Thursday, February 24, 2011

Nikuman aka 蒸肉包 aka Steam Pork Bun

As this week is healthy week, so I am trying to stop BAKING and try steaming and 大肉包 comes to mind. And of course my researching starts, and I have chosen the 'Japanese Nikuman' Youtube's version by Cookingwithdog. Her videos are so clear and easy to follow PLUS her ingredients are usually smaller portion.

Read On for my Klutz Adventure.

 I started by marinating the meat and cutting up the vegetables. I used Garlic chives, Nappa Cabbages and fresh Shitake Mushroom. I omitted the Dried Shrimps.
The neat neat meatball that are set aside.
The kneading is VERY EASY as compare to BREAD!~
First time, inexperience hahaha so UGLY!
This is already the 2nd set, and the Baos poofed up BIG!
I find it too bland but it might be due to my sore throat!
I immediately munch ONE down so I left 7 for photo-taking!
This is so much easier than Bread!


From Cookingwithdog
Ingredients for Nikuman
(8 pieces)

- 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).

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