Roti Unyil
Ingredients
Chantilly Choc
- 222 g unsweetened choc
- 1/2 c sugar
- ice water
Custard
- 1 egg lightly beaten
- 1 tbsp cornstarch
- 1/4 c sugar
- 1/2 tbsp milk l'arome milk paste
Roti Unyil
- 500 g bread flour
- 100 g sugar
- 11 g instant yeast
- 1/2 - 1 tsp bread improver available at bakeries or online - this makes your buns stay soft
- 4 yolks
- 225 ml ice water
- 100 g butter/margarine
- 5 g salt
Instructions
Roti Unyil
- Mix all ingredients and knead a bit. Add in margarine and salt, knead well. Let rest for 20 mins
- Divide dough @ 10 g each, let rest for 10 mins (or 20-30 g if you like to make them a bit bigger)
- Shape and fill as you like, let rest for 30 mins.
- Brush top with an additional yolk mixed with a little milk
- Bake at 180 C for 20 mins
Chantilly Choc
- Place choc into a pan
- Place 1/2 c sugar into a 1 c measuring cup, add hot water until it reaches 1 c mark, then pour into the pan
- Bring to simmer while keep stirring until chocs melted
- Turn off heat place pan onto ice water bath and keep stirring until thickened (5 mins) - consistency of mousse or as you prefer it
Custard
- Scald milk, careful not to burn the milk
- Take off from heat and add in beaten egg and stir well
- Add in milk paste, stir then add in cornstarch, stir so there won't be clumps
- Bring back to stove on low-medium heat and keep stirring til thicken