Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mexican coffee buns (rotiboy). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Mexican Coffee Bun (Rotiboy) - Sweet bun with coffee topping and butter filling. It's popular in Malaysia and Asia. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh.
Mexican Coffee Buns (Rotiboy) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Mexican Coffee Buns (Rotiboy) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mexican coffee buns (rotiboy) using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Coffee Buns (Rotiboy):
- Make ready A. Tangzhong method(*)
- Prepare 25 g bread flour
- Get 25 g boiling water
- Take B. 250g bread flour
- Prepare Above tangzhong
- Prepare 5 g instant yeast
- Make ready 50 g sugar
- Prepare 2 g salt
- Take 15 g unsalted butter(soft)
- Get 1 egg (50g)
- Take 80 g water
- Get C. Filling
- Prepare 120 g cold unsalted butter(divided in to 8 pcs : 15g*8)
- Make ready D. Topping
- Take 80 g bread flour, sifted
- Get 80 g melted butter(unsalted butter)
- Make ready 40 g icing sugar
- Prepare 1 egg (50g)
- Take 30 g instant coffee mixed with 30g hot water
It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. This bun is a purely Asian creation. It doesn't seem to have anything to do with Mexico although buns with a cookie-like topping are reminiscent of conchas.
Instructions to make Mexican Coffee Buns (Rotiboy):
- A. Tangzhong method: Mix flour with boiling water. Cool, cover and chill at least 4h until 24h in the fridge. (*)
- Let the tangzhong dough (*) at room temperature about 30’ to 60’ (depends on weather). Place all (B)ingredients in bowl of standing mixer except butter and knead until it comes together, then add butter, knead until elastic. Cover and let it rise double in size.
- Divided into 8 equal portions. Rest 10 minutes. Put cold butter in the middle of the buns. Cover and let them double in size.
- Make topping: Mix well coffee with melted butter, icing sugar and eggs. Add flour and mix until smooth. Cover and chill in the fridge for later use.
- Preheat the oven at 190oC.
- Once the buns are risen until doubled in size, pipe a spiral onto the buns, covering them as close to the outside edge as possible.
- Bake 15-18 mins until the bottoms are browned and the top has darkened slightly.
- Now it’s done!
- Love it! ❤️❤️❤️
- Fresh day!
- Note: if you have a sourdough starter, using 100g active starter and no need to use commercial yeast. It takes 4h (28oC) to let it double in size. Other steps will be the same. Or you can use 50g unfed starter (discard) and need 5g of instant dry yeast.
You can leave out the coffee and have a plain vanilla topping. I used a tangzhong milk loaf for my buns. They turned out super soft, fluffy and. If you've never attempted making these buns before and not quite sure how. Mexican coffee bun, or more commonly known as Rotiboy in Singapore, Malaysia, and Indonesia, is a sweet bun with crusty coffee topping and butter filling.
So that’s going to wrap it up with this special food mexican coffee buns (rotiboy) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
