Paparoti, the irresistible Malaysian treat, has taken the world by storm with its unique combination of soft, pillowy bread and a crunchy, caramelized cocoa topping. This delightful pastry offers a captivating contrast in textures and flavors – a tender, almost cloud-like interior yielding to a satisfyingly crisp exterior. Its simple yet addictive nature makes it a favorite among coffee lovers and sweet treat enthusiasts alike. The subtly sweet bread pairs perfectly with a hot beverage, creating a comforting and luxurious experience.
But you don't need to travel to Malaysia to enjoy this culinary delight! This article provides a detailed, easy-to-follow recipe, guiding you step-by-step through the process of creating your own batch of homemade Paparoti. Get ready to impress your friends and family with this delicious and surprisingly simple-to-make treat.
Tools Needed
- Oven
- Mixing bowls
- Measuring cups and spoons
- Piping bag or plastic bag
- Scissors
Ingredients
- Wheat flour (all-purpose, bread flour, or flour number 13): 170g
- Fresh milk: 75ml
- Butter: 60g
- Sugar: 60g
- Egg: 2
- Dry yeast: 2g
- Flour: 45g
- Cocoa powder: null
Step-by-Step Instructions
Step 1. Prepare and Rise the Dough
- In a bowl, combine sugar and yeast. Cover and let stand for 5-7 minutes .
- Add flour to a large bowl .
- Add milk, butter, sugar, and eggs to the flour.
- Add the yeast mixture and knead for 10-15 minutes until smooth and elastic .
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size .
Step 2. Shape and Proof the Dough Balls
- Divide the dough into 6 equal parts. Shape each part into a ball .
- Let the dough balls rest for 20-25 minutes .
Step 3. Make and Apply the Cocoa Topping
- In a bowl, cream together butter and sugar. Add the egg and cocoa powder, mix well .
- Place the dough balls onto a baking sheet. Pipe the cocoa topping onto each dough ball .
Step 4. Bake the Paparoti
- Bake in a preheated oven at 150°C (325°F) for 20 minutes .
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Store unused yeast properly to prevent spoilage .
- Avoid extreme temperatures during fermentation to prevent sour dough .
- For an even result, weigh the dough balls before shaping .
- To make the topping in advance, store it in the refrigerator .
- Reheat cooled paparoti before serving for best results .
Nutrition
- N/A
FAQs
1. Can I use a different type of sugar?
Yes! Granulated sugar works best, but you can experiment with caster sugar or even a blend of brown and white sugar for a slightly different flavor profile.
2. Why is my Paparoti not crispy?
Ensure your oven temperature is accurate and that the cocoa topping has enough time to caramelize. Baking it for a bit longer might help achieve that desirable crispiness. Also, make sure your oven rack is at the correct position, not too high or too low.
So there you have it – your very own homemade Paparoti, ready to enjoy! This recipe allows you to savor the delightful combination of soft bread and crunchy cocoa topping anytime you desire. Now, go forth and impress your friends and family with this delicious treat!