Mexican Coffee Buns (Rotiboy). It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as "Rotiboy" in Malaysia and throughout Asia. 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 they became wildly popular in Southeast Asia. "Rotiboy.
The name "Mexican coffee bun" might be misleading that it is originated in Mexico but in fact in Malaysia, and now Mexican coffee bun is famous all over Asia. These buns are to die for. Their signature product is the Rotiboy bun which is a sweet Mexican butter bun baked with a crisp, coffee-flavored topping. You can have Mexican Coffee Buns (Rotiboy) using 19 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Mexican Coffee Buns (Rotiboy)
- It's of A. Tangzhong method(*).
- You need 25 g of bread flour.
- It's 25 g of boiling water.
- It's of B. 250g bread flour.
- It's of Above tangzhong.
- It's 5 g of instant yeast.
- You need 50 g of sugar.
- You need 2 g of salt.
- You need 15 g of unsalted butter(soft).
- It's 1 of egg (50g).
- You need 80 g of water.
- You need C. of Filling.
- It's 120 g of cold unsalted butter(divided in to 8 pcs : 15g*8).
- It's of D. Topping.
- You need 80 g of bread flour, sifted.
- Prepare 80 g of melted butter(unsalted butter).
- Prepare 40 g of icing sugar.
- It's 1 of egg (50g).
- You need 30 g of instant coffee mixed with 30g hot water.
Rotiboy got so popular that they were able to aggressively. Mexican Coffee Buns (Rotiboy) Recipe - Pai's Kitchen! G. these buns are SO delicious you've got to try them! Mexican coffee bun is a sweet bun that filled with butter and covered with crusty coffee on top.
Mexican Coffee Buns (Rotiboy) step by step
- 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..
Many people might think that this bun is originally from Mexico because of its name. Mexican buns aka coffee cookie buns aka rotiboy buns. Mexican buns aka coffee cookie buns aka rotiboy buns. The Chinese like soft and fluffy white breads. It might explain why something called Hong Kong flour exists.