Singapore's Rottiboy (mexican Bun) Recipe

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Ingredients:

Serving

200 g salted butter, softened
1/2 tsp vanilla flavoring
70 g brown sugar
200 g butter, softened
160 g icing sugar , sifted
3 large eggs, lightly beaten
1 tsp coffee flavoring (available from bakery supplies shop, you can use 2 tbsp instant coffee powder dissolved in 1)
1 pinch ground cinnamon , can be added to the coffee flavouring for extra flavour
200 g all-purpose flour , sifted
500 g bread flour , sifted
20 g powdered milk , sifted
75 g caster sugar
6 g salt
8 g instant yeast
1 egg, lightly beaten
270 g water (do not use milk powder if using milk) or 270 g milk ( do not use milk powder if using milk)
60 g butter, softened

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1239.21 Kcal (5188 kJ)
Calories from fat	623.82 Kcal
		% Daily Value*
Total Fat	69.31g	107%
Cholesterol	289.68mg	97%
Sodium	851.77mg	35%
Potassium	309.46mg	7%
Total Carbs	134.51g	45%
Sugars	32.15g	129%
Dietary Fiber	3.32g	13%
Protein	21.63g	43%
Vitamin C	0.3mg	1%
Vitamin A	0.8mg	26%
Iron	5.6mg	31%
Calcium	111.9mg	11%

Amount Per 100 g
Calories	377.3 Kcal (1580 kJ)
Calories from fat	189.93 Kcal
		% Daily Value*
Total Fat	21.1g	107%
Cholesterol	88.2mg	97%
Sodium	259.34mg	35%
Potassium	94.22mg	7%
Total Carbs	40.95g	45%
Sugars	9.79g	129%
Dietary Fiber	1.01g	13%
Protein	6.58g	43%
Vitamin C	0.1mg	1%
Vitamin A	0.2mg	26%
Iron	1.7mg	31%
Calcium	34.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

29.9

Points
34

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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