Otah Bun (no knead), Cheese Bun (汤种 method)

As my back started to act up again after a day of pineapple tart making session, I decided to opt for something easy.  Coincidentally, my blogger pal, Batter Baker also baked this using Nutella. 

This recipe is not new to many bloggers out there.  In fact, there was a period when it was really popular as it was easy to put together.  

Instead of Cinnamon Roll, I turned them into Otah Bun as I have bought some Otah the other day, intending to turn them into buns for my family's breakfast.

This dough will still stay soft the next day.  So it is ideal to bake the night before and serve as breakfast the next day.

What you need:
(10 pcs @ 60g dough)

Dough:

1 cup milk 

50g Sugar 

1/4 cup canola oil 

1 tsp Instant yeast

250g + 30g plain flour (measure separately)

¼ tsp baking powder 

¼ tsp baking soda

¾ tsp salt

Method:

Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.

Place 250g plain flour and instant yeast in a mixing bowl.  Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. 

(If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) 

Cover and let the batter sit for at least 1 hour.

Add in the remaining 30g flour, baking powder, baking soda and salt. Stir until the mixture comes together.

Either go ahead to make the rolls or cover and leave to chill in the fridge over night or until needed. 

If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in the fridge).

Dust the work surface freely with flour. Dust the top and bottom of dough with flour.

Divide the dough into 60g small pieces.  Dust the dough and work surface with flour when necessary.

Roll into a long shape and place the otah on it and roll it up.

Cover and leave to rise for 30mins (1 hour if the dough was left to chill over night) or until the rolls double in size. 

(Note: the rolls can be left to chill in the fridge overnight and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.) 

Bake in preheated oven at 180ºC for 20mins until golden brown.

Source: Pioneer Woman

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I realised that the dough was really little and quickly went on to make another batch of dough using Scrumptious Flavours recipe using 汤种 method 

I have tried this recipe for Cream Cheese Bun before and made a blunder, so this time round, I was more attentive.

So here are my Cheese Buns which my kids loved dearly.

Tangzhong （汤种）:

What you need:

50g Bread flour (I will reduce this to 45g next round)
250g water (I will reduce this to 225g next round)

Method:

In a mixing bowl mix the flour and water over low fire, keep stirring until it reaches 65°C then switch it off.

Use plastic wrap to cover the dough to prevent the top layer dry up and let it cool down before use.

Dough 

What you need:
17 pcs @ 60g dough


456g Bread Flour
120g Plain Flour
12g Yeast
60g Sugar
6g Salt
240g fresh milk
60g Egg w/o shell, beaten
144g Tangzhong （汤种）
60g Unsalted Butter

Method:

Put all the ingredients in a mixing bowl except salt and butter and mix well.  Mix to a dough then add in salt and butter and knead to a soft dough.

Take out the dough and shape it round and cover a plastic wrap and let it proof for the 1st time to double in size.

When the dough has proof to double in size divide the dough to 60g each and shape with some raisin into a round shape and proof for the 2nd time for another 15mins 20mins.

Flatten the dough and wrap with cheese filling, put on the baking tray and let it proof for the last time to double size.

Bake at 190°C for 10mins then turn over the bread to the other side and place a tray on top of the bread and bake for another 10mins.

Learning experience: I will reduce the quantity for tang zhong in my next attempt to prevent wastage.

Source: ScrumPtious-FlaVours


Cheers