Rotiboy

Years ago this bun is known as the Mexican bun. When a friend asked if i know how to make rotiboy, i had to look it up and found that rotiboy is mexican bun.The rotiboy consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Please don't be put off by all the steps, it is very detailed. The aroma fills your home while the buns are baking and i would suggest eating them fresh when they come out of the oven.



Ingredients:

Filling

170g unsalted butter, softened

1/2 teaspoon salt


Topping


100g butter, softened
100g confectioner's sugar(powder sugar), sifted
1 large egg + 1 egg yolk, lightly beaten
1 tsp coffee emulco + 1 tablespoons instant coffee powder dissolved in 1 tbsp warm water
(a pinch ground cinnamon can be added)
100 g all purpose flour

Sweet dough
480 g bread flour
20 g soya bean flour
20 g powdered milk
70 g sugar
6 g salt
8 g instant yeast
1 large egg slightly beaten
270 g water
25g butter
6 g bread improver

Method:

For Filling:

Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.

Blend in salt and refrigerate until firm.

Divide mixture into 10 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 mixture.

Sift in flour and mix on low speed until combined.

Refrigerate until ready to use.

For Sweet Dough:

Mix 1/2 of the flour, soya bean flour,castor sugar, yeast and salt in electric mixer with paddle on low speed for one minute.

Add egg and water and mix on low speed for another minute.

Mix in butter.

Mix on medium speed for eight minutes until dough forms like spider web.

Change to dough hook and add the rest of the flour slowly.

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. (Use a ziplog bag and cut 1/8 inch hole at one corner, pipe until half way down the bun)

Bake in preheated oven at 400 deg f for 12 mins, turn off oven and let the bun continue to brown.

Serves