Otap by Chef Aileen Asilom

Ingredients for the Otap Dough & Filling:

• 4 cups URC Continental All-Purpose Flour
• 1 cup URC Daisy Cake Flour
• ½ cup Sugar
• 1 tsp Salt
• 1 cup Shortening (1/4 for the dough and another 3/4 for the shortening mixture)
• ¼ cup Oil some extra as needed, for oiling the dough and the board
• 1 Egg
• 1 tsp Instant Yeast
• 1 tbsp Vanilla
• 1 cup Water

Procedure in Making Otap Dough:

1. Combine the URC Continental All-Purpose Flour, sugar, salt, 1/4 cup of shortening, oil, egg, instant yeast, vanilla, and water in a mixing bowl and knead until you get a smooth and elastic dough.
2. Divide the dough into 2 portions and set it aside.

Procedure in Making Otap Filling:

1. On to our Otap Filling. Start by preparing a shortening mixture by mixing together 3/4 cup of shortening and the URC Daisy Cake flour. Divide it into 2 portions.

For the Dough Assembly and Cutting: 

1. First, we have to oil the table. Roll out each portion of dough onto a lightly floured board. Spread the shortening mixture onto the dough.
2. Fold the edges of the dough together to enclose the shortening mixture.
3. Put some oil on top of the dough and allow it to rest for 15-20 minutes. Then, roll out the dough thinly on an oiled board and brush the surface with some more of the oil. Roll tightly like a jelly roll (makes 2 rolls about 1 inch thick).
4. Brush the top of the dough again with some oil. Allow the dough to rest for 10-15 minutes and then cut them crosswise to the desired portions. 
5. Brush the surface of each individual piece again with some of the oil and allow it to rest for 10 minutes. Now, roll out each portion and dip one side in sugar.
6. Transfer them to a greased baking sheet and bake in a 350°F oven for 10-12 minutes or until they're nice and crispy.