OTAP BY CHEF ROSEMARIE LIM

Ingredients:

4	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	sugar
1	tsp	iodized fine salt
1/4	cup	shortening
1/4	cup	cooking oil
1	pc	MAGNOLIA BROWN EGG
1	tsp	EMPEROR’S BEST INSTANT YEAST
1	tbsp	vanilla extract
1	cup	water
3/4	cup	shortening
1	cup	cake flour
		cooking oil as needed, for oiling dough and board

Procedure:

Combine first 9 ingredients in a mixing bowl and knead until dough is smooth and elastic. Divide into 2 portions and set aside.
Prepare shortening mixture by mixing together shortening and cake flour. Divide into 2 portions.
Oil the table. Roll out each portion of dough onto a lightly floured board. Spread shortening mixture. Gather the edges of the dough together to enclose the shortening mixture. Put oil on top of the dough and allow it to rest for 15-20 minutes.
Roll out dough thinly on an oiled board. Brush dough surface with more oil. Roll tightly like a jelly roll (makes 2 rolls about 1 inch thick). Brush top of dough again with oil. Allow dough to rest for 10-15 minutes.
Cut dough crosswise to desired portions. Brush surface again with oil and allow to rest for 10 minutes. Roll out each portion. Dip one side in sugar. Transfer to greased baking sheets.
Bake in a 350°F oven for 10-12 minutes or until done.

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