| 摘要 |
PURPOSE: A producing method of roti using thin dough and filling materials is provided to offer the crunchy texture and the soft taste of the roti to eaters. CONSTITUTION: A producing method of roti comprises the following steps: mixing 100wt% of flour, 60wt% of water, 2wt% of salt, and 2wt% of sugar; kneading the dough for 5 minutes in a first intensity level, and for 25 minutes in a third intensity level; settling the obtained dough after wrapping with a plastic sheet for 30 minutes for softening; rounding the softened dough after dividing the dough into 12g portions; coating the divided and rounded dough with soybean oil, and fermenting the dough for 40 minutes; thinly spreading the dough on a pan after inserting a tea-spoon of oil into the pan; mounting filling materials over the dough, and folding the dough into a rectangular shape before inserting 1/2 tea-spoon of butter into the pan; and cooking the dough, and pouring condensed milk over the obtained roti.
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