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Monday, 15 February 2016

Crunchy Butter Sugar Toast (aka Roti Kok) 香脆粗糖牛油面包饼



I was hesitate to share this food that I made today because it may reveal my age! :P

If you were born in the 70s or 80s or earlier and you happened to visit local coffee shop (kopitiam) in Malaysia, you'll probably had seen this before. Of course not the flower shape that I made, they used to be in rectangular shape. 

This is the toast that we used to call it 'Roti Kok', unlike the toast that we can get from Toast Box or Yakun in Singapore, these toast has a layer of butter/ margarine with generous amount of coarse sugar on top and toasted until it's crunchy! Taste superb with a cup of hot coffee ;)




Ingredients:

Bread (cut into desired shapes) 面包

Butter (softened, or use Planta/ magarine if you like it taste exactly like those in the old coffee shop) 牛油

Coarse Sugar 粗糖

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Spread a layer of butter on the bread. 
搽一层牛油在面包上。

2. Sprinkle generous amount of sugar on top.
撒上粗糖。




3. Bake in a preheated oven 150'C (with fan) for 25-30 minutes. Baking time may be vary due to the size and thickness of the bread, do adjust accordingly.
放进已预热的烤箱,烤150度(风扇)25-30分钟。烤的时间需自己拿捏。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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