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 :)

Spilling Butter Bun 岩浆奶油面包

If you love butter and cheese, you'll love this bun that is full of buttery aroma. During baking, the melted butter would ooze out from the depression in the centre and flow down the bun surface making the cheese crispy at the end of the baking process. The sweet and sour dried cranberry literally soaked in the melting butter to become juicy.  Try baking it, to experience it :)

Yield: 8pcs of 9cm round buns

Raw dough weight: 412g 

Bread dough 面团

Ingredients 材料
120g whole milk 全脂牛奶
15g condensed milk 炼乳

1/2 tsp instant dry yeast 即发干酵母

180g bread flour 高筋面粉
20g top/cake flour 低筋面粉
35g fine sugar 细糖
1/4 tsp salt 盐

20g beaten egg 蛋液

30g unsalted butter 无盐奶油

Topping 表面装饰

Some beaten egg as egg wash 蛋液

40g white cheddar cheese 乳酪丝

20g cold butter, cut into 8 cubes

       冷奶油，切成8小块

8 dried cranberry bits* 蔓越莓干*

* can be replaced by raisin 可用葡萄干

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 step 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.

5. Coat your index finger with flour and create a depression in the centre of the dough,

Push a cranberry bit into the depression,

6. Arrange the doughs over a lightly floured non-stick baking tray.

Spray some water over the doughs,

allow the doughs to proof in a close oven for about 30 minutes.

You may raise the oven temperature slightly by turning on the minimum temperature for 1 to 2 minutes.

7. After the proofing, transfer the tray of doughs out of the oven, and preheat the oven to 180 degree Celsius.

Apply beaten egg over the surface of the dough, but avoiding the centre,

and sprinkle some shredded white cheddar cheese over the top, avoiding the central portion,

place a cold butter cube on top of the depression. If the dried cranberry raise to the top, just push it down with your finger.

8. Bake the dough for 20 to 22 minutes at 180 degree Celsius, or till the top turn golden.

9. Transfer the buns to a cooling rack. 

The bun is best consumed warm :)