Roti Empuk

2010 July 13

I am now in a mission on searching for the perfect bread recipe. My little boy is very fond to a Twin Cocktail Frankfurt Bread available at Bread Top. This is the first time I am trying to use cocktail Frankfurt on a bread. Since I only have 5 pieces Frankfurt left in the fridge,  I only could managed to make 2 bread. As for the rest of the dough, I made Roti Polo. Before I am down with the verdict, let me tell you about my kind of silly unthinkable approach in making this bread.

As usual, in making the bread, I rested the dough twice before baking them in the oven. The silliest and dummies thing that I did was by not resting the cake on the baking tray in its final stage. When they were ready, I had to carefully picked them up and moving them to a baking tray. A big NO NO, the dough just kind of shrunk and out of shape. So the dough ended up with three times resting time, which I think make the taste of the bread kind of yeasty. This is a very important lesson that I learned.

It is time now for the verdict. When they just came out of the oven, they tasted really good. Because of the butter in the middle, the middle texture that is close to the butter has a crunch bite to it. I ate two buns straight away. However the next morning, they didn’t taste as good ad they were warm. The topping became a little bit sticky. I think the stickiness was because I stored them in a tight container while they were still a little bit warm. In conclusion, I think it is best to finish all the buns on the day of  making.

As for myself, I like the buns and will be happy to make them again. However, since my family members especially my husband doesn’t like the thought of chunky butter in the middle of the bread and there is no chocolate involvement in this bun. There is a slim chance that I will be making this bread again in the future.

Ingredients for the Bread

Recipe adapted from Natural Cooking Club : Roti Empuk, for details click here

  • 500 gr high protein flour/bread flour
  • 100 gr sugar
  • 100 gr butter (I used reduced salt butter)
  • 11 gr dry yeast
  • 1/2 tsp bread improver (I didn’t use this)
  • 4 egg yolks
  • 300 ml ice water (just use 200 ml first, and the rest is just in case the dough is not wet enough)
  • 1/2 tsp salt
  • cold butter about 10 gr each for each individual dough (for Roti Polo)

Ingredients for the Topping (Roti Polo)

Recipe adapted from Natural Cooking Club : Roti Polo, for details click here

  • 50 gr icing sugar
  • 50 gr palm sugar (I used dark brown sugar)
  • 100 gr reduced salt butter
  • 80 gr egg
  • 130 gr plain flour
  • 5 gr coffee + 1 tbsp hot water
  • 5 gr coffee essence

Instructions for the Bread

  1. Mix all the dry ingredients together, except the salt.
  2. Add in egg yolks and 200 ml of water. Mix until well combined using a dough mixture or hand.
  3. Add in butter and salt. Mix the dough until elastic.
  4. Let the dough rest until doubled in size.
  5. Weight the dough about 40 gr each or according to your preferences.
  6. Let it rest until almost double in size.
  7. Shape the dough and add in butter in the middle. Close the dough to form a ball.
  8. Place each ball on the baking tray and let it rest until they are double in size.
  9. Put the topping on top and bake at 170 C until cook.

Instructions for the Topping (Roti Polo)

  1. Using hand held mixer, mix butter, icing sugar, egg until soft.
  2. Add in plain flour and mix until well combined.
  3. Add in coffee mixture and coffee essence and mix until well combined.
  4. Using a triangle plastic decoration, the topping is ready to be put on top of the bread in a coral motion.

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

Share and Enjoy:
  • Print this article!
  • Digg
  • Sphinn
  • Facebook
  • Mixx
  • Google Bookmarks
No comments yet

Leave a Reply

You must be logged in to post a comment.