Without fail recipe ultimate Roti Boy or Mexican bun (Uniquely Malaysian) easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Roti Boy or Mexican bun (Uniquely Malaysian) with 25 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 11 stages of easy cooking Roti Boy or Mexican bun (Uniquely Malaysian).
Ingredients all Roti Boy or Mexican bun (Uniquely Malaysian)
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Prepare : A. Tangzhong.
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Needed 20 g : flour or cake flour.
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Prepare 100 ml : water.
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Prepare : B. The Topping.
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Prepare 1 tbsp : coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water).
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Prepare 1/2 tsp : vanilla extract.
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Needed 1 : egg - lightly beaten.
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Prepare 1/4 tsp : cinnamon powder.
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Needed 50 g : unsalted butter.
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Prepare 50 g : icing sugar.
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Needed 70 g : flour.
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Needed : C. Filling (1).
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Needed : Cubed salted butter.
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Needed : D. Filling (2).
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Needed 200 g : salted butter.
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Needed 30 g : sugar.
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Needed Pinch : salt.
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Needed : E. The Bun.
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Needed 200 ml : milk - scalded & keep lightly warm.
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Needed 1 : egg - lightly beaten.
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Needed 1/2 tsp : salt.
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Needed 40 g : sugar.
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Needed 380 g : flour / bread flour.
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Prepare 1 1/4 tsp : INSTANT dried yeast.
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Prepare 40 g : unsalted butter - softened.
If all ingredients Roti Boy or Mexican bun (Uniquely Malaysian) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Roti Boy or Mexican bun (Uniquely Malaysian)
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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..
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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..
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C. Filling (1) - cube salted butter & keep in the fridge for later..
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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..
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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..
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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..
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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..
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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..
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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..
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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..
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Note : Check out my other Roti Boy or Mexican Buns recipe that need no milk scalding but still resulting in soft buns..
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