Roti Boy

'One is Never Enough'

'One Bun to Rule Them All'

Keren yah slogannya !!!! akubelum pernah makan sih... iihihihihii, jadi buat aja sendiri......

Ini roti boy versi 'ACIT'

Secara yah aku penasaran banget sama roti yang satu ini... sehingga aku mencari tau apakah dia sebenarnya : ( ini dia hasilnya... hihihi kurang kerjaan amat yah)

Roti boy Bakeshoppe was born in April 1998 In Bukit Merrtajam, Penang Malaysia. Founded by Hiro Tan This company prospers with a ission to provide fresh , good quality bread and great tasting cakes tto costumer n the neighborhood.
Rotiboy moved to Kuala Lumpur and started its first outet in wisma central Jalan Ampang January 2002 and since then have experienced phenomenal growth in the sale of its Mexican Bun

Ow.... begitchu ceritanya.... nah di hari selasa yang indah ini sebelum aku kerja kelompok denhgan tim business planku ... aku membuat roti ini pagi2. Hasilnya agak2 tidak sempurna karena :

1. Bagian atasnya lembek ( ga aku pangang lagi pake api atas , buru2 sih ... ntar dimaeahn kelompok lageee... peace ya..)
2. karna si mentega abis dan pada bocor semua ( menteganya leleh gitu... ada di dasar loyang... tapi tenang kan sifat dasar adonan roti adalah menyerap cairan... jadinya keserep lagi deh....) jadi diganti isi coklat meses dan gula. Yang gula enak juga....
3. Tapi rotinya.... Lembuttt banget.... ( mirip2 roti taiwan gitu....) tau deh napa....
4. Aku banyak improvisasi resep dikarenakan : di resep tidak tercantum pemakaian gula ( padahal kan gula penting untuk proses fermentasi trus di resep topingnya tidak dijelaskan apa harus dicampur dulu ma air kopinya ato apa gitchu....) jadinya aku tambahin 75 gr gula deh... untuk si toping diemin ajah...

Ini penampakannya:

Yang ada coklat2nya itu isinya coklat

dimakan panas2... Slurp... Enakkkk

Ini yang aku bentuk gepeng2

Nah ini resepnya yang sudah kuperbaiki yang merah2 itu aku tambahin sendir

ROTI BOY (Roti Krim Kopi)

sumber : Majalah Sedap Sekejap

ambil dari Dapur Amatirnya mbak Shinta

Bahan A:

500 gram tepung terigu protein tinggi

50- 75 gr gula pasir

220 ml air putih

11 gram ragi instan (1 bungkus)

2 butir telur

25 gram susu bubuk

Bahan B:

75 salted butter

1 sdt garam

Isian :

160 gram salted butter, bagi menjadi 16 bagian @ 10 gram, bekukan.

Bahan Topping :

75 gram unsalted butter

100 g tepung gula

1 sdm kopi instan diaduk dengan 1 sdm aip panas

1 butir telur

75 gram tepung terigu protein rendah

20 gram susu bubuk

¼ sdt essence coffenoir

Caranya:

- Campurkan semua bahan A, ulenin hingga kalis. Masukkan bahan B, aduk dan ulenin hingga rata dan elastis.

- Bulatkan adonan, diamkan 30 menit.

- Kempiskan adonan, buat timbang @ 60 gram, pipihkan, isi dengan butter, bulatkan kembali. Diamkan 45 menit.

- Topping : Kocok mentega, tepung gula, dan kopi instant sampai lembut, masukkan telur, kocok merata. Masukkan tepung terigu dan susu bubuk dengan cara diayak. Terakhir masukkan essence coffenoir, kocok hingga rata.

- Semprotkan adonan topping ke atas adonan roti dengan plastik segitiga (tambahan : bentuk melingkar seperti obat nyamuk bakar dari puncak roti sampai 3/4 kebawahnya)

- Panggang dengan suhu 160 derajat celcius selama kurleb 13 menit. lau panggang dengan api atas ampe coklat

Nah aku dapet resep lain nih.... coba lain kali:

FillingIngredients:

200 g salted butter, softened

1/2teaspoon vanilla flavouring

70 g brown sugar

Instructions

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.

Topping Ingredients:

200 g butter, softened

160 g icing sugar, sifted

3 Grade A eggs, lightly beaten

1 teaspoon coffee flavouring(available from bakery supplies shop)(You can use 2 tablespoons instant coffee powder dissolved in 1 tablespoon water instead of the coffee flavouring.)

A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour.

200 g low protein (high ratio) flour, sifted

Instructions:

Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five min. 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.

Sweet doughIngredients:

500g high protein flour, sifted

5g bread improver, sifted + 5 g bread softener

20 g milk powder, sifted

75 g castor sugar

6 g salt

8g day instant yeast

1 egg lightly beaten

270g water or milk(do not use milk powder if using milk)

60 g butter softened

Instructions

Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one min. 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 min.

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.