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中華まん(肉まん)|夕方食堂さんのレシピ書き起こし

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Ingredients

  • (A)強力粉 : 130g
  • (A)薄力粉 : 70g
  • (A)砂糖 : 25g
  • (A)塩 : 少々
  • (A)ドライイースト : 4g
  • (A)ぬるま湯(50~60℃) : 100cc
  • 米油 : 小さじ1
  • 豚ひき肉 : 200g
  • 玉ねぎ : 1個
  • 椎茸 : 3個
  • 長ねぎ : 5cm
  • 片栗粉 : 大さじ1
  • ごま油 : 大さじ1
  • (B)鶏がらスープの素 : 小さじ2
  • (B)砂糖 : 大さじ1
  • (B)おろし生姜 : 1片
  • (B)コショウ : 適量
  • (B)醤油 : 小さじ1
  • (B)中華スープの素 : 小さじ1

Time required

50minutes

Procedure

  1. 1) 生地を作る 00:40

    ボウルに(A)を入れて箸で混ぜる。
    粉気がなくなったら米油を加えて手でこねる。
    滑らかになったら丸める。
    クッキングシートを敷いた皿の上に置き、濡れふきん、ラップの順に被せる。
    40度のオーブンで20分発酵させる。

  2. 2) 肉だねを作る 02:40

    玉ねぎの皮をむき、大きめの各入りにしてボウルに入れる。
    椎茸を細かく切ってボウルに加える。
    長ねぎを細かく切ってボウルに加える。
    別のボウルに豚ひき肉を入れ、塩をして粘りが出るまでこねる。
    玉ねぎ、椎茸、長ネギのボウルに片栗粉をまぶして混ぜる。
    豚ひき肉を加える。
    (B)を加えて手でよく込める。
    バットに移してラップをして冷蔵庫で10分休ませる。

  3. 3) Let the dough rest 05:22

    1を台の上に出してこねる。
    空気を抜いたら5等分に分ける。
    お皿に乗せて濡れふきんを被せ、10分休ませる。

  4. 4) Wrap 06:11

    Roll out 3 into a round shape with a rolling pin and place 2 on top.
    Stretch 3 with your fingers while wrapping it around 2, and when you're done wrapping, pinch it with your fingers to ensure there are no gaps.
    Wrap the remaining pieces 3 and 2 in the same way and place them on a baking sheet placed on a heat-resistant plate.

  5. 5) Steam 07:10

    Add water (not included in the recipe) to a frying pan and place a wire rack on top.
    Place 5 on the net.
    Bring to a boil over high heat, then reduce heat to low, cover and steam for 12 minutes.
    Turn off the heat and let sit for 1 minute then remove the lid.

  6. 6) 盛り付ける 08:17

    お皿に盛り付けて完成。

Point

- By coating cut vegetables with potato starch before mixing with minced meat, the vegetables will not release moisture as easily, preventing the mixture from becoming sticky.
・Knead the minced pork well until it becomes sticky.
- Once the dough is done steaming, turn off the heat and leave it for 1 minute before opening the lid to prevent wrinkles from forming in the dough.
・You can eat it as is, but it's also delicious with mustard.
- If you stretch the dough while wrapping the meat, it will be wrapped neatly without any air getting inside.

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