Wednesday, April 27, 2011

Manapua

Yumm...
Or at least the buns
So I have two recipes for manapua. A “quick” one that is very good and a super delicious…this-is-what- manapua-should-be…slow one. But for both you need char siu, which is more the cooking department than the baking department…so I'm linking to the recipe M uses for char siu.  His only caveats:  (1) you MUST use fermented red bean curd, (2) the food coloring is optional, (3) the ketchup (in his opinion) should be substituted for tomato paste, (5) the brandy is substitutable, and (4) the amounts don't need to be exact.

To the baking!

Quick Recipe

1 pkg or 2¼ t dry yeast
3 T lukewarm water (110ish degrees or warm on the inside of your wrist)
2 c warm water
1 ½ T vegetable oil (or any cooking oil really)
¼ c sugar
¾ t salt
6 c bread flour (or all purpose, but bread flour will be chewier)
12 pieces of wax paper cut in 3 inch squares and lightly oiled

Dissolve yeast in lukewarm water.

Separately, combine the additional water, oil, and sugar. Stir until dissolved. Allow to cool. By the time it cools the yeast mixture should have bubbles on the top (if not, your yeast is probably dead).

In a large mixing bowl, combine the liquids. Add 4 cups of the flour and mix well. Add the remaining 2 cups (keeping in mind that you may not need the last ¼ c or so).  Set aside for 20 minutes then sprinkle in the salt. Knead until smooth.

Lightly oil a bowl (make sure it’s big enough to hold the dough assuming it expands to at least double). Roll the dough in the bowl to make sure it has a light coat of oil on top. Lightly cover with plastic wrap and a cloth and set it somewhere out of the way of any drafts until it doubles in size, about an hour.

Punch down the dough, flip it over, re-cover it, and allow it to double in size again (alternatively, for a tastier manapua place it in the refrigerator for 3-6 hours).

Punch down the dough again. Divide into 12 equal portions.

Roll each portion out into a 6 inch round with the edges very, very thin and the middle thick. Fill each round with about 2 T of filling. Pinch the edges together to close. Place on a wax paper square and set aside. Cover with a towel for about hour to allow them a final rise.

To steam: Place in a steamer at least 1 inch apart. Steam for 15 minutes.

To bake: Preheat the oven to 350 degrees. Brush the tops with oil. Bake for 20-25 minutes until golden brown.

Slow recipe


1 t dry yeast
3 T lukewarm water (110ish degrees or warm on the inside of your wrist)
1¾c lukewarm water
¼ c warm water
1 ½ T vegetable oil (or any cooking oil really)
¼ c sugar
¾ t salt
6 c AP flour (bread flour is even chewier, which I like, but which M insists in not "authentic" manapua)
12 pieces of wax paper cut in 3 inch squares and lightly oiled

Dissolve yeast in lukewarm water. Set aside for a few minutes until the yeast has softened.

What the sponge looks like after 12 hours.
To make the sponge, in a large bowl combine 3 cups of the flour, the softened yeast mixture, and 1¾ cup lukewarm water. Stir until well mixed. Cover with plastic wrap or towel and set aside for at least 4 hours and as many as 12 hours.
When you're ready to proceed, separately combine the ¼ cup warm water, sugar, and oil. Stir until dissolved.

Stir down the yeast mixture and add the liquid mixture. Add the remaining flour (keeping in mind that you may not need the last ¼ c or so.  After the mixture is just combined set aside for 20 minutes.  Sprinkle the salt on top and knead until smooth.

Lightly oil a bowl (make sure it’s big enough to hold the dough assuming it expands to at least double). Roll the dough in the bowl to make sure it has a light coat of oil on top. Lightly cover with plastic wrap and a cloth and set it somewhere out of the way of any drafts until it doubles in size, about an hour.

Punch down the dough, flip it over, recover it, and place it in the refrigerator for 3-6 hours.

Punch down the dough again. Divide into 12 equal portions.

Roll each portion out into a 6 inch round with the edges very, very thin and the middle thick. Fill each round with about 2 T of filling. Pinch the edges together to close. Place on a wax paper square and set aside. Cover with a towel for about hour to allow them a final rise.

To steam: Place in a steamer at least 1 inch apart. Steam for 15 minutes.

To bake: Preheat the oven to 350 degrees. Brush the tops with oil. Bake for 20-25 minutes until golden brown.

2 comments:

  1. have you tried this with wheat flour before? i've been trying to get the dough right for years and i'm trying to make it light and fluffy like you can get at Libby's in Hawaii.

    ReplyDelete