This is one of my favorite baked buns in Malaysia. Otak-otak is a steamed spicy fish paste and is a very popular food in Malaysia. In my hometown Muar, Malaysia, there’s is a bakery that sells very good otak-otak buns. You have to be there early to buy these delicious buns as they sold out fast. I am glad that I finally know how to make otak-otak, so I can have these spicy buns fresh out from my oven any time. 🙂
Otak-Otak Buns Recipe 乌达面包 (makes 18 small buns)
2 cups bread flour
1 1/2 tbsp dry whole milk powder
1/2 tsp salt
3 1/2 tbsp sugar
1 1/2 tsp dry yeast
125 ml water
2 1/2 tbsp butter
18 pieces of otak-otak (2 inch x 1 inch each piece, 1/4 inch thickness)– see picture below
1 beaten egg for egg wash
- In the mixing bowl mix well the first 5 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Add a little more water if necessary. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test. (pull a small piece of the dough, use two hand to stretch the dough to a very thin layer– if the layer doesn’t tear then the dough is ready to proof. Otherwise, continue kneading until it passes the test).
- Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size. (To speed up the resting time a little you can sit the bowl on a moist hot towel, or sit the bowl on top of a pot of hot water).
- Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 18 portions. Roll out each dough and put a piece of otak-otak in the middle. Bring the dough on two opposite ends towards the center, pinch to seal.Place the buns, sealed side down, on greased/nonstick baking sheet, cover and rest for 45 minutes — 1 hour.
- Apply egg wash on top of the buns, bake at preheated 350°F oven for 15-17 minutes. Cool on the rack.