Uploaded September 2022 | Updated September 2026, 1 week ago
This is a tweaked version of the coffee crusted Mexican bun, (aka Roti Boy), a popular bun locally. I made it with cocoa flavored instead and baked in mini buns size. How cute!
Basically I used a muffin tin to bake mini buns, overload the dough so that it will expand and form the 🍄 top. Pipe the cocoa topping and sprinkle some almond nips. Then watch it bloom magically in the oven! Ta-daa 🍄 mini Mexican buns!
~Recipe yields 12 mini 🍄 buns ~
*Sweet Stiff Starter*
20g sourdough starter
60g high protein flour
25g water
10g sugar
*Dough*
140g high protein flour
10g sugar
3g salt
50g milk
1 whole egg (55g)
15g unsalted butter
All of the sweet stiff starter
*Toppings*
40g butter
40g icing sugar
40g egg
40g low protein flour
6g cocoa powder
Handful of almond nibs
* tray size - 5cm diameter x 3.5cm height (12 holes)
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 12 equal parts (approx 30g each)
➡️ roll into a smooth ball
➡️ place into greased muffin tin
➡️ Final proof at 28C for 3-3.5hr or until it fills up 90% of the muffin tin
➡️ prepare topping by mix the softened butter with sugar, then add egg and mix well
➡️ sieve the low protein flour and cocoa powder and fold in until you get a smooth paste
➡️ pipe the topping
➡️ sprinkle almond nibs on top
➡️ Bake at 180C for 12-14mins
________________________________________________________________________
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instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
This is a tweaked version of the coffee crusted Mexican bun, (aka Roti Boy), a popular bun locally. I made it with cocoa flavored instead and baked in mini buns size. How cute!
Basically I used a muffin tin to bake mini buns, overload the dough so that it will expand and form the 🍄 top. Pipe the cocoa topping and sprinkle some almond nips. Then watch it bloom magically in the oven! Ta-daa 🍄 mini Mexican buns!
~Recipe yields 12 mini 🍄 buns ~
*Sweet Stiff Starter*
20g sourdough starter
60g high protein flour
25g water
10g sugar
*Dough*
140g high protein flour
10g sugar
3g salt
50g milk
1 whole egg (55g)
15g unsalted butter
All of the sweet stiff starter
*Toppings*
40g butter
40g icing sugar
40g egg
40g low protein flour
6g cocoa powder
Handful of almond nibs
* tray size - 5cm diameter x 3.5cm height (12 holes)
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 12 equal parts (approx 30g each)
➡️ roll into a smooth ball
➡️ place into greased muffin tin
➡️ Final proof at 28C for 3-3.5hr or until it fills up 90% of the muffin tin
➡️ prepare topping by mix the softened butter with sugar, then add egg and mix well
➡️ sieve the low protein flour and cocoa powder and fold in until you get a smooth paste
➡️ pipe the topping
➡️ sprinkle almond nibs on top
➡️ Bake at 180C for 12-14mins
________________________________________________________________________
instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
