創業107年！元祖豚まん｜老祥記｜【神戸】【行列店】【豚饅頭】【肉まん】【老舗】【南京町】【中華】

創業107年！元祖豚まん｜老祥記｜【神戸】【行列店】【豚饅頭】【肉まん】【老舗】【南京町】【中華】

Hello everyone. I’m Masahito So, the fourth-generation owner of Roushouki in Nankin-machi. Today, I will show you how to make Roushouki’s-style pork buns at home. So let’s get started. Basically, all the necessary ingredients can be found at home. Let’s start by making the dough. First, you need a large bowl, and we’ll put everything in here. Starting with weak flour. And next, with strong flour. Camera: Should we sift the weak flour? You don’t have to be that serious with today’s recipe. Next, add sugar. And salt. Then, add baking powder. Mix it lightly. Next, have another bowl with about 170cc of lukewarm water. At Roushouki, when we make the dough for pork buns, we normally use koji mold, which is a type of yeast used to ferment beverages. But because it’s not very common at home, we’ll be using dry yeast used for making bread. So here is the dry yeast, and we’ll put this into the water. Camera: What is the temperature of that water? It’s around 40°C. Dissolve this into the water. Mix it until all the powder is dissolved. Once it’s mixed, put the water into the bowl of flour. And mix it together. Mix as you take the flour from the bowl. Kind of like gathering it. Once it turns to a single mass, take it on the table. From now on, the process requires some patience and energy. However, if you don’t knead it well here, the gluten inside will not be activated. And causes the buns to not swell by steaming. So let’s do our best and start working on it. Spread it, put it back, and spread it. Try to also combine with the flour left on the table. Push it, then put it back. Push it, then put it back. Push and stretch in every direction. The more you knead, the more stretchy it becomes. And as it gets more stretchy, it can create a thin film like this. This is about how far you should knead. Next, we’ll knead lard into the dough. Camera: So you mix lard into the dough.
Chef: Yeah. This gives it a soft and fluffy texture when steamed. If you don’t have lard, you can use about 1 tbsp of sesame oil instead. But since we don’t want the dough to taste like sesame oil, I would recommend using unflavored sesame oil if possible. That’s about as stretchy it gets, I think. You can see that it’s more stretchy than before. Just make sure to knead until the lard is well mixed and it’s stretchy enough to make this thin film. So now the dough came together. Next, we’ll move on to let the dough rise. Prepare an empty bowl again and apply a thin layer of lard on the inside. This allows us to easily take out the dough when it’s done fermenting. Now, put this dough into the bowl. Then you can simply cover it with plastic wrap to let it rise. But to make the process faster, we’ll put it in a bowl of hot water. Have a bowl of lukewarm water at around 40°C, and we’ll put the bowl of dough into it. It depends on how fast it actually rises, but we’ll leave it for about 10 to 15 minutes. We’ll leave it until the dough rises to about twice the current size. You can actually make it even faster, but that is in exchange for a loss of flavor. So I think you need at least 10 to 15 minutes of fermentation. Although it is possible to make them with dry yeast alone, we’re also using baking powder, so it is less likely to fail when making them at home. In the meantime, we can prepare the filling for the buns. At Roushouki, we try to keep things simple, and we only use ground beef and pork, scallions, and soy sauce for the sesonings. But with the dough in today’s recipe, it matches better with more ingredients, so we’ll be using different kinds of ingredients for the filling. Mix the prepared ingredients in order. First, with ground pork. Then with komatsuna colza, vermicelli, shelled shrimp, bamboo shoots, shiitake mushrooms, grated garlic, and grated ginger. And that is it for all the foods, and now with the seasonings. Mirin, Chinese soup stock, potato starch, soy sauce, oyster sauce, a little sesame oil, and a little salt and pepper. And that’s all you need. Now we’ll mix these together. This time, we used shrimp, shiitake mushrooms, and all the stuff, but you can use any ingredients of your choice when making them at home. You can also use beef as we do at our restaurant. You can completely go with your own style. Speaking of styles, the ground meat we use is coarsely ground. And the reason is to preserve the texture and juiciness of the meat. So this time around, I want you to also mix them just enough to distribute the taste all over. If you mix too much, the filling will get soggy, and the texture will not be good when you eat it, so keep the mixing minimum. Once the seasonings are mixed enough, you don’t have to mix them any further. Next, we will weigh the filling. Today, we will divide it into 30g portions. And you can easily see the number of them by arranging them on a tray. The reason why we do it like this is that we’re going to put this in the fridge. What’s difficult about wrapping it into pork buns is that the filling sticks to your hand if it’s not hardened enough. That makes it harder to wrap the filling, and putting it in the fridge is one way to make that easier. It’s totally okay if you can do it naturally as we do, but that will be a little too hard for inexperienced. I assume you have the time to work on it, so you make this little step to make it easier to wrap. You can make up to 15 with today’s amount. Cover them with plastic wrap, put them into the fridge, and you will be able to wrap them easier. All right. Now the dough is done rising. Ta-da! There are two key points to tell if the dough has risen or not. The first is appearance. The surface gets a little dried out, and that’s the first thing to check. And another can be checked by sticking your finger with some flour applied into the middle of the dough. When you press it down and pull it back, it should push your finger back while keeping the shape of your finger. And that is the sign that the dough has risen. If it’s not fermenting enough, give it a little more time to rise. Let’s weigh the dough as well. You can easily take it out as we applied lard on the inside. Spread it out a little. We’ll divide this into 40g pieces. Once you split it out, roll it up with your hands. And tidy up the surface so that there are no wrinkles. Gather the edge to the bottom. I believe there was a process like this when making daifuku? I don’t know anything about it, though. So just like that. We’re dividing it into 40g pieces today, but at Roushouki, we only use 22g for each bun. Of course, you can make them with 22g if you really want to, but that will be really hard. (In that case, use 15g of filling) So I think 40g or more is a good place to start. Keep in mind that the larger the pork bun, the longer it takes to steam. Stretch out the surface to let out gas. And roll it up like this to keep that gas from coming out. Now we have the dough for 12 pork buns. While we want to wrap the filling with this dough right away, we need to let it rest for a bit. It is called bench time, and we’ll let sit for about 5 minutes with the plastic wrap covered. Camera: At room temperature? Yes. At room temperature. This bench time allows the dough to recover from the damage that was done when we divided it into pieces. It also makes the dough stretcher, so it will be easier to wrap the filling. So we will let the dough rest for about 5 minutes. Now the bench time is over. You can see that the dough is now more smooth and has a nice luster. Now, let’s spread these out. First, spread some flour on the table. Hold it down to remove the gas and spread it out a little. Be careful not to spread it too much. Spread it out to about the size of my hand. If you liked today’s video, please give us a like and subscribe to our channel. Now we come to the final chapter, the wrapping process. This time, we’re going completely in our own way. First, spread plenty of flour on both hands. If your hands are moist, the dough will stick to them, so make sure they are well floured. We already spread the dough, so you don’t have to do it any further. Lightly adjust the shape to get it ready. Make a triangular shape with your left hand, and wrap it up with the right index finger and thumb. We call it pinching rather than wrapping. Press it down with your left thumb, and wrap it with the dough. Press it down, pinch it up, press it down, and pinch it up. Press it down and pinch up the skin. And turn it around little by little. And that’s how you make clean folds. You have to wrap at least 8 pork buns per minute to become our staff. Writer: How many your staff can usually wrap per minute? The size is a bit different from this, but we make around 18 per minute. It’s hard to do 18 all the time, but if you really try. Like, if I try to, it can be this fast. Our pork buns take 7 minutes to steam. In that 7 minutes, we make the next batch of pork buns to be steamed and repeat that all day. So now they’re ready to steam. You can use some parchment paper to substitute the paper you often see on the bottom of pork buns. If you have the steamer at home, then you just use that one to steam them right away. And for those who don’t have one, you first need a little larger pot. Fill the pot about 1/3 full of water, and put a rice bowl in it upside down. And by placing a dish on top of it, you can make a basic steamer. If possible, cover the whole lid with a cloth like this, so that water drops during steaming will not fall on the buns. Now, cover it with a lid in this state, and we’ll leave it for about 5 minutes to do second fermentation before we start steaming with hot water. As for steaming time, I think it would be good with about 15 to 20 minutes over high heat. Let them sit for 5 minutes, and steam them for 15 to 20 minutes after that. Camera: Does the time change if we make them with the size of Roushouki? If you want to do it at home, you should steam it for 10 to 12 minutes. Here we are. The pork buns have now been steamed. Ta-da! Look at the steam! You can see that the buns have swollen to where the plate is full. So I think the fermentation did go well. Although we first made a lot of folds on the top, they will eventually get more flat after you steam it, so you don’t have to care too much about making the folds clean. Just make sure that there are no holes, as the flavor will leak out from there. So now it’s ready to eat. Writer: Now let’s eat!
Chef: Enjoy. Writer: It really did swell up in that 5 minutes.
Chef: Yeah. Chef: So I think you have to leave a little space between them, or they will stick together. Writer: Wow, it looks so nice! And it’s so fluffy too. Chef: Yeah, making them with yeast will always make them swell up. Writer: The texture of vermicelli is doing a great job. Chef: This time, I included foods with good texture, like bamboo shoots and vermicelli. I think they match well with the soft and fluffy buns. Writer: What was the inspiration behind adding komatsuna? It’s very unusual, isn’t it? Chef: I could have used scallions, but I wanted to add something with a little more texture. Since we use scallions all the time, I thought it would be interesting to use something a little different. Writer: I liked the greenish taste. Chef: Yeah, it’s also greener than scallion. Camera: How do you recommend eating it? Chef: Well, the best is of course to eat it as is. But what I do, is eat it by browning both sides in oil. Or you can cut the top of the bun and put some butter on it. Or dip it into a sauce made by mixing truffle salt and lemon juice. Writer: I will definitely try.
Chef: Please do. Camera: Thank you very much for today.
Chef: No way. Thank you very much. Roushouki was established in 1915, and was the first store in Japan to specialize in pork buns. Our pork buns are made with a rich textured dough fermented with koji mold and filled with a gravy-filled meat. We look forward to welcoming you.

神戸の南京町で行列が絶えない、「豚饅頭」という呼び名発祥のお店、老祥記。
4代目店主、曹 祐仁氏より、豚饅頭の作り方を紹介して頂きました。

料理王国が運営する、「プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル」

今回は、創業107年の老祥記4代目、曹シェフによる「ご家庭で美味しく作れる豚まん」です。
こちらのお料理は、2022年5月6日発売の料理王国6月号でも紹介しています。

★チャプター
0:00　本日のシェフ紹介
0:20　家庭向けの作りやすい生地①
5:51　やみつきになる具材と味付け
9:28　家庭向けの作りやすい生地②
13:09　失敗しない包み方と蒸し方

■分量
・生地
薄力粉 250g
強力粉 50g
ベーキングパウダー 8g
砂糖 30g
塩 2g
ドライイースト 6g
ぬるま湯 170ml
ラード 18g

・餡
豚ミンチ 200g
椎茸 2個
ムキエビ 50g
筍 50g
小松菜 1束
春雨（お湯で戻す） 50g
醤油 大さじ2
オイスターソース 大さじ2
みりん 大さじ2
片栗粉 大さじ2
中華だしの素 10g
塩・胡椒 少々
おろし生姜 少々
おろしにんにく 少々
ごま油 少々

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・香港点心師、馮シェフの焼き餃子
　https://youtu.be/LTXEqhmvzRo
・小籠包の仕込風景
　https://youtu.be/lrwuWpjf1dE
・創業153年　老舗のおはぎ｜幸福堂
　https://youtu.be/0J6M8QDdcG0

★他チャンネルオススメ動画
・王道の本格豚まん
　https://www.youtube.com/watch?v=CtxKz4nQ9jQ
・551風豚まんの作り方
　https://www.youtube.com/watch?v=qvb1Yzl3QQ8

◇老祥記
https://roushouki.com/

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