Get your SUNDAY TOONAI on with todays recipe... KEKE PUAA (Pork Buns) (makes 16) DOUGH - 2 Tablespoons dry yeast ¼ cup (60ml) warm water 1 Tablespoon sugar ½ cup (120ml) warm milk ¼ cup melted butter ¼ cup (50g) sugar ½ teaspoon salt 2 large eggs, room temperature 3½ cups (437.5g) all purpose flour FILLING - 3 lbs (1.5 kg) pork, chopped 1 medium onion, chopped 4 cloves garlic, finely diced 2 cups (500 ml) cold water 1/4 cup (60 ml) dark soy sauce METHOD In a large fry pan, saute the pork and onion for 5 minutes. Add the garlic and cook for a further 5 minutes. Add the cold water and the soy sauce and stir well. Simmer until the pork is cooked. Remove from the heat and cover. Set aside to cool until ready to fill the keke puaa. Mix the yeast, water and first measure off sugar in a large bowl. Let it stand for 5 minutes until it’s frothy. In the meantime, combine the milk, butter, second lot of sugar, salt and eggs. Add this to the yeast mixture and mix until combined. Add 3 cups of the flour and gradually mix it together until it forms a dough. Turn the dough out onto a lightly floured surface and knead it until it’s smooth, about 10 minutes, working in the remaining ½ cup of flour. Grease the bowl, place the dough back in there, cover and let rise until it’s doubled in size. While the dough is rising, cut out (10cm) square pieces of waxed paper. Spoon a generous amount of filling into the centre of each circle. Pleat the edges together over the filling and close the top by pinching and twisting the dough together. Place each bun on a piece of waxed paper, steaming is the best way, Put your buns at least 2 inches (5 cm) apart from each other to rise. Let them rise until doubled in size (about 45 minutes) and then steam them on full steam for 15 minutes BUT if you dont have a steamer alternatively, bake at 375°F (190°C) for 15 minutes or until golden brown. As soon as they come out of the oven, brush the tops with melted butter to keep the surface soft. Whether baked or steamed, eat immediately, or within a few hours. And don’t forget to peel away the waxed paper before eating. No seriously, don’t forget LOL.... ENJOY, and let me know how it goes!! c/o SamoaFood
Posted on: Sat, 05 Apr 2014 22:36:12 +0000
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