Panada - manadonese tuna stuffed bread/pastry
Ingredients
5
Filling:
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Preparation
Preparation15 min
Cook time20 min
- Add sugar into 25 mL luke warm water and sprinkle the yeast over. Let stand for 5 minutes or until its foamy.
- In a bowl mix flour and make hole in the centre. Add egg, butter and yeast mixture.
- Knead while pouring in coconut milk a little at a time until the dough elastic and not sticking to the bowl and hand.
- Shape batter into large balls and put into a bowl covered with a damp napkin or a piece of plastic.
- Leave for 1-2 hours in a warm place until the dough rises.
- Punch the dough and start to stir with hand again, divide by 10 - 15 and make balls. Let stand for 15 minutes.
- Roll each piece 1/2 cm thick. Put over the pastry maker. Make sure that the pastry dough is slightly larger than the pastry maker.
- Put a tablespoonful of filling on the center. Slowly fold the pastry maker and then press a bit firmly to seal the edges.
- Open carefully halfway and take out your panada. Repeat until you finished all.
- Let stand for 15 minutes and pinch the edge one more time with a fork, so the filling will not be popping out before deep fry.
- Fry them. Do not use very hot oil but medium heat to deep fry so the skin still smooth without bubbles.
