I made a batch of these yummy Otah Buns since I've some Muar Otah in the freezer. The otah went really well with the soft and fluffy buns. My family and I had a really hearty tea-break indeed!
makes 10 buns
For the Bread Dough
300g Bread flour
1 tsp Salt
1 tsp Instant yeast
30g Unsalted butter
For the Filling
For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)
2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')
3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.
4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.
5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.
6. Let the breadmaker do the rest.
7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 9 portions.
8. Roll up each dough portion into a ball and then flatten and shape into a rectangle and rest for 5 minutes.
For the Otah Bun
9. Place a slice of the cut otah near the end of the rectangle dough. Lift up the dough and roll over to wrap the otah. The other end of the rectangle dough will be at the bottom of the bun.
10. Put in individual paper bread casings and let it proof for another hour.
12. Bake in preheated oven at 200ºC for 15 minutes.
13. When the buns are done, remove from the oven immediately and let it cool on a wire rack.
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