I heard something disturbing today. Certainly one of my women explained that they was Searching quality recipes for Panipopo and discovered some that known as for store-bought, ready-made dough.. which you'd start to roll into dough balls...
NO!
NO NO NO!
Oh, and NOOOOO!
It isn't THAT hard to make real Panipopo dough on your own - the shop-bought stuff is simply too generic and... simply not right!
So you shouldn't be lazy. I'll take you step-by-step through it...
Incidentally,Many thanks Auntie for trusting me together with your key recipe, but... um... you might like to close your vision now...because I apologize.. but when I do not share, I am scared an entire generation of individuals will think it's okay to create Panipopos with store-bought dough balls... *sigh*...
Right. Let us start right from the start.
For individuals less fortunate available that do not know, panipopos really are a Samoan dish usually eaten like a dessert or having a hot beverage, ideally Koko Samoa. Its title states everything:
Pani = bun (not 'bread')
Popo = Coconut, particularly mature coconuts that will be ready to be 'milked' lol... Right, guess what happens I am talking about.
So, coconut buns. Hot, steamy buns baked inside a pool of sticky, sweet coconut cream sauce which you can use for more bun sinking... mmmm....
I have stumbled upon a couple of versions from the recipe. A number of them will demand eggs and milk, which leads to a far more 'bread' like consistency... I am not keen on that certain since the bread then has a tendency to take in a lot of coconut cream sauce and obtain too mushy. However, if you want mushy, choose gold...
...and visit Google, cause this version (my Auntie's recipe) creates a more, "springy" kind of bun that's still moist and soft... and is more preferable.
Since I stated so.
Okay, you will need these elements:
The Bun
Standard Flour
Salt
Butter
Sugar
Dry Active Yeast
(VERY warm) Water
The Sauce
Coconut milk or cream (pe'epe'e)
Sugar
Flour (for thickening)
The Prepare
Confidence
Good reading through abilities
Belief within me
A feeling of adventure
Don't stress which i haven't put any dimensions available online for. This recipe is flexible. Just give consideration.
Four glasses of flour (and I am speaking about coffee mugs, not the measurement cups) will fill about two-and-a-half to 3 15-1/2" x 10-1/2 apas (pans). With around 24 buns a pan, that's like 60 buns all up, ample for 'cup teas' in your own home.
The relaxation from the dimensions follows the amount of glasses of flour you utilize. If you are using 4 cups flour, you will need 4 spoons of sugar and 4 spoons of yeast. If you wish to feed the neighbours too and choose 8 glasses of flour, then use 8 spoons of sugar and eight spoons of yeast.
You beside me to date?
Awesome.
Here's the way we get it done. Watch:
The Flour Mixture
First, dump our flour (let us say its 4 coffee mugs full) right into a bowl. Add in a 'pinch' of salt - half a teaspoon is nice when the word 'pinch' enables you to nervous.
Observe that block of butter there? It has been sitting at 70 degrees for some time, so it ought to be 'softened' now. Since my hands will always be clean, I am gonna discontinue a number of that butter (maybe begin with about 50 grams which is sort of a quarter cup, however, you Google the conversion)... and I am just gonna rub that butter in to the flour.
MILI Mili mili mili mili mili mili mili... ma koe MILI Mili mili mili mili mili....
Things I want is really a consistency that's crumbly but kinda 'silky' simultaneously, and so i should work more butter in to the flour, but make certain it does not get too greasy.
Once the mixture is simply right, I create a well in the center of the bowl and chuck within my 4 heaping spoons of sugar... do not get too picky concerning the spoon measurement here. With more experience, you'll work out how sweet you want your buns to become, and also the sugar is much more for yeast development anyway.
The Yeast
Okay, now you have to seize another (more compact) bowl for that yeast. Apparently, yeast works more effectively either in metallic or glass / ceramic bowl, so avoid plastic. Plastic isn't good.
Anyway, since we used four glasses of flour, we are likely to put 4 heaping teaspoons of active dry yeast in to the second bowl. Obtain the tap to operate REALLY warm, although not hot, and pour maybe 2 glasses of that tepid to warm water within the yeast. Make use of your hands or perhaps a spoon to interrupt in the yeast and stir till its fully dissolved - increase the tepid to warm water if required to achieve that.
This yeast water (that ought to be milky gray colored and smell of tasty bread now) adopts the flour mixture, within the you created using the sugar.
Mix-Up Mix-Up
Grab that lengthy wooden spoon your mother reserves for special hidings and 'fold' together all of the elements now, scraping the flour in the sides from the bowl in to the middle, then up and also over again till things are combined nicely. Keep that tap running, cause you will need to add more tepid to warm water to be able to obtain the perfect consistency...
When it is ready, your mixture may be like a very thick, sticky pancake batter. It ought to be fairly solid, but when you shake the bowl just a little, the batter should 'jiggle'...
Okay, now cover that bowl having a moist dish towel and set it inside a warm, dark spot to rise to have an hour.
The Dough
Whenever you return into it, the dough ought to be double its size with a lot of little holes inside it. All of your house ought to be smelling like home baking right now.
You're ready to knead the dough, and that means you just dump lots of fresh flour on the counter-top (I love to spread it just like a thick whitened blanket) and switch the holy, sticky dough out about it. Then, working in the edges from the flour 'blanket', I fold the brand new flour in to the sticky stuff and flatten and squeeze and knead before you can build the dough right into a smooth, round shape that has some flour dust around the outdoors.
IMPORTANT NOTICE: Don't knead the dough for too lengthy. You have to cease working it while will still be relatively soft whenever we squeeze it. We would like buns, not bagels... or teething rings...
Okay, cover the dough and let rise again for an additional 30 minutes.
The Buns
Whenever you return, pre-heat the oven to around 200 levels (on the NZ oven ), THEN...
...cut the dough into portions (about 50 % a fist size), roll into thick 'strings', and tie each right into a knot. This shape helps the coconut cream sauce to flavour more areas of the bun, but when you have a problem with it, you may also just roll a dull dough ball. Your decision.
[In the event that the dough continues to be pretty sticky whenever you return into it, proceed and knead it again after some more flour... just till it's dry enough to utilize, but nonetheless soft and soft.]
Fill each pan using the buns, departing enough space together to permit more dough rising and also to let coconut cream sauce in.
After you have done all of the buns, allow them to take a little cause we have to perform the coconut cream sauce.
The Coconut Cream Sauce
Fresh is definitely best, right... So if you have a coconut tree somewhere, ask somebody to climb it. Otherwise, then your best coconut cream you can purchase is within a carton, produced by these men ==> KARA
Otherwise, you are going to need to be satisfied with canned coconut cream. Ala's create a pretty okay canned pe'epe'e.
Okay, pour two cans or perhaps a 200ml carton of pe'epe'e right into a container, work half a mug of flour and water right into a runny paste and dump that inside too, then top-up with increased water until we've enough sauce for the pans. We ought to have the ability to fill the pans to ensure that the coconut cream sauce covers the vast majority the peak from the buns.
[EDIT: As the buns are cooking, check to make certain the sauce does not reduce an excessive amount of. You might want to increase the sauce to ensure that there's plenty for sinking, but add it early on to ensure that it features a chance arrive at the boil prior to the buns are prepared. Let us just say raw coconut milk, should you drink enough, can produce a great laxative.]
But before we begin flowing though, we have to sweeten the coconut cream sauce. You need to do this based on your personal tastes, but don't forget... for whatever reason the cooking process will get eliminate a few of the sweetness, so just make certain you set enough sugar in to the sauce to ensure that it's couple notches More gratifying than you believe it ought to be.
Bake within the Oven
RIGHT! Therefore the oven is hot now, the buns have risen a little bit more within their pans, plus you've got a container (jug? pitcher? large bowl?) filled with sweetened, thickened coconut cream sauce. The only real factor left to complete is pour the sauce in to the pans, chuck them within the oven, wait maybe twenty to thirty minutes for that sauce arrive at a boil and also the tops from the buns to become golden brown, and go ahead and take pan out and mmmm...... Hold on, there's a bit more...
As the buns are cooling, you might like to brush sugar water within the tops to avoid them from getting dry.. however i think since the apa with aluminum foil (after they are from the oven) or perhaps a moist cloth is going to do exactly the same factor.
Eating Panipopo
Congratulations!! We have just made AUTHENTIC Samoan Panipopo. You are able to burn the mouth area in it now, I understand you need to... however i like panipopos best after they have been sitting... marinating... for maybe an hour or so once they arrived on the scene from the oven.
Serve these questions shallow bowl, spooning more sauce them over for added sinking, with a warm cuppa something nice to consume quietly.
They are also GREAT the following day, even when you need to warmth them up (for under one minute) within the microwave.
Ia. Ua uma upu.
:)