My Roti Bakery

My Roti Bakery Only constant change, progress... can make products better
This is the mission of the baker...

Every pond has a breath of the sea;In every rock, there are bloodstains of the mountains;Every child has the shadow of a...
15/06/2019

Every pond has a breath of the sea;
In every rock, there are bloodstains of the mountains;
Every child has the shadow of a parent;
Father is like a lamp to help you dispel the cold winds of winter and send light to your future;
Father is like a glass of wine, helping you to dilute the lonely, warm heart, and the road is flat and bumpy with you;
Father is like an umbrella, sheltering you from the rain and keeping you safe, and covering your troubles.
Happy Father's Day👪

14/06/2019

Desserts....
Wish you have a good day...
Good Morning🌞



Good Morning 🌞
12/06/2019

Good Morning 🌞

S**a tak？👍❤️😆😲😢😡
11/06/2019

S**a tak？
👍❤️😆😲😢😡



Wake up every day.....Wake up myself is not a bell.....but is a dream.
10/06/2019

Wake up every day.....
Wake up myself is not a bell.....but is a dream.

【Nutritional ingredient list】Donut：Unit content: per 100gEnergy (kcal) 452【Details to be aware of when making doughnuts】...
09/06/2019

【Nutritional ingredient list】
Donut：
Unit content: per 100g
Energy (kcal) 452

【Details to be aware of when making doughnuts】
1. The oil temperature of the fried doughnuts must not be too high, otherwise the color of the fried dough will be black. You can try a piece of dough first.
2. The decoration must be carried out while the chocolate is not solidified, and the weather can be carried out near the heating.
3. There must be no water in the small bowl filled with chocolate, otherwise the chocolate will be difficult to melt.


#甜甜圈

Good Morning Saturday....【The main functions of fat in bread】1. Increase nutrition and supplement human body heat energ...
07/06/2019

Good Morning Saturday....
【The main functions of fat in bread】
1. Increase nutrition and supplement human body heat energy.
2. Enhance the extensibility and plasticity of the facet, which is conducive to forming.
3. Adjust the degree of swelling of the gluten, reduce the strength and viscosity of the dough.
4. Maintain the softness of the product organization, delay the aging time of starch, and extend the shelf life;
5. Increase the flavor, different fats and fats will have different flavor effects when added to the dough. The flavor of butter and olive oil varies greatly.
6. Enhance the mechanical resistance of the dough, because the dough will be frictionally torn, and the grease can be lubricated to reduce the dough damage.

【Cheese Cake】The cheese cake is mainly composed of fresh cheese, German quark cheese, French white cheese, sweetener, eg...
06/06/2019

【Cheese Cake】
The cheese cake is mainly composed of fresh cheese, German quark cheese, French white cheese, sweetener, egg, flour and gelatin. The pie or sponge cake pieces or digested biscuit crumbs and cream are stirred and compacted into the bottom.

【Nutrition Table】
Cheese cake
Unit content: per 100g
Energy (kcal) 321



#2019

Selamat Hari Raya 2019
04/06/2019

Selamat Hari Raya 2019

Only by continuous learning can we make progress...I hope to bring you the best products. #2019
04/06/2019

Only by continuous learning can we make progress...
I hope to bring you the best products.




#2019

03/06/2019

【Dough Stirring】
Stir the dough and say the definition of dough mixing today.
Stirring the dough is what we call the "face"
Gluten is the dense, reticulated structure of wheat protein.
The flour is added to the water, and by continuous stirring, the protein in the flour gradually gathers to form gluten.
The longer the agitation, the more gluten is formed.... The gluten wraps the air produced by the fermentation of the yeast, forming many tiny pores that, after baking, form a firm structure that supports the structure of the bread.
The mixing of the dough can be used to determine whether the bread is stirred or not by the touch, the visual, or even the hearing.

Selamat Hari Raya
03/06/2019

Selamat Hari Raya

Address

Batu Gajah
59200

Telephone

+60379804486

Website

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