date: 2020-07-26T03:03:33.921Z 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: Maude Hayes ratingvalue: 4.7 reviewcount: 25607 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: 153 calories recipecuisine: American preptime: "PT15M" cooktime: "PT45M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roti boy or mexican bun (uniquely malaysian). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious. Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most favored of current trending meals on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions daily. Roti Boy or Mexican bun (Uniquely Malaysian) is something which I have loved my entire life. They're fine and they look wonderful. 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. To begin with this particular recipe, we must first prepare a few ingredients. You can cook roti boy or mexican bun (uniquely malaysian) using 25 ingredients and 11 steps. Here is how you can achieve it. ##### The ingredients needed to make Roti Boy or Mexican bun (Uniquely Malaysian): 1. Prepare A. Tangzhong 1. Take 20 g flour or cake flour 1. Make ready 100 ml water 1. Get B. The Topping 1. Get 1 tbsp coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water) 1. Take 1/2 tsp vanilla extract 1. Take 1 egg - lightly beaten 1. Take 1/4 tsp cinnamon powder 1. Prepare 50 g unsalted butter 1. Take 50 g icing sugar 1. Make ready 70 g flour 1. Get C. Filling (1) 1. Take Cubed salted butter 1. Get D. Filling (2) 1. Make ready 200 g salted butter 1. Make ready 30 g sugar 1. Get Pinch salt 1. Make ready E. The Bun 1. Get 200 ml milk - scalded & keep lightly warm 1. Make ready 1 egg - lightly beaten 1. Make ready 1/2 tsp salt 1. Make ready 40 g sugar 1. Prepare 380 g flour / bread flour 1. Make ready 1 1/4 tsp INSTANT dried yeast 1. Prepare 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's going to wrap it up with this exceptional 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. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!