John Myers
Paoa / Rori: Paoa Aporo me te Riki
Te taro tino pai: te tunu taro aporo me te riki me te pikitia me nga tohutohu ngawari.
- 500 g paraoa witi momo 550
- 1 dice Fresh yeast, 42 g
- 100 ml te wai mahana
- 16 g Te tunu malt
- 12 g Tote
- 4 punetēpu hinu putirā
- 1 wahi riki hou
- 250 g Aporo, kuoro
- Whakarewahia te rewena i roto i te peihana i roto i te wai mahana.
- Tāpirihia te paraoa, te malt tunu me te tote ka uru pai nga mea katoa ki te matau paraoa.
- Tihorea te riki, tapatapahia, parai ki te rua punetēpu hinu tae noa ki te parauri koura. Tihorea, te matua me te tapatapahia nga aporo.
- Add the browned onion and grated apple to the dough, add the remaining two tablespoons of oil and knead for about 10 minutes until the dough comes off the bowl and becomes smooth, like a child’s bottom. If it is too dry, add lukewarm water drop by drop until it has the consistency described above. If the dough is too moist, add a little more flour.
- Kapihia te paraoa pokepoke ka waiho kia ara ake ki tetahi wahi mahana kia rua te rahi.
- Raina he paraharaha ki te pepa pepa tunu ranei ka tapirihia te paraoa pokepoke. Tapahia ka hipoki ki te kakahu mahana, makuku, ka ara ake ano.
- Whakawerahia te paipa ki te 260 nga nekehanga, whakauruhia he pepa tunu ki roto. Ringihia te parāoa ki te wai tote, paheke ki roto i te paipa, i muri tonu ka ringihia te wai MAKAO ki runga i te paepae wera, katia, katia te paipa ka whakaiti i te pāmahana ki te 220 nga nekehanga.
- Approx. Tunua mo te 30 meneti.
