Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roti boy (uniquely malaysian) batch #2 (no water roux). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux) is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roti boy (uniquely malaysian) batch #2 (no water roux) using 32 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux):

1. Get Coffee Topping
2. Prepare 200 g softened butter
3. Make ready 160 g icing sugar
4. Get 3 lightly beaten eggs
5. Make ready 2 tbsp coffee essence - highly recommended
6. Prepare (Or use 1tbsp hot water + 2 tbsp coffee)
7. Prepare 1/4 tsp - 1/2 tsp of ground cinnamon
8. Make ready 200 g flour
9. Get Filling #1 (salty & buttery)
10. Prepare 17 small cubes of salted butter (10g each)
11. Take Filling #2 (sweet & salty)
12. Make ready 200 g Salted butter
13. Get 30 g soft dark brown sugar
14. Prepare Pinch salt
15. Take Filling #3 (milky & buttery)
16. Make ready 150 g unsalted butter
17. Make ready 60 g pure icing sugar
18. Make ready 1/4 tsp salt
19. Get 1 egg (60g - 70g)
20. Prepare 2 tbsp corn flour
21. Get 2 tbsp custard powder
22. Make ready 160 g milk powder
23. Take For the Bun
24. Prepare 500 g bread flour
25. Take 20 g milk powder (2 1/2 tbsp)
26. Take 75 g castor sugar (3tbsp)
27. Make ready 1 tsp salt
28. Take 8 g instant dry yeast (2 1/4 tsp)
29. Prepare 5 g bread improver (1 tsp)
30. Take 1 lightly beaten egg
31. Get 270 ml water
32. Make ready 60 g softened butter

Instructions to make Roti Boy (Uniquely Malaysian) Batch #2 (No water Roux):

1. For the Crusty Topping - cream butter and sugar until the mixture is light and fluffy. Then add beaten eggs. Mix again. Next, add coffee essence & ground cinnamon. Stir to combine. Then, Sift in flour and mix until well-combined. You’ll have a paste. Transfer this mixture to a pastry piping bag with round tip attached to it. Into the fridge until ready to use.
2. For the Bun - in a bowl, mix yeast, egg & water & leave to foam for 10mins. In a mixer, mix flour, milk powder, sugar and salt.
3. Next, add yeast mixture. Mix until well combined using low speed. Then, add butter and mix for another 5 minutes until dough is soft and pliable. Remove dough from mixing bowl and keep kneading by hand for another 10mins until dough is stretchy and not breaking when stretched. (Refer to my previous Roti Boy recipe's note on how to check if dough is ready). cover dough & let it rest for 30mins or double in size.
4. Divide dough into equal portions. I like mine small for kids lunch box, so my balls weigh around 45g each. Lightly Roll each portion into a ball. Do not press or knead dough so much at this point. Then cover and set aside for 10 minutes.
5. After 10mins, Next, flatten each dough and place a cube of hard butter into the center of the dough. (Recipes for other type of FILLINGS can be found at the end of this recipe). Gather the edges and pinch to seal. Lightly roll buns into balls and place on a greased baking tray. Proof buns for another 45 minutes. Cover with greased cling film.
6. 10mins before baking, preheat oven to 160-170°C.
7. Next, pipe the topping in a spiral pattern onto the buns. Bake at 160-170°C for 15 minutes or until the buns are lightly brown. Note: different oven has different temperature so adjust oven accordingly when baking. Serve warm.
8. Filling #1 - cube salted butter and keep in the fridge before using.
9. Filling #2 - cream butter, sugar & pinch of salt. Keep in the fridge before using. Scoop generous amount of this mixture onto flatten dough (if using) & seal neatly.
10. Filling #3 - cream butter, sugar and salt until creamy & pale. Add egg & mix well again. Next add corn flour, custard powder & milk powder. Mix until well combined. Add extra corn flour or custard powder if its too soft. It should feel soft but still firm enough when touched. Keep in the fridge before using.

So that is going to wrap it up for this exceptional food roti boy (uniquely malaysian) batch #2 (no water roux) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!