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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mexican coffee buns (rotiboy). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mexican Coffee Buns (Rotiboy) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Mexican Coffee Buns (Rotiboy) is something which I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Mexican Coffee Buns (Rotiboy):
  1. Prepare A. Tangzhong method(*)
  2. Make ready 25 g bread flour
  3. Get 25 g boiling water
  4. Take B. 250g bread flour
  5. Prepare Above tangzhong
  6. Take 5 g instant yeast
  7. Take 50 g sugar
  8. Get 2 g salt
  9. Take 15 g unsalted butter(soft)
  10. Get 1 egg (50g)
  11. Make ready 80 g water
  12. Make ready C. Filling
  13. Take 120 g cold unsalted butter(divided in to 8 pcs : 15g*8)
  14. Take D. Topping
  15. Make ready 80 g bread flour, sifted
  16. Prepare 80 g melted butter(unsalted butter)
  17. Get 40 g icing sugar
  18. Prepare 1 egg (50g)
  19. Prepare 30 g instant coffee mixed with 30g hot water
Instructions 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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