Otah Buns 窝打面包

A soft and slightly sweetened buns wrapped around a piece of spicy fish cake (otah). The otah is a spicy fish cake prepared by combining fish paste, spice and coconut milk together. You can replace the otah by luncheon meat or sausage :)

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

   包 麻坡窝打，180g

Some beaten egg for glazing 蛋液

Optional

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

Directions

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.

如果用冷牛奶，可将牛奶和炼奶放进电饭锅保温加热10分钟。或放在室温20到30分钟。

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.

将酵母粉撒在温牛奶上，勿需搅拌。静待10分钟直到出现汽泡。

温牛奶不能超过38度C。

3. Mix all the remaining ingredients, except yeast milk mixture and butter, in a mixing bowl. 

将其余的材料、除了牛奶混和物和奶油，放进搅拌盆中混合。

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.

慢慢将牛奶混合物倒入，以同个方向搅拌混合成团。盖上盖子，让面团休息20分钟，以吸收水分。

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.

由于面团开始有点粘手，如果戴上手套，较容易搓面团。只需抓住面团一角，甩打在工作台上，微向后拉，再折上，再转90度抓住面团另一角，重复这些动作，直到面团成光滑状。大概需10分钟。

6. Spread out the dough and apply softened butter. Knead to incorporate butter into the dough.

摊开面团，涂上奶油 ，将奶油搓进面团里。

7. Continue to knead till you can stretch out the dough into a thin membrane. This takes about 5 to 10 minutes.

继续甩、拉、折动作，直到面团可拉出薄膜。大概需5到10分钟

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. 

将面团的四周往下拉数次，直到面团表面被拉紧而呈光滑状。

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.

将面团放入碗中，喷些水，盖上盖子，让面团发大概60分钟，或两倍大。

>> 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.

在面团发酵的当儿，将生窝打置室温20分钟，趁生窝打还未软化前，切成8片，以200度C烤10分钟至8分熟，待用。

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

发酵完毕，将面团翻i倒在撒有面粉的台面。用手掌将空气排出。

11. Divide the dough into 8 equal portions, about 39g each. 

将面团分隔成8等份，各约39g。

12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.

将面团卷起，再整成圆形。

Cover and allow the dough to rest for 15 minutes. 

盖上盖子让面团休息15分钟。

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.

>> optional

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 :)