Yield: 8 pieces of 6x3x3cm buns
90g whole milk 全脂牛奶
10g condensed milk 炼乳
1/2 tsp instant dry yeast 即发酵母粉
135g bread flour 高筋面粉
15g top flour 低筋面粉
30g fine sugar 细糖
15g beaten egg 蛋液
1/8 tsp salt 盐
20g unsalted butter 无盐奶油
1 packet Muar Otah Paste, 180g
Some beaten egg for glazing 蛋液
1/4 tsp dark soya sauce 黑酱油
A little water for diluting dark soya sauce水以稀释黑酱油
1 cotton bud 棉花棒
1. If you are using fridge-cold milk, you can warm the whole milk and condensed milk in rice cooker for 10 minutes.
Or, you can leave them in room temperature for about 20 to 30 minutes.
2. Sprinkle yeast over the surface of the warm milk without stirring it. Let it stand for about 10 minutes till foamy.
The temperature of the warm milk should not exceed 38 degree Celsius.
3. Mix all the remaining ingredients, except yeast milk mixture and butter, in a mixing bowl.
4. Slowly add in the yeast milk mixture and stir in one direction till it combine into a lump. Let it rests for 20 minutes to allow the flour to fully absorb the liquid.
5. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.
6. Spread out the dough and apply softened butter. Knead to incorporate butter into the dough.
7. Continue to knead till you can stretch out the dough into a thin membrane. This takes about 5 to 10 minutes.
8. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom.
9. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes, or till the dough doubles in size.
>> While proofing the dough, take out the frozen Muar otah, and let it thaw at room temperature for about 20 minutes.
Do not let the otah soften too much, or you have problem cutting it neatly.
Cut and divide the raw otah into 8 pieces. Place on a baking tray lined with parchment paper, and baked in a toaster oven for 10 minutes at 200 degree Celsius. The otah needs not be thoroughly cooked, as the later baking can do the rest.
10. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.
11. Divide the dough into 8 equal portions, about 39g each.
12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.
Cover and allow the dough to rest for 15 minutes.
13. Roll out the dough and place one cooked otah strip close to the middle.
Fold in one the sides, rolls up and pinch to seal at the bottom.
14. Place the dough on a floured non-stick baking sheet, spray some water, and allow the dough to proof in a close oven for 50 minutes.
You can doodle on the bun by using a cotton bud soaked with diluted dark soya sauce.
Keep the colour darker so it can stand out from the golden top crust.
15. After 50 minutes, remove the tray of buns from the oven. And preheat the oven to 170 degree Celsius.
16. Apply egg wash evenly over the buns.
17. Bake the buns in the preheated oven for 15 to 18 minutes, or till the surface turns golden.
18. Allow the buns to cool down before serving. Enjoy :)