PUY ROTI LADY - Roti Recipe | Street Food
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- čas přidán 24. 06. 2024
- Banana Pancake Roti is a popular Thai street food delicacy that has gained fame not only in Bangkok but also worldwide. One famous Roti Lady in Bangkok, Puy has gained significant recognition for her exceptional banana pancake roti. While her name might vary, she is often referred to as the "Roti Lady in Bangkok" or simply "The Roti Lady." Her friendly demeanor and remarkable cooking techniques have made her a favorite among locals and tourists alike.
Puy's Roti recipe :
Ingredients
600 g all-purpose flour
1.5 teaspoons fine salt
1 teaspoon granulated sugar
250 ml melted ghee (or neutral vegetable oil), at room temperature
1 beaten egg
50 ml unsweetened condensed milk
160 ml warm water (or more), at 36°C
Equipment
Food processor
Instructions
In the bowl of a food processor, combine the flour, sugar, salt, and 3 tablespoons of melted ghee or neutral vegetable oil.
Using the dough hook attachment, mix at low speed until the mixture begins to clump together.
Add the beaten egg, condensed milk, and water.
Knead until a smooth and elastic dough forms, for a maximum of 5 to 7 minutes.
The dough should be slightly sticky but not wet.
Transfer the dough onto a work surface and divide it into 8 portions.
Shape each portion into a smooth ball.
Using the remaining ghee (or oil), coat each ball with a tablespoon of it.
Place the dough balls on a baking sheet and cover them with a cloth.
Let them rest at room temperature, away from drafts, for at least 6 hours.
Coat the work surface with ghee or neutral vegetable oil.
Also, coat both hands. Place a dough ball in the center of the work surface.
Press down with a generously greased palm to flatten the dough into a disk, approximately 15 to 20 cm in diameter, 6 mm thick at the center, and slightly thinner at the edges.
Stretch the dough from the center outward, ensuring that the majority of the dough is as thin as paper, while moving around the perimeter of the dough, holding it between thumbs and fingers, lifting the thicker edges, pulling them outward to thin them, and occasionally "slapping" it against the work surface to adhere.
Slowly work around the perimeter of the dough circle, pulling outward to thin the dough until it becomes translucent.
Continue until you have a paper-thin sheet that should reach about 60 cm in diameter.
Use the fingertips to smooth out any thicker parts like paper.
Two shaping options:
With both hands, fold the top quarter of the dough onto itself, reaching almost to the middle of the sheet. Fold the bottom edge up to meet the top edge. Repeat with the other sides to create a rounded, multilayered square of dough, approximately 15 to 20 cm in size. With each fold, capture air between the layers.
The thinly rolled dough disc should be rolled into a long log and coiled like a snail before being rolled out again by hand or with a rolling pin into a 15 to 20 cm diameter disk.
Heat a griddle or a large frying pan over low heat.
Drizzle the griddle or pan with a little ghee or neutral vegetable oil.
Heat a griddle or a large frying pan over low heat.
Place a roti on the pan and cook slowly, 3 to 4 minutes on each side, turning occasionally to ensure even browning.
Transfer the cooked roti to a work surface.
Repeat the process with the remaining roti.
Serve immediately.
SOME TECHNICAL TIPS
Ghee and/or oil are essential for the roti canai recipe. A generous amount of fat is indeed needed to create layers of flaky and moist dough for roti canai.
Using less fat will result in a hard and dry dough. Start by dipping your hands in oil or having a generous amount of oil on your palms.
The dough should not be kneaded for too long. Once all the ingredients are combined into a dough, knead for a maximum of 5 to 7 minutes, then stop and immediately divide the dough into smaller portions.
Over-kneading the dough damages the gluten molecules' structure, making it nearly impossible to stretch the dough properly, and it will also break.
Place a roti on the pan and cook slowly, 3 to 4 minutes on each side, turning occasionally to ensure even browning.
The resting phase of the dough is very important. It is best to prepare it the day before for the next day. This not only allows it to ferment and develop its flavor but also helps to relax the gluten, which contributes to its elasticity and extensibility.
This is indeed extremely important as it achieves the desired effect of creating those thin layers of roti canai.
The minimum resting time is 2 hours.
To separate the layers of dough, perform a clapping motion (be careful, it will be hot) by striking the bread between your hands to separate the layers.
#rotilady #streetfood #rotirecipe #thaistreetfood
Chapiters :
00:00 Ingredients for roti
00:25 Kneading the dough
03:05 Cooking the roti.
04:13 Roti egg banana
05:03 Classic Roti , Tamada Roti
07:02 Different toppings for rotis. - Zábava
Thank you Puy for sharing your expertiese❤❤
❤️ she's Nice woman. Thank you for watching 🙏
Puy is one of the most beautiful women on the planet!
And she is a hard-working woman. In Bangkok now it's so hot in the afternoon, only to make the movie it was hard. I imagine for her... and this day, she was still a little bit sick. ❤️ Thank-you Puy for all ! Thank you, @glen, for watching too
Yea, and there are many vendors who are in worse situation or way poorer than her BUT don't get the same recognition....
Roti look very tasty!
yes
super!
It is most generous of you❤❤❤
Работать при такой жаре и таком шуме целый день - это подвиг!🙏💐💐💐❗
Это правда...🙏
Thank you for sharing -
cant wait to give it a try!
let us know if you were successful ❤
Molto buono, verrei in Thailandia solo per il fatto di assaggiare il tuo Roti con latte condensato e fragola. 😋
❤🙏🫶 Thank You.
🩷🙏
❤
Yaami
🤲🕋🤲🕋🤲🕋🌷🇵🇰🌹👍💋🌷💋👍💋🌷💋🌷💋👍💋🌷⚘🥀🍇🇵🇰🌹🌻🤲🕋
🙏❤️
❤😊😊😊
🥰
Bonsoir,
Une petite question, j’ai regardé les ingrédients de la recette mais il manque quelques chose. Car dans un live elle montre sa recette et elle met un liquide vert qui rend ses rotis vert. J’aimerais savoir c’est quoi. Merci d’avance 😊
Oui c'est ça
❤❤❤Very beautiful ❤❤❤❤
Yes, Puy , she's nice
@@ThaiStreetBites yes thanks you 😘💓😘💓😘
@user-vr2kh3iw8f 💞 my pleasure
@@ThaiStreetBites Ok thanks 😘💞😘💞😘
@@ThaiStreetBites 🌹🌹🌹🌹😘😘😘good night
What is the leafy greens that she buys and chops up/blends and than filters out to make the green colored water she uses to start the dough?
Hello @RotorFib. It's Padan, she add it to the dough, for she adds pandan juice as a flavor enhancer. you can also find it already bottled, but you can also do without. we have already tried using vanilla instead, or vanilla sugar. Thanks for watching 🙏
@@ThaiStreetBites ohhh!! Pandan?? Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan (/ˈpændən/; Malay: [ˈpandan]). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia. (wiki).. That is soo cool!! I could not figure out what it was.. now I want to find some here, where I live!! Thank you so much!!!
@RotorFib with pleasure 🙏. Here I found one website, maybe you can buy it on internet : shopee.co.th/product/148649244/4031966121?gclid=CjwKCAjwm4ukBhAuEiwA0zQxk3IJNmT4Yb1m0RzS4eFuZkuQc2TGr7701Eeqzlt5k81P4FnDDK_jAhoCWkYQAvD_BwE
Have nice day !👋
they are pandan leaves
@liewlinjiamanjusriss5501 right ✅️ 👌. Padan
But I’ve seen her putting some green leaves 🍃 and I don’t see them on the recipe you just gave us. 🤷🏻♀️
Look in the description. The green leaves are Padan leaves. 🙏 have to extract the juice of lavan leaves.
How long can we keep this roti dough in room temperature ?
How long does it take to spoil ?
What temperature? Around 25 c° no more 2 hours. with 24-hour refrigeration
@@ThaiStreetBites okay thank you.. How does puy roti lady keep her roti dough balls until 4-10 pm ? does she has a fridge nearby ?
สาวของฉันฉันรักคุณและฉันต้องการให้คุณเป็นของฉัน😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍🐰🐰🐰🐰🐰🐰🐰🐰
🙏
ทำคล่องแคล่วว่องไว
😘
Le jus de pandan il faut le mettre à la place de l’eau ou faut faire moitié eau et moitié jus de pandan ? Merci d’avance
Pour obtenir le jus de pandan, le plus simple est de passer les feuilles de pandan au blender coupée en morceaux de 1 cm environ puis de les mélanger avec environ 300 ml d'eau chaude Ensuite filter le mélange. Bonne recette et bonne journée 🇹🇭. Merci d'avoir regardé la vidéo, si vous avez d'autres question on essayera de vous y répondre.
D’accord merci mais en France c’est compliqué de trouver ces feuilles
Si j’achète de l’extrait de pandan. Quelle est la quantité que je dois mettre dans la recette
Merci beaucoup
Vous pouvez trouver des feuilles de pandan congelés dans les asian market. Sinon vous pouvez aussi vous procurer de la poudre de feuilles de pandan. La dilution est en générale de 25 g pour 1 l d'eau. Cependant le pandan n'est pas absolument nécessaire pour vos Rotis, le pandan donne surtout une jolie coloration verte à la pâte et une légere saveur discrète de vanille. Vous pouvez aussi remplacer le pandan en France par un peu de vanille. Bonne dégustation
Merci pour votre réponse que Dieu vous bénisse
Avec plaisir 🇹🇭
Yea, and there are many vendors who are in worse situation or way poorer than her BUT don't get the same recognition....
You're right. that's why on our channel we want to try to promote these sellers as well. on our next videos, you will be able to see them and support them🙏
For can opening y she uses hands it ll hurt like that
🫡💞
This is not the complete true recipe. There are videos showing the process, she puts pandan juice into the dough, that step is not included here. The wise cook left that little secret out. 😉
thank you for keeping this secret 😍😉🙏
You can make the dough without the pandan juice..what she gave was a basic recipe..
That is not the recipe. I have seen her make it in a different video. She did not give you the secret recipe. 😁
I forgot padan my friend... sorry 🙏
❤