How To Make Keke Pua'a
Bao are Chinese steamed buns with a wide variety of fillings, both savoury and sweet. In
, bao are always filled with meat, commonly pork, which is why they are called keke (cake), pua'a (pork).
Yeah, I know it'south non a cake.
Anyhoo, it's non common to make keke pua'a at home, because they are labour-intensive, and they're relatively cheap to purchase. Plus not many of the states have a three tiered bamboo steamer at abode.
The usual Samoan filling is a basic mixture of pork, onions, maybe garlic and then seasonings like soy sauce. But you could fill up your keke with practically annihilation, leftover sapasui, curry, beef stew - anything you would consume between ii slices of bread.
Whatever you decide to put in your buns, make sure your filling is really well-seasoned, a touch on over-seasoned, so that ane bite of it has enough flavour to carry the soft but bland staff of life.
Keke pua'a dough (makes 16)
2 Tablespoons dry out yeast
¼ loving cup (60ml) warm water
1 Tablespoon saccharide
½ cup (120ml) warm milk
¼ cup melted butter
¼ cup (50g) sugar
½ teaspoon salt
2 large eggs, room temperature
iii½ cups (437.5g) all purpose flour
Mix the yeast, water and offset measure of sugar in a large bowl. Let it stand up for 5 minutes until it's frothy.
In the meantime, combine the milk, butter, second lot of carbohydrate, salt and eggs. Add together this to the yeast mixture and mix until combined.
Add three cups of the flour and gradually mix it together until it forms a dough. Plough the dough out onto a lightly floured surface and knead it until it'due south smooth, about 10 minutes, working in the remaining ½ cup of flour.
Grease the bowl, place the dough back in there, embrace and let rise until it's doubled in size.
While the dough is rising, cut out 16 4" (10cm) square pieces of waxed newspaper. Fix up your steamer. Get your keke filling to room temperature. Annihilation else? Yeah, while you lot're at it, do the dishes.
When your dough has doubled, punch it down and then divide into 16 fifty-fifty pieces. Curlicue each piece into a ball, then roll or printing into a four inch (10cm) circle, dusting with flour if necessary.
Spoon a generous amount of filling into the eye of each circle, being conscientious not to get liquid on the edges. (Wet edges are hard to seal.)
Pleat the edges together over the filling and close the top by pinching and twisting the dough together.
Identify each bun on a piece of waxed newspaper, pleated side upwards if yous're proud of your pleats, or pleated side down if you screwed it up adopt a smooth top surface. Put your buns at least 2 inches (5 cm) apart from each other to rising. Allow them rise until doubled in size (about 45 minutes) and then steam them on full steam for fifteen minutes.
Alternatively, bake at 375°F (190°C) for xv minutes or until aureate brown. As shortly equally they come out of the oven, castor the tops with melted butter to keep the surface soft.
Whether baked or steamed, eat immediately, or inside a few hours.
And don't forget to peel away the waxed paper before eating.
No seriously, don't forget.
Source: http://www.samoafood.com/2010/09/keke-puaa-samoan-style-bao.html
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