What’s the weird saucer looking thing on my plate?
Commonly known as “rotiboys” or “mexican buns”, these UFO looking things took the world by storm quite a few years ago. Most of the people living in Asia would probably need no introduction to these, but for those of you who are unfamiliar, these are actually pillow soft Asian buns with a slightly crispy, coffee scented topping.
In fact, if i were to describe them, these rotiboys are like buns with a piped cookie topping.
They are usually filled with diced unsalted butter. But i decided to stray and filled mine with chocolate… again ( this blog is getting too predictable isn’t it?)
The name “Rotiboy” is actually a brand which made this type of buns famous, and soon after, the name got attached to the product, just like how tissues are sometimes called “kleenex”
Of course, after seeing the success of Rotiboy, every other family member wanted a piece of that fame, and names like “mama buns” or “roti papa” came about.
Not that i mind of course, i find that most of these replicas are almost as good as the original Rotiboy.
And this happens to be one of those replicas!
Crispy, cookie skin covering a soft and moist bread with a chocolate filling.
Or can i call it the “Roti Girls”?
For the Bread Dough
Adapted from and Indonesian Cookbook Roti Unyil by Chendawati (Please pardon my poor translation)
700 gr Bread Flour
300 gr AP Flour
250 gr Sugar
5 Egg Yolks
2 Egg Whites
150ml Evaporated Milk
275 Iced Water
20 gr Instant Yeast
10 gr Bread Softener *
50 gr Milk Powder
75 gr Butter
75 gr Margarine
50 gr Butter Substitute
10 gr Bacom (Bread emulsifier) *
15 gr salt
*( I think U can omit this if you like, but i think this really helped in making the bread texture, making it that much softer and moister)
1. Combine Ingredients A till the dough stops sticking all over the surface and starts getting tacky and elastic.
2. Gradually add ingredients B and knead till the dough gets so elastic, you are able to stretch it into a thin membrane skin.
3. Gather the dough into a ball, and leave it covered for its first proofing for about 30 mins.
4. Punch down the dough, and scale the dough into balls weighing 30 grams each. Let them rest for 15 minutes, covered.
5. Roll the dough, fill with chocolate filling, and seal it in.
6. Let it proof for a second time till it doubles in size (60 minutes).
7. Pipe toppings onto the surface of the unbaked dough
8. Bake at 200 degree CELCIUS till the surface looks crispy and brown (about 10 mins)
For the Chocolate Filling
20 gr Cocoa Powder
30 gr Milk Powder
100 gr Icing Sugar
100 gr Margarine
1/2 tsp Vanilla essence
Mix all ingredients together till well combined.
For the Coffee Topping
50 gr Buter
50 gr Margarine
100 gr Icing Sugar
100 ml Egg whites
120 gr Cake Flour
20 gr Milk Powder
1 TBS Coffee Paste
Mix all ingredients together till they are well combined.