Easiest Way to Make Perfect Roti Boy or Mexican bun (Uniquely Malaysian)

Roti Boy or Mexican bun (Uniquely Malaysian). Roti Boy or Mexican bun (Uniquely Malaysian) Recipe by Pinkblanket's Homemades - Cookpad Roti Boy or Mexican bun (Uniquely Malaysian) Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Keeping this favourite rec. more Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia.

These delicious buns are the newest craze in UAE and Kuwait and is already well established in Singapore, Malaysia, Canada, Saudi Arabia, China and few other places too. I used this wonderfully soft and fluffy bread recipe from Vinnie Baking Paradise for my Mexican Buns or better known as Roti Boy. Now it is popular all over Asia.

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, roti boy or mexican bun (uniquely malaysian). It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They are fine and they look wonderful. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I have loved my entire life.

Roti Boy or Mexican bun (Uniquely Malaysian) Recipe by Pinkblanket's Homemades - Cookpad Roti Boy or Mexican bun (Uniquely Malaysian) Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Keeping this favourite rec. more Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia.

To get started with this particular recipe, we must 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. {Take of A. Tangzhong.
2. {Get 20 g of flour or cake flour.
3. {Get 100 ml of water.
4. {Take of B. The Topping.
5. {Get 1 tbsp of coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water).
6. {Take 1/2 tsp of vanilla extract.
7. {Get 1 of egg - lightly beaten.
8. {Make ready 1/4 tsp of cinnamon powder.
9. {Prepare 50 g of unsalted butter.
10. {Take 50 g of icing sugar.
11. {Get 70 g of flour.
12. {Make ready of C. Filling (1).
13. {Get of Cubed salted butter.
14. {Prepare of D. Filling (2).
15. {Prepare 200 g of salted butter.
16. {Prepare 30 g of sugar.
17. {Prepare Pinch of salt.
18. {Get of E. The Bun.
19. {Take 200 ml of milk - scalded & keep lightly warm.
20. {Take 1 of egg - lightly beaten.
21. {Make ready 1/2 tsp of salt.
22. {Take 40 g of sugar.
23. {Prepare 380 g of flour / bread flour.
24. {Take 1 1/4 tsp of INSTANT dried yeast.
25. {Get 40 g of unsalted butter - softened.

This bun is best eaten hot, the buttery centre and the sweet coffee flavoured topping is irresistibly tasty. I made these a few times now, I can't help by adding a little. Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia.

Steps 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..

Mexican Coffee Buns (Roti Boy/ Paparoti Bun) The buns from Roti boy or Paparoti used to be my favourite. Does anyone remember when the chains in Singapore closed? I do know that they are still available in Johore Bahru and other states in Malaysia. I went to search for similar recipes on Google. Within Malaysia, the dish was first introduced in a bakery in Bukit Mertajam in Penang.

So that's going to wrap it up for this special food roti boy or mexican bun (uniquely malaysian) recipe. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!