otah bun (otak bun)

Made this using the otah i made previously. Stay soft until next day since i used sponge and dough method. To get bread soft for a few days, you must use sponge and dough method or bread improver. Im not good at using bread improver so i make bread with the sponge and dough method for almost every recipe.

yield : 5 buns

ingredients

filling:
otah (about 4-5 sticks)

sponge and dough method)
sweet bread dough:
sponge
100g high protein flour (bread flour)
20g sugar
1 1/2 tbsp milk powder (omit if using milk instead of water)
3/4 tsp yeast
100ml water
1) mix all ingredients together until a soft dough is formed.
2) proof for 2-3 hrs.

dough
50g high protein flour (bread flour)
1/2 tsp salt
15g butter/ shortening
1) add in the 50g flour and salt into the sponge.
2) add in butter/ shortening and knead until smooth and elastic or use the bread machine to knead (about 10-20minutes by hand.)

3) divide into 5 equal pieces and rest the dough for 15 minutes.
4) wrap the otah in the dough and proof until double (about 30 minutes).
5) bake for 15 minutes at 200C.


note:
if you prefer the straight dough method, just mix all ingredients together and knead until smooth and elastic by hand or bread machine. proof until double the first time, divide into 5 pieces and rest for 15 minutes. shape and proof until double and bake for 15 minutes at 200C.




-good for snack, breakfast etc.