Singapores Rottiboy Mexican Bun Recipes

SINGAPORE'S ROTTIBOY (MEXICAN BUN)

Steps:

• For Filling:.
• Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
• Blend in vanilla essence and brown sugar.
• Spoon mixture into bowl and refrigerated until firm.
• Divide mixture into 20 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 flavouring.
• Sift flour onto mixture and mix on low speed until combined.
• Refrigerate until ready to use.
• For Sweet Dough:.
• Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
• Mix in yeast.
• Add egg and water or milk.
• Mix on low speed for another minute.
• Mix on medium speed for eight minutes.
• Mix in butter.
• 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.
• Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.