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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roti boy or mexican bun (uniquely malaysian). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I’ve loved my entire life.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Roti Boy or Mexican bun (Uniquely Malaysian):
  1. Make ready A. Tangzhong
  2. Make ready 20 g flour or cake flour
  3. Take 100 ml water
  4. Get B. The Topping
  5. Prepare 1 tbsp coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water)
  6. Make ready 1/2 tsp vanilla extract
  7. Make ready 1 egg - lightly beaten
  8. Make ready 1/4 tsp cinnamon powder
  9. Make ready 50 g unsalted butter
  10. Prepare 50 g icing sugar
  11. Make ready 70 g flour
  12. Make ready C. Filling (1)
  13. Make ready Cubed salted butter
  14. Take D. Filling (2)
  15. Get 200 g salted butter
  16. Make ready 30 g sugar
  17. Take Pinch salt
  18. Prepare E. The Bun
  19. Get 200 ml milk - scalded & keep lightly warm
  20. Make ready 1 egg - lightly beaten
  21. Get 1/2 tsp salt
  22. Make ready 40 g sugar
  23. Make ready 380 g flour / bread flour
  24. Prepare 1 1/4 tsp INSTANT dried yeast
  25. Take 40 g unsalted butter - softened
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.
  2. 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.
  3. C. Filling (1) - cube salted butter & keep in the fridge for later.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Note : Check out my other Roti Boy or Mexican Buns recipe that need no milk scalding but still resulting in soft buns.

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’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!