Otah Buns

Soft, fluffy buns filled with spicy fish otah. My all time favourite!

I have only one word - disappointment.

Disappointment in myself. That no matter how hard I try, I never get the results I aim to achieve. No matter how much effort I put in, some things just keep coming back like waves of gushing water that keep knocking you out of your already collapsing boat. When you've been climbing down a deep dark tunnel with no light in hand and no end to it. And no matter how hard you try, you never reach the end.

And I always tell myself, that one day, the effort you put in will be worth it. You may not be good at

it, but you will fight for it. And not stop till you reach the end. Try new ways to get down the tunnel. Build a stronger boat to face the waves. Take a deep breath and carry on. Because the journey never ends.

There is always hope. Trust in yourself and keep going on. Don't stop believing. There can be miracles.

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Otah buns are my favourite.

Actually more like my mum's favourite. She has been bugging me to make these for ages.

The recipe for these buns are the same as my kopitiam milk buns. They are super soft and fluffy, incredibly delicious, and with the spicy fish otah inside? The perfect bun for breakfast.

Kopitiam Milk Buns with butter and cheese

Recipe adapted from Mayck-Law

Overnight dough

214g bread flour

128g cold milk

2g (1/2 tsp) instant yeast

A day before baking the bread, mix the ingredients for the overnight dough. It will be very dry and shaggy, you do not need to add more water.

Mix until combined. Place in a bowl, covered with plastic wrap and leave in the fridge for at least 12 hours.

Bread dough

1 recipe of the overnight dough

92g bread flour

12g cold milk

30g egg (about 1/2 egg)

3-4g (1 tsp) instant yeast

3g (1/2 tsp) salt

60g sugar

12g milk powder

45g room temperature butter

Filling

12 pieces of otah

Sesame seeds (optional)

In a large bowl of your standmixer, using a dough hook, combine the overnight dough and all the ingredients expect the butter.

Once combined into a rough dough, add in the softened butter.

Let the dough knead for 5-8 minutes on a medium low speed or until the dough comes away from the sides of the bowl, and passes the windowpane test. (The dough should be able to stretch quite thin, very smooth and supple)

Let the dough rest for 10 minutes.

On a lightly floured surface, divide the dough into 12 portions (about 40-45g per portion).

Roll each portion into a rough circle and encase the otah in it.

Place on a greased baking tray, and repeat for the rest of the dough.

Cover with plastic wrap or a damp tea towel and let prove for 60 minutes or until double in size.

Preheat oven to 160 degrees celsius.

Brush with egg wash and sprinkle with sesame seeds

Bake for 20 minutes, or until the top is golden brown.