Roti Boy or Mexican bun (Uniquely Malaysian)
Roti Boy or Mexican bun (Uniquely Malaysian)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roti boy or mexican bun (uniquely malaysian). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian). Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. These buns are to die for.

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook roti boy or mexican bun (uniquely malaysian) using 25 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roti Boy or Mexican bun (Uniquely Malaysian):
  1. Make ready Water Roux - flour:liquid 1:5 ratio
  2. Prepare 20 g flour or cake flour
  3. Prepare 100 ml water
  4. Get The Topping
  5. Take 1 tbsp coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water)
  6. Take 1/2 tsp vanilla extract
  7. Prepare 1 egg - lightly beaten
  8. Take 1/4 tsp cinnamon powder
  9. Take 50 g unsalted butter
  10. Make ready 50 g icing sugar
  11. Take 70 g flour
  12. Get The Filling (1)
  13. Get Cubed salted butter
  14. Take The Filling (2)
  15. Prepare 200 g salted butter
  16. Get 30 g sugar
  17. Make ready Pinch salt
  18. Take The Bun
  19. Get 200 ml milk - scalded & keep lightly warm
  20. Take 1 egg - lightly beaten
  21. Get 40 g unsalted butter - softened
  22. Make ready 1/2 tsp salt
  23. Make ready 40 g sugar
  24. Get 380 g flour / bread flour
  25. Get 1 1/4 tsp dry instant yeast

Mexican coffee bun is best eaten when it's just off the. Insert butterfly, cream butter & sugar in. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia. (Roti Kopi, Mexican Coffee Buns) These Malaysian buns were invented at the namesake bakery in Penang. First marketed as Mexican coffee buns, they consist of a leavened dough that is filled with butter and topped with a layer of coffee-infused buttercream.

Steps to make Roti Boy or Mexican bun (Uniquely Malaysian):
  1. First, work on the Water Roux / Tan Zhong - this can be made early or a day ahead. Keep in the fridge. Leave at room temperature before using. In a small pot, stir flour & water together. Then, place pot over medium heat, keep whisking until its thickened. Cool & set aside.
  2. Next, do the 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.
  3. 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.
  4. The Bun - using 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.
  5. 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.
  6. Next, cover dough with a damp cloth (or greased cling film) & leave to proof for about 40mins or until doubled in size.
  7. 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.
  8. Pipe filling in spiral pattern onto buns right before baking. Lightly Soften topping by leaving it at room temperature 5mins before using. Topping should not be too soft. Preheat oven. Bake at 170°C (depending on your oven) for 15mins or until topping nicely brown (lightly brown). Serve warm.

During baking, the cream top completely covers the bun and creates a thin, crispy coffee. Mexican Buns (Roti Boy) I used this wonderfully soft and fluffy bread recipe from Vinnie Baking Paradise for my Mexican Buns or better known as Roti Boy. Overnight Sponge Dough: Mix well into a dough and leave overnight in the fridge. Beberapa teman Subscriber Request Roti boy. Sebenarnya lagi gak semangat membuat rerotian karna disini cuaca mendung trs..

So that’s going to wrap this up for this special food roti boy or mexican bun (uniquely malaysian) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is 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!