I made them today. The topping was perfect. The taste of the bun though wasn’t similar to the real papa roti.. it was ok. The method was clear but since I used all purpose flour I added around half cup more of flour . I also added 1/2 tsp coco powder to the cream. Over all it wasn’t bad but not as what I hoped it would be.
I just made this. My flour ( Magnolia) made a really wet dough and I ended up adding half cup more. I didn't have a piping bag, instead I used a sandwich bag for the topping. Also, my piping was really uneven hence in some buns the topping didn't reach the bottom and some buns had topping pooling on one side. Practice really makes perfect. I also doubled the powdered coffee because I wanted a more intense coffee flavor. The buns were soft and fluffy, buttery from the butter filling and the topping had just the right sweetness.
nice video, i really enjoyed it/ are you sure you wrote the recipe correctly? you have 180+50+30 liquid = 260-250g and then u add only 256g of flour = 100% hydration, only thing what i can't understand is, how do you get so amazing elastic dough
Wont the butter put inside the dough be.melted already after the 2nd proof so that when put in the oven , the butter fluid will come out upon baking? What brand of butter did u used?
hi, the longer you knead the more stressed the dough will be. You might be overkneading the dough without knowing its overkneaded. I would suggest on your next try to knead dough for 5 mins. only just to avoid overkneading regardless of the windowpane/elasticity then proceed to proofing.
but what did u get? for me, its soggy ball, because its 100% hydration rate or smth, 256g liquid 256g flour, even master chefs struggle with that, normal hydration rate is about 60%, what i am doing is adding flour until it's enough elastic, u may try other recipes too, i tried one before, bread was nice, topping i made error, and also the adding butter inside of the bun i made error
hello po mag aask lang po ako. natural po ba kapag ang dough na nagawa ko is hindi po umalsa? ang gamit ko naman po ay yeast naman po. kasi hindi po sya umalsa ehh . sinunod ko naman po ung lahat ng nasa video po. gumagawa po kasi ako ng coffee buns po 🥺 sana mapansin 🥺🥺
hi, kapag di po umalsa ang dough it means dead po ang yeast. if good naman po ang yeast nyo then one more factor is baka po overkneaded na ang dough. If dough becomes tough, hard or dense, yan po ang sign of overkneaded dough.
yes, you can use water pero magging firm crust lang sya ng konti but achievable pa rin ang lambot, mas richer in flavor kapag milk, and milk contains fat kya softer ang bread.
Ah okay po noted. Kaya pala milk gamit niyo for bread recipes mo. Thank you very much po!!! This quarantine sayo ako natuto at naencourage mag try mag bake. Laging sakto yung recipes mo po, never ko pa natry yung pumalpak siya. Exactly followed your given instructions everytime I try your recipes. My family and friends loves what I try to bake dahil sa big help mo. Thank you very much!!
Viewe don't skip ads so he/she earned some money from us enjoy watching here Thnx to all your recipe so yummy
Khub sundar lagche
I made them today. The topping was perfect. The taste of the bun though wasn’t similar to the real papa roti.. it was ok. The method was clear but since I used all purpose flour I added around half cup more of flour . I also added 1/2 tsp coco powder to the cream. Over all it wasn’t bad but not as what I hoped it would be.
hello, tried it. However the toppings are not crusty 😢
I have watched so many recipes, and your recipe is the best and esiest one. Tqsm for sharing🥰
Bananor poddthi tao khub valo
Thanks for sharing po Ng recipe nyo.
I am doing it today. Hopefully. Maging malutong din siya.
yummy looks delicious, thank you for sharing
Coffee buns looks yemmy .. I wanna try 😋
A new subscriber here….love to watch your videos…baking is not my thing😂 I flunked…so it’s a joy for me to just watch how it’s made…
Perpecto ❤️❤️👍👍👍😋. .....
Perfect!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘😍❤️❤️👍👍👍
wow ang sarap nyan
YUMMY
tried it. i had to add more flour, other than that everything was splendid. good recipe, thanks for sharing!
I just made this. My flour ( Magnolia) made a really wet dough and I ended up adding half cup more. I didn't have a piping bag, instead I used a sandwich bag for the topping. Also, my piping was really uneven hence in some buns the topping didn't reach the bottom and some buns had topping pooling on one side. Practice really makes perfect. I also doubled the powdered coffee because I wanted a more intense coffee flavor. The buns were soft and fluffy, buttery from the butter filling and the topping had just the right sweetness.
nice video, i really enjoyed it/ are you sure you wrote the recipe correctly?
you have 180+50+30 liquid = 260-250g and then u add only 256g of flour = 100% hydration,
only thing what i can't understand is, how do you get so amazing elastic dough
Don't let know one put you or your recipes down, because omg love love yoyr recipes. Keep up the good work.😉😉😋😋😍
Those coffee buns looks so beautiful and it's so perfectly decorated...
Enjoyed watching it !!!
Will make this!
can i use whole wheat flour instead of bread flour? thanks
Wow I really enjoy watching,looks delicious
Looks soooo delicious, thank you for sharing your recipe with the ingredients and their exact measurements.
😊😊😊😢😅🎉😂❤😂😮😂😂😢🎉😅🎉😢🎉🎉😮😢🎉🎉🎉😊😂😮😅🎉😊😊😊😊😊😊😊😊 4:32 😊😅😊
The best tutorial on the subject . Love from Vienna ♥️
Wow nice coffee bun
Can you please make a recipe of roti boy without egg? Thank you.. I love all your recipe.. It turns out delicious
Where should we put the coffeebuttercream in the freezer.or.just inside the ref.
Can we use regular flour?
Yes you can use All Purpose Flour
Hi again po. Ung crust po ng coffee. Lumalambot po sya pagtumatagal?Pag ni reheat po ba ito magiging crispy po ba ulit?
yes po lumalambot po sya. pwede naman po reheat uli sa oven or oven toaster. (but not in microwave kasi lalo lalambot)😊
Maam thank you po. 🥰🥰🥰
Can i use breadmaker for the dough?
Can i use a mixer instead of kneading 😃 coz my arthritis could never… 😖
ofc u can, let us know the results too. i made all the time Brioch with stand mizer
Wont the butter put inside the dough be.melted already after the 2nd proof so that when put in the oven , the butter fluid will come out upon baking? What brand of butter did u used?
It will not come out as long as the dough is sealed properly. The butter will be be absorbed inside the bread when baked😊
Coffee buns looks amazing👌 perfectly kneaded, baked and decorated😊
Why my topping got sticky and wasn’t crispy for long time
Up
perfect
Can i replace milk with water?
yes😊
Hello! warm milk or room temperature
hi, instant yeast doesn’t require warm liquid. but sometimes yeast is conservative in temp so yes better use warm liquid👍😊
pls help, no matter how long i knead it doesn't become elastic
hi, the longer you knead the more stressed the dough will be. You might be overkneading the dough without knowing its overkneaded. I would suggest on your next try to knead dough for 5 mins. only just to avoid overkneading regardless of the windowpane/elasticity then proceed to proofing.
but what did u get? for me, its soggy ball, because its 100% hydration rate or smth, 256g liquid 256g flour, even master chefs struggle with that, normal hydration rate is about 60%, what i am doing is adding flour until it's enough elastic,
u may try other recipes too, i tried one before, bread was nice, topping i made error, and also the adding butter inside of the bun i made error
hello po mag aask lang po ako. natural po ba kapag ang dough na nagawa ko is hindi po umalsa? ang gamit ko naman po ay yeast naman po. kasi hindi po sya umalsa ehh . sinunod ko naman po ung lahat ng nasa video po. gumagawa po kasi ako ng coffee buns po 🥺 sana mapansin 🥺🥺
hi, kapag di po umalsa ang dough it means dead po ang yeast. if good naman po ang yeast nyo then one more factor is baka po overkneaded na ang dough. If dough becomes tough, hard or dense, yan po ang sign of overkneaded dough.
I just tried it and it was
Just amazing 😋😍
bakit po kaya nagkulubot ung toppings po
Can i use water po instead of milk? Will it affect the bread's texture and softness po? :/ Thank you!
yes, you can use water pero magging firm crust lang sya ng konti but achievable pa rin ang lambot, mas richer in flavor kapag milk, and milk contains fat kya softer ang bread.
Ah okay po noted. Kaya pala milk gamit niyo for bread recipes mo. Thank you very much po!!! This quarantine sayo ako natuto at naencourage mag try mag bake. Laging sakto yung recipes mo po, never ko pa natry yung pumalpak siya. Exactly followed your given instructions everytime I try your recipes. My family and friends loves what I try to bake dahil sa big help mo. Thank you very much!!
@@mmiiii3094 I’m so flattered😊really appreciated❤️Thanks too for trusting my recipes. Keep baking and enjoy always🥰
Pwede po ba instead of bread flour all purpose
pwede po😊
Why.my dough did not proof.after.1 hour, what.butter did u used
it could be your yeast’s dead. 😬
حج
Ohhh 😢😢😢😢 got failed
Failed ako