FAMILY TO’ONA’I | KOREAN RIBEYE BEEF BULGOGI | MANAPUA PRE-ORDER | LUAU PĪPĪ |CHICKEN SOUP AND MORE

MANAPUA/ KEKE PUA’A/ PAO INGREDIENTS AND MEASUREMENTS. FILLING INGREDIENTS - Turkey tails / Lamb / Pork / Chicken. Dark soy sauce Oyster sauce Onion Garlic Ginger Paprika 2tbsp Garlic powder 2tbsp Onion powder 2tbsp DOUGH DRY INGREDIENTS - 1) 3 1/2 cups flour (all purpose) 2) 1/2 tbsp salt Add flour and salt together in a big bowl WET INGREDIENTS - 1) 1 1/2 cups lukewarm water 2) 2tbsp sugar 3) 2tsp active dry yeast 4) 2tbsp vegetable oil STEP 1) Add 2 tbsp of sugar in the bowl of lukewarm water, stir to dissolve. Then add 2 tsp yeast in the same bowl and mix together set aside for the yeast to activate for 5 minutes. After 5 minutes add 2 tbsp of vegetable oil and stir together . STEP 2) Add the wet ingredients to the bowl with the flour and salt, mix well with a spoon until combined and then mix with hands to form a smooth dough, if it’s sticky don’t worry 😊 Cover the dough with a clean cloth or towel and set aside for an hour to double in size 😀 If the dough doubled in size before one hour deflate the dough by punching 🤛 and then form a big dough ball , put it back in the bowl and set aside until it’s doubled in size again . After one hour, remove the dough from the bowl Flat it out on the counter, press it to remove the air bubbles. Cut into pieces. (DEFLATING DOUGH BALLS FEW TIMES TO REMOVE AIR ) Don’t skip this process if you do your MANAPUA’S will come out shrink and wrinkly😬 After that, cover the dough balls with a towel and start putting the manapua’s together one by one by adding the filling😃 THANKS FOR WATCHING & ENJOY COOKING ❤️❤️❤️