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Pani popo recipe - Samoan Coconut Buns by of 20-09-2015 [Updated on 05-12-2015]
When I saw here the recipe to make these pani popo (or Samoan coconut buns), or semi-sweet rolls cooked with a coconut sauce, I couldn't resist: they were really too cute! The idea of coconut then inspired me a lot ... so I rolled up my sleeves and immediately got busy. Well, I have to say: the result was amazing! A very soft dough that is more reminiscent of a soft brioche than a sandwich and a fantastic coconut aftertaste, delicate but not too much. In addition, the sauce that accumulates on the bottom of the mold helps to make these sandwiches even more soft and enjoyable! In short, if you like coconut you can not miss this recipe, you must definitely try it! Girls yesterday in Munich between folklore, rides, typical cuisine, laughter and of course beer in rivers, we spent a fantastic day and Elisa also had a lot of fun, today we do a little tour around the city and then we go home. I wish you a very sweet Sunday and I'm going to get ready, a kiss: *
How to Make Pani Popo - Samoan Coconut Buns
Dissolve the yeast in the water, then add the sugar and mix.
Then add egg, oil and vanilla.
And finally the flour, in 2 stages, and the salt.
With floured hands, form a loaf, put it in a greased bowl and let it rise for 2 hours in the oven off.
After 2 hours, take the dough back and deflate it with your hands, kneading it quickly again.
Then divide it into 60g balls that you will put in a greased pan.
Let the balls rise for about 1 hour.
Prepare a syrup with water, coconut milk and sugar, bringing it to a boil and cooking it for a few minutes.
Then pour the hot (but not boiling) liquid over the dough balls and sprinkle with brown sugar.
Bake at 180 ° C for about 25 minutes or until your pani popo are golden brown.
Let the coconut rolls cool before serving.