印度煎餅

香脆手撕！自製外酥內軟

  Roti Canai 

食材 / Ingredients

面粉（Flour）·· 600克

牛油（Butter）·· 30克

白糖（Sugar）·· 30克

盐（Salt）·· 20克

鸡蛋（Egg）·· 1粒

炼奶（Condensed Milk）·· 45克

清水（Water）·· 250克

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👩‍🍳 做法 / Steps

1️⃣ 先把雞蛋、煉奶、糖、鹽與清水撈均勻，加入麵粉及牛油，用手搓至成麵團後休麵20分鐘。

· First, mix the egg, condensed milk, sugar, salt, and water evenly. Add the flour and butter, then knead by hand into a dough. Let the dough rest for 20 minutes.

2️⃣ 把麵團搓至成光滑的麵團後，分割每粒60克。把每粒60克麵團搓圓後塗上牛油。

· Knead the dough until it becomes smooth, then divide it into 60g portions. Roll each 60g portion into a ball and coat it with butter.

3️⃣ 第二次休麵兩個小時，才可以做成煎餅。放少許油在煎鍋，把煎餅煎熟。把煎餅拍打兩下，使煎餅比較酥脆。

· Rest the dough for a second time for two hours before flipping and shaping it into flatbreads. Heat a little oil in a pan and fry the roti until cooked. Clap the roti twice with both hands to make it extra flaky and crispy.

💡 小貼士 / Tips

💡第二次休麵的時間一定要足夠（至少2小時），這樣麵團才有足夠的延展性，甩餅時才不容易破。

煎好後一定要趁熱用雙手往內拍打兩下，這是讓煎餅層次鬆開、口感酥脆的靈魂步驟！

💡 Ensure the second resting time is sufficient (at least 2 hours). This gives the dough enough elasticity so it won't tear easily when stretching or flipping.

Make sure to clap the roti inward with both hands right after frying while it's still hot. This is the key step to separate the layers and achieve that ultimate flaky texture!