Singapores Rottiboy Mexican Bun Food

COFFEE COOKIE BUNS, AKA MEXICAN COFFEE BUNS, ROTIBOY (COPYCAT)

Steps:

• Pre-dough:.
• Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
• Turn heat down to low and add flour and stir till well combined.
• Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
• Sponge:.
• Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough--it is ok if it is sticky.
• Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
• Final dough:.
• Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
• Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
• Add the eggs, honey, and crushed ice and knead for a minute.
• Add the bread flour and knead for a minute.
• Add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
• Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
• Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
• Grease your hands with some butter or oil, and divide the dough into 22 pieces.
• Now it is time for the salted butter filling.
• Shape a piece into a ball, flatten a bit, and add a piece of butter.
• Pinch the dough over the butter and roll back into a ball.
• Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)--keep each bun about 2-3 inches apart.
• Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
• about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
• While resting/rising, prepare the topping:.
• Dissolve the instand coffee with the hot water.
• With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
• Add the eggs and beat for another 30 seconds.
• Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
• Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don't have to use a nozzle -- just cut a small hole with scissors) and fill with the filling mixture.
• Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
• Do not use a plastic zippy bag as a piping bag -- I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
• You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
• Bake for around 18 min, or until lightly golden brown.
• Take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
• Eat while still hot/warm! yumm yumm.

SINGAPORE'S ROTTIBOY (MEXICAN BUN)

Steps:

• For Filling:.
• 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.
• For Topping:.
• Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute 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.
• For Sweet Dough:.
• Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
• 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 minute
• 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.