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Below are the ingridients that are needed to produce a remarkably good Roti Boy / Mexican Coffee Buns:
- Prepare of A. Coffee Topping.
- You need 200 g of softened butter.
- Get 160 g of icing sugar.
- Use 3 of lightly beaten eggs.
- You need 2 tbsp of coffee essence – highly recommended.
- Get of (Or use 1tbsp hot water + 2 tbsp coffee).
- You need 1/4 tsp of – 1/2 tsp of ground cinnamon.
- Prepare 200 g of flour.
- Take of B. Filling #1 (salty & buttery).
- Prepare 17 of small cubes of salted butter (10g each).
- Use of C. Filling #2 (sweet & salty).
- Prepare 200 g of Salted butter.
- Get 30 g of soft dark brown sugar.
- Get Pinch of salt.
- You need of D. For the Bun.
- You need 270 ml of water.
- Provide 8 g of active dry yeast (2 1/4 tsp).
- Provide 1 of lightly beaten egg.
- Provide 75 g of castor sugar (3tbsp).
- Get 500 g of bread flour.
- Take 20 g of milk powder (2 1/2 tbsp).
- Take 1 tsp of salt.
- Take 5 g of bread improver (1 tsp).
- Use 60 g of softened butter.
Done with the ingridients? Below are the steps on serving Roti Boy / Mexican Coffee Buns:
- A. Coffee Topping – cream butter and sugar until the mixture is light and fluffy. Then add beaten eggs. Mix again. Next, add coffee essence & ground cinnamon. Stir to combine. Then, Sift in flour and mix until well-combined. You’ll have a paste. Transfer this mixture to a pastry piping bag with round tip attached to it. Into the fridge until ready to use..
- B. Filling #1 – cube salted butter and keep in the fridge before using..
- C. Filling #2 – cream butter, sugar & pinch of salt. Keep in the fridge before using. Scoop generous amount of this mixture onto flatten dough (if using) & seal neatly..
- D. For the Bun – In a bowl, mix yeast, egg, water and sugar. Leave to proof for 5-10mins. Next, Place flour, milk powder and salt in a bowl of a stand mixer with attached dough hook. Add proofed yeast mixture. Mix until well combined using low speed. Then, add butter and mix for another 5 minutes until dough is soft and pliable..
- Remove dough from mixing bowl and keep kneading by hand for another 10mins until dough is stretchy and not breaking when stretched. (Refer to my previous Roti Boy recipe's note on how to check if dough is ready). cover dough & let it rest for 30mins or double in size..
- Divide dough into equal portions. I like mine small for kids lunch box, so my balls weigh around 45g each. Lightly Roll each portion into a ball. Do not press or knead dough so much at this point. Then cover and set aside for 10 minutes..
- After 10mins, Next, flatten each dough and place a cube of hard butter into the center of the dough. Gather the edges and pinch to seal. Lightly roll buns into balls and place on a greased baking tray. Proof buns for at least 45 minutes. Cover with greased cling film..
- 10mins before baking, preheat oven to 160-170°C..
- Next, pipe the topping in a spiral pattern onto the buns. Bake at 160-170°C for 15 minutes or until the buns are lightly brown. Note: different oven has different temperature so adjust oven accordingly when baking. Serve warm. (see recipe).
Rotiboy got so popular that they were able to aggressively expand throughout Asia. Mexican Coffee Bun / Roti Boy Mexican Coffee Bun Kalau baca-baca di google, sepertinya roti boy ini bukan berasal dari Mexico, tapi dari Malaysia. Awalnya ada bakery yang namanya roti boy, dan produk mereka yang terkenal adalah mexican coffee bun ini, yaitu roti yang di isi dengan butter dan di beri topping cookie crust rasa kopi. Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar in a large mixing bowl until combined. Add vanilla and egg bit by bit and beat well after each addition.
Recipe : Roti Boy / Mexican Coffee Buns
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