Roti Boy or Mexican bun (Uniquely Malaysian). 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.

Insert butterfly, cream butter & sugar in. Pipe Milo-coffee topping in spiral pattern onto buns just before baking. Transfer immediately onto a wire rack to cool slightly for the topping to harden and crisp. "Rotiboy" literally means "Breadboy", with "Roti" being "Bread" in Malay language.

Sedang mencari ide resep roti boy or mexican bun (uniquely malaysian) yang unik? Cara membuatnya memang tidak terlalu sulit namun tidak gampang juga. Kalau salah mengolah maka hasilnya tidak akan memuaskan dan bahkan tidak sedap. Padahal roti boy or mexican bun (uniquely malaysian) yang enak selayaknya memiliki aroma dan cita rasa yang bisa memancing selera kita.

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.

Ada beberapa hal yang sedikit banyak mempengaruhi kualitas rasa dari roti boy or mexican bun (uniquely malaysian), mulai dari jenis bahan, kedua pemilihan bahan segar hingga cara membuat dan menyajikannya. Tidak usah pusing jika hendak menyiapkan roti boy or mexican bun (uniquely malaysian) yang enak di rumah, karena asal sudah tahu triknya maka hidangan ini bisa menjadi sajian spesial.

Nah, kali ini kita coba, yuk, ciptakan roti boy or mexican bun (uniquely malaysian) sendiri di rumah. Tetap berbahan sederhana, hidangan ini bisa memberi manfaat dalam membantu menjaga kesehatan tubuhmu sekeluarga. Anda bisa membuat Roti Boy or Mexican bun (Uniquely Malaysian) menggunakan 25 jenis bahan dan 11 tahap pembuatan. Berikut ini cara dalam membuat hidangannya.

Bahan-bahan dan bumbu yang diperlukan dalam pembuatan Roti Boy or Mexican bun (Uniquely Malaysian):

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

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The name was inspired by the founder's brother teasing his nephew, calling him "naughty-boy". The story of Rotiboy is one of sound business decisions leading to success. Origin of Rotiboy This dish is popular due to the well-known chain store, Rotiboy. However, the origin of the Mexican Coffee Bun is assumed to be Mexico, where migrants from China had ventured in hopes for better fortune.

Langkah-langkah membuat 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. (see recipe).

The amalgamation of the Chinese Mexican culture was what gave birth to the Rotiboy that we all know and love. I used this wonderfully soft and fluffy bread recipe from Vinnie Baking Paradise for my Mexican Buns or better known as Roti Boy. These delicious buns are the newest craze in UAE and Kuwait and is already well established in Singapore, Malaysia, Canada, Saudi Arabia, China and few other places too. Ever since MCO, we have had many requests for delivery of our signature buns especially the Rotiboy. Delivering freshly baked Rotiboy is a challenge that we have been exploring for a while.

Gimana nih? Gampang kan? Itulah cara membuat roti boy or mexican bun (uniquely malaysian) yang bisa Anda lakukan di rumah. Selamat mencoba!

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