½ lb butter (divided into 3 pieces)
3 ½ cups flour
½ pkt dry yeast
3 Tbsp salt
1 egg yolk
¾ cup milk
¾ cup water
Method:
Boil and cool milk 7 water beat in egg yolk. Mix together all dry ingredients. Add liquid mixture to make a soft dough add more water if required. Knead until smooth & elastic. Leave to rise for about a minute. Divide dough into 4 and roll out into rotis. Grate butter in between each rotti and sprinkle with maizena. Stack rotis onto each other and roll into big rectangle. Fold over.Roll out once more.Leave in fridge to raise further. To bake divide dough into four parts. Roll into 4 rotis – divide each roti into 8 wedges roll from wide side to point. Shape into crescents. Place on baking sheet with the point tucked under. Brush with egg white. Bake at 180C for 10 minutes. Cool & spread water icing & sprinkle with coloured almonds. Filling that can be used. Custard , apple or coconut. Chicken, steak or mince.
3 ½ cups flour
½ pkt dry yeast
3 Tbsp salt
1 egg yolk
¾ cup milk
¾ cup water
Method:
Boil and cool milk 7 water beat in egg yolk. Mix together all dry ingredients. Add liquid mixture to make a soft dough add more water if required. Knead until smooth & elastic. Leave to rise for about a minute. Divide dough into 4 and roll out into rotis. Grate butter in between each rotti and sprinkle with maizena. Stack rotis onto each other and roll into big rectangle. Fold over.Roll out once more.Leave in fridge to raise further. To bake divide dough into four parts. Roll into 4 rotis – divide each roti into 8 wedges roll from wide side to point. Shape into crescents. Place on baking sheet with the point tucked under. Brush with egg white. Bake at 180C for 10 minutes. Cool & spread water icing & sprinkle with coloured almonds. Filling that can be used. Custard , apple or coconut. Chicken, steak or mince.
0 Comments