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

Hey everyone, it is me again, Dan, welcome to my recipe page. 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 is gonna smell and look delicious.

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Roti Boy or Mexican bun (Uniquely Malaysian) is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

So that is 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 confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!