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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, roti boy or mexican bun (uniquely malaysian). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian). Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian). Check out my other Roti Boy or Mexican Coffee Buns recipe.

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I have loved my whole life. They’re fine and they look fantastic.

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

Mexican coffee bun is best eaten when it's just off the. Photo by val lawless from ShutterStock. And yes, Conchas do seem like they use two separate doughs like the other sweet breads mentioned. Instead of sprinkling sugar like Melonpan, or infusing coffee like Rotiboy, Conchas' cookie dough is classically flavored with vanilla or chocolate, and carved to look like seashells, or Concha in Spanish.

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.

And yes, Conchas do seem like they use two separate doughs like the other sweet breads mentioned. Instead of sprinkling sugar like Melonpan, or infusing coffee like Rotiboy, Conchas' cookie dough is classically flavored with vanilla or chocolate, and carved to look like seashells, or Concha in Spanish. It is said that Conchas are brought over by French. Insert butterfly, cream butter & sugar in. These buns are to die for.

So that is going to wrap this up for this special food roti boy or mexican bun (uniquely malaysian) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!