Is Food Cheaper in Australia or NZ? 🤔 Making Panipopo with AliceTaylorEats!
Today we make Panipopo - a delicious Samoan coconut bun & compare food prices between Australia & NZ!
RECIPE:
500 g plain flour
1 packet of instant yeast (7g)
1 cup of warm milk
2 tbsp of sugar
Pinch of salt
60g melted butter (or sub cooking oil)
1 egg
¼ Cup of desiccated coconut (for sprinkling)
Zest of a lime
Sauce:
2x cans of coconut cream
1 x can of condensed milk (397g)
1 tsp of vanilla essence
Pinch of salt
-Warm 1 cup of milk in microwave. You should be able to put your finger into it comfortably
-Add sugar & yeast pack
-Stir well & let sit for 5 minutes to ensure the yeast is blooming and frothy
-In a large bowl add flour, salt, egg & melted butter
-Once yeast mix is frothy add this in also into the large bowl & mix with a wooden spoon to combine.
-Tip onto clean benchtop & knead dough for 7-10 minutes until smooth & springy
-Roll into a ball and place into a slightly oiled bowl and cover. Leave somewhere warm for about 1-1.5 hours until doubled in size
-Punch down the dough & divide into 8 or 9 depending on shape of your baking tray
-Roll each piece of dough into a long sausage shape & twirl it into a spiral shape. Pinch the end piece so its tightly tucked into the spiral
-Place onto lightly oiled baking dish & cover with a tea-towel / cling wrap for 30 mins while you make the sauce & preheat the oven to 180 bake setting
-For the sauce mix all ingredients into a large bowl and whisk. Taste the sauce and adjust to your own preferences
-Once the buns have proofed, tip about ½ the sauce over the buns & bake in the oven for 15 minutes (cooking times may vary)
-After 15 minutes give the buns another top up of sauce (about ½ of the remaining sauce) and bake for another 10-15 mins depending on your oven
-Once cooked, pour the remaining sauce over the buns, sprinkle with desiccated coconut & the zest of a lime. Serve hot.
RECIPE:
500 g plain flour
1 packet of instant yeast (7g)
1 cup of warm milk
2 tbsp of sugar
Pinch of salt
60g melted butter (or sub cooking oil)
1 egg
¼ Cup of desiccated coconut (for sprinkling)
Zest of a lime
Sauce:
2x cans of coconut cream
1 x can of condensed milk (397g)
1 tsp of vanilla essence
Pinch of salt
-Warm 1 cup of milk in microwave. You should be able to put your finger into it comfortably
-Add sugar & yeast pack
-Stir well & let sit for 5 minutes to ensure the yeast is blooming and frothy
-In a large bowl add flour, salt, egg & melted butter
-Once yeast mix is frothy add this in also into the large bowl & mix with a wooden spoon to combine.
-Tip onto clean benchtop & knead dough for 7-10 minutes until smooth & springy
-Roll into a ball and place into a slightly oiled bowl and cover. Leave somewhere warm for about 1-1.5 hours until doubled in size
-Punch down the dough & divide into 8 or 9 depending on shape of your baking tray
-Roll each piece of dough into a long sausage shape & twirl it into a spiral shape. Pinch the end piece so its tightly tucked into the spiral
-Place onto lightly oiled baking dish & cover with a tea-towel / cling wrap for 30 mins while you make the sauce & preheat the oven to 180 bake setting
-For the sauce mix all ingredients into a large bowl and whisk. Taste the sauce and adjust to your own preferences
-Once the buns have proofed, tip about ½ the sauce over the buns & bake in the oven for 15 minutes (cooking times may vary)
-After 15 minutes give the buns another top up of sauce (about ½ of the remaining sauce) and bake for another 10-15 mins depending on your oven
-Once cooked, pour the remaining sauce over the buns, sprinkle with desiccated coconut & the zest of a lime. Serve hot.
