It is and not too sweet as well. But what I like best is that the bun stays nice and soft up to three days post-bake. Just pop back in oven to heat up and the icing get crisp again.
Thanks for the feedback - it was one of my earlier videos and I agree, it does give me a bit of a headache now that I look back at it 😅 the newer ones don’t move as much.
Hey there. No, I didn’t do a windowpane test for this particular bread - however, during the kneading phase, I just made sure that the dough is strong, smooth after kneading in the butter and before I proof the dough. If you wish, that’s the point when you could do a windowpane test. Hope it helps!
I do not really understand the amount of yeast you wrote: 4 1/2 tsp yeast. Does it mean 10gr yeast ( 4 times using 1/2 tsp=2,5gr) or 4.5gr yeast ( I calculate by mixed number) Hope for your reply. Thanks a lot!
I've tried this recipe and it's really amazing. The buns are so fluffy! However, it seems too buttery for me. Can I reduce the amount of butter in the buns? Thanks a lot!
I’m glad you enjoyed it and thanks for letting me know. Are you referring to the butter used as filling or the butter for the dough in itself? If it’s the butter for filling there are no issues reducing it - I feel that’s very much an individual taste thing. I tend to use more because I seriously love the taste of butter 😅 However, if you are referring to the butter in the dough, I’ve not tried but the butter does add to the softness and tenderness of the bread. So I wouldn’t reduce that much.
@@mikatrazo4546 Er… I’ve never tried making Tangzhong with milk 😅 not sure whether you can get the gelatinous form with all that fat in milk. There is one main proof (when it doubles) and the second time I leave it to proof is after shaping where I rest it till it nearly doubles before I glaze the buns with the coffee cream and then bake.
![‘Pappa Roti’ Style Fluffy Coffee Buns [Roti Boy, Mexican Coffee Buns]](http://i.ytimg.com/vi/xL8LeyDz2mk/mqdefault.jpg)
![‘Pappa Roti’ Style Fluffy Coffee Buns [Roti Boy, Mexican Coffee Buns]](/img/tr.png)
Looks delicious 🤤❣️
It is and not too sweet as well. But what I like best is that the bun stays nice and soft up to three days post-bake. Just pop back in oven to heat up and the icing get crisp again.
Love to try the recipe. Pls make your video less giddy if you could .
Thanks for the feedback - it was one of my earlier videos and I agree, it does give me a bit of a headache now that I look back at it 😅 the newer ones don’t move as much.
No need the window test pane? Thx
Hey there. No, I didn’t do a windowpane test for this particular bread - however, during the kneading phase, I just made sure that the dough is strong, smooth after kneading in the butter and before I proof the dough. If you wish, that’s the point when you could do a windowpane test. Hope it helps!
Do we need to warm the milk temperature?
It’s pretty warm where I’m at - ambient temperature is about 30 deg Celsius. So I basically have my milk at room temp.
Can I skip the 6-hour chilling step and just let it cool down at room tempt? Hope for your reply
You can. I keep in the fridge because it’s pretty hot here and I like to leave it overnight. Just how I usually time my bakes to suit my convenience 😅
I do not really understand the amount of yeast you wrote: 4 1/2 tsp yeast. Does it mean 10gr yeast ( 4 times using 1/2 tsp=2,5gr) or 4.5gr yeast ( I calculate by mixed number)
Hope for your reply. Thanks a lot!
It is 4 and half teaspoons of yeast which means as you’ve a calculated 10gr of yeast! Hope it clarifies 😊
I've tried this recipe and it's really amazing. The buns are so fluffy! However, it seems too buttery for me. Can I reduce the amount of butter in the buns?
Thanks a lot!
I’m glad you enjoyed it and thanks for letting me know. Are you referring to the butter used as filling or the butter for the dough in itself?
If it’s the butter for filling there are no issues reducing it - I feel that’s very much an individual taste thing. I tend to use more because I seriously love the taste of butter 😅
However, if you are referring to the butter in the dough, I’ve not tried but the butter does add to the softness and tenderness of the bread. So I wouldn’t reduce that much.
Hello can this recipe be cut into half to produce 10 buns(80 grams each bun)?
Hi there, yes you can! 😊
Thank you for responding so quickly! ☺️
@@mikatrazo4546 no worries! Have fun trying the recipe. Let me know how it turns out 😊
Also..may I use milk for making the roux/tangzhong? And is there a second rise for this recipe? 🤓
@@mikatrazo4546 Er… I’ve never tried making Tangzhong with milk 😅 not sure whether you can get the gelatinous form with all that fat in milk. There is one main proof (when it doubles) and the second time I leave it to proof is after shaping where I rest it till it nearly doubles before I glaze the buns with the coffee cream and then bake.
That is more than 80% hydration !
Not really. Most of the water is in the roux. That makes the bread stay soft longer without making the dough hard to handle.