roti boy@mexican bun

http://www.foodbuzz.com/recipes/800618-homemade-rotiboy-mexican-coffee-bun-recipe
Roti



500gm tepung high protin

1st bread improver

1st bread softner

3st yis kering

28gm susu tepung

250ml air

1st garam

70gm gula custor

60gm butter

1biji telur





campurkan tepung, bread improver, bread softner, garam, gula, yis dan susu tepung. gaul rata. masukkan telur dan air, uli sampai sebati dan tidak melekat. campurkan butter dan uli lagi sehingga kenyal n tidak melekat. buatkan bulat2 kecil dan biarkan 10 min.



Inti



200gm butter

70gm gula perang

1/2 st esen vanilla



campurkan semua dan pukul hingga kembang. simpan dlm fridge sekejap.



Topping

100gm butter

80gm gula custor

2 biji telur

1 sm nescafe + 1/2 sm air

100gm tepung gandum



pukul butter + gula dan pukul lagi + telor dan pukul. masukkan nescafe dan tepung, gaul rata.





isikan inti dlm adunan roti dan biarkan 45min.

letakkan topping atas roti dan bakar selama 15min.

“Rotiboy” Mexican Coffee Bun Recipe
(makes about 17 buns)

Coffee Topping Ingredients

200 g softened butter(14 TBS is 200 grams of butter)
160 g icing sugar
3 lightly beaten eggs
2 tbsp instant coffee dissolved in 1 tbsp water
a pinch of ground cinnamon
200 g flour

Method

Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.

Sweet Bun Dough Ingredients

500 g bread flour
20 g milk powder
75 g castor sugar
6 g salt/1 tsp
8 g instant yeast/1 tbsp
5 g bread improver (vital wheat gluten – optional)
1 lightly beaten egg
270 g water 1 1/4 cup
60 g softened butter

Method

1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.

2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.

3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.

4. Remove dough from mixing bowl and shape into a ball.

5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.

6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.



7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.

8. Preheat oven to 200*C (400*F).

(Notice that we’re using the wrappers from sticks of butter to line the baking sheet. Annie learned this tip from Fine Cooking magazine. The butter wrappers are like pre-greased parchment paper!)

9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.



10. Bake for 12-15 minutes or until the buns are lightly brown.



Remove from oven to cool, but not too long. They are best eaten warm. Can’t eat just one!



These buns also freeze well, and it’s always nice to have a stash in your freezer for a quick fix when a craving hits! All you need to do is to heat it up in a hot oven (I usually use 180°C) for about 10 minutes until it’s heated through