Pappa Roti or Mexican bun

This is the first time I made this famous Pappa Roti or bun. I notice from the recipe which I adapted with modification  from an Indonesian blog that the ingredients are mostly cold. I prepared the predough one night before and leave it in the fridge.
The resultant bun is very soft fluffy and the coffee aroma filled the house. The skin of the bun is crispy and it does rips when you crack open it. The texture is a little bit like the Hokkaido Bread.
Although this recipe is very time consuming with a lot of waiting time, this recipe is a keeper!
This recipe may be ratio, as I actually used half the recipe or half the ingredients to  make about eight buns.

Ingredients ( make 16buns)

Predough (Tangzhong)
100 ml Hot water
50 g Bread flour
1. Mix flour in water well without any lumps. Heat the mixture at low heat till it thickens .(about 2-3 mins). continually stirring, until  the mixture starts to have “lines ” gluey and starchy.  Remove from heat.
2. Transfer into a clean bowl. Let cool. Cover with a cling wrap  to prevent from drying up.  Chill in fridge for at least two hours or overnight. Then the batter is ready to be used.

Note: Predough mix can last 1 month in the fridge or 3 month in the freezer

Sponge (starter)
300 g Bread flour
1½ tsp Instant yeast
1 tbsp caster sugar
180 ml Warm water

1.Mix yeast together bread flour
2. Dissolve the sugar in water 
3..Knead for  around 10-15 minutes or until smooth.
4. Cover with damp towel and rest in a warm environment for 90 min to 2 hour or till double in size.

Fillings
160 gram butter, divide into 10 gram portion (16 piece), keep chilled in the fridge

Topping
75 gram unsalted butter
100 g sugar
 2 tbsp instant coffee
1 egg
75 gram plain flour
20 gram milk powder
Mix butter, sugar and  dissolved in 1 tablespoon hot water until soft
Add egg and mix well
Add sifted flour and milk powder slowly
Beat or whisk the whole mixture thoroughly till it is smooth and creamy


Main Dough
100 g Caster sugar
1 tsp salt
60 g Butter
1 recipe of ‘predough’
1 egg
28 g Ice shavings (or smashed ice cube about 1 or 2 pcs)
200 g Bread flour
15 g Honey
25 g Milk Powder



Method
1. Punch down the starter sponge dough after 90minutes
2. Combine predough mixture to the sponge dough
    add remaining  main dough ingredients.
3. Add caster sugar, salt, milk powder,
4. Add egg, honey, ice shavings,  mix well.
5. Add bread flour, mix well  and  knead for a short while
6. Add butter and knead again until  very smooth (around 15-20minutes Adding a little bit more flour if necessary )
7. Rest for 5 min covered with a damp towel
8. Divide dough into 16 portions and shape them into balls
9. Add fillings, round the ball again, then flatten to thickness of around 1cm
10. Place on baking sheet lined with baking paper. Set aside to prove  again for 45 min to 1 hour
11. Once bread rested for 45 min and spoon  the topping on top of bread.
12.Bake for around 25 min until golden brown in 180 C preheated oven.
13. Fan to cool them down



For more detail information please visit my website Shoonyin Recipes

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