Mexican Coffee Buns (Rotiboy)
Mexican Coffee Buns (Rotiboy)

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mexican coffee buns (rotiboy). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mexican Coffee Buns (Rotiboy) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Mexican Coffee Buns (Rotiboy) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have mexican coffee buns (rotiboy) using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mexican Coffee Buns (Rotiboy):
  1. Make ready A. Tangzhong method(*)
  2. Get 25 g bread flour
  3. Take 25 g boiling water
  4. Get B. 250g bread flour
  5. Get Above tangzhong
  6. Prepare 5 g instant yeast
  7. Get 50 g sugar
  8. Prepare 2 g salt
  9. Get 15 g unsalted butter(soft)
  10. Get 1 egg (50g)
  11. Make ready 80 g water
  12. Get C. Filling
  13. Make ready 120 g cold unsalted butter(divided in to 8 pcs : 15g*8)
  14. Get D. Topping
  15. Get 80 g bread flour, sifted
  16. Get 80 g melted butter(unsalted butter)
  17. Take 40 g icing sugar
  18. Get 1 egg (50g)
  19. Take 30 g instant coffee mixed with 30g hot water
Steps to make Mexican Coffee Buns (Rotiboy):
  1. A. Tangzhong method: Mix flour with boiling water. Cool, cover and chill at least 4h until 24h in the fridge. (*)
  2. 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.
  3. Divided into 8 equal portions. Rest 10 minutes. Put cold butter in the middle of the buns. Cover and let them double in size.
  4. 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.
  5. Preheat the oven at 190oC.
  6. 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.
  7. Bake 15-18 mins until the bottoms are browned and the top has darkened slightly.
  8. Now it’s done!
  9. Love it! ❤️❤️❤️
  10. Fresh day!
  11. 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.

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