Step-by-Step Guide to Make Quick Roti Boy / Mexican Coffee Buns

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roti boy / mexican coffee buns. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roti Boy / Mexican Coffee Buns is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Roti Boy / Mexican Coffee Buns is something which I’ve loved my entire life.

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. Dissolve the instand coffee with the hot water.

To get started with this recipe, we must first prepare a few components. You can cook roti boy / mexican coffee buns using 24 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Roti Boy / Mexican Coffee Buns:

1. Get A. Coffee Topping
2. Take 200 g softened butter
3. Prepare 160 g icing sugar
4. Make ready 3 lightly beaten eggs
5. Make ready 2 tbsp coffee essence - highly recommended
6. Get (Or use 1tbsp hot water + 2 tbsp coffee)
7. Make ready 1/4 tsp - 1/2 tsp of ground cinnamon
8. Take 200 g flour
9. Prepare B. Filling #1 (salty & buttery)
10. Make ready 17 small cubes of salted butter (10g each)
11. Get C. Filling #2 (sweet & salty)
12. Get 200 g Salted butter
13. Prepare 30 g soft dark brown sugar
14. Prepare Pinch salt
15. Prepare D. For the Bun
16. Take 270 ml water
17. Get 8 g active dry yeast (2 1/4 tsp)
18. Make ready 1 lightly beaten egg
19. Get 75 g castor sugar (3tbsp)
20. Take 500 g bread flour
21. Take 20 g milk powder (2 1/2 tbsp)
22. Get 1 tsp salt
23. Prepare 5 g bread improver (1 tsp)
24. Make ready 60 g softened butter

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.

Instructions to make Roti Boy / Mexican Coffee Buns:

1. A. Coffee Topping - cream butter and sugar until the mixture is light and fluffy. Then add beaten eggs. Mix again. Next, add coffee essence & ground cinnamon. Stir to combine. Then, Sift in flour and mix until well-combined. You’ll have a paste. Transfer this mixture to a pastry piping bag with round tip attached to it. Into the fridge until ready to use.
2. B. Filling #1 - cube salted butter and keep in the fridge before using.
3. C. Filling #2 - cream butter, sugar & pinch of salt. Keep in the fridge before using. Scoop generous amount of this mixture onto flatten dough (if using) & seal neatly.
4. D. For the Bun - In a bowl, mix yeast, egg, water and sugar. Leave to proof for 5-10mins. Next, Place flour, milk powder and salt in a bowl of a stand mixer with attached dough hook. Add proofed yeast mixture. Mix until well combined using low speed. Then, add butter and mix for another 5 minutes until dough is soft and pliable.
5. Remove dough from mixing bowl and keep kneading by hand for another 10mins until dough is stretchy and not breaking when stretched. (Refer to my previous Roti Boy recipe's note on how to check if dough is ready). cover dough & let it rest for 30mins or double in size.
6. Divide dough into equal portions. I like mine small for kids lunch box, so my balls weigh around 45g each. Lightly Roll each portion into a ball. Do not press or knead dough so much at this point. Then cover and set aside for 10 minutes.
7. After 10mins, Next, flatten each dough and place a cube of hard butter into the center of the dough. Gather the edges and pinch to seal. Lightly roll buns into balls and place on a greased baking tray. Proof buns for at least 45 minutes. Cover with greased cling film.
8. 10mins before baking, preheat oven to 160-170°C.
9. Next, pipe the topping in a spiral pattern onto the buns. Bake at 160-170°C for 15 minutes or until the buns are lightly brown. Note: different oven has different temperature so adjust oven accordingly when baking. Serve warm.

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. However, the origin of the Mexican Coffee Bun is assumed to be Mexico, where migrants from China had ventured in hopes for better fortune. The amalgamation of the Chinese Mexican culture was what gave birth to the Rotiboy that we all know and love. Within Malaysia, the dish was first introduced in a bakery in Bukit Mertajam in Penang.

So that is going to wrap this up for this special food roti boy / mexican coffee buns recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!