Monday, March 17, 2014

Crispy Crusted Otak-otak Bun # International Yeasted Recipe

Today I have an announcement to make here, My Little Space is organizing a baking & cooking event called INTERNATIONAL YEASTED RECIPE beginning from the month of March. This event will be held once a month and the submission is quick & easy. Just link any of your yeasted recipes or any food made with yeast from your previous post directly to the link wizard as shown below with just simple steps. You're welcome to bring in any recipes from the East to the West, from the North to the South or from baking to steaming.... and share whatever you can create with the yeast. Ladies & gentlemen.....Is show time....! :o) Let's have fun.

 photo 7f9ff7ec-7a90-46b0-b861-9042da613b11.jpgSo here, I'm starting something delicious with my otak-otak. nom...nom.... Is this bun looks familiar to you? Yeah, remember the flaky crusted Charcoal tuna bun I made last year!  Something similar too. I really did made good used of those homemade otak-otak. Are you salivating just by looking at it ? haha.... So, here's what I did..

Ingredients for bun dough :
Starter Dough
400gm    bread flour / high protein flour
3 tspn   yeast
2 eggs, do not beat
150ml   full cream milk

Method :
Stir everything together to form a dough and knead well, set aside to rest for 1-1/2 hours or till double in size.





Main Dough
100gm  bread flour
3 TB   sugar
1 tspn  salt
50ml    water
60gm   cold butter, chopped

Method :
Once the starter dough is ready, stir in the main dough ingredients and mix well till everything is well combined. Knead to smooth then again let to rest for another an hour.
When done, punch dough to release air and knead well. Place dough to a slightly floured working table then divide dough into 10 portions. And let dough ball rest for 5 mins before placing in the fillings.

Other ingredients :
10 sheets  pastry puff
one recipe of homemade otak-otak
one egg yolk mixed with 1/2 TB  milk
1/3 cup   sesame seeds

Roll dough into oblong shape then fill in otak-otak. Put the dough together start from the longer side & sealed, then cover the top with a  nicely cut pastry puff sheet. Set aside to rest for another 15 mins. Finally, brush the top with egg glazing and sprinkle on some sesame seeds. Bake at preheated oven 195-200'C for about 20 mins or till golden brown.

The crust looks so crispy and tempting, isn't it ! Personally, I really enjoy having my bread this way. Simply addictive especially with a cup of hot brew coffee. Yummm.....

 photo 7f9ff7ec-7a90-46b0-b861-9042da613b11.jpg
For submission, please use the linky tool to place in your designated post and then try to link back to International Yeasted Recipe as well. And thank you so much for joining the event and sharing your scrumptious creation. I'm sure my readers can't wait to see what you're bringing in to the event.


20 comments:

~~louise~~ said...

Oh what fun, Kristy!!!

You know me and my yeastaphobia but I will try to enter at least once. We'll see:)

Your Crispy buns look delicious! Thank you so much for sharing, Kristy...

belleau kitchen said...

these look stunning... I love what you did with the pastry, that's a great tip x

Nee said...

Hi Kristy , boy , they look good , will have to give them a try . Thanks for sharing :)

Veronica Ng said...

Beautiful buns. I loved the idea of draping the puff pastry over the buns. Brilliant!

Victoria Bakes said...

must taste really good! now you make me crave for otak bun

Jeannie Tay said...

Hi Kristy, I love the look of your bread, so gorgeous! Otak-otak is my favorite! Hope can link up soon!

Angie Schneider said...

They look fantastic with pastry. Yum!

Rosita Vargas said...

Ohh Kristy estupendo pan es muy ingeniosa,buen evento,abrazos.

Nammi said...

Wow look at that bread, looks so nice and soft and love the filling.

Pamela said...

My dear Kristy! You're such a genious!! I'm in a terrible rush, because tomorrow I will taking a flight to visit my daughter who lives in Uruguay. I tried doing the whole link think but I don't think I did it right as I don't see , maybe it will appear latter. Please let me know if I need to do it again, no problem, I really neve take part in this kind of things, but you know I have become so fond of you that as soon as you wrote in my blog I knew I was going to participate. Big hugs my dear, and please write to rescatandorecetas@gmaill.com in case of any problem.

Pamela said...

By the way! This bread with the otak otak filling is beautiful, I will try it some time!!

Dewi said...

What a beautiful breads! Hope my image shows up. I'm having a hard time to link it since my blog format is different.

Pamela said...

Dear Kristy!! My mail is pamelarecetas@gmail.com . Sorry!

Elin Chia said...

Kristy,Thanks for the invite. How long will this event be. Every month or just for March ? :)

Amelia said...

Hi Kristy, awesome bread, the texture is so fluffy. Yours look so neat and pretty.

Have a nice day.

Ivy Sew said...

Hi Kristy, your otak otak buns looks interesting and awesome. Will give this a try one day. Regards :)

Mich PieceofCake said...

Love your otah buns!

mango dash said...

Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.

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Betty said...

hello dear, how nice event that you have created!
I take part enthusiastically and I send you my link, I hope not to be wrong.
Your Crispy buns are fabulous.

I hug you and see you soon :)

Miss B @ Everybody Eats Well in Flanders said...

Hi Kristy,
Just submitted my Orange Marmalade Loaf Bread (17 Hour Preferment Dough)! =)

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