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

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roti boy (uniquely malaysian) batch #2 (no water roux). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have roti boy (uniquely malaysian) batch #2 (no water roux) using 32 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux):
  1. Make ready Coffee Topping
  2. Take 200 g softened butter
  3. Take 160 g icing sugar
  4. Get 3 lightly beaten eggs
  5. Get 2 tbsp coffee essence - highly recommended
  6. Get (Or use 1tbsp hot water + 2 tbsp coffee)
  7. Make ready 1/4 tsp - 1/2 tsp of ground cinnamon
  8. Prepare 200 g flour
  9. Get Filling #1 (salty & buttery)
  10. Take 17 small cubes of salted butter (10g each)
  11. Take Filling #2 (sweet & salty)
  12. Prepare 200 g Salted butter
  13. Prepare 30 g soft dark brown sugar
  14. Prepare Pinch salt
  15. Make ready Filling #3 (milky & buttery)
  16. Take 150 g unsalted butter
  17. Get 60 g pure icing sugar
  18. Take 1/4 tsp salt
  19. Make ready 1 egg (60g - 70g)
  20. Prepare 2 tbsp corn flour
  21. Make ready 2 tbsp custard powder
  22. Get 160 g milk powder
  23. Get For the Bun
  24. Get 500 g bread flour
  25. Get 20 g milk powder (2 1/2 tbsp)
  26. Make ready 75 g castor sugar (3tbsp)
  27. Make ready 1 tsp salt
  28. Prepare 8 g instant dry yeast (2 1/4 tsp)
  29. Make ready 5 g bread improver (1 tsp)
  30. Get 1 lightly beaten egg
  31. Get 270 ml water
  32. Get 60 g softened butter
Instructions to make Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 10mins before baking, preheat oven to 160-170°C.
  7. 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.
  8. Filling #1 - cube salted butter and keep in the fridge before using.
  9. 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.
  10. 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.

So that’s going to wrap this up with this exceptional food roti boy (uniquely malaysian) batch #2 (no water roux) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!