Pani Popo is the traditional name for a sweet and sticky buns that were in the South Pacific islands of Samoa. The bun is soft and doughy, and it is baked in a sweet aromatic coconut sauce. It is the perfect choice when planning a Hawaiian luau or other tropical themed party.
This recipe makes up to 25 small rolls.
You will need:
5 ½ to 6 ½ cups all purpose flour level
1 packet yeast, 7g (¼ oz)
2 ¼Cups milk
1 tablespoon sugar
1 tablespoon butter 30g (1oz)
1 teaspoon salt
Canola oil
In a bowl, half the flour with the yeast.
In a saucepan, heat milk, stirring, add sugar, butter and salt until warm and butter has just melted. Add this flour mixture and beat with an electric mixer on low speed constantly for 30 seconds, scraping bowl.
Catch the rest of the flour until you have a good pasty texture, easy to grow, but will not dry. Knead lightly on afloured surface for 10 minutes.
Roll the dough into a large ball in a large bowl coated with canola oil, they rolled to whether the entire ball is coated. Cover with a tea towel in a warm place to rise 45 minutes to an hour, like a sink with warm water in the oven on the top shelf with a bowl of hot water or even in the back window of the car.
Punch down the dough and roll into balls.
Place the balls enter into a large baking sheetThen cover bowl and leave for another 10 minutes.
Now make the sauce:
2 cans coconut milk
¾ cup sugar
Just combine the coconut cream and sugar and stir the rolls.
Bake at 190 ° C (375 ° F) for 20 minutes.
Important Note: The sauce will bubble and spill over, if the bowl is not large enough, use two pans if necessary. Always place begin a compartment under the dish to any spills, this saves you a lot of cleanup afterwards.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น