| Ingredient | Method |
| Dough: 300g japanese bread flour 30g milk powder 60g caster sugar 1/2 tsp salt 4g instant yeast ±170g water divided use 30g butter Topping: otak-otak, sliced mayonnaise parsley flake Glaze (optional): (stir well til sugar melted) 10g sugar 30g hot water | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 150g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into small equal portion. Flatten dough into a round disc. Pinch and seal the seam tightly. 5. Top with the sliced otak-otak and press it slightly . 6. Place in a bread mould and let dough prove for second time (about 1 hrs). 7. Squeeze the mayonnaise on top and sprinkle some parsley flake. 8. Bake @ 180C for 20-25min. Remove from oven and cool completely. 9. Quickly brush the glaze to create shine effect. |
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