Tang Zhong Roti Boy

Roti Boy Buns

Roti Boy buns just out of the oven

Buns after proofing for the second time and piped with coffee topping

Texture of bun, crusty top and super soft inside

When I used to work in KLCC a new shop opened up selling Roti Boy buns. These are similar to the mexican buns. This shop was located just at the entrance to the underground LRT station path. I used to commute by LRT on the days that I had to for my Masters classes in the evenings. Everytime I pass by this shop, I just couldn't resist the sweet butter and coffee aroma that fills the air. So of course I would stop by to get one hot piping Roti Boy bun and of course a few more more for my kids, husband and mom before rushing to catch the train. Roti Boys were so great on my palette but not on my waistline, unfortunately since these buns are so decadently rich.

Now since I am no where close to a Roti Boy shop, my second son asked me if I could make some for him. After googling a couple of sites, I decided to make the soft buns using the tang zhong method and the coffee topping from on the sites where the topping looked really good. These buns turned out so well.  I put a lot of topping on the buns and that is when it kind of over browned at the sides. Nevertheless the buns were super soft moist and had a buttery crunchy sweet coffee crust. So many adjectives to describe how good these buns are. I just heated up the rest of the buns the next day and it the buns were still just as soft.

makes about 16-18 buns
Ingredients

5 cups of bread flour
1/2 cup of granulated sugar
2 sachets of instant yeast
50 g Milk Powder
2 Eggs
1 1/2 cups of milk
1/2 a stick of butter or 1/4 cup (about 70g) of butter melted
1 teaspoon kosher salt
1 stick of cold butter cut into 20 thin slices

for the tang zhong roux

1 cup of water.
1/3 cup Bread Flour

for the coffee topping

200 g butter, at room temperature
160 g icing sugar
3 lightly beaten eggs
3 tbsp instant coffee dissolved in 1 tbsp warm water
1 teaspoon vanilla essence
200 g all purpose flour

Directions

1.  First we need to make the tang zhong roux. Using a whisk mix the flour and water in a    
     pot and place it on a stove on medium low heat.  Heat stirring the mixture until it starts 
     to thicken. When you are able to see the traces of the whisk on the roux. turn off the 
     flame and remove the pot from the fire. Transfer the tang zhong roux to a clean bowl and 
     cover it with a cling wrap and leave it to cool until it is ready to be used. 
2.  In a mixing bowl add all the ingredients except the milk. Add in the cooled tang zhong 
     roux.
3.  Set a mixer to low speed and using a dough hook, knead the flour with the roux.
3.  Add the milk gradually and continue kneading until the flour, roux and milk are well 
     incorporated. Let the mixer knead the bread dough for about 10-15  minutes.
4.  The dough should be stretchy and should form a thin film when stretched.
5.  At this stage add in the melted butter and continue to knead until the butter in 
     incorporated into the dough.
6.  Remove the mixing bowl from the mixer and cover the bowl. Let the dough rise for about       an hour or until it has doubled it's original size.
7.   While waiting for the dough to rise, make the coffee topping. Using a hand whisk beat     
      the butter and icing sugar until it is light and fluffy. Next add in the egg and continue 
      beating until the egg is incorporated into the butter and sugar. Next add in the flour and 
      mix well.  Finally add in the coffee liquid and vanilla essence and mix well. Pour the 
      topping into an icing bag or any plastic bag and secure the top. 
7.   After an hour, punch down the dough and shape it into 16-18 balls.
8.   Take a ball and flatten it. Place a slice of cold butter and wrap. Roll the dough into a ball 
       again and put in a baking tray lined with parchment paper. 
9.   Repeat with the rest of the balls and leave it to proof for another 30 minutes.
10. In the mean time, preheat oven to 350F.
11.  When the buns doubled in size again, snip the pointed edge of the icing bag or plastic      
       bag and pipe the coffee topping on each of the buns and bake then in the preheated oven 
       for about 23-30 minutes.
12.  These buns are so delicious when served warm.