Easiest Way to Prepare Perfect Mexican Coffee Buns Rotiboy

Without fail making ultimate Mexican Coffee Buns (Rotiboy) easy, tasty, practical.

Good Evening every body, at this time you get present recipe Mexican Coffee Buns (Rotiboy) with 19 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 19 ingredients and 11 stages of easy cooking Mexican Coffee Buns (Rotiboy).

Ingredients for Mexican Coffee Buns (Rotiboy)

1. Prepare : A. Tangzhong method(*).

2. Prepare 25 g : bread flour.

3. Prepare 25 g : boiling water.

4. Prepare : B. 250g bread flour.

5. Prepare : Above tangzhong.

6. Needed 5 g : instant yeast.

7. Prepare 50 g : sugar.

8. Needed 2 g : salt.

9. Needed 15 g : unsalted butter(soft).

10. Needed 1 : egg (50g).

11. Needed 80 g : water.

12. Needed C. : Filling.

13. Needed 120 g : cold unsalted butter(divided in to 8 pcs : 15g*8).

14. Prepare : D. Topping.

15. Prepare 80 g : bread flour, sifted.

16. Prepare 80 g : melted butter(unsalted butter).

17. Prepare 40 g : icing sugar.

18. Prepare 1 : egg (50g).

19. Prepare 30 g : instant coffee mixed with 30g hot water.

If all ingredients Mexican Coffee Buns (Rotiboy) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Mexican Coffee Buns (Rotiboy)

1. A. Tangzhong method: Mix flour with boiling water. Cool, cover and chill at least 4h until 24h in the fridge. (*).

2. Let the tangzhong dough (*) at room temperature about 30’ to 60’ (depends on weather). Place all (B)ingredients in bowl of standing mixer except butter and knead until it comes together, then add butter, knead until elastic. Cover and let it rise double in size..

3. Divided into 8 equal portions. Rest 10 minutes. Put cold butter in the middle of the buns. Cover and let them double in size..

4. Make topping: Mix well coffee with melted butter, icing sugar and eggs. Add flour and mix until smooth. Cover and chill in the fridge for later use..

5. Preheat the oven at 190oC..

6. Once the buns are risen until doubled in size, pipe a spiral onto the buns, covering them as close to the outside edge as possible..

7. Bake 15-18 mins until the bottoms are browned and the top has darkened slightly..

8. Now it’s done!.

9. Love it! ❤️❤️❤️.

10. Fresh day!.

11. Note: if you have a sourdough starter, using 100g active starter and no need to use commercial yeast. It takes 4h (28oC) to let it double in size. Other steps will be the same. Or you can use 50g unfed starter (discard) and need 5g of instant dry yeast..

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