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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roti boy or mexican bun (uniquely malaysian). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roti Boy or Mexican bun (Uniquely Malaysian) Recipe by Pinkblanket's Homemades - Cookpad Roti Boy or Mexican bun (Uniquely Malaysian) Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Keeping this favourite rec. more Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia. This coffee bun is also a very popular snack in Singapore, Indonesia, Thailand, and even Korea.

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Roti Boy or Mexican bun (Uniquely Malaysian) is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook roti boy or mexican bun (uniquely malaysian) using 25 ingredients and 11 steps. Here is how you can achieve that.

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

Soon, the popularity of this bun began to rise and many other bakeries started selling the bun. At the very least in Malaysia, the popularity of the buns made its signature bun known as "Rotiboy" rather than the conchas it was inspired from. But in Singapore… it just didn't seem to work out and died quickly, with outlets disappearing as if it never existed in the first place. Their signature product is the Rotiboy bun which is a sweet Mexican butter bun baked with a crisp, coffee-flavored topping.

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.

But in Singapore… it just didn't seem to work out and died quickly, with outlets disappearing as if it never existed in the first place. Their signature product is the Rotiboy bun which is a sweet Mexican butter bun baked with a crisp, coffee-flavored topping. Rotiboy got so popular that they were able to aggressively expand throughout Asia. I used this wonderfully soft and fluffy bread recipe from Vinnie Baking Paradise for my Mexican Buns or better known as Roti Boy. Does anyone remember when the chains in Singapore closed?

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