Rotiboy recipe

[leewinnie46]

:D http://www.shinnichi.com.sg/html/campur_detail/images_back3/3_10_rotty1.jpg (http://www.shinnichi.com.sg/html/campur_detail/images_back3/3_10_rotty1.jpg)

Topping
• 150g butter
• 3 eggs
• 150g sugar
• 120g plain flour
• 15g almond powder, toasted
• 4g Nescafe (Gold Blend)
• 10g hot water
• 2 tbs good coffee powder (try Sumatran coffee bean from Coffee Bean and Tea Leaf)
• 2 tbs warm water
• 2 tsp Cafe Crema or a good coffee paste
• 1 tsp vanilla essence
Method:
1. Dissolve the Nescafe in hot water. Also dissolve coffee powder in warm water.
2. Cream butter and sugar for about 1 minute to mix well.
3. Combine eggs and the rest of the ingredients using a mixer at low speed until mixture is even. Do not overbeat.
4. Put mixture in a refrigerator for a few hours or preferably overnight till it thickens. It is easier to handle.
5. Put mixure into piping bag and pipe to cover three-quarters of the top of each bun.
Filling
• 150g butter
• 15g icing sugar
Method:
• Mix well and divide into individual portions.
• Put in freezer for about an hour for it to harden.
Dough
• 6g yeast
• 140g water
• 1 egg yolk
• 40g sugar
• 260g bread flour
• 8g milk powder
• 1/4 tsp salt
• 45g butter
Method:
1. Mix yeast with water. Then add the rest of the ingredients above.
2. Knead and set aside for 30 minutes.
3. Divide dough into small round portions and wrap in the filling (see above).
4. When dough is well proofed, pipe topping (see above) on top.
5. Bake at 200 deg C for about 10 to 12 minutes.



Rotiboy recipe


Here is the Rotiboy recipe I promised you people last week. Note that the recipe may not be the same as that used by the Rotiboy Bakeshoppe but it should be somewhat similar. This bun is also known as the Mexican bun. The rotiboy consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows:


Filling

Ingredients:
200 g salted butter, softened
1/2teaspoon vanilla flavouring
70 g brown sugar

Instructions
Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
Blend in vanilla essence and brown sugar.
Spoon mixture into bowl and refrigerated until firm.
Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.



Topping

Ingredients:
200 g butter, softened
160 g icing sugar, sifted
3 Grade A eggs, lightly beaten
1 teaspoon coffee flavouring(available from bakery supplies shop)
(You can use 2 tablespoons instant coffee powder dissolved in 1 tablespoon water instead of the coffee flavouring.)
A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour.
200 g low protein (high ratio) flour, sifted

Instructions:
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five min. until mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavouring. Sift flour onto mixture and mix on low speed until combined. Refrigerate until ready to use.



Sweet dough

Ingredients:
500g high protein flour, sifted
5g bread improver, sifted + 5 g bread softener
20 g milk powder, sifted
75 g castor sugar
6 g salt
8g day instant yeast
1 egg lightly beaten
270g water or milk(do not use milk powder if using milk)
60 g butter softened

Instructions
Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one min. Mix in yeast. Add egg and water or milk.Mix on low speed for another minute. Mix on medium speed for eight minutes. Mix in butter. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
Remove dough from mixture and shape into a ball.

Divide the dough into 55 g portions(should get 17 portions). Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 min.



To shape the buns:

Flatten a ball of dough with the palm of your hand. Place a ball of filling in the centre of the dough. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.) Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough . Place each bun about 7.5 cm apart on the baking trays.
Prove for 45 min in a warm place.
Pipe the topping on the buns in a spiral, starting from the centre.
Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.

[mallanhead]

Wah, should try this one day. But the ingredient and instruction so panjang ....

[leewinnie46]

Dear mallanhead,

you won't regret trying this......at home, the fragrance is great at home- nothing beat the home coke, home bake food

[pinkpau]

which of the two recipes are better? MUST. TRY. THIS.

[mallanhead]

I still remember the smell of rotiboy. Used to queue up to buy the bread in Mid Valley during my lunch hour and end up being late to work. To make up for this, I bought one roti for my boss ..... Not a bribe but as a token of apreciation...

[pinkpau]

i tried the second recipe (quoted at bottom), and although it turned out yummy, was nothing like rotiboy at all.

some changes i would make :

for filling, i would completely do away with the brown sugar and vanilla flavouring. the filling yielded by the recipe was sweet and almost caramelly. tasty, but not rotiboy. rotiboy itself has plain salted butter as its filling.

for topping, definitely use local coffee like Nescafe and not gourmet coffee. mine turned out tasting VERY odd. also, use more coffee than the recipe calls for, and be extremely careful how much water you add into the coffee powder. you dont want to add too much cos it makes your topping runny.

the dough was good as it is! i didnt use the bread improver or bread softener, and cut down on the proofing time but it still came out fantastic. though i would recommend adding a little bit more flour, but this can be done during kneading anyway.

one of these days i gotta make a 2nd batch, hopefully this one will be closer to the real thing.

anyways here's a pic :)

http://quaintly.net/pics/Bread.jpg


Filling
200 g salted butter, softened
1/2teaspoon vanilla flavouring
70 g brown sugar

Topping
200 g butter, softened
160 g icing sugar, sifted
3 Grade A eggs, lightly beaten
1 teaspoon coffee flavouring (or 2 tbs instant coffee powder dissolved in 1 tbs water)
200 g low protein (high ratio) flour, sifted

Sweet dough
Ingredients:
500g high protein flour, sifted
5g bread improver, sifted + 5 g bread softener
20 g milk powder, sifted
75 g castor sugar
6 g salt
8g day instant yeast
1 egg lightly beaten
270g water or milk(do not use milk powder if using milk)
60 g butter softened

[nuance]

haha I tried the second recipe once when I was inexperienced, and didn't let it proof enough. i agree with omitting the sugar in the filling! rotiboy's filling is complete salty heaven.

can't, control..MUST make this a second time too! :O

[siewjang]

Winnie, is there any substitute for coffee powder as i might be making it once and doesn't want to throw away the rest as I know anything in coffee bean is $$$. And what is cafe crema/coffee paste? Where can i get them?

[aRwEn]

wow.... kewl.... everytime i pass by rotiboy, im alwiz tempted by d aroma of d famous fragrant mexico bun.... at least now i cn try 2 bake a batch at home.... :)