Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roti boy (uniquely malaysian) batch #2 (no water roux). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) is something which I have loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. You can have roti boy (uniquely malaysian) batch #2 (no water roux) using 32 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux):
- Take Coffee Topping
- Get 200 g softened butter
- Prepare 160 g icing sugar
- Get 3 lightly beaten eggs
- Get 2 tbsp coffee essence - highly recommended
- Take (Or use 1tbsp hot water + 2 tbsp coffee)
- Get 1/4 tsp - 1/2 tsp of ground cinnamon
- Take 200 g flour
- Prepare Filling #1 (salty & buttery)
- Get 17 small cubes of salted butter (10g each)
- Prepare Filling #2 (sweet & salty)
- Take 200 g Salted butter
- Get 30 g soft dark brown sugar
- Prepare Pinch salt
- Take Filling #3 (milky & buttery)
- Get 150 g unsalted butter
- Prepare 60 g pure icing sugar
- Make ready 1/4 tsp salt
- Make ready 1 egg (60g - 70g)
- Prepare 2 tbsp corn flour
- Get 2 tbsp custard powder
- Prepare 160 g milk powder
- Take For the Bun
- Take 500 g bread flour
- Get 20 g milk powder (2 1/2 tbsp)
- Make ready 75 g castor sugar (3tbsp)
- Prepare 1 tsp salt
- Prepare 8 g instant dry yeast (2 1/4 tsp)
- Make ready 5 g bread improver (1 tsp)
- Get 1 lightly beaten egg
- Take 270 ml water
- Prepare 60 g softened butter
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Instructions to make Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux):
- For the Crusty Topping - cream butter and sugar until the mixture is light and fluffy. Then add beaten eggs. Mix again. Next, add coffee essence & ground cinnamon. Stir to combine. Then, Sift in flour and mix until well-combined. You’ll have a paste. Transfer this mixture to a pastry piping bag with round tip attached to it. Into the fridge until ready to use.
- For the Bun - in a bowl, mix yeast, egg & water & leave to foam for 10mins. In a mixer, mix flour, milk powder, sugar and salt.
- Next, add yeast mixture. Mix until well combined using low speed. Then, add butter and mix for another 5 minutes until dough is soft and pliable. Remove dough from mixing bowl and keep kneading by hand for another 10mins until dough is stretchy and not breaking when stretched. (Refer to my previous Roti Boy recipe's note on how to check if dough is ready). cover dough & let it rest for 30mins or double in size.
- Divide dough into equal portions. I like mine small for kids lunch box, so my balls weigh around 45g each. Lightly Roll each portion into a ball. Do not press or knead dough so much at this point. Then cover and set aside for 10 minutes.
- After 10mins, Next, flatten each dough and place a cube of hard butter into the center of the dough. (Recipes for other type of FILLINGS can be found at the end of this recipe). Gather the edges and pinch to seal. Lightly roll buns into balls and place on a greased baking tray. Proof buns for another 45 minutes. Cover with greased cling film.
- 10mins before baking, preheat oven to 160-170°C.
- Next, pipe the topping in a spiral pattern onto the buns. Bake at 160-170°C for 15 minutes or until the buns are lightly brown. Note: different oven has different temperature so adjust oven accordingly when baking. Serve warm.
- Filling #1 - cube salted butter and keep in the fridge before using.
- Filling #2 - cream butter, sugar & pinch of salt. Keep in the fridge before using. Scoop generous amount of this mixture onto flatten dough (if using) & seal neatly.
- Filling #3 - cream butter, sugar and salt until creamy & pale. Add egg & mix well again. Next add corn flour, custard powder & milk powder. Mix until well combined. Add extra corn flour or custard powder if its too soft. It should feel soft but still firm enough when touched. Keep in the fridge before using.
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So that is going to wrap this up for this special food roti boy (uniquely malaysian) batch #2 (no water roux) 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. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
