Hi, I am Joana. Today, I’m gonna show you how to make roti boy or mexican bun (uniquely malaysian) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Roti Boy or Mexican bun (Uniquely Malaysian) Recipe

Roti Boy or Mexican bun (Uniquely Malaysian) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Roti Boy or Mexican bun (Uniquely Malaysian) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this 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 can achieve that.

The ingredients needed to make Roti Boy or Mexican bun (Uniquely Malaysian):

1. Take A. Tangzhong
2. Make ready 20 g flour or cake flour
3. Make ready 100 ml water
4. Get B. The Topping
5. Prepare 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. Make ready 1/4 tsp cinnamon powder
9. Get 50 g unsalted butter
10. Get 50 g icing sugar
11. Make ready 70 g flour
12. Take C. Filling (1)
13. Take Cubed salted butter
14. Make ready D. Filling (2)
15. Prepare 200 g salted butter
16. Make ready 30 g sugar
17. Make ready Pinch salt
18. Make ready E. The Bun
19. Take 200 ml milk - scalded & keep lightly warm
20. Take 1 egg - lightly beaten
21. Take 1/2 tsp salt
22. Get 40 g sugar
23. Make ready 380 g flour / bread flour
24. Make ready 1 1/4 tsp INSTANT dried yeast
25. Prepare 40 g unsalted butter - softened

Instructions 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 dcloth (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.

So that’s going to wrap it up for this exceptional dish roti boy or mexican bun (uniquely malaysian) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!

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