角煮屋のひとりごと

角煮屋のひとりごと

I did it! I did it! I bought it! Chinese steamer! Yay! Ni hao, Shanghai, Jackie Chan Hello!
I’m a Chinese pork belly stew researcher called Yao Hei Despite appearances, I am a professional “pork belly” cook, so I thought it would be delicious if I put the pork belly inside the bun of a manjuu I realized that Today I’m going to make pork-stew buns today I think that if you live in Japan I think you’re all very familiar with it steamed meat buns Yes, it’s a meat bun (2nd time) Yes, it’s a meat bun (3rd time) In China, they call them pao zi (steamed buns) Goodbye, Ten-san… It’s not chao-zu (Dragon Ball) It’s called pao-zu, apparently. It’s written as 包子 and called pao-zu, apparently. So this time I’d like to make baozi The last time I made pork buns. At that time I bought the dough from the store and just put the pork belly in between. That was delicious too. But this time I want to make the dough myself and this time I want to make In China there is something called gwa-pao (split-wrapped food) It seems that the word “gwa-pao” is written as “gwa-pao”. Like a seashell like this there’s that kind of dough that you sandwich in, right? Make that one and put the pork cubes inside as the filling inside steamed buns with pork belly filling with the whole pork belly filling steamed bun I’d like to do something interesting using these two types of food. so far I think that everyone who has watched this far I think you’ll understand I’m not good at eating a lot of single things I’m not good at eating a lot of the same thing so I like to have a variety of flavors I’d like to add some variety to the flavors so we’ll have four different types of baozi Well, please enjoy that part too while you’re watching Let’s Cooking Okay, then, here is the first thing Here are the ingredients for the baozi dough Inside here 200g strong flour, 100g cake flour
150ml water, 20g sugar, 15ml cooking oil
5g baking powder, 5g dry yeast This time, the ingredients are enough to make 8 baozi. so according to the number you want to make please change the quantity according to the number you want to make. For detailed ingredients and quantities the ingredients and quantities are listed in the summary box so if you don’t mind, please check that please check that and as for the oil you can use any edible oil if you don’t want to add too much flavor you can use salad oil or rice oil this time If you want to add flavor, you can use sesame oil or olive oil I think it would be good to use sesame oil or olive oil As for the ingredients for the baozi, honestly, it’s up to your preference this time, we’re going to This is an introduction to the ingredients that go inside the baozi. First of all, bamboo shoots shiitake mushrooms ginger It’s pork belly. What exactly is this pork belly? It’s pork belly stew. It’s stewed pork belly. I’d like to make this the base for the ingredients and use it to make various dishes This time, we want to make various variations of baozi It has cheese in it. It’s shredded cheese. I want to blow the wind of China Speaking of Chinese food five-spice powder I’d like to add this This is the broth from the pork belly that we just cooked I think there are people who have watched this far like this Whoa, whoa, whoa! I said I was going to make pork buns, but You’re going to spend the next five hours cooking pork belly, right? No, that’s not it. Too bad We’ve already made them. First, we’ll make the dough for the baozi. In a large bowl 200g of strong flour and 100g of weak flour This is sugar, which will feed the bacteria. This is a 500W microwave oven heated for 40 seconds in lukewarm water Add the dry yeast. Mix until the dry yeast has dissolved. Try to mix it like this until the lumps disappear The balls won’t disappear, so I’m giving up
(I take back what I said earlier) The lukewarm water from earlier Mix this with the powder. Mix until they’re all nicely combined. When you think the puddle is almost gone this is where you come in I’ll knead it for you. Knead it until the dough is smooth Knead it well and you’ll get a fluffy texture To be honest, this is the first time I’ve made this, so I don’t know I think it’s quite hard work. Everyone, please put off your summer homework putting off your summer homework, have you ever regretted it? Don’t let the regrets you felt then affect your dough making. Work hard in the moment. By the way, I have not yet completed all of my summer homework I haven’t
(sorry, teacher) I’ve been kneading it for about 5 minutes since then And here is the result The classmates who are about to graduate are getting along well That’s wonderful! If you can get them to come together like this Let’s roll it up like this If we say it’s about the same size as it is now I think it’s a little bigger than a fist. We’ll let this ferment. so that the dough doesn’t dry out let’s wrap it up and leave it for an hour Everyone, I forgot something important. I forgot to add baking powder and oil! I’m really glad I noticed before an hour had passed. Oil baking powder I don’t know how this will affect the making of the dough later on, but Well, as long as it’s okay in the end it’s okay The act of performing artificial respiration on someone who has collapsed by the roadside should not be done in fabric making Now, at last, the dough is complete! By adding the oil, it’s starting to look a bit like brains Well then, have a nice trip this time! While the dough is fermenting let’s make the ingredients for the pork buns Add the simmered sauce that you left over from earlier to the ingredients. Add a little five-spice powder here This brings it closer to Chinese food.
(We’ll see hell later.) Ni hao (?) Let’s add the chopped green onions that have been lying in the freezer for color. We’ll mix this in. The ingredients for the baozi are now complete! What? There’s pork belly in here, but I just took it out of the fridge It’s completely frozen solid! There’s no need to worry about that It’s delicious enough even if you heat it up in a microwave, but here’s a little extra step by heating it in a hot water bag, you can restore the same quality as the finished product Because the temperature rises so quickly in a microwave, the moisture is lost from this lean meat it is easy for the meat to become dry and tough, so it is good to cook it in hot water with a slow temperature rise By being mindful of little things like this, you can achieve the same kind of excellence as the Chinese table tennis player you can achieve the same wonderful results as the polite person. Now, here is the dough after an hour It’s grown so big! Thank you, yeast! I’ll use half of this for baozi and half for zhaobao Divided into four for baozi Divided into five for zhaobao First, we’ll make the baozi. This is for one piece. Stretch it out with your palms. Try to make the base as thick as possible. It’s okay if the outside is thin The dough for the baozi is now complete Now we’re going to add the ingredients we prepared earlier. First, the standard plan Put the ingredients in as usual. Wouldn’t it be better if it was a bit longer? It might tear a little. Then all that’s left is to wrap it up. It says that making pleats makes it look nicer What? I can’t make pleats It’s difficult Well, it’s difficult Yes… Well… Probably… No good. lol This is it. A little more. Oh, good, good, good, good! It’s good. It’s good. It’s amazing. No matter what It’s a good feeling I did it! It looks like a xiao long bao Let’s twist it up. But it looks It might be good Oh, good, good The other two ingredients are meat and cheese. A lot of cheese so it doesn’t spill out Push it in, push it in. Now we just have to wrap it up. It’s brute force now. I’ve got a good idea. If you do it like this it’ll be clean (It’s all right in the end) It’s done! It’s not as beautiful as a Chinese steamed bun, but well… Good! (Forcibly) I’d like to make zha bao next The size of the crackers should be about this. Roll them thinly and roundly. Then it will look like this Then you can brush sesame oil on it Then, fold it up like this By greasing it like this when it steams up it prevents the surface from sticking to the pan. Yes, now The dough for the steamed bun that will hold the pork belly is now complete! All that’s left to do is steam it up! And here is the steamer we’ll be using today The main event of today’s program, “Chinese steaming basket” If you don’t have this special steamer, put a bowl like this into a deep pot Add water Put a flat dish on top And so, your simple steamer is complete! Put a sheet of non-stick cooking paper on the bottom to prevent sticking Put the zhaobao in the pan on the left Put the baozi on the right So I lit both of them on high heat until they boiled He’s… …making me feel like it’s definitely going to fail. *Bad feelings usually turn out to be right, don’t they? When it starts to boil, turn the heat back down to medium. Cover with a lid and set the timer for 10 minutes While you’re waiting I’ll heat the pork cubes in hot water. When it comes to the boil, you can turn off the heat. Wait for it to warm up with the residual heat. Then, after 10 minutes, turn off the heat Let it steam for 5 minutes. In the meantime… What’s happening with the simmered pork? I’d like to verify that I’m going to start. Like this It’s very tender. So when you’re reheating the stewed pork that you’ve made in advance, try heating it in a hot water bag this is almost too good to be true Now, heat it for 10 minutes and let it steam for 5 minutes. Here are the steamed buns First, the steamed buns. Not bad, is it? It’s quite good It’s really elastic It’s hot! There are a lot of problem children here It’s the baozi, right? That might be good. Be kind to yourself, be kind to others This is it It was about to collapse, so I turned it over halfway through So, first of all I’d like to finish making the pork-stew buns It’s so hot! It was so hot!
(Of course it was.) The oil coating means it won’t stick. First, break the package open and open it up. Let’s put some lettuce in here. If you put the stewed pork on top it’s good This looks really delicious, doesn’t it? Isn’t it amazing?
(Looks like a big winner) I’m going to eat it. Okay So, everyone Thank you for waiting. It’s ready. This is the pork belly wrapped in a square of dried seaweed It’s called kakinikuman and this is what’s inside baozi *Repetition method And I have some sad news I burned it. (He was 3 hours old when he died: Mr. Seiro) I wonder why Maybe he was a bit too close to the fire So I can finally eat it! It’s hot! It’s a bit It’s a little hot because it’s just been steamed again. Well then, first of all… I’d like to start with those problematic baozi. This is a baozi. It’s like this inside It’s quite good Your face is really red! Well then, I’ll eat it. Subtle? Exquisite? I get it! Ordinary (of the ordinary) It’s exquisitely subtle. I don’t know how to describe it. I don’t know why, but the dough is hard The dough is really hard but it’s chewy It feels a little hard There are too many vegetables in the filling The pork cubes are not used at all They’re not wrapped It’s not a masterpiece at all. Then, let’s move on to this one. I think there’s cheese in this one. Let’s break it open. Is there cheese in there? I don’t know Is this it? Could it be? This one probably has a little bit of cheese in it
(it doesn’t actually have any) The cheese gives it a richer flavor compared to the vegetables and meat filling we had earlier It’s delicious and easy to eat I’m glad you added the cheese
(taste bug. Maybe it’s a side effect of Corona lol) Thanks to the fact that I added a lot of five-spice powder, it’s not delicious Just a little five-spice powder is fine. Just a hint of Chinese flavor is enough. and that was okay. So, this is it for now. There’s the broth from the simmered pork in it. You eat it with this. Itadakimasu It’s so good The flavor has become richer Of course *It’s a conversation that’s complete in itself. That’s true. But it’s good. The broth makes it easier to eat. That’s good. And here it is. I’m sure you’ve all been wondering about the pork buns What a surprise! This kakinimanju… …has kakiniku inside! (That’s right. It’s a pork belly bun after all.) I’ll have it I’m only eating the pork belly. It’s even better than that The pork belly wins! (Where’s the dough? The pork belly is delicious, needless to say. And this one is a little… I’d like to have the baozi by itself. I wonder what it is? Compared to the ones you can buy in the shops, It’s really sticky
(not a comment on the food) I’ve never eaten clay before, but It’s hard Why? The meat buns you can buy in supermarkets are amazing, aren’t they? I wonder how they make them so fluffy I don’t understand what you mean. There’s something I really want everyone to see. Come over here I want to tell you about the I want to convey the otherworldly tenderness of the pork belly. If you use your chopsticks to cut it lengthwise and put some strength into it you can cut it in half. Isn’t that amazing? But it’s made to be that soft. And here is the mustard paste put a little mustard paste on top The combination of stewed pork and mustard is the best! I’m going to put this in a steamed bun I’ll have it Doctor, help me I put in too much mustard but I’ll add some more (very masochistic) It’s delicious! The spiciness adds to it It’s the best It really stings the nose When you dip the dough, which has nothing in it, into the stew sauce, This is delicious, isn’t it? There’s no mistake about it Perfect Dip the pork in the sauce It’s delicious! I think everyone has noticed a little bit, but This time’s baozi failed (as you all know) Finally, with a little cheese, we managed to take the first step towards a comeback This was a great success Alright! Wait, this is it! The cheese was a great success! I’m bored (I’m sure you are) I’m bored I’m bored with the taste So, when you get tired of the taste, here’s a helpful item Ponzu In some areas it seems to be customary to put ponzu in meat buns I don’t know, but just a little I’ll have the ponzu bao. *I might be Eminem I don’t like it Because I I don’t like ponzu that much *What does baozi have to do with it? Apologize to the ponzu. Hot chili oil Excuse me for eating half of it I tried adding chili oil You really like chili oil, don’t you? The baozi was good… The products sold in supermarkets *In other words, it was a failure If I’d made it myself, I’d have had a lot to reflect on. First of all, one thing… There are a lot of ingredients. By adding lots of vegetables, the water has come out and it’s all soggy the second one dough I don’t know what I did wrong, but hard third Corporate efforts are amazing Absolutely, kaku-ni is better eaten on its own It’s best to eat it however you like. The kakuni manju I made with the commercial-brand kaku-bako I made before were delicious to the point of being deadly. But when I made them myself I’ve come up with a few things to reflect on, so there’s room for improvement But the dough is sweet because it has sugar in it, so it’s slightly sweet and easy to eat It spilled out. But it looks really good. It looks like something’s wrong Tell me in the comments Someone who specializes in this kind of thing But making the dough was fun When it was kneaded and fermenting it was a new sensation to see it expand it was so much fun Even though I didn’t want to the bakery was amazing I really respect them. I can’t believe they can bake something so fluffy and delicious. It’s seriously amazing! I realized that when I tried making the dough myself The baozi is working overtime in my throat So Making baozi for the first time A big failure Thank you for the meal But it was delicious Thank you very much Please make something good! Bye bye I wonder why I don’t know Oh, the camera was rolling.

【 包子の材料 8個分】
生地:
– 強力粉: 200g
– 薄力粉: 100g
– ドライイースト: 5g
– 砂糖: 20g
– ベーキングパウダー: 5g
– 水: 150ml
– サラダ油: 15ml

具材（お好みの具材を使ってください）:
– 今回は角煮具材やチーズ、その他の具材をお好みで準備しましょう。

作り方
生地の準備
1. ボウルに強力粉、薄力粉、ベーキングパウダーを混ぜます。
2. 別の容器にぬるま湯（150ml）を用意し、砂糖とドライイーストを加え5分ほど置きます。
3. 粉類にイーストを溶かしたぬるま湯とサラダ油を加え、10分ほど手でこねて生地を作ります。
4. 生地がなめらかになったら、ラップをかけて1時間ほど発酵させます。

具材の準備
具材はお好みで。角煮、チーズ、その他の材料を用意し、それぞれ組み合わせて8個分のバリエーションを楽しめます。

包み方
1. 発酵が終わったら、生地を8等分にして丸め、めん棒で直径10cmほどにのばします。
2. 各生地に具材を入れ、包んでいきます。ひだを作って閉じると綺麗に仕上がります。

蒸す
1. 蒸し器にクッキングシートを敷き、包子を並べます。
2. 中火で15〜20分ほど蒸して完成です。
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