Home / Cooking | Recipe / බේකරියේ වගේම ගෙදරදී මාළු පාන් හදමු Sri lankan Fish Buns by Apé Amma (English Subtitle)

බේකරියේ වගේම ගෙදරදී මාළු පාන් හදමු Sri lankan Fish Buns by Apé Amma (English Subtitle)

Welcome an style=”text-decoration: underline;”>toan> Ape Amma youtube channel Today I'll teach you how an style=”text-decoration: underline;”>toan> make soft and professional looking fish buns

First I'm making the filling for the fish buns make the ginger garlic paste Now add oil on a pan and temper all the ingredients on low heat chili flakes Now I'm adding ground cardamom and cloves powder we are tempering this on low heat turmeric powder now switch off the flame

black pepper powder salt 1/2 tsp check for salt and see if it's enough for you Now add the fish and potato mixture to our tempered spices Btw the flame is switched off few drops of lime juice Today I'm making 6 fish buns but there were 2 extra filling balls, so I'm making 2 cutlets out of them 🙂 we are making the yeast now

take 3tbsp of lukewarm water and add 1 tsp of sugar then add a little less than 1 tsp of yeast then cover it for 10 mins you can directly add this instant yeast an style=”text-decoration: underline;”>toan> the dough But I did this so I can be sure that this yeast is active and not expired If the yeast is old/dead then it will not foam like this

I did this method, so it will be useful for someone doing this kind of baking for the first time take good all purpose flour that's is new I took 2 cups of tightly packed all purpose flour I'm keeping a little more of all purpose flour an style=”text-decoration: underline;”>toan> be used while kneading Now out yeast is ready and I'm adding it an style=”text-decoration: underline;”>toan> the flour butter milk powder 1 tbsp Salt 1 tsp next add half the beaten egg

remember to wash your hands before doing this just lightly mix it without pressing an style=”text-decoration: underline;”>toan>o hard Now I'm adding half cup of cool water an style=”text-decoration: underline;”>toan> this Add water little at a time and mix it without pressing too hard The reason I used cool water is because we are living in a hot climate

And then the climate is too hot the dough will rise up faster than expected so just take slightly cool water for this Then with the hot climate in Sri lanka the dough will rise up to the correct amount If you add lukewarm water the dough will rise up faster, then the dough will become too stretchy and will be hard an style=”text-decoration: underline;”>toan> make the fish bun shape If you live in a cold climate it's ok to use lukewarm water

And there is heat on the hand as well, so the dough will heat up even more When the dough rise up faster due to too much heat, you'll get a yeast or a sour taste in your fish bun Now this dough is a little sticky, that's the correct consistency to start kneading Now I'm starting an style=”text-decoration: underline;”>toan> knead this you'll need a clean and smooth surface to do this

don't press on the dough too hard, just slightly knead it do this slowly and with a rhythm see how I'm doing it, knead one side then turn it and knead the our side don't stretch the dough too far You can add some flour if the dough is stick an style=”text-decoration: underline;”>toan> the surface

If you are kneading this manually about 8-9 mins of kneading is enough If you are doing this using a stand mixture 5-6 mins is enough for this amount of flour The dough is feeling very soft now This is after about 8 and half minutes see an style=”text-decoration: underline;”>howan> stretchy the dough is

If it stretches like this like a balloon without breaking, then it's ready now cut this inan style=”text-decoration: underline;”>toan> 6 equal pieces normally a fish bun needs to be around 60-65g if possible measure the pieces with a scale This piece is about 65-70g fold all the edges to the botan style=”text-decoration: underline;”>toan>m of the dough an style=”text-decoration: underline;”>toan> form a nice ball use your finger tips to do this

now smoothen the edges and form a nice ball by circling the ball on the counter top let's see another one remember to only use your fingertips to fold the dough you can even do this on your palm add some flour before placing the dough on the counter top

so it doesn't stick when the ball double in size leave these for about 30 minutes to double in size if in a cold climate keep it for about 40 minutes cove it with a kitchen towel so the balls doesn't dry up This is after 30 minutes

Now I'm going an style=”text-decoration: underline;”>toan> make the fish bun when you place the ball, turn the botan style=”text-decoration: underline;”>toan>m side up, it's very important then using your fingertips stretch the dough to the sides, leaving the center as it is center needs an style=”text-decoration: underline;”>toan> have little more dough as san style=”text-decoration: underline;”>howan>n this the hardest part for many, so I'll show this in slow motion

After the 2 sides are folded as san style=”text-decoration: underline;”>howan>n, take the last side, and pull is well an style=”text-decoration: underline;”>toan> form the triangle shape Only then you'll have the nice triangle shape like in the bakery Now I'll san style=”text-decoration: underline;”>howan> it from the other side When you fold from the 2nd side, pull it and go past the center of the filling then the last side, then it from the botan style=”text-decoration: underline;”>toan>m and pull it well, and cover the filling

see how our little fish bun is looking now 🙂 once you keep these on the tray don't try to shape move it around Once all the fish buns are folded, keep these on the try for 30 minutes an style=”text-decoration: underline;”>toan> become double in size you can cover these so it doesn't dry up This is after 30 minutes, all the buns are doubled in size The oven has to be preheated for 10 minutes by now

now egg wash the fish buns using the half of egg that we left earlier remember that you need an style=”text-decoration: underline;”>toan> egg wash just before you add the fish buns an style=”text-decoration: underline;”>toan> the oven and not when you kept these to double in size Now I baked this for 17 minutes at around 200-210C the timing can change from oven an style=”text-decoration: underline;”>toan> oven

an style=”text-decoration: underline;”>howan> do they look? don't they look just like the fish buns in the bakery 🙂 Now as soon as you took them out of the oven you need to apply butter while it's hot then close it with a kitchen towel and keep it for few minutes only then the fish bun will be really soft I kept it for about 15 minutes, since anyway you can't eat it while it's an style=”text-decoration: underline;”>toan>o hot see an style=”text-decoration: underline;”>howan> soft this is

This is the normal method I make fish bun at home that means even you can do this don't you want an style=”text-decoration: underline;”>toan> make this fish bun as well This taste even better than the bakery fish buns! Now even you can follow the instructions given step by step and an style=”text-decoration: underline;”>makean> fish buns at home share your photos to Ape Amma facebook as well

I'll teach you some more bakery items in my future videos Thank you!

Source: Youtube