Recipe: Appetizing Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux)

Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux).

You can cook Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) using 32 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux)

You need of Coffee Topping.
Prepare 200 g of softened butter.
Prepare 160 g of icing sugar.
You need 3 of lightly beaten eggs.
Prepare 2 tbsp of coffee essence - highly recommended.
It's of (Or use 1tbsp hot water + 2 tbsp coffee).
You need 1/4 tsp of - 1/2 tsp of ground cinnamon.
Prepare 200 g of flour.
Prepare of Filling #1 (salty & buttery).
Prepare 17 of small cubes of salted butter (10g each).
Prepare of Filling #2 (sweet & salty).
It's 200 g of Salted butter.
You need 30 g of soft dark brown sugar.
Prepare Pinch of salt.
You need of Filling #3 (milky & buttery).
It's 150 g of unsalted butter.
It's 60 g of pure icing sugar.
Prepare 1/4 tsp of salt.
You need 1 of egg (60g - 70g).
Prepare 2 tbsp of corn flour.
Prepare 2 tbsp of custard powder.
It's 160 g of milk powder.
It's of For the Bun.
Prepare 500 g of bread flour.
You need 20 g of milk powder (2 1/2 tbsp).
You need 75 g of castor sugar (3tbsp).
You need 1 tsp of salt.
It's 8 g of instant dry yeast (2 1/4 tsp).
You need 5 g of bread improver (1 tsp).
It's 1 of lightly beaten egg.
You need 270 ml of water.
Prepare 60 g of softened butter.

Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) instructions

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..