Food
Out of context: Reply #1478
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- Continuity1
And because Akagiyama was giving me stick, here's the recipe for the pepper pork buns.
Black Pepper Pork Buns — as told to Nairn on Discord (8 portions)
Dough
100 g all-purpose flour
100 g bread flour
7 g/1 sachet active dry yeast granules
12 g sugar, divided
0.25 tsp salt
130 ml lukewarm water (30°–35°)
15 ml sesame oilFilling
250 g thinly-sliced pork or pork mince
2 tsp ground black pepper
15 ml sake
15 ml soy sauce
15 ml sesame oil
7.5 ml oyster sauce
0.25 tsp five-spice powder
3-4 spring onions (green and white parts), sliced (not too finely)Egg wash
1 egg yolk
15 ml milk
White sesame seedsMethod
1. In a small bowl, add yeast to the water. Add half the sugar.
2. In a large bowl combine the two flours, the remaining sugar, salt, and sesame oil, add yeast/water mixture when it's ready and mix until you get a shaggy dough.
3. Turn the shaggy dough out on a lightly floured work surface, and knead the dough until it's supple, smooth, and elastic. Took me about 10-15 minutes by hand (three Band-Maid tracks).
4.Oil the mixing bowl with neutral oil and kitchen paper, and return the dough. Cover, and prove in a warm place (I did a 40° oven) for 30 min, or until doubled in size.5. If using sliced pork (I used pork rolls for hotpots from the Asian shop), then cross-cut the rolls in half-centimetre bits. If using mince, ignore this directive. Add to another bowl.
6. Add sake, soy sauce, sesame oil, oyster sauce, five-spice, and black pepper. Mix very thoroughly, put aside.7. Once the dough has doubled in size, knock the air out, and weigh it. Divide by 8, and make balls.
8. Flatten each ball and roll them out to about 10–12 cm in diameter, making sure the centre is a bit thicker than the edges.
9. Add one-eighth of the filling in the middle of the dough disk, add an eighth of the spring onions, then bring up all the edges together, pressing to seal up the bun. Give the sealed dough a twist (at the seal) to ensure nothing will get out, then flip so the sealed side is down.
10. Give your bun a bit of very gentle shaping and plop onto a parchment-lined baking sheet. Repeat. Seven more times.
11. Cover the dough balls with damp kitchen roll, and return to a 40° oven to prove a second time.12. After 20 minutes, take out the tray with the buns, and heat the oven to 180°.
13. Whilst the oven is heating, mix your egg yolk and milk in a bowl, and brush the entire surface of each bun. Generously sprinkle with sesame seeds (don't be shy, there are supposed to be a lot).
14. When the oven is up to temp, return you now egg-washed and sesame seeded buns on their tray to the oven. Bake around 20–25 min, keeping an eye that they don't get toooooo dark. It ended up taking about 30 minutes for me, because my oven is a cunt.
15. Once baked, take the tray out and place the buns on a wire rack to cool, about 5 min or so. -Ish.
16. Gorge yourself senseless.Note: Which ever format you decide to buy your pork in )rolled, thin hotpot slices or mince), make sure it's good and fatty. Lean pork has no place here.
- Also, grind your own black pepper.
In a spice grinder.
Don't buy pre-ground.
Don't be pango.Continuity - Also, for you Americans: I use (like most of the rest of the world) use fine salt. Adjust the propotions accordingly as you see fit.Continuity
- Also, grind your own black pepper.