Roti Boy Or Mexican Bun (Uniquely Malaysian) Recipe by Pinkblanket's Kitchen
Cooking Instructions 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. Kids love it both slightly salty and sweet at the same time. Putting only butter will give your buns only the taste of butter. Putting both, in my opinion, it tastes very much close to the ones they sell in Malaysia. 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. During summer, however, proofing doesn’t require much effort. 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). See the filling below, it oozes just the right amount of saltiness & sweetness. 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. 12 Super easy artisan bread, you dont even have to knead it. Click on the link to learn how. 13 Better than store-bought. See recipe for Fluffy Hot Cross Buns 14 Great for breafkfast & tea time 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. 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. 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. 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. Kids love it both slightly salty and sweet at the same time. Putting only butter will give your buns only the taste of butter. Putting both, in my opinion, it tastes very much close to the ones they sell in Malaysia. 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. Kids love it both slightly salty and sweet at the same time. Putting only butter will give your buns only the taste of butter. Putting both, in my opinion, it tastes very much close to the ones they sell in Malaysia. 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. 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. 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. 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. 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. During summer, however, proofing doesn’t require much effort. 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. During summer, however, proofing doesn’t require much effort. 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). See the filling below, it oozes just the right amount of saltiness & sweetness. Serve warm. 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). See the filling below, it oozes just the right amount of saltiness & sweetness. 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. 11 Note : Check out my other Roti Boy or Mexican Buns recipe that need no milk scalding but still resulting in soft buns. 12 Super easy artisan bread, you dont even have to knead it. Click on the link to learn how. 12 Super easy artisan bread, you dont even have to knead it. Click on the link to learn how. 13 Better than store-bought. See recipe for Fluffy Hot Cross Buns 13 Better than store-bought. 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