Craving for RotiBoy

Teringat the coffeeish aroma of RotiBoy kalau berjalan dari KLCC LRT towards the shops in Suria KLCC. It started there I think but now almost all bakeries will have this offering. It's just plain bun with butter filling and that heavenly coffee cream topping but one bite of it fresh from the oven is never enough. So bila teringat and teringin makan kat sini, the internet is where mama will go to look for tried and tested recipes. I found this and berbekalkan the rave reviews, Mama pun try. Maybe you can try them too....sekarang tengah semester break kan.....I'm sure Tok Ma, Atok, Onyang and Bibik would love them too. You can ask Bibik to do the uli-ing part..hehehe...nak lagi senang go drive to Subang Parade, ada RotiBoy kat situ kan?

MEXICAN BUN

(Source : Hana of hanamemories.blogspot.com who got it from k.lily in myrecipe.com)

Bahan-bahan

• Filling
• 200 gm mentega
• 1/2 teaspoon vanilla essence
• 70 gm brown sugar
• Topping
• 200 gm mentega
• 160 gm gula icing
• 3 biji telur grade A- pukul sedikit
• 1 suduk kecil perisa kopi- boleh diganti dgn melarutkan 2 sudu besar instant coffee dengan 1 sudu besar air panas.
• -200 gm tepung gandum
• Doh Roti
• 500 gm tepung berprotin tinggi- di ayak
• 2 sudu kecil bread improver+ 2 sudu kecil bread softener
• 20 gm susu tepung
• 75 gm gula castor
• 3 sudu kecil dry yeast
• 1 sudu kecil garam
• 1 biji telur- dipukul
• 250 ml air/ susu segar ( Jgn gunakan susu tepung sekiranya menggunakan susu segar).
• 60 gm mentega
• *
  • (I campak all the dough ingredients in my trusty bread machine and sejam setengah later siap to be divided into smaller blobs of dough)

Cara-cara

1. Filling- Pukul mentega dgn mixer pada kelajuan sederhana selama 3 minit. Masukkan essence & gula perang. Simpan di dalam petisejuk sehingga sedia untuk digunakan.
2. Topping- Putar mentega dgn mixer pada kelajauan sederhana selama 5 minit. Perlahan2 masukkan telur,gula icing, & coffee flavoring. Ayakkan tepung kedalam adunan and putar lagi pada kelajuan perlahan sehingga semua sebati. Simpan didalam petisejuk sehingga sedia utk digunakan.
3. Doh Roti
4. Gaul rata tepung, gula dan garam didalam mangkuk.
5. Masukkan yeast, bread improver & bread softener ( jika menggunakannya) dan gaul rata lagi.
6. Masukkan telur dan air/susu segar.
7. Uli adunan sehingga menjadi adunan dan masukkan mentega. Uli lagi sehingga lembut & elastik selama 10-15 minit.
8. Bahagikan dough kpd 17 biji bola kecil dan tutup dgn film cling selama 10 min.
9. Leperkan dough di atas tapak tgn & letakkan inti/filling. Tutup rapat supaya inti tidak meleleh keluar sewaktu dibakar.
10. Susun diatas loyang pembakar yg sudah dilenser dgn mentega/minyak/tepung dan jarakkan dlm 7.5 cm.
11. Rehatkan selama 45 min ditempat panas (warm).
12. Pipe kan topping diatas bun secara spiral bermula dari top center.
13. Bakar didlm oven yg telah dipanaskan pada suhu 170C selama 15 min atau sehingga bun keperangan

The verdict....oh sangat sedap, ada la rasa-rasa ala the real RotiBoy especially masa baru keluar oven, the top is crunchy. Bila dah sejuk and simpan the next day, the bun is still soft but the topping is crunchy no more. Yang the real RotiBoy tu top part still crunchy ke bila dah sejuk? I can't remember. Anyway, this recipe's a keeper cuma the topping tu maybe can improve further so as not to make it melt so much as turun banjir onto the baking tray creating a river of sweet coffeish heavenly concoction which will lupa pulak nak cakap will add to the river of fat! Adoihhhhh......