Cheesy Otah / Luncheon Bun

A very flavorful bread with spicy fish paste (otah) and aromatic golden cheese. If you like spicy bun, you'll like it.

You may substitute the spicy Otah by non-spicy luncheon meat stick

Yield: 8 x 9cm round buns

Raw dough weight: 412g 

Paper casing: 8 pieces of 10Lx8Wx4H cm

Bread dough 

Ingredients 
120g whole milk
15g condensed milk

1/2 tsp instant dry yeast 

180g bread flour
20g top/cake flour
35g fine sugar
1/4 tsp salt 

20g beaten egg

30g unsalted butter

Fillings

4 sticks Otah spicy fish cake

100g chicken luncheon meat, long strips

Toppings 

Some beaten egg as egg wash

25g white cheddar cheese, shredded 

25g mozzarella cheese, shredded 

Coarse black pepper

Direction

1. Prepare the bread dough by mixing, kneading and first proofing using one of the following two methods 

For Breadmaker Kneading

Please follow the cheese & ham bun recipe from hstep 1 to 10,

http://mymindpatch.blogspot.sg/2014/11/ham-cheese-bun-breadmaker-kneaded.html?m=1

For Handkneading

Please follow Sweet Milk Bun recipe from step 1 to 11 but omitting step 10,

http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html?m=1

2. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.

3. Divide the dough into 8 equal portions, about 51g each. 

4. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom. Let the dough rest for about 15 minutes in a covered bowl.

5. Flatten the dough ball and roll it into a flat dough with the length close to the length of the otah or luncheon meat strip.

6. Place the otah or luncheon strips at the edge of the dough, and roll up.

When the dough has wrapped the first strip, place the second strips next to it, and complete the wrap.

Pinch to seal the wrap at the end.

Use a sharp knife to cut the wrap into 4 equal portions.

6. Arrange the cut doughs into the paper casing with the cut face facing up.

Repeat the same steps for the luncheon meat bun.

7. Spray some water and let the dough proof in a closed oven for about 20 minutes.

8. After the 20 minutes of proofing,Apply a thin coat of egg wash over the dough.

9. Sprinkle some mixed cheese and coarse black pepper over the middle of the dough.

10. Bake in a preheated oven set at 170 degree Celsius for about 20 to 22 minutes, or till the top turns golden.

11. Allow the buns to cool down slightly before sprinkling some dried parsley flakes over the top. :)

Enjoy :)