經典酥脆煎餅

Classic Crispy Roti Canai

【 材料 】

中筋麵粉 250克

雞蛋 1個

煉奶 15克

白糖 10克

鹽 3克

溫水 约150毫升

牛油 適量

【 Ingredients 】

Medium-gluten Flour 250g

Egg 1 pc

Condensed Milk 15g

Sugar 10g

Salt 3g

Warm Water approx 150ml

Cooking Oil or Butter As needed

【 製作步驟 / Instructions 】

將麵粉、鹽、糖、雞蛋、煉奶與溫水混合，揉成非常柔軟且微黏手的麵團。

Mix flour, salt, sugar, egg, condensed milk, and warm water into a soft, sticky dough.

麵團表面抹上一層厚油，蓋上保鮮膜靜置醒發至少 2 小時。

Coat dough with a generous layer of oil, cover, and rest for at least 2 hours.

手上與案板抹牛油，將麵團輕輕甩薄至透光，疊成長條後盤成螺旋狀。

Oil hands and surface, stretch dough thin, fold, and roll into a spiral shape.

平底鍋倒入稍多的油，開中小火將面團按扁，煎至兩面金黃酥脆。

Heat oil in a pan, flatten the dough, and fry over medium-low heat until golden.

出鍋後趁熱用雙手向內拍打，讓煎餅層次散開、口感更酥脆。

Fluff the hot pancake between your hands to create flaky, crispy layers.

注意事項 / Key Tips

• 醒發時間越長，麵團延展性越好，甩餅時越不容易破。

Longer resting improves dough elasticity, making it easier to stretch without tearing.

• 面軟是成功的關鍵，水分可根據麵粉吸水性微調。

A soft dough is essential; adjust water slightly based on flour absorption.