RECIPE OF TUNA AND OTAK OTAK BUNS (DOUGH BY BM) 吞拿鱼及麻坡乌达面包

Sponge Dough:

Natural Yeast Starter 100gram

Water 100 gram

Bread Flour 100 gram

Main Dough:

Natural Yeast Starter 30 gram

Water 22 gram

Condense Milk 12 gram

Flour 50 gram

Milk Powder 6 gram

Salt 1/4 teaspoon

Sugar 30 gram

Butter 15 gram

Fillings:

A Can of Mayonnaise Tuna - 7 Buns

1/2 Block of Otak Otak from Muar - 3 Buns

Method: 

(Yield 10 Buns, Each @ 60 gram)

1. Prepare sponge dough a night before. Knead until it forms a dough. Leave at the kitchen top until it has doubled its size. Then keep in the fridge.

2. Place all the main dough ingredients (except butter) and the sponge dough in BM, select dough mode, 20 minutes. Add butter, another 20 minutes.

3. Place in your oven (Switch Off), together with a bowl of hot water. Proof until it has doubled its size.

4. After that, punch down the air, shape your desire dough (In this recipe, Each dough @ about 60 gram) and place fillings in it, let it proof again until it has doubled its size.

5. Baked @ preheated oven of 175 C for 17 minutes.


Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.