ROTI BOY! MIRIP BANGET!

Presenter / Channel

• Vitaho (YouTube cooking video): “Roti Boy! Mirip Banget!” Making a caviban/roti boy–style sweet bread with:

  • Salted-butter filling
  • Coffee topping (presenter calls it “scofi ban”)

Ingredients (with quantities/substitutions mentioned)

Dough

• Bread flour / high-protein flour (quantity not stated)
• Instant yeast (quantity not stated)
• Granulated sugar (quantity not stated)
• Powdered milk (quantity not stated)
• Salt (quantity not stated)
• 1 egg (whole egg)
• Cold water (amount not stated; adjusted by dough feel)
• Unsalted butter, room temperature/soft
  • Used in the dough
  • Later, for filling: 225 g salted/softened butter (dividing described)

Ingredient technique notes

• Don’t let yeast and salt touch directly during mixing.
• Use cold water to stabilize dough/temperature and (per presenter) prevent souring quickly.

Coffee Cream Topping

• Unsalted butter (quantity not stated)
• Powdered sugar (quantity not stated)
• Instant coffee + a little hot water
  • Coffee is dissolved into hot water to form a paste

Optional equipment note

• For lining the pan: Teflon baking pan recommended
  • If unavailable: use parchment/silicone sheet (presenter mentions “Santi Stick paper”).

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Equipment & Prep

• Mixing bowl
• Stand mixer (or mixer) with speed control
• Cloth for covering dough during rests
• Greased bowl/hands (butter greasing to prevent sticking)
• Weigh scale (for dough portioning)
• Baking pan (Teflon preferred) + baking paper substitute
• Piping tool/bag for topping (triangular disposable plastic sleeve mentioned)
• Oven

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Step-by-Step Method (key timings/temps/technique cues)

1) Make the Dough (mix + knead)

1. Stir bread flour/high-protein flour with instant yeast.
2. Mix so yeast doesn’t come into direct contact with salt.
3. After 45 seconds–1 minute, add:
   • granulated sugar
   • powdered milk
   • salt
   • Mix until combined.
4. Crack in 1 egg and stir until smooth/even.
5. Slowly add cold water (bread uses cold water).
   • Dough should not be too wet or too dry; adjust by “eyeballing” (flour absorption varies with humidity).
6. Add unsalted butter (must be very soft/room temperature).
7. Knead/mix:
   • Lowest speed first until butter is incorporated
   • Then increase to medium
   • Mix until smooth (check butter distribution)
8. Grease hands with butter to prevent sticking.
9. Shape into balls.

2) Rest / Proof (first proof)

1. Grease the bowl, place dough inside, cover with cloth.
2. Rest 30 minutes until it rises.

3) Prepare Butter Filling Blocks

1. Use salted/softened butter totaling 225 g.
2. Divide and portion into blocks: described as dividing into three, then cutting to form about 12 butter boxes.
3. When refrigerated, butter must become really hard so it won’t leak later.

4) Make Coffee Cream (topping)

1. Mix unsalted butter + powdered sugar until even.
2. Dissolve instant coffee with a little hot water to form a paste.
3. Add the coffee paste mixture to the butter-sugar mixture; mix until even.
4. Add flour (quantity not stated); stir until texture looks like “P” (presenter’s visual cue), then flatten evenly with a spatula.
5. Transfer to a triangular plastic sleeve for easy piping.

5) Portion and Shape Dough

1. Weigh dough portions: about 60 g each.
2. Brush dough surface with butter (presenter avoids flour because it can dry dough).
3. “Fluff” the dough until aerated (presenter mentions a “cutting sound” when fluffing).
4. Cover and rest 15 minutes.
5. Rest purpose (per presenter):
   • For sweet bread: increases fluffiness and flavor development
   • Bubble bread: says it doesn’t really need this rest (no filling)
   • Pizza-style garlic mozzarella bread: handled differently

6) Final Filling + Shaping (second/final proof stage continues)

1. Butter filling step:
   • Let dough release some air (“let out wind”)
   • Turn dough over, then place cold butter
2. Seal tightly so butter doesn’t leak:
   • Pinch/press as tightly as possible
   • If it leaks, presenter jokes: “that’s fate.”
3. Place in a baking pan with space for expansion.
4. Cover and rest ~40 minutes (40–45 minutes).

7) Bake Preparation (oven preheat)

• After about 30 minutes, preheat oven/turn on:
  • around 3.5 minutes before baking steps
• Temperature guidance:
  • subtitles appear inconsistent, but later instruction is clear: bake at 175°C

8) Pipe Coffee Topping + Bake

1. After 45 minutes total (when dough looks doubled/jiggly), pipe the topping:
   • Pipe about half to a little more, leaving some bread space
   • Don’t let topping run to the very bottom (can melt and pool)
   • If too much: cut excess
   • If too little: it won’t spread properly to the bottom
2. Bake: 175°C for 12–15 minutes

9) Key Cue After Loading Oven

• Presenter advises to “slam it in the oven” to avoid deflating.
• Expected result:
  • crispy exterior
  • soft inside

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Chef Tips / Common Mistakes (as stated)

• Cold water stabilizes dough temperature and helps prevent quick souring.
• Yeast and salt shouldn’t touch directly early in mixing.
• Butter must be very soft when added; mix until smooth.
• Adjust water based on dough feel:
  • flour absorption
  • room humidity/dryness
• Shaping:
  • grease hands with butter
  • avoid flour coating (can dry the dough later)
• Sealing:
  • keep butter cold
  • seal tightly to prevent leaks
• Topping:
  • cover about half
  • avoid running out bottom (affects spreading/melting)
• Baking:
  • load quickly (“slam it”) to reduce deflation

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Serving / Plating Suggestions

Serve roti boy–style:

• crispy exterior
• soft bread
• savory from salty butter filling
• sweet coffee topping for sweet–savory contrast

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Mentioned Variations / Notes

• The sweet bread final rest stage matters (fluffier texture, better-developed flavor).
• Bubble bread: presenter says it doesn’t really need that rest step (no filling).
• Pizza-style garlic mozzarella bread: treated differently (compared against bubble/pizza method).

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References / Credits (from subtitles)

• No external sources explicitly cited.
• Presenter references “famous bakeries” and similarity to a well-known product (described as “W” / hot fluffy butter type).
• Channel intro: Vitaho (“Welcome back to my channel vitaho”).