Rotiboy/Mexican Coffee Bun & Mini Soft Buns 咖啡墨西哥面包& 迷你软包～Tanzhong Method

 I made the dough yesterday and stored in the fridge overnight. I took out the dough today and decided to make mini soft buns and rotiboy. My dough was proofed well in the fridge. I roll them stright into ball and rest for 10 minutes. Then I divided it into two portions. One portion to make rotiboy and the other portion to make mini buns. 

👆The buns is super soft and tasty!

👆Look at the bubbles😂

Rotiboy/Mexican Coffee Bun & Mini Soft Buns 

咖啡墨西哥面包 & 迷你软包 ～Tanzhong Method

Recipe for the bread please refer to here:👇

https://bakewithkaren.blogspot.com/2021/07/sourdough-loaf-tanzhong-method.html

Notes:

* For Mini buns, each dough weighs 20g and 2nd proofing time is 1 hour. Bake at 170C for 18 minutes.

* For Rotiboy, each dough weighs 50+- g and 2nd proofing time is 1 & 1/2 hours. Bake at 180C for 18 minutes.

*For the Milo coffee topping: (8-10 buns)

8g    Instant coffee granules

10g  boiling hot water

40g   unsalted butter, softened at room temperature

40g    icing sugar, sifted

1/2  tsp vanilla paste or extract

25g   egg

45g   all purpose flour

1/8 tsp salt

10g  Milo powder

* Stir the butter and sugar till incorporated, add in egg and mix well. Add in  coffee liquid and mix well.   Add in sifted flour and mix well.  Lastly, add in Milo powder and mix well. Put in a pipping bag. 

Happy Baking!