Скачать или смотреть No Steamer Needed! Easy Homemade Steamed Buns (Pork & Meatball Version)

[Ingredients]
Yeast Mixture:
• 140g Warm water (104°F/40°C)
• 7g Active dry yeast (1 individual packet)
• 3g Sugar

Main Dough:
• 90g Bread flour (I used King Arthur)
• 125g Cake flour
• 25g Sugar
• 5g Baking powder
• 3g Salt
• 10g Vegetable oil

Pork Filling (for 7 buns):
• 150 g Ground pork
• 150g Onion (approx. 3/4 of a large onion), minced
• 15g Soy sauce
• 15g Sake
• 5g Potato starch (Katakuriko)
• 2g Salt
• Black pepper to taste

Meatball Version:
• Frozen meatballs (cooked per package instructions)
• Store-bought marinara sauce
• Shredded mozzarella cheese

[Instructions]
1. Bloom the Yeast: Combine warm water, yeast, and sugar. Mix well and let it sit for 5 minutes until foamy.

2. Combine & Mix: In the same bowl, add all dry ingredients. Stir with a spatula for 1 minute. Add vegetable oil and mix for a few more minutes. Cover with wrap and rest for 10 minutes.

3. Prep the Filling: Mince the onion and microwave for 3 minutes. Once cooled, mix with ground pork and all seasonings. For the meatball version, bake frozen meatballs and toss them in marinara sauce.

4. Knead: Knead the dough by hand for 3 minutes (vinyl gloves recommended!). Stretch and fold the dough until smooth. Shape into a ball.

5. First Proof: Place the bowl in a large pot of warm water. Cover and let it rise for 40–60 minutes until doubled in size.

6. Divide & Rest: Divide the dough into 7 equal pieces (approx. 60g each). Round them, cover, and let them rest for 15 minutes (Bench Time).

7. Shape & Fill: Flatten each piece, thinning the edges. Place the filling in the center. Pull opposite sides to the center and pinch to seal into a square, then pinch the four corners together at the top.

8. Second Proof: Line a frying pan with parchment paper and place the buns inside. Cover and turn on medium heat for 10 seconds, then turn off and let sit for 10 minutes.

9. Steam: Turn on medium heat for 10 seconds. Pour 120ml of water under the parchment paper. Immediately close the lid, lower the heat slightly, and steam for 16 minutes.

10. Serve: Enjoy your fluffy buns! Best served with soy sauce and Karashi (or Dijon mustard).


Chapters]
0:00 Intro
0:11 Activating the Yeast
0:31 Weighing the Ingredients
0:51 Mixing the Dough
1:22 Microwaving the Onions
1:35 Kneading the Dough
2:04 First Proofing
2:10 Making the Filling
2:48 Dividing the Dough
3:26 Shaping & Filling
6:15 Second Proofing (Frying Pan Hack)
7:00 Steaming to Perfection