UN-WAGON : Make your own Coffee Boy instead of queueing for it.
FIRST, there was Rotiboy. Then came Papparoti, followed by Roti Mum. The family of coffee-flavoured buns is currently the rage in town.
The craze, which started across the Causeway with Rotiboy Bakeshoppe, caught on here when the first Rotiboy outlet opened in China Square last July.
Other versions have since been spawned, and culinary studios are also jumping on the bun-wagon.
Chef Judy Koh, 42, of Creative Culinaire, a culinary studio in Eng Hoon Street, was inspired to make her own version of the round buns at the request of her students (see recipe below).
She says it is based on the same baking method as the Mexican bun. This is a plain, round bun with coloured sugar paste or chocolate topping.
She had learnt to make the Mexican bun in a Malaysian bakery about five years ago. Replicating the coffee aroma is the biggest challenge in making coffee buns, she says.
Freshly roasted and ground coffee beans are essential for the topping, which is piped on top of the bread before baking.
This is then combined with a good coffee paste. Grind the beans yourself if you want the buns fragrant and fresh.
Chef Koh gives two tips for her bun which she names Coffee Boy:
1. Do not overproof, otherwise the bun goes flat once the topping is piped onto it.
2. When you put in the filling, make sure the bottom is properly sealed or else the bun will leak.
Call Creative Culinaire on 6324-1663 for enquiries.
Coffee Boy (Makes 10)
Topping
Ingredients
150g butter
3 eggs
150g sugar
120g plain flour
15g almond powder, toasted
4g Nescafe (Gold Blend)
10g hot water
2 Tbs good coffee powder*
2 Tbs warm water
2 tsp Cafe Crema or a good coffee paste
1 tsp vanilla essence
(*Try the Sumatran coffee bean from Coffee Bean & Tea Leaf)
Method
1. Dissolve Nescafe in hot water. Also dissolve coffee powder in warm water.
2. Cream butter and sugar for about 1 minute to mix well.
3. Combine eggs and the rest of the ingredients using a mixer at low speed until mixture is even. Do not overbeat.
4. Put mixture in a refrigerator for a few hours or preferably overnight till it thickens. It is easier to handle.
5. Put mixture into piping bag and pipe to cover three-quarters of the top of each bun.
Filling
Ingredients
150g butter
15g icing sugar
Method
1. Mix well and divide into individual portions.
2. Put in freezer for about an hour for it to harden.
Dough
Ingredients
6g yeast
140g water
1 egg yolk
40g sugar
260g bread flour
8g milk powder
1/4 tsp salt
45g butter
Method
1. Mix yeast with water. Then add the rest of the ingredients above. Knead and set aside for 30 minutes.
2. Divide dough into small round portions and wrap in the filling (see above).
3. When dough is well proofed, pipe topping (see above) on top.
4. Bake at 200 deg C for about 10 to 12 minutes. The buns are best eaten hot.
FIRST, there was Rotiboy. Then came Papparoti, followed by Roti Mum. The family of coffee-flavoured buns is currently the rage in town.
The craze, which started across the Causeway with Rotiboy Bakeshoppe, caught on here when the first Rotiboy outlet opened in China Square last July.
Other versions have since been spawned, and culinary studios are also jumping on the bun-wagon.
Chef Judy Koh, 42, of Creative Culinaire, a culinary studio in Eng Hoon Street, was inspired to make her own version of the round buns at the request of her students (see recipe below).
She says it is based on the same baking method as the Mexican bun. This is a plain, round bun with coloured sugar paste or chocolate topping.
She had learnt to make the Mexican bun in a Malaysian bakery about five years ago. Replicating the coffee aroma is the biggest challenge in making coffee buns, she says.
Freshly roasted and ground coffee beans are essential for the topping, which is piped on top of the bread before baking.
This is then combined with a good coffee paste. Grind the beans yourself if you want the buns fragrant and fresh.
Chef Koh gives two tips for her bun which she names Coffee Boy:
1. Do not overproof, otherwise the bun goes flat once the topping is piped onto it.
2. When you put in the filling, make sure the bottom is properly sealed or else the bun will leak.
Call Creative Culinaire on 6324-1663 for enquiries.
Coffee Boy (Makes 10)
Topping
Ingredients
150g butter
3 eggs
150g sugar
120g plain flour
15g almond powder, toasted
4g Nescafe (Gold Blend)
10g hot water
2 Tbs good coffee powder*
2 Tbs warm water
2 tsp Cafe Crema or a good coffee paste
1 tsp vanilla essence
(*Try the Sumatran coffee bean from Coffee Bean & Tea Leaf)
Method
1. Dissolve Nescafe in hot water. Also dissolve coffee powder in warm water.
2. Cream butter and sugar for about 1 minute to mix well.
3. Combine eggs and the rest of the ingredients using a mixer at low speed until mixture is even. Do not overbeat.
4. Put mixture in a refrigerator for a few hours or preferably overnight till it thickens. It is easier to handle.
5. Put mixture into piping bag and pipe to cover three-quarters of the top of each bun.
Filling
Ingredients
150g butter
15g icing sugar
Method
1. Mix well and divide into individual portions.
2. Put in freezer for about an hour for it to harden.
Dough
Ingredients
6g yeast
140g water
1 egg yolk
40g sugar
260g bread flour
8g milk powder
1/4 tsp salt
45g butter
Method
1. Mix yeast with water. Then add the rest of the ingredients above. Knead and set aside for 30 minutes.
2. Divide dough into small round portions and wrap in the filling (see above).
3. When dough is well proofed, pipe topping (see above) on top.
4. Bake at 200 deg C for about 10 to 12 minutes. The buns are best eaten hot.
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