Mexican Bun (Roti Boy) from mamafami

filling

100g salted butter-softened

1/4 teaspoon vanilla

35g brown sugar (i used castor sugar)

method:

1.beat butter with an electric mixer on medium speed until fluffy.

2.add in vanilla essence and sugar.beat till creamy.

3.refrigerate the mixture until firm.

topping

65g butter-softened

55g icing sugar-sifted

1 grade A egg-lightly beaten

1/3 teaspoon coffee flavouring(i used 1/2 packet 3 in 1 nescafe regular)

65g low protein flour-sifted (i used superfine flour)

3 teaspoon cocoa powder (xde dlm original recipe, improvised sendiri)

method:

1.beat butter and icing sugar until mixture is light and fluffy.

2.gradually beat in egg.

3.add in coffee flavouring

4.sift flour into mixture and mix until combined

5.refrigerate until ready to use.

sweet dough

ingredients;

250g high protein flour

1/2 teaspoon bread improver

25g castor sugar

1/2 teaspoon salt

1 teaspoon yeast

1 egg-lightly beaten

125ml milk

25g butter

method:

1.mix sifted flour,bread improver, sugar,salt,yeast and egg in mixer bowl.

2.on the mixer and add milk a little at a time.

3.add in the butter and knead till dough is soft,smooth and elastic.

4.divide dough into 25g portions.roll each portion into a ball.cover the balls and leave to rest for 10 minutes.

5.flatten the dough and place filling in the centre of the dough.

6.gather the edge and pinch to seal.make sure to seal well or the filling will leak out during baking.

7. place in paper cups.prove until doubled the sized.pipe the topping on the buns in a spiral,starting from the centre.

8.baked in preheated oven at 170 degree for 15 minutes.