Otap
Ingredients
Ingredients for the First Dough
- 1 cup warm milk 105-115 F
- 2 ¼ teaspoons active dry yeast
- ½ cup sugar
- ½ teaspoon salt
- 1 egg
- ¼ cup vegetable shortening very soft
- 2 tablespoons melted butter
- 3 cups all-purpose flour plus ¼ cup for rolling
- sugar for rolling
Ingredients for the Second Dough
- ¼ cup butter softened
- ¼ cup vegetable shortening softened
- ¾ cup flour
Instructions
- In the bowl of a stand mixer, pour warm milk. Sprinkle yeast and about 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.
- Add remaining sugar, salt, egg, soft shortening, and melted butter. Stir until incorporated.
- Add flour, and using the dough hook, beat on low until moistened. Increase speed to medium-high and beat for 12 to 15 minutes until the dough gathers in the center.
- If the dough is too sticky, sprinkle a bit of flour. Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size.
- Make the second dough by mixing softened butter, shortening, and flour until smooth.
- Deflate the risen first dough and roll into a rectangle. Fold to create layers.
- Roll the dough thin, spread the second dough, fold, and roll again.
- Roll the dough into a tight log and slice into ½-inch portions.
- Roll each portion thinly into an oval shape, dip in sugar, and arrange on parchment-lined baking sheets.
- Preheat oven to 350 F. Bake for 15 to 18 minutes until golden and crisp.
- Allow otap to cool completely before removing from the pan.
Details Behind My Otap Recipe
Otap Recipe – There are all kinds of pastries to try in Filipino cuisine. If you prefer puff pastries though, you should try otap. Otap, also known as utap, is a delightful oval-shaped puff pastry cookie originating from Cebu, Philippines. Made with a blend of flour, shortening, coconut, and sugar, otap boasts a unique texture, achieved through an eleven-stage baking process. Distinct from French palmier cookies, otap stands out with its crispiness, owing to its tightly layered and thinner composition.
The simplified recipe guarantees a buttery and flaky result, capturing the essence of the original otap. Achieving the characteristic texture involves rolling and folding steps, incorporating a second dough with butter, shortening, and flour for added flavor and layers. Despite the seemingly complex process, the effort is worthwhile for the rewarding experience of a delicious and irresistible flaky biscuit. If you are unsure about any step behind making the biscuit, there are different tips to help you out.
Additional Notes for My Otap Recipe
Like any baking recipe, there are different tips and tricks for better results. First, there is the otap dough.
For the second dough in making otap, ensure that the shortening and butter are softened, either by leaving them at room temperature for 10 to 15 minutes or warming them up for 3 to 5 seconds in the microwave—make sure they’re softened but not melted. Roll the individual dough portions into extremely thin oval shapes, almost paper-thin, to achieve the desired crispiness in the otap.
To prevent sticking, lightly dust the rolling pin with flour while shaping the dough into oval portions. For the baking process, bake them in batches, flattening them just before they enter the oven to maintain their thinness. If they puff up prematurely, give them a final pass with the rolling pin to flatten them out.
Dishes Similar to Otap
If you want to explore other Filipino pastries, one similar treat to try is Lengua de Gato. Lengua de Gato is a Filipino butter biscuit, named “cat’s tongue” in Spanish for its oval shape and thinness. Made with butter, flour, sugar, eggs, and milk, these biscuits may appear simple, but perfecting the recipe can be challenging, especially for novice bakers. The precise balance of ingredients and techniques adds complexity, making Lengua de Gato a delightful and nuanced snack for those eager to delve into the art of biscuit making.
Another option you can try is hopia. Hopia is a Filipino snack characterized by a thin, flaky pastry with various fillings. Typically round and about an inch wide, the most common filling is mung bean paste, known as monggo. However, modern variations of hopia now offer alternatives like red bean paste, providing a diverse range of flavors to complement the pastry’s base. One example of this ube hopia.
Other Biscuit Options
Do you want to try other baked biscuits or similar goods? One option to try is biscocho. Biscocho is made by double baking a particular bread coated with sugar and butter or garlic and butter. The second baking gives it a crunchy texture and a longer shelf life. Enjoyed traditionally during midday or after dinner with coffee or tea.
For another baked treat, try mamon tostada. Mamon tostada is a baked treat inspired by the classic Mamon chiffon cake. These bite-sized treats go through a unique double-baking process. Initially baked in muffin molds and air-dried to remove moisture, they are then baked again until they become golden, toasted, and crispy. Another method involves baking the chiffon cake in a larger pan and cutting it into smaller rectangles. This process gives Mamon Tostado its special texture and flavor, providing a delightful variation to the traditional chiffon cake.
If you want to try something simpler, you should check out polvoron. Polvoron is a variety of shortbread characterized by its composition of flour, sugar, milk, and nuts, resulting in a dense, tender, and extremely crumbly texture. For something lighter, check out Pacencia cookies.
Overall, there are plenty of baked goods to try in Filipino cuisine and many ways to make them with a variety of flavors. If you want something denser and sweeter, there is coconut macaroons to try.
