Mexican Bun And How Do You Make A Mexican Bun

How Do You Make A Mexican Bun?

Mexican coffee bun/rotiboy is a sweet bun with coffee topping and butter filling. for the bun: 500 g (17 oz.) bread flour. 80 g (3 oz.) castor sugar. 9 g of salt. 20 g (1 oz.) milk powder, optional. 10 g (0.5 oz.) dry yeast. 60 g (2 oz.) butter. 280 ml water + 1 large egg.

What Is A Roti Bun?

These rich and delicious coffee buns (also called rotiboy, kopi roti, and papparoti) are slightly sweet yeast buns with a crisp coffee cookie topping! the contrast of flavor and texture in these sweet buns is such a delight that they are a hugely popular take on the traditional mexican concha!

What Is Rotiboy Made Of?

Ingredients 3 gr instant yeast 1 tsp. 1 large egg. 100 ml -120 ml of milk 7 tbsp - 1/2 cup, 50 g sugar 4 tbsp.

How Do You Make Rotiboy Bread?

Directions: to prepare the dough, combine water and yeast. mix in the milk and sugar before shifting in the bread flour and salt. sprinkle a clean working surface and your hands with flour and pour the dough onto the surface. cover the bowl with plastic wrap and leave for about 1 hour till the dough has doubled in size. other items•

Bread Ingredients

500 gr High Protein Flour
100 gr granulated sugar
25 gr Milk Powder
11 gr Instant Yeast
2 gr Bread Improver
3 egg yolks
130 ml of liquid milk
100 ml Ice Water
100 gr Butter
1 tsp Salt
Salted butter for filling

Toppings (By Ricke Indriani)

50 gr unsalted butter
50 g powdered sugar
1 egg
60 grams of low protein flour
15 grams of powdered milk
1 tsp black instant coffee, dissolve with 1 tbsp hot water, let cool
1/2 tsp coffee mocha paste

How to make

1. Combine flour, sugar, yeast, bread improver and milk powder, stir. Then add the egg yolks, mix well.
2. Enter the ice water and liquid milk. stir well. Knead until smooth.
3. Once smooth, add butter and salt. Knead until elastic.
4. Once smooth, round it and cover it with a cloth/plastic. Let the dough rest (proofing1) until it has doubled in size.
5. Deflate the dough. Knead briefly. Divide the dough 40-50 grams. Leave it for 10 minutes. Flatten the dough, fill with salted butter, then round it. Let stand 30-40 minutes for the fermentation process (proofing 2) until it expands.
6. While waiting for proofing. Make the topping dough. Beat butter and powdered sugar until soft. Add eggs, beat well. Add flour and milk powder, stir. Add coffee water & coffee moca paste, mix well. Put it in a triangular bag.
7. After proofing 2, spray the topping in a circle to 3/4 of the surface of the dough. Bake in the oven 200'C until the topping dries. Lift.