Sunday, May 17, 2015

Otah Buns 乌打餐包

Had enough of me using Alex Goh's gelatinized dough method for my bun makings? I cannot help but use this method over and over again because who does not love the soft and fluffy end product? And it last for days when stored well. 

Sorry for not being creative enough to try other bun recipes. Sorry for just sticking to this one recipe and cheating by changing just the bun fillings. Be forewarned that I have overdue posts still in queue. I promise to try new things soon :)

This round, Otah buns were made. Old school buns that I don't easily see them in bakery shops these days.

Hubby requested for them and so I purchased some freshly grilled otahs and got my hands to make the man his buns.

The way to a man's heart is through his stomach, right?

Oh at the same time, I would like to spread the news that I have started a Facebook Page for this foodie blog. Follow me on My Facebook Page @ The Fussy Palate (Page Link is on the top right corner of my blog)

See you there :)

Otah Buns

Gelatinized Basic Sweet Bread recipe by Alex Goh

Gelatinized dough
50g bread flour
35ml boiling water

1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

Basic sweet bread dough
(Yield roughly 480g dough. I divided them into 6 equal portions)

150g bread flour
50g plain flour
40g sugar
10g milk powder
1/2 tbsp instant yeast
1/4 tsp salt
87ml cold water
1/2 cold egg (about 30g)
30g cold butter, cubed 

6 sticks of grilled otahs

1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the side of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40 min or until doubled.
7. Punch down dough to rid excess air, then divide dough into 6 or 8 equal portions at 80g or 60g respectively and  roll it round and set aside for 5 min to let it relax for easier rolling.

8. Roll out dough into a round shape.
9. Place one otah meat onto centre of flattened dough. Wrap one end over otah meat and top with another side of dough.
10. Seal dough well and set dough with sealed ends bottom down. 
11. Place dough onto greased baking tin.
13. Cover with clean moist cloth and leave to proof for 40min.
14. Brush top with the leftover beaten egg (mixed with 1 tsp water) from the dough mix. (I then sprinkled some dried parsley on top of each dough as garnish)
15. Bake in preheated oven at 180deg for 25min or till bun top turn slightly golden brown. (Every oven works differently so indicated temperature might or might not work for you.)

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