Simple Way to Prepare Homemade Roti Boy or Mexican bun (Uniquely Malaysian)

The Place For Over 10.000 Delicious Recipes For Your Complete Cooking Guide

date: 2020-08-28T17:23:26.388Z image: https://img-global.cpcdn.com/recipes/1a2d820b7328bd2a/751x532cq70/roti-boy-or-mexican-bun-uniquely-malaysian-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/1a2d820b7328bd2a/751x532cq70/roti-boy-or-mexican-bun-uniquely-malaysian-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/1a2d820b7328bd2a/751x532cq70/roti-boy-or-mexican-bun-uniquely-malaysian-recipe-main-photo.jpg author: Nannie Holloway ratingvalue: 5 reviewcount: 16650 recipeingredient: - " A Tangzhong" - "20 g flour or cake flour" - "100 ml water" - " B The Topping" - "1 tbsp coffee essence or 1 12 tsp coffee 1 tbsp hot water" - "1/2 tsp vanilla extract" - "1 egg lightly beaten" - "1/4 tsp cinnamon powder" - "50 g unsalted butter" - "50 g icing sugar" - "70 g flour" - " C Filling 1" - " Cubed salted butter" - " D Filling 2" - "200 g salted butter" - "30 g sugar" - "Pinch salt" - " E The Bun" - "200 ml milk scalded keep lightly warm" - "1 egg lightly beaten" - "1/2 tsp salt" - "40 g sugar" - "380 g flour bread flour" - "1 1/4 tsp INSTANT dried yeast" - "40 g unsalted butter softened" recipeinstructions: - "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 turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. 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 an hour before baking." - "B. Topping - First, lightly beat egg. Keep 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." - "D. 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 this second filling." - "E. 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 Tangzhong. Mix again. Then add butter and continue kneading until dough is stretchy. Note: this recipe uses INSTANT dried yeast that requires no proofing." - "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 at least 45 to an hour or until dough doubles 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, take one of the rolled balls, flatten and put in cubed butter and a tsp of sweet salty filling, then wrap it up neatly & shape/roll into round ball. Proof for at least 45mins to an hour or until buns are fluffy and 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." - "Note : Check out my other Roti Boy or Mexican Buns recipe that need no milk scalding but still resulting in soft buns." categories: - Recipe tags: - roti - boy - or katakunci: roti boy or nutrition: 290 calories recipecuisine: American preptime: "PT30M" cooktime: "PT33M" recipeyield: "2" recipecategory: Lunch --- ![Roti Boy or Mexican bun (Uniquely Malaysian)](https://img-global.cpcdn.com/recipes/1a2d820b7328bd2a/751x532cq70/roti-boy-or-mexican-bun-uniquely-malaysian-recipe-main-photo.jpg) Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to prepare 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 will be really delicious. Mexican Coffee Bun (Rotiboy) - Sweet bun with coffee topping and butter filling. Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter's favorite. Soft buns with only one-time proofing, topped with coffee flavor cookie crust and filled with melty cheese are simply irresistible. All the tips you need to know to make this at home. Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I've loved my whole life. They're fine and they look wonderful. To get started with this recipe, we must first prepare a few components. You can have roti boy or mexican bun (uniquely malaysian) using 25 ingredients and 11 steps. Here is how you cook it. ##### The ingredients needed to make Roti Boy or Mexican bun (Uniquely Malaysian): 1. Prepare A. Tangzhong 1. Make ready 20 g flour or cake flour 1. Make ready 100 ml water 1. Prepare B. The Topping 1. Take 1 tbsp coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water) 1. Get 1/2 tsp vanilla extract 1. Take 1 egg - lightly beaten 1. Make ready 1/4 tsp cinnamon powder 1. Take 50 g unsalted butter 1. Take 50 g icing sugar 1. Make ready 70 g flour 1. Prepare C. Filling (1) 1. Take Cubed salted butter 1. Prepare D. Filling (2) 1. Prepare 200 g salted butter 1. Make ready 30 g sugar 1. Prepare Pinch salt 1. Take E. The Bun 1. Get 200 ml milk - scalded & keep lightly warm 1. Make ready 1 egg - lightly beaten 1. Take 1/2 tsp salt 1. Get 40 g sugar 1. Take 380 g flour / bread flour 1. Prepare 1 1/4 tsp INSTANT dried yeast 1. Make ready 40 g unsalted butter - softened Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian). Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Place buns on lightly greased pan and let rest for. This bun is a purely Asian creation. ##### Instructions to make Roti Boy or Mexican bun (Uniquely Malaysian): 1. 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 turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. 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 an hour before baking. 1. B. Topping - First, lightly beat egg. Keep 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. 1. C. Filling (1) - cube salted butter & keep in the fridge for later. 1. D. 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 this second filling. 1. E. 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 Tangzhong. Mix again. Then add butter and continue kneading until dough is stretchy. Note: this recipe uses INSTANT dried yeast that requires no proofing. 1. 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. 1. Next, cover dough with a damp cloth (or greased cling film) & leave to proof for at least 45 to an hour or until dough doubles in size depending on the temperature in the house. 1. 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, take one of the rolled balls, flatten and put in cubed butter and a tsp of sweet salty filling, then wrap it up neatly & shape/roll into round ball. Proof for at least 45mins to an hour or until buns are fluffy and double in size. 1. 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. 1. 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. 1. Note : Check out my other Roti Boy or Mexican Buns recipe that need no milk scalding but still resulting in soft buns. Place buns on lightly greased pan and let rest for. This bun is a purely Asian creation. It doesn't seem to have anything to do with Mexico although buns with a cookie-like topping are reminiscent of conchas. I used a tangzhong milk loaf for my buns. They turned out super soft, fluffy and shreddable. So that is going to wrap it up for this special food roti boy or mexican bun (uniquely malaysian) recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!


Best Favourite Recipes For You :

how to make perfect chakli
simple way to make homemade sweet mapo tofu recipe fly to a greater heights again
easiest way to prepare quick shoyu ramen
fabdacadfef britishyummy.netlify.app
easiest way to make speedy spaghetti and titus fish stew
recipe of award winning crispy wheat chakli
easiest way to make perfect milk pudding with chocolate
simple way to make award winning strawberry milk pudding
step by step guide to make quick chakali
simple way to prepare any night of the week chakri chips
recipe of perfect mango milk pudding
how to make any night of the week milk coffee pudding
easiest way to prepare award winning champakali chakri gathiya
step by step guide to make gordon ramsay jowar chakli
easiest way to prepare perfect balli malayi milk pudding
how to make homemade chakri patakha mathri
easiest way to make homemade methi chakri
easiest way to make homemade kiwi pomegranate milk pudding
step by step guide to prepare ultimate mixed flour instant chakli
recipe of gordon ramsay whole wheat chakli
how to make speedy wheat flour chakali
step by step guide to make gordon ramsay milk agar agar or milk pudding
recipe of quick easy and amp convenient dashi soy sauce
easiest way to make award winning taiwanese hot and sour soup made with the cooking liquid
steps to prepare award winning packed with iron hijiki seaweed butter and soy sauce pasta
how to make homemade tender char siu don rice bowl manly cooking
step by step guide to make any night of the week chinese style soup with wakame seaweed and onion
simple way to make gordon ramsay everyone and s favorite mushroom and chicken pasta with butter soy sauce
simple way to prepare speedy doubled dashi stock punch makes it tasty tuna mayonnaise and soy sauce pasta
recipe of any night of the week potatoes and amp corn with butter and amp soy sauce
steps to prepare gordon ramsay chinese yam with vinegar and soy sauce
steps to prepare homemade chinese egg and wakame seaweed soup
steps to prepare quick soy sauce egg yolk
steps to make ultimate chinese soup with lettuce and egg in minutes
recipe of award winning sweet and amp sour cauliflower
simple way to prepare super quick homemade microwave steamed tofu and amp hijiki with gingered sweet and sour sauce
simple way to prepare award winning steamed sticky rice with hijiki umeboshi and chirimen jako
recipe of gordon ramsay milk rice pudding
how to make any night of the week muhallabiamilk pudding
step by step guide to make favorite njahisinda
recipe of quick halloween bloody eye representing coconut milk and banana pudding with twist of beetroot sauce
step by step guide to prepare speedy kharvas milk pudding
step by step guide to prepare super quick homemade thalipith bhajani and amp mint chakali
how to prepare perfect grilled titus fish
simple way to prepare any night of the week minty chakli
simple way to prepare speedy chakli
recipe of any night of the week owo and starch