根泰7歳

一个cknowledgements

非常感谢林凯江先生,研究和开发,在厦华面粉厂主任是谁在帮助我器乐敲定煎饼食谱。也感谢对​​音响师的帮助产生煎饼翻转教学视频。

中号y Pandan Chiffon Cake and Tau Huay recipes can be found这里

请不要在写,让我知道你是如何与你的煎饼去了。我特别想知道,如果你能够让你更好!

更新日期:2010年9月15日

使用配方几个月打后,我已经慢慢的降低了水的内容。在过去,我用了60%的水合作用,即600克面粉360克水,我发现,50%水其实是比较容易处理。所以我通过降低水的修改配方。

*Footnote: After the writing of this blog post, one of our readers wrote in with reference to an article from the wsj that states that the origins of the word Canai is most probably attributed to the Malay word “to stretch” rather than its place of origin. You can click这里to read the article.

yabo sport.com

嘿IEAT!我想你的印度抛Canai现在recipet!我的面团所有加油及在冰箱里等待!我希望结果是好的在马来西亚了吧!我怀疑我可以翻转还有Parata男人有...但哦!感谢您对如何做烤肉canai非常精确江苏实际!

  • Very interesting article — I started a very small Malaysian, Asian, Fusion eating place where I am (NL). People over here are very family with Roti met Kip (Roti with curry chicken). This is a famous dish from Suriname. But the roti really is just our chapatti with dal fillings. And I am dying to show my customers here that in Malaysia, we have something much better — roti chanai ! Of course I can buy frozen. But since my shop is a ‘home-kitchen’, I do not really want to do that.

    我希望这个深入研究文章的帮助,再加上广泛的指示,我将能够产生我们马来西亚/新加坡是烤肉/煎饼的骄傲。

    由于文件。

  • 一个h, what you need to do is to fluff the roti up by clapping the prata between both hands while it is still hot! Then you have that flaky prata! I think what you are describing is dhal chat. I don’t have the recipe for that unfortunately.

  • Great extensive guide, thank you! I only request one thing – another extensive guide for the traditional dipping sauce you would have with the roti in Malaysia! Do you have a recipe? Thank you

  • 一世just made the roti prata as per your recipe using ghee and it turned out so amazing me and my husband are in shock. I even managed to flip it as well. Thank you for the great recipe. Also i didnt let it rest over night.. maybe only about 30 mins and it turned out just fine. Just an idea i got from indian chef online: When the dough is fully streched out thin and in a rectangular shape you fold it like an accordion on the long end then you twist it into a coil and then roll it flat with a rolling pin- i got very nice flaky layers this way :).

  • ÿour slideshow above is not working anymore, do you have another copy?

  • 非常感谢您为您深入调查这个问题,我在欣赏别人检查并解释了成分和方法背后的整个目的。有几个问题,但!

    1) At what point do you add the salt to dough mixture? I do know it plays a role in do something with gluten.
    2)在此之后,是油/黄油只为注油面团或混合成面团?
    3)什么时候一个加入酵母/小苏打,离开它要休息20分钟后?

    1. 有人说,这是最好给它的20分钟hydroysis阶段后添加,但在实践中,它并没有真正的问题。石油是注油球。如果您使用的酵母,(我不这样做,它只是一个试验),然后在开始添加它,当你混合面团。

      1. 我明白了,我加鸡蛋,油和糖的那个阶段之后,它似乎办法湿的,也是行不通永远达到一个合理的一致性(我不得不添加一点面粉〜60克)。谢谢你澄清了这一切!

  • 非常出色泰博士。
    一世’m confident that your recipe is very good. I particularly like your explanations. You explained what and why we do it. It is very detailed. Most recipes do not explain why.
    Ťhe time & effort you’ve put into it shows your passion & character. I’ll now have a better understanding of my prata man’s actions.
    谢谢。我期待着您的其他食谱。
    ☆☆☆☆☆

  • 如果你正在寻找一个合适的面粉 - 卡普托“经典号”面粉工作得非常好与“富配方”上面(如这个品牌被认为是做出最好的比萨饼卡普托在世界各地出售的很多好的熟食的面粉,其通过该方式也惊人)。

    Ťhis brand of flour gives a stretch similar to what you see when Hawkers flip their dough and I can get a full size roti (as per an hawker stall size ) from only 50g of dough. This means the resultant roti is light with a crispy outside and a shreddy inner layers.

    H一世ñŤ小号:
    *使用水300毫升(或更多一点 - 大约330毫升),因为这需要面粉更高的水化
    *更好的结果拉伸如果你没有在冰箱休息休息......从覆盖在板凳上

    Happy roti everyone

      1. L,

        仅供参考。如果你还没有准备好,这是值得尝试的卡普托牌面粉比萨饼。我们还使用了Uuni 2秒。

        对于家庭使用,该版本是卡普托“厨师”,有时打成卡普托“Cuoco的”。(约12.5%蛋白质)。卡普托确实有一个专家比萨饼粉版(12.75%蛋白质),但我在哪里,只有25公斤袋可...

  • Hay..Great配方和注意事项!

    只要一篇评论:
    我们埃及人类似吃我们称之为“Feteer meshaltet”或分层饼。问题是,我们仅仅通过其上的馅饼顶部的脂肪量好拿到外脆,蓬松里面轻松无酵我们把它扔进炉中火,直到它喷着烟雾,当其进行冷却其蓬松酥脆。而mainting外地壳可用于浸渍!

    在配方中唯一的区别是,我们仅混合面粉和水(50%水的),我们稍微加芝麻酱的。(阿拉伯语芝麻糊)

    https://youtu.be/RIgP8OFnLmM

    1. this video flatbread is exactly what i want to make, could you give me some more detail on the recipe? how many salt used and if it use egg at all?

  • 这些我昨天和他们是好吃,谢谢你的配方和详细的说明!
    然而,他们更脆而不软如那些由煎饼店出售。
    难道是因为油脂量的使用呢?
    更多的油脂,使柔软的东沙岛?

    1. Fry with more grease to make crispier pratha. To get softer prata, after frying use both hands to clap it and leave under a bowl.

  • Ťhank you for the good recipe. I tried to make it last week but for me I added green color by pandan leaves it turned out so goodddd. Smell good with cute color and I shared your recipe to my friends on facebook(all credit goes to u) all of them love it! Very easy to make and taste good ^^
    PS。对于谁想要尝试香兰烤肉为我ü需要成熟的叶子和300g水70克
    感谢您对很多好用的秘方,我们真的很喜欢它!

  • 您好,我无法找到翻转后的烹调方法。它是否被删除?

    谢谢

  • 你好医生泰。祝你圣诞快乐和你的家人。一个问题是,普通面粉一样在美国筋面粉?我的小男孩爱我们的访问泰国后烤肉。我想尝试一下你的食谱,最详细的食谱,我发现在互联网上。感谢您分享您的烹饪知识。

  • https://uploads.disquscdn.com/images/67d32b2013c351ebacb486e74264805cbdd9b771c99625c45212eecd494b7fe2.jpg嗨莱斯利,
    感谢您的详细说明。我住在德国,你甚至都不在这里得到冷冻煎饼。我给做煎饼一展身手,取得了巨大成功。做几个版本 - 有和没有鸡蛋,有和没有牛奶,有和没有发酵粉。每次我保持时间的增加供油量。我想,我喜欢用鸡蛋,牛奶和泡打粉虽然它比没有版本较重一撮版本。没有与酵母尝试。我也没有按照成分的数量与T,因为我只用100,每次克面粉,所以这是琼脂AGAK的休息。
    诀窍是拉伸面团纸一样薄,没有,甚至超过纸一样薄。味道明智的,我有我的最终产品相当接近,在新加坡销售的东沙岛和我相信,如果我增加更多的石油,我会得到正确的,但我想我会阻止我在哪里。当你让你自己的食物,你会发现有些事情是如何不健亚博官网康是。
    小号erved with a Madras curry, this was fabulous.
    Fran

  • 比萨is made with “00” double zero flour. I am in Canada and I bought the pizza flour from Italian grocery store. I use ’00” flour to make my roti

  • 嗨,我是糊涂一点,
    “So I usually knead it at speed 2 on my KitchenAid (Medium slow) for 10 minutes with a 5 minute rest time in between. If you want it to be even more elastic, repeat the 5 minute knead and rest cycle one more time”

    那么,我揉5分钟,休息5分钟,再揉5分钟一次?

    一个lso, do I add the salt, sugar, oil, and egg into the water to mix with the flour before the autolysis stage?

    谢谢!

    1. 是的,添加的一切,混匀,然后离开20分钟到自溶。再揉5分钟,休息5分钟,揉另一5分钟。然后测试面团,看它是否是足够的弹性,如果没有其他揉5分钟。

  • 郑医生,我是过敏的商业酵母..做很多小摊小贩在他们的煎饼使用商业酵母?亚博娱乐官网

  • Hi, Im from USA, but used to work in Sg from 1990 to 1999, so we miss pratha so much, this will be a big help, thanks

  • 您好,感谢您的非常深入的文章。我们一直在努力完善,现在几个月烤肉canai,并希望你能回答我们的问题。首先,我们似乎与我们的面团具有主要的问题是,当我们来舒展它和翻转面团似乎收回和自身弹力回来,所以我们永远无法实现的极薄层 - 你知道为什么这可能是这样吗?而且,当你提到面团的水合程度,你包括在计算中的所有液体或仅仅是水?
    谢谢

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