Pani Popo Samoanske kokos veknice,Pani Popo Samoan coconut rolls

PANI HLEPČIĆI
POPO  KOKOS

Ovo je jedan od Samoanskih specijaliteta koji obožavam.Topla veknic koja se napila kokosovog kream miriše divno i mami.

This is one of Samoan dishes that delights me with soaked soft bread and coconut cream sauce!
Sastojci


2 1/4  kašičice suvog kvasca
1 šolja tople vode
1/4 šolje ,50 g šećera
1/2 kašičice soli
1 umućeno jaje
30 ml ulja 
3 šolje brašna

Ingredients

1 package (or 2 and ¼ teaspoons) active dry yeast
1 cup (240ml) warm water
¼ cup (50g) sugar
½ teaspoon salt
1 egg, lightly beaten
2 tablespoons (30ml) vegetable oil
2½ - 3 cups (313-475g) all-purpose flour or bread flour


Priprema

Prvo sipamo toplu vodu i kvasac u dublju činiju i ostavimo oko 10 minuta dok se kvasac  zapeni
Sada uspemo sve ostale sastojke.Mesimo umešane sastojke dok dobijemo ravnomerno elastično testo.
Nauljamo činiju i ostavimo testo da se udupla.Obično sat i  po.Ako je kod vas toplo možda i za sat.
Izvadimo testo i tresnemo ga o radnu površinu,isteramo mu vazduh.
Pravimo okrugle veknice, koje složimo u pleh.Ja sam koristila okruglu vatrostalnu posudu, vi  možete 
i dublju ravnu tepsiju.
Ostavimo pokriveno da stoji:predgrejmo rernu na 190 stepeni Celzija i pripremimo

  Kokos preliv

1 konzerva mleka ili krema od kokosa
1/2 konzerve vode
1/2 šolje šečera


Sve sastojke dobro izmešamo i ostavimo na laganoj vatri da se malo zgusne.Ako probate ovo može vam se učiniti preslatko ali ne brinite za vreme pečenjah hlepčići će to absorbirati.
Nalijemo kokos preliv  na hlepčiće i stavimo u rernu.Pečemo oko 30 minuta.

Put the yeast and water in a large bowl and leave for 10 minutes. 
Add all the rest of the ingredients and mix to form a soft dough. 
Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover and leave to double in volume.

Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in an greased baking tin. Cover and leave to rise until almost doubled.
While the buns are rising, preheat your oven to 190°C/375°F, and make your coconut sauce.

Coconut sauce:
½ can (200ml) canned or fresh coconut cream or milk
½ can (200ml) water
½ cup (100g) sugar
Combine all ingredients well.

If you taste the sauce as it is now, you might find it  sweet, but don't worry, because during baking, some of the sugar is absorbed by the buns.

When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges. 
Let them cool at least a half hour before cutting into them. This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.