Keke pua’a – Samoan-style bao

By panipopos

Bao are Chinese steamed buns amongst a broad multifariousness of fillings , both savoury too sweet. In Samoa , bao are ever filled amongst meat , commonly pork , which is why they are called keke (cake) , pua’a (pork).

Yeah , I know it’s non a cake.

Anyhoo , it's non mutual to make keke pua’a at habitation , because they are labour-intensive , too they’re relatively inexpensive to buy. Plus non many of us bring a 3 tiered bamboo steamer at home.

The commons Samoan filling is a basic mixture of pork , onions , mayhap garlic too and therefore seasonings similar soy sauce. But you lot could fill upward your keke amongst practically anything , leftover sapasui , curry , beef stew - anything you lot would swallow betwixt ii slices of bread.

Whatever you lot create upward one's heed to set inwards your buns , brand certain your filling is actually well-seasoned , a comport on over-seasoned , therefore that i seize amongst teeth of it has plenty flavour to send the soft merely bland bread.

Keke pua’a dough (makes 16)

2 Tablespoons dry out yeast
¼ loving cup (60ml) warm water
1 Tablespoon sugar
½ loving cup (120ml) warm milk
¼ loving cup melted butter
¼ loving cup (50g) sugar
½ teaspoon salt
2 large eggs , room temperature
3½ cups (437.5g) all role flour

Mix the yeast , H2O too outset mensurate of saccharide inwards a large bowl. Let it correspond five minutes until it’s frothy.

In the meantime , combine the milk , butter , 2nd lot of saccharide , tabular array salt too eggs. Add this to the yeast mixture too mix until combined.

Add 3 cups of the flour too gradually mix it together until it forms a dough. Turn the dough out onto a lightly floured surface too knead it until it’s smoothen , most 10 minutes , working inwards the remaining ½ loving cup of flour.

Grease the bowl , identify the dough dorsum inwards at that spot , embrace too permit rising until it’s doubled inwards size.

While the dough is rising , cutting out sixteen 4” (10cm) foursquare pieces of waxed paper. Set upward your steamer. Get your keke filling to room temperature. Anything else? Yeah , spell you’re at it , practise the dishes.

When your dough has doubled , punch it downwardly too therefore dissever into sixteen fifty-fifty pieces. Roll each piece into a ball , too therefore scroll or press into a iv inch (10cm) circle , dusting amongst flour if necessary.

Spoon a generous amount of filling into the centre of each circle , beingness careful non to larn liquid on the edges. (Wet edges are difficult to seal.)

Pleat the edges together over the filling too closed the survive on past times pinching too twisting the dough together.

Place each bun on a piece of waxed newspaper , pleated side upward if you’re proud of your pleats , or pleated side downwardly if you lot screwed it up prefer a smoothen survive on surface. Put your buns at to the lowest degree 2 inches (5 cm) apart from each other to rise. Let them rising until doubled inwards size (about 45 minutes) too and therefore steam them on total steam for xv minutes.

Alternatively , bake at 375°F (190°C) for xv minutes or until golden brown. As shortly equally they come upward out of the oven , brush the tops amongst melted butter to continue the surface soft.

Whether baked or steamed , swallow forthwith , or inside a few hours.
And don’t forget to cutis away the waxed newspaper earlier eating.
No seriously , don’t forget.

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