If you make meat buns with minced meat instead of minced meat, the presence of meat will be better and you can enjoy a large amount of juicy toppings.
Many people have had the experience of eating frozen meat buns or convenience store meat buns and feeling disappointed because there was less meat than I expected. When you make your own meat buns, you can adjust not only the seasoning but also the type and amount of meat to your liking, and you can even ``increase the presence of meat by using chopped meat instead of minced pork.'' The instructions for making meat buns posted on NHK's official website are simple and easy to get the ingredients for, so I've put together the steps to actually make meat buns using minced meat.
Meat bun recipe by Wu Wen | Everyone's Today's Cuisine
·table of contents
◆1: Material
◆2: Make the dough
◆3: Make the ingredients
◆4: Wrap the ingredients in the dough
◆5: Steam
◆1: Material
The ingredients for the dough for 8 meat buns are as follows.
・200g soft flour
・100-110ml of lukewarm water
・1 tablespoon of sesame oil
・1 teaspoon dry yeast
・1 tablespoon sugar
・1 pinch of salt
The ingredients for the ingredients are as follows. NHK's recipe calls for 'sake,' but this time I wanted to make it Chinese-style, so I used Shaoxing wine.
・200g minced pork
・White part of green onion 20cm
・1 tablespoon of sesame oil
・1 tablespoon Shaoxing wine
・1/2 tablespoon of oyster sauce
・1 tablespoon soy sauce
・A little pepper
◆2: Make the dough
First, put 200g of soft flour, 1 teaspoon of dry yeast, 1 tablespoon of sugar, and a pinch of salt in a bowl.
Add the ingredients and mix.
Next, add about 30ml of lukewarm water.
Add lukewarm water and stir to distribute the water throughout. Repeat the process of 'adding lukewarm water and mixing' and add a total of 100-110ml of lukewarm water.
Add 100-100ml of lukewarm water and the powder will come together as shown below.
Once the flour has come together, add 1 tablespoon of sesame oil.
Mix the sesame oil into the batter.
Next, take the dough out onto a cutting board and knead it. At first, the surface will be sticky with sesame oil, but as you repeat the action of folding the dough and stretching it with the heel of your palm, the dough will gradually become smoother.
Once the dough is smooth, roll it into a ball.
Return the rolled dough to the bowl, cover with a damp cloth and let rise until doubled in volume, 20 to 40 minutes. Fermentation time varies depending on room temperature, so remove the cloth from time to time to check the volume.
◆3: Make the ingredients
First, cut 20cm of the white part of the green onion. NHK's recipe says to cut it into 6mm wide pieces, but after making it several times, I found that cutting it diagonally gives it a crispier texture, so I cut it diagonally this time.
Cut 200g of minced pork.
Place the green onions and pork in a bowl, then add 1 tablespoon sesame oil, 1 tablespoon Shaoxing wine, 1/2 tablespoon oyster sauce, 1 tablespoon soy sauce, and a pinch of pepper.
Once mixed by hand, the filling is complete.
◆4: Wrap the ingredients in the dough
Once the dough has doubled in volume, wrap the filling in the dough.
After wrapping the ingredients, it is convenient to place them on a cookie sheet to prevent them from sticking.
First, dust your cutting board with flour to prevent it from sticking.
Next, roll the dough in your hands to form a bar.
When it becomes a stick, cut it into 8 equal pieces.
Roll out the dough into a disc shape about 10cm in diameter. At this time, make it a little thicker in the middle and get thinner towards the outside. It's like creating an extremely flat Mt. Fuji.
Next, place the filling in the center.
After placing the ingredients, wrap the dough.
Even if it looks awkward, it's ok as long as you pinch the top of the dough to prevent the meat juices from spilling out.
Once the ingredients are wrapped in the dough, cover with plastic wrap to prevent it from drying out and let rise for 10 to 20 minutes.
◆5: Steam
Once fermentation is complete, steam the meat buns. If you don't have a steamer or bamboo steamer, prepare a deep pot, small tableware, and a drop lid.
You can create a simple steamer by placing dishes on the bottom of the pot, placing a drop lid on top, and closing the lid.
So, I will steam the meat buns. First, boil water in a pot.
When it boils, add the meatballs. This time, I let it ferment for 15 minutes in a room with a room temperature of 24 degrees and then steamed it.
Immediately cover and steam for 15 minutes.
Complete.
The completed meat bun looks like this.
When you cut it in half and check the contents, it looks like this. The meat is well cooked.
When I tried it, the dough had a chewy texture and the meat was juicy. Many meat buns using minced meat have a pattern of ``you can taste the ingredients, but you can't feel the texture of the meat,'' but this meat bun uses minced meat, so you can enjoy the feeling of ``chewing the meat and enjoying the taste of the meat.'' I could taste it. When several editorial staff tried it, they unanimously gave it a high rating for the filling, but the opinion about the dough was, ``Perhaps there wasn't enough fermentation time, and the dough was thin, so I'd rather wrap it in a big basket than a meat bun.'' Also received.
I also steamed the remaining 4 pieces. The fermentation time for the steamed meat buns in the first half was 15 minutes, but the fermentation of the last four steamed buns continued while the first four were steamed, so the total fermentation time was 30 minutes.
The meat buns that were fermented for 30 minutes had a fluffy texture. The editorial staff member who had said, ``I want to wrap it in a small basket'' about the 15-minute fermented meat bun, was also satisfied and said, ``This is the meat bun! A large amount of juicy meat comes out from the fluffy dough and it's the best!'' Another appeal of making your own food is that you can enjoy different textures by changing the fermentation time.
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