Recipe of Perfect Mexican Coffee Buns (Rotiboy)

Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Mexican Coffee Buns (Rotiboy). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Mexican Coffee Buns (Rotiboy) Recipe. Mexican Coffee Bun (Rotiboy) - Sweet bun with coffee topping and butter filling. It's popular in Malaysia and Asia.

You can cook Mexican Coffee Buns (Rotiboy) using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mexican Coffee Buns (Rotiboy)

1. Make ready of A. Tangzhong method(*).
2. Prepare 25 g of bread flour.
3. Take 25 g of boiling water.
4. It’s of B. 250g bread flour.
5. Prepare of Above tangzhong.
6. Make ready 5 g of instant yeast.
7. Prepare 50 g of sugar.
8. It’s 2 g of salt.
9. Prepare 15 g of unsalted butter(soft).
10. It’s 1 of egg (50g).
11. It’s 80 g of water.
12. You need C. of Filling.
13. Take 120 g of cold unsalted butter(divided in to 8 pcs : 15g*8).
14. Make ready of D. Topping.
15. You need 80 g of bread flour, sifted.
16. Prepare 80 g of melted butter(unsalted butter).
17. Make ready 40 g of icing sugar.
18. Take 1 of egg (50g).
19. Prepare 30 g of 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.Mexican Coffee Buns or known as Rotiboy Recipe.These Crispy Coffee Bun's actually originated from Malaysia.

Mexican Coffee Buns (Rotiboy) instructions

1. A. Tangzhong method: Mix flour with boiling water. Cool, cover and chill at least 4h until 24h in the fridge. (*).
2. 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..
3. Divided into 8 equal portions. Rest 10 minutes. Put cold butter in the middle of the buns. Cover and let them double in size..
4. 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..
5. Preheat the oven at 190oC..
6. 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..
7. Bake 15-18 mins until the bottoms are browned and the top has darkened slightly..
8. Now it’s done!.
9. Love it! ❤️❤️❤️.
10. Fresh day!.
11. 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..

G. these buns are SO delicious you've got to try them!These fluffy, buttery buns are topped with a coffee scented cookie crust, and because they're so ridiculously tasty they became wildly popular in Southeast Asia.These "Rotiboy" Mexican coffee buns are to die for.

These Buns (Rotiboy) with their buttery filling is simply the best just out of the oven.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.You can leave out the coffee and have a plain vanilla topping.I used a tangzhong milk loaf for my buns.