Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, roti boy or mexican bun (uniquely malaysian). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I’ve loved my entire life.
Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian). Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian).
To begin with this recipe, we must prepare a few ingredients. You can have roti boy or mexican bun (uniquely malaysian) using 25 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Roti Boy or Mexican bun (Uniquely Malaysian):
- Make ready A. Tangzhong
- Get 20 g flour or cake flour
- Prepare 100 ml water
- Get B. The Topping
- Prepare 1 tbsp coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water)
- Make ready 1/2 tsp vanilla extract
- Make ready 1 egg - lightly beaten
- Get 1/4 tsp cinnamon powder
- Prepare 50 g unsalted butter
- Get 50 g icing sugar
- Get 70 g flour
- Make ready C. The Filling (1)
- Prepare Cubed salted butter
- Take C. The Filling (2)
- Take 200 g salted butter
- Take 30 g sugar
- Prepare Pinch salt
- Prepare D. The Bun
- Make ready 200 ml milk - scalded & keep lightly warm
- Get 1 egg - lightly beaten
- Prepare 40 g unsalted butter - softened
- Get 1/2 tsp salt
- Take 40 g sugar
- Take 380 g flour / bread flour
- Get 1 1/4 tsp dry instant yeast
Mexican coffee bun is best eaten when it's just off the. Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia. Kali ni saya nak kongsikan cara untuk membuat Roti Boy a.k.a Mexican Bun.
Steps to make Roti Boy or Mexican bun (Uniquely Malaysian):
- A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it thickens. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan or it turns into a thick paste. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or few hours before baking.
- B. Topping - First, lightly beat egg. Put aside. Then, add coffee essence (or use coffee that is dissolved in hot water). Add vanila extract. Stir to combine. Keep aside. Next, cream butter & sugar until pale & fluffy. Then add egg & coffee mixture & Stir until well mixed. Add ground cinnamon. Lastly, add flour & mix until you get a smooth paste. Transfer this mixture to a pastry bag fitted with round pastry tip. Refrigerate until ready to use.
- C. Filling (1) - cube salted butter & keep in the fridge for later. Filling (2) - Mix butter and sugar until well combined (but NOT CREAMY). Keep in the fridge. i use both fillings. I put cubed butter and half a teaspoon of second filling.
- D. The Bun - using a stand mixer with paddle attachment, mix all dry ingredients. Then add milk & egg, mix on speed 1 for 3 minutes. Then switch to dough hook. Use the dough hook to knead on medium speed for about 10mins. Add water roux/tanzhong. Mix again. Then add butter and continue kneading until dough is stretchy.
- Note: it’s best not to over knead the dough. How do you know if your dough is ready? Do a windowpane test by pull off a golf - sized piece of dough. Flatten it lightly, hold it between both your thumbs & the first two fingers and gently spread the dough apart into a thin sheet; if the gluten is well-developed, the dough will stretch into a thin sheet without breaking.
- Next, cover dough with a damp cloth (or greased cling film) & leave to proof for about 40mins or until doubled in size depending on the temperature in the house.
- Divide & scale bun equally in size. Lightly Shape into round balls, rest for another 10mins. (Note: do not press dough hard when shaping into balls). Next, flatten bun dough, and put in cubed butter and scooped filling, then wrap it up neatly & shape/roll into round ball. Proof for another 45mins - 60mins or until double in size.
- Note on proofing: Proofing or the rising of the dough is very much depending on the temperature in the house. During winter, i proof my dough in my preheated warm oven (not hot). Or i pour boiling water into wide deep tray and place it at the bottom of the oven and my dough on the middle rack. It works.
- To assemble - Pipe topping (B) in spiral pattern onto buns right before baking. Note: Take topping out from refrigerator 5mins before using to avoid it getting too soft. Topping should be pipeable. Preheat oven. Bake at 160°C - 170°C (depending on your oven) for 15mins or until topping nicely brown (lightly brown). Serve warm.
These buns are to die for. Their signature product is the Rotiboy bun which is a sweet Mexican butter bun baked with a crisp, coffee-flavored topping. Rotiboy got so popular that they were able to aggressively. Photo by val lawless from ShutterStock. And yes, Conchas do seem like they use two separate doughs like the other sweet breads mentioned.
So that is going to wrap it up with this special food roti boy or mexican bun (uniquely malaysian) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
