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How to Make Nikuman (Chinese Steamed Pork Bun Recipe) 肉まん 作り方レシピ

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Uploaded on Dec 31, 2009

Ingredients for Nikuman (8 pieces) 肉まんの作り方 字幕表示可
- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)

- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)

8 sheets of Baking Paper (2x2 in/5x5cm)

** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).

<材料>
-生地-
・中力粉:250g
・インスタントドライイースト:小1 (予備発酵のいらないドライイースト)
・ベーキングパウダー:5g
・砂糖:25g
・塩:二つまみ
・ごま油:大1
・ぬるま湯:130ml(椎茸とエビの戻し汁を含む)

-肉あん-
・豚肩ロース薄切り:150g
・塩:小1/2
・コショウ:少々
・砂糖:小1
・しょう油:小1
・オイスターソース:小1
・五香粉:小1/8
・片栗粉:大1
・ごま油:小1
・キャベツ:100g
・長ねぎ:40g
・しょうがみじん切り:大1
・干ししいたけ:2枚
・干しエビ:5g

オーブンペーパー:5×5cm 8枚

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