şirmaarì rotì
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奶香火烤餅
| ingredients | 原料 |
|---|---|
| Milk | ⁹/₁₆ padi 牛奶 |
| Khameer | 1¼ palam 酵母 |
| Clotted Cream from Milk | 5 palam 濃縮奶油 |
| Fine Wheat Grits (Semolina) | ½ padi 細小麥碎 (粗粒小麥粉) |
| Salt | ¼ palam 鹽 |
| Curd | ¹/₁₆ padi 凝乳 |
| some Sour Buttermilk | 些許酸酪乳 |
Milk - ½ padi 牛奶
Khameer- 1¼ palam 酵母
Mix both of these together nicely.
將二者輕柔混合。
Clotted Cream from Milk - 5 palam 濃縮奶油 Fine Wheat Grits (Semolina) - ½ padi 細小麥碎(粗粒小麥粉) Salt - ¼ palam 鹽 Mix the Milk cream, wheat grits along with powdered salt; add the milk and khameer mixture and knead into a soft dough. After a few minutes (when the dough slightly puffs), make lemon sized balls and roll them out into ½ paddy width Rotis. 均勻混合濃縮奶油、小麥碎和鹽，與步驟1的牛奶酵母和 在一起。揉拌成柔軟的麵糰。將麵糰靜置一段時間(麵發 酵膨大後)，分別做成檸檬般大小的麵糰，然後擀成半稻 穗寬的薄餅。
Curd - veesam ¹/₁₆ padi 凝乳 Milk - veesam ¹/₁₆ padi 牛奶 Some Sour Buttermilk 些許酸酪乳 Churn these two together. Smear this on each of the rolled out Rotis, and place the Rotis on a damp cloth as mentioned before, and cover with another damp cloth. Keep this closed for 1½ Naazhigai (36 minutes). When the Roti puffs up, make 2-3 holes in the center of the Roti just as in the previous Roti recipe. 把牛奶與凝乳混合，均勻地塗抹在餅上。將所有的餅放 在一塊濕布上，上面用另一塊濕布蓋住，靜置1½ Naazhigai （36分鐘）。麵膨脹起來後，在餅的中心戳2至3個洞後 烘烤。
Pat the Roti on the inner walls of the Pon-aduppu and till it cooks and turns slightly reddish, sprinkle some sour buttermilk frequently. When the Roti puffs and turns reddish, expose the edges of the Roti to the heat of the live coal, remove from the stove and use. 輕拍 Pon-aduppu（餅坑爐）內壁上的麵餅至熟並色澤微 紅，不時地灑上一些酸酪乳。當麵餅膨脹發紅，將餅的邊 緣在活炭上炙烤，隨後從爐火中取出並用之。