So many requests, so heres your SUNDAY TOONAI RECIPE... PANIPOPO (makes 12) 1 package (or 2 and ¼ teaspoons) active dry yeast 1 cup (240ml) warm water ¼ cup (50g) sugar ½ teaspoon salt 1 egg, lightly beaten 2 tablespoons (30ml) vegetable oil 2½ - 3 cups (313-475g) all-purpose flour or bread flour Coconut sauce: ½ can (200ml) canned or fresh coconut milk ½ can (200ml) water ½ cup (100g) sugar Put the yeast and water in a large bowl and leave for 10 minutes. You should see your yeast froth to the surface of the water. If you dont see any froth then a) your yeast is old or dead and you need to get some fresh stuff, b) your water was too hot and you burned them to death or c) did you wait 10 minutes? Add all the rest of the ingredients and mix to form a soft dough. What youre looking for is a cohesive mass of dough, so add the first two cups of flour, mixing after each addition, and then add the last cup in bit by bit until you see your dough come together. Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic. You can add a little bit of flour from time to time to keep the dough from sticking to the surface or to your hands, but dont add too much or youll end up with tough dough (tough dough = tough buns). Place the dough in a lightly greased bowl, cover and leave to double in volume. (Optional step: Punch down and leave to double in volume again.) The dough will (rise) at almost any temperature except freezing, it just depends on how hot/cold your kitchen is. Better to go by volume here, and not by time. Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in an un-greased baking tin. Cover and leave to rise until almost doubled. So there are two common ways to shape the buns: Roll into a long rectangle, and then roll it up. Slice into 2.5 cm (1 inch) or any even-sized rounds OR Pinch off balls of dough and roll into balls. While the buns are rising, preheat your oven to 190°C/375°F, and make your coconut sauce. If your coconut milk is a little coagulated, just give it a stir. Try to use a good quality canned coconut milk, the thicker the better. When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges. Let them cool at least a half hour before cutting into them. This gives the buns time to set up, and also gives the sauce a chance to thicken slightly. LONG WINDED but so WORTH IT!! Enjoy and share.... c/o SamoaFood
Posted on: Sat, 19 Apr 2014 21:14:59 +0000
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