Saturday, May 10, 2008


Have you gone through the "Roti-boy" phase? The franchise seems to have disappeared now. But luckily, I never really craved for it. Even if I do, I can now make my own. I picked it up from this cake-making course I am taking right now and the recipe I am going to share is from that class.
Do you know that the crispy sweet topping on the Roti-boy is actually a cake batter? I didn't, until the instructor shared that bit of trivia.

Anyway, this recipe makes a very soft bread with a sweet crispy topping. But the topping turns moist the next day, so make sure the ants stay away. The main difference lies with the filling. Instead of using pure butter as filling, we used instant custard instead - less work, less sweet and less bad for you.

Coffee & Custard Buns
(Make 15-16 buns)

Bread dough ingredients:
100g butter, softened
60g sugar
1 egg
1/2 tsp salt
15g instant yeast
20g milk powder (optional; adds fragrance)
350g bread flour
150g plain flour
200g water

1. Mix all the ingredients together and beat until a smooth and elastic and shiny dough is formed. Rest the ready dough for 25 min.
2. Cut the dough into 40-50g each and then let the dough portions rest again for 5 mins. Make custard filling.

Custard Filling:
100g instant custard powder (get this from specialty bake store like Phoon Huat)
250g cold milk

3. Mix cold milk and instant custard together and whisk until thick and put in the fridge to set.

4. Wrap the filling with the dough and let rest for another 1 hour. Preheat oven at 200C and proceed to make the topping.

Topping Ingredients:
100g butter, softened
90g sugar
100g eggs (about 2-3)
80g plain flour
20g instant coffee

5. Whisk sugar, butter, eggs together until well-mixed.
6. Add coffee and plain flour and stir well.
7. Using a piping bag, pipe the topping on the bun in a swirling and circular motion until the entire bun is well covered.
8. Bake until golden brown, about 15-20 mins.


MamaBoK said...

Thanks for the recipe.. will try it out.. :)

Anonymous said...

what is the difference between bread flour n plain bread???
thank you