J.O 的小厨房 Kitchen: 生肉包 Pork Buns

生肉包

Pork Buns

美味的生肉包出炉啦 😋
趁热享用最幸福

生肉包（大约9颗包子）

材料：

包子皮

包粉 300g

水 150ml

幼糖 10g

即溶酵母 3g

菜油 15ml

肉馅

猪绞肉 300g

洋葱半大颗（切末）

青葱 3 条（切末）

蚝油半大匙

麻油 1小匙

菜油 1小匙

姜汁半小匙

糖 1小匙

盐半小匙

（全部材料同一个方向混合均匀至有黏性）

做法：

1.馅料做好后就放入冰箱里备用。

2.把全部材料放入面包机里揉成光滑团即可。

3.面团放在桌上滚圆，盖上保鲜纸或是钢盆，松弛10分钟。

4.然后揉长条状，分割每颗约50g。（预留一份20g面团待用）

5.桌上撒些面粉，面团切口朝上，杆平每个面团，中间厚四周薄。

6.包入馅料后，放在蒸笼里待发15-20分钟。

7.发酵好后，水滚起蒸13分钟。蒸好后，关火，蒸笼开个小缝大约1至2分钟左右就可以起锅了。

提示：

肉馅调味料看个人喜好，自己调整。
整形包子时尽量手脚快，多多练习就会上手了。
以下图片是我如何判断包子是否发酵完成。

当全部包子包好馅料后
把分割时预留的20g面团

滚圆放在量杯里按压到底

当量杯里的面团双倍大后

包子就可以开始蒸了

*如果找不到量杯可以用小朋友喝药的小杯子也行哦~

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This is how I wrap my bun
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Steamed Pork Buns (around 9 buns)

Ingredients:

Bao dough

Bao flour 300g

Water 150ml

Castor Sugar 10g

Instant yeast 3g

Vegetable oil 15ml

Meat Filling

Grounded pork 300g

Half an medium onion (finely chopped)

Spring onion 3 (chopped)

Oyster sauce 1/2 tbsp

Vegetable oil 1 tsp

Sesame oil 1 tsp

Ginger juices 1/2 tsp

Sugar 1 tsp

Salt 1/2 tsp

(Mix evenly in one direction until you reach a sticky consistency. Chill the filling in the fridge for later use)

Method：

1.To make the bao dough, place everything into the bread machine and allow it knead to forms a smooth dough.

2.Shape the dough into a ball and allow it to rest for 10 minutes. Cover with cling wrap or stainless steel bowl.

3.Roll the dough into an oblong shape. Then cut and divide each dough to equal parts of 50g. Reserve 20g of the dough. (Please refer to tips mentioned below)

4.Dust some flour on the table and roll each dough into a ball. Using a rolling pin, roll out each dough, make sure the center is thicker than the edge of the wrapper. (Dust the dough when shaping or rolling)

5.Place a spoonful of fillings in the middle of the dough wrapper. Fold up along the edge to form pleats and pinch together to form a bun. Repeat to finish the rest of dough and filling.

6.Place the baos in a bamboo basket or steaming rack (with parchment paper / bao paper to prevent sticking). Do not steam right away but allow the baos to proof until it has doubled in sizes. (Please refer to the tips mentioned below)

7.Bring water to boil and steam the baos for 13 minutes. After 13 minutes, turn off the heat and open the steamer cover slightly. Allow the buns to sit for 1-2 minutes.

Tips：

You may adjust the flavour of meat fillings to your own preference
Try to roll or shape the dough as fast as you can. Practice makes things perfect.
The picture below shows how I judge whether the buns are fermented.

After all the buns are wrapped, place the 20g reserved dough into a cup and press it to the bottom.
When the dough has doubled its size, then your buns are ready to be steamed.

*Using a medicine drinking cup
if you do not own a measuring cup