KING'S HAWAIIAN BREAD (COPYCAT)
We absolutely love this bread. My sister won't buy anything but. It's kinda expensive so when I came across this, I had to add it here so we (Mom, Chris, and I) could always have it and everyone else could enjoy it too. The first time I ever had it, it was with the Spinach Veggie dip...OMGOSH it was DEEEVINE! So...next time you don't wanna spend the money, whip it up yourself! It does take a while...but so worth it!
Provided by Redneck Epicurean
Categories Yeast Breads
Time 3h15m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
- Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
- Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
- Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
- Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
- Bake at 350 degrees for 25-30 minutes or golden brown.
Nutrition Facts : Calories 1630.8, Fat 38.7, SaturatedFat 21.5, Cholesterol 267.3, Sodium 353, Carbohydrate 280.8, Fiber 9, Sugar 67.7, Protein 37.1
HAWAII'S BEST MANAPUA
This manapua recipe is a local favorite of Hawaii. Steamed or baked manapua filled with the savory and sweet classic char siu.
Provided by Ono Hawaiian Recipes
Categories Appetizer Main Course Side Dish
Time 1h8m
Number Of Ingredients 19
Steps:
- In a large bowl combine the sugar, shoyu, oyster sauce, five spice, salt, liquor, crushed garlic, and red food coloring. Mix until the sugar has dissolved.
- Cut the pork into large chunks. Add it to a large ziploc bag and let it marinate in the sauce overnight.
- Either cook the pork in a crockpot for 6 hours on high or in the Instant Pot on manual high for 45 minutes. Allow 10 minutes of natural release before pressing the quick release.
- Shred the meat. Save 1/2 cup of the leftover char siu juices.
- Combine the cold water and cornstarch. In a small pot add the char siu juices and corn starch.
- Heat until the filling has thickened then add in the char siu and mix to combine.
- Set aside the char siu filling to let it cool down to room temperature.
- In a large bowl, add in the flour. Create a small well in the flour and add in yeast, baking powder, and sugar.
- Slowly add in the water while stirring it with a wooden spoon or hand. Transfer the dough to a working surface with flour sprinkled on.
- With a vertical arm press down with your palm and bring it forward and with the other arm, bring it back. Sprinkle on more flour until the dough can slightly stick. Keep kneading until the dough has become smooth, waxy, soft, and bouncy. Divide the dough into 60-65g pieces. If you have extra, divide it amongst the other pieces. Then cover it with a plastic wrap to prevent it from air drying.
- With one divided piece, press it into a flat disc with the outer edges thin and in the middle thick.
- Stuff the dough with the manapua filling (be sure the filling is at room temperature) and close it on the top while swirling and pinching it. If there is excess dough, pinch it off and it'll look like a bald head. Set aside and repeat with the other pieces.
- ***Optional: To have a smoother looking sphere, use a rolling pin. Flatten a piece of dough. Roll it with a rolling pin, fold, and roll. Repeat for 4-5 times then shape it into a circular shape.
- Line a steamer with parchment paper and place the manapua on it. Cover and let it rest for 15-20 minutes.
- In the meantime, boil water in a pot large enough to hold the steamer basket. Place the covered steamer over the pot and let it steam for 7-8 minutes. Serve and enjoy!
- Follow the instructions up to resting the dough.
- Preheat the oven to 375° F. Use egg wash to spread over the dough and bake it for 15-20 minutes or until it is golden brown. Enjoy!
HAWAIIAN SWEET BREAD
The mother of a high school friend would make 13 loaves of this lightly sweet Hawaiian bread recipe at a time! I make this bread year-round, but my family insists it's a "must" for the holidays. -Ruthie Banks, Prescott, Arizona
Provided by Taste of Home
Time 1h
Yield 3 loaves (12 wedges each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
HAWAIIAN BREAD II
This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.
Provided by SAUNDRA
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
- Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 38.1 g, Cholesterol 40.1 mg, Fat 5.8 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 44.6 mg, Sugar 8.9 g
MANAPUA - CHAR SIU BAO
How to make large steamed buns or manapua.
Provided by Erlene - My Pinterventures
Categories Lunch
Number Of Ingredients 14
Steps:
- Add hoisin, oyster sauce, and green onions to the chopped char siu.
- Dissolve sugar in 1-2 tablespoon of hot water. Mix into char siu filling mixture.
- You can also add more hoisin or oyster sauce to taste.\
- Dissolve yeast in lukewarm water and mix in 1 cup of flour. Cover with cloth. Let rise 1 hour, until bubbles appear.
- Dissolve sugar and vegetable oil in 1/2 cup boiling water. Cool until lukewarm. Pour into the yeast mixture and add the remaining 3 1/2 cups flour.
- Knead dough on lightly floured board until smooth (10 minutes). Put 2 tsp. of sesame seed oil into an extra large bowl and place dough inside. Roll dough around in bowl to lightly cover it with the sesame seed oil. Cover with a damp cloth and place in a warm place. Let rise until double in bulk, about 2 hours.
- Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 14 - 16 inches long and cut into 8-9 pieces.
- Shape each cut piece into round balls. Flatten each piece into 4 inch circles, leaving more dough in the center and using your fingers to push the dough out at the edges.
- Take a heaping tablespoon of the char siu mixture and place into the middle of each dough circle. Bring up the edges of the circle to encase the filling and pinch close.
- Place each bun onto a square piece of 2″ x 2″ parchment paper. Dip your fingers into the remaining 1/2 tablespoon of sesame oil and lightly rub the top and sides of the buns. Place these onto a sheet and cover with a damp towel. Place in a warm area and let the buns rise for about 30 - 45 minutes.
- Place buns into a steamer and steam for 10-12 minutes.
- Remove buns and place on a rack to cool. Serve warm.
- If storing, let buns completely cool and place in the refrigerator in an air tight container. Keep up to 3 days.
- To reheat, cover with a damp paper towel and place into the microwave for up to 1 minute or until warmed through.
- If freezing, place buns into a plastic bag to store. Re-steam for 10 minutes.
HAWAIIAN STEAMED BEEF BUNS
If you've ever had Chinese bao, you'll find Hawaiian manapua familiar. Chinese workers brought them to the islands, where they became hugely popular. Traditionally, the puffy yeasted dough was filled with roast pork but Hawaiians use a huge variety of fillings now. We like ground beef sauteed quickly with soy sauce and hoisin.
Provided by Cooking Channel
Categories appetizer
Time 3h25m
Yield 8 buns
Number Of Ingredients 15
Steps:
- For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
- Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
- Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
- For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
- Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
- To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
- Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.
STEAMED MANJU (HAWAIIAN SWEET BEAN CAKES)
Steamed cakes filled with a red bean paste (made from boiled azuki beans and sugar). Hawaiian version of a traditional Japanese confection.
Provided by littleturtle
Categories Dessert
Time 55m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Form bean paste into 25 balls each about the size of a walnut.
- Sift together flour, baking powder, and sugar.
- Add egg whites and oil to dry ingredients and mix well.
- Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
- Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
- Cover each bean paste ball with a portion of dough.
- Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.
- Steam for 15 minutes.
Nutrition Facts : Calories 146.5, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.7, Sodium 67.4, Carbohydrate 23.8, Fiber 0.5, Sugar 10.1, Protein 2.4
SWEET HAWAIIAN BREAD
If the loaf browns too much during baking, cover it with foil. Cook time includes standing time. From Easy to Bake, Easy to Make.
Provided by JESMom
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Mix 1 1/2 cups flour, sugar, salt and yeast in a large bowl.
- Add water, milk, butter, honey and 2 eggs. Mix very well, adding more flour if necessary, until a soft dough forms.
- Knead dough on a lightly floured surface until it's smooth and stretchy, about 10 minutes.
- Place dough in a greased bowl (I use the one I mixed everything in). Cover and let it rise in a warm place until it's doubled in size, about 1 hour.
- Grease baking sheet. Punch down dough. Shape dough int oa ball. Place on baking sheet. Cover; let rise until doubled in size, 30-40 minutes.
- Preheat oven to 350 degrees. Beat remaining egg in a small bowl until smooth.
- Uncover the loaf and brush it with the egg. Bake the bread until golden, about 30 minutes.
- Place on a wire reack to cool.
Nutrition Facts : Calories 2951, Fat 70.7, SaturatedFat 37.5, Cholesterol 697.1, Sodium 3026.6, Carbohydrate 495.4, Fiber 17.4, Sugar 102.9, Protein 80.8
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