Panada - manadonese tuna stuffed bread/pastry

Ingredients

• 250 g bread flour
• 25 mL lukewarm water
• 1 1/2 tablespoon sugar
• 1 teaspoon instant yeast
• 80 - 90 mL coconut milk
• 1 tablespoon margarine/butter, melted
• 1 egg, lightly beaten
• a pinch of salt

Filling:

• Cakalang Pampis/Spicy Tuna Floss

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Preparation

• 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.