Sunday, September 24, 2017

Rotiboy (coffee bun)_Natural yeast 天然酵母_咖啡墨西哥包

Rotiboy coffee bun is my little boy's favourite bread. So i try to replicate this bun using natural yeast from sourdough starter. Anyway, i also provide you recipe using instant yeast method if you don't have natural yeast, but you need to adjust the water portion. Also i will update this recipe on my new FB page which i work together with another sourdough buddy. Feel free to visit my FB page : SEED Artisan Bakers , as we will share more sourdough tips and recipes in this page.




Love this sweet bun recipe as it yield very moist and soft bun.

Anyway, my boy asked me to increase sugar for the crispy coffee crust as he prefer sweeter version. So you may want to adjust the sugar amount if you prefer sweeter version.

Rotiboy (coffee bun)_Natural yeast 天然酵母_咖啡墨西哥包
*makes 12 buns

Sweet bun ingredients
250g High protein flour or bread flour
100g cake flour
200g peak sourdough starter (cultured with bread flour)
40g caster sugar
1/4tsp fine salt
20g milk powder

35g Condensed milk
40g Yogurt (natural flavour)
1 egg(A size)
100g Cold water
40g  butter, room temperature

Coffee Topping ingredients
80g icing sugar
60g butter
1 egg (A size)
60g cake flour
1tbsp Nescafé coffee powder
1tbsp hot water

Filling- cheddar cheese or salted butter, cut small cubes

Method
1.      For sweet bun dough. Add all ingredients except butter in a mixer, mix and knead till smooth.
2.      Add in butter, continue to knead till achieve window pane test or dough look shinning and elastic. Cover and set aside to proof till double (~take around2hrs).
3.      For coffee topping. Mix coffee powder with hot water, set aside. Beat butter and icing sugar till smooth, add in egg and beat well. Add in flour and coffee mixture, fold till mix well. Fill the topping into a piping bag with round tip. Refrigerate till needed.
4.      Divide dough into 12 equal portions, shape round and rest for 15mins.
5.      Flatten the dough, fill with cheese or butter, wrap and seal, shaping to round. Place on a baking tray lined with paper. Repeat for the rest of the dough. Leave to proof till double.
6.      Pipe the coffee mixture spiral pattern on the bun, less than ½ of the bun .
7.      Bake at a pre-heated oven at 180C for 20mins or till cooked.

Sweet Bun recipe using instant yeast:-

350g High protein flour or bread flour
100g cake flour
2tsp instant yeast
40g caster sugar
1/4tsp fine salt
20g milk powder
35g Condensed milk
40g Yogurt (natural flavour)
1 egg (A size)
200g Cold water , adjust accordingly
40g  butter, room temperature
-Normal bread making method, add butter at last and knead till achieve window pane stage.


Recipe by Sonia a.k.a Nasi Lemak Lover

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