Matthew Gray's Baked Manapua Recipe
Buddies, enjoy this recipe. Stuff the manapua with literally anything Chinese char siu (sweet roast pork), curry chicken, kalua pork), lobster, vegetables of your liking, pork & egg, garlic clove shrimp, pizza filling (cheese, pepperoni, etc.), or any sweet of your liking -- yams, yam, pumpkin, brown sugar, peanut butter & jelly, caramelized apples, raisins & walnuts --- you see what i mean. let your imagination show you. You will have to pre-prepare, then awesome (in fridge overnight) your filling for ultimate success, ok?
Just stick to the bun recipe below, stuff with whatever you enjoy, enjoy yourself eating them! Be sure that you refrigerate whatever filling(s) you select before stuffing and baking.
Ingredients for that bun itself:
1 pkg Rapid Rise yeast
1/4 Cup lukewarm water
1 1/2 Cup 70 degrees milk
1/2 Cup sugar (I am an enormous fan of organic coconut palm sugar)
4 large eggs, beaten
1 teaspoon vanilla flavoring (vanilla provides the manapua a fascinating sweet essence which goes well with savory and sweet fillings)
4 Tablespoons of unsalted butter, melted and cooled
1/2 teaspoon salt (I personally use kosher salt)
4 1/2 Cups all-purpose flour
2 Cups cake flour
1 egg, beaten having a teaspoon water, for brushing surface of manapua
Take 1/4 cup tepid to warm water, a pinch of sugar and yeast package, combine in a tiny bowl and permit to face until foamy.
Inside a large bowl place sugar and pour in 70 degrees/warm milk. Mix with wire whip until sugar is dissolved.
Add two glasses of cake flour and blend well.
Add salt, baking powder, beaten eggs, melted butter and vanilla flavoring and blend well.
Add yeast mixture and blend well.
Gradually add some remaining 4 1/2 glasses of all-purpose flour. Combine well, but don't knead excessively to prevent gluten formation.
Let it increase in a hot, draft-free place until bending in dimensions. (It requires me
2 1/2 hrs within my kitchen, usually on the top of my fridge)
Punch lower, reduce
24 pieces and form dough balls. Allow dough balls to relax for around fifteen minutes.
Unveil each dough ball to some disk
1 heaping Tablespoons of of pre-cooked and cooled filling into center of disk, pinch closed and twist.
Set filled dough ball on 2" square of waxed or parchment paper (to prevent sticking), twisted side lower. Place bun on the cookie sheet spaced evenly.
Devote a hot, moist spot to rise for around half an hour. (It is best to bring a pot water to some boil, pour it right into a bowl and hang towards the bottom of the oven, after which put the buns on the greater rack to increase).
Remove buns from oven. Take away the bowl water. Pre-heat your oven to 350 levels. Brush tops of manapua with beaten egg yolk.
Bake in 350 degree F oven for roughly 22 minutes.
Remove from oven and awesome on the rack.
Serve hot, warm, room temp, or freeze to retain freshness. Frozen manapua might be reheated by wrapping having a paper towel and microwaving for around one minute.
