皮がもちもち、本格的な肉まんの作り方です。
蒸しあがった出来立ての肉まんは手作りならでは。
ぜひふかふか、できたてをどうぞ。
*よろしければチャンネル登録うれしいです!
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詳しいレシピはこちら↓
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【うれしいお知らせ】1年以上かけて作った新刊がでました!
『ジッパー袋でかんたん 季節の保存食』
季節の手仕事を”ちょっとやってみたい”人に。
食べ切れるぶんだけ、袋を使ってさくっとつくります。
みそ作り、梅干し、梅シロップ、ぬか漬け、キムチ、甘酒などなど。
ご興味あれば手にとっていただけたらうれしいです↓
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【こちらも好評発売中!】
『野菜の「べんり漬け」』
忙しくても野菜をたっぷり食べられるように、
そんな想いでつくりました。
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#榎本美沙 #料理研究家 #肉まん #本格肉まん
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● Meat bun
Material (4 pieces)
(A) Soft flour 70g
(A) Strong powder 30g
(A) A pinch of salt
1/2 teaspoon dry yeast
1 tsp sugar
2 tsp white sesame oil
(B) Ground pork 100g
(B) 5 cm long chopped green onion
(B) Soy sauce, oyster sauce, 1 teaspoon each of sake
(B) 1/2 tsp sesame oil
(B) pepper
■ How to make
[1] Put (A) in a bowl and mix.
Dip the center a little, add sugar and dry yeast, add about 60 ml of lukewarm water (about 40 ° C bath) and mix with chopsticks.
[2] When it becomes fluffy, add thick white sesame oil and mix by hand.
When the whole becomes smooth, put it on a stand and knead.
[3] When the whole becomes finely smooth, roll it into a bowl,
Fermentation function of the oven Ferment the dough for about 30 minutes at 35 degrees until it becomes twice the size.
[4] Cut 4 sheets of 7-8 cm square cooking sheet.
Put ground pork and (B) in a bowl and mix until the meat is whitish.
[5] When the dough swells, put it on a stand and make a 20 cm stick. Cut into 4 equal parts with a card.
Sprinkle dust (suitable amount of strong flour / outside amount), lightly press with your palm with the cut end up,
Using a rolling pin, etc., stretch it to a diameter of 10 cm while keeping the center thick.
[6] Place 1/4 of the meat on the dough and wrap it while making folds.
Wrap the others as well.
(* I hope you also refer to the video.)
[7] Put the cooking sheet down and cover with a bowl, and leave it in a warm place at room temperature for 20 minutes.
Steam for 15 minutes on a high heat with a steamer that is well steamed.
Негізгі бет 【もちもち偏愛 】本格肉まんのレシピ・作り方
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