Pastries and dough-based dishes
Gyūniku manjū is a Japanese steamed bun made by filling yeasted dough with ground beef, cabbage, and ginger, then steaming it. Steaming keeps the dough light and oil-free while preserving the juicy texture of the filling.
Stir the fresh yeast and sugar into the warm water.
Let the mixture stand for 10 minutes until foamy.
Add the baking powder to the flour, then add the yeast mixture and cooking oil. Knead into a soft dough.
Cover the dough with plastic wrap and let it rise in a warm place for 40 minutes, until doubled in size.
Mix the ground beef with the onion, cabbage, ginger, soy sauce, sesame oil, and salt.
Divide the risen dough into pieces and roll them into balls. Put some filling in the center of each, pinch closed, and shape into buns.
Steam over boiling water in a steamer for 20 minutes, until the dough looks translucent and puffy.
Pinch the dough edges closed firmly, or the filling may spill out during steaming. Avoid opening the lid often while steaming, since lost steam can prevent the dough from rising. Allergens: contains wheat (gluten), soy, and sesame.
Hamuru 40 dakika yerine yalnızca 25 dakika mayalandırdım çünkü acelem vardı, sonuç olarak topuzlar gerektiği kadar kabarmadı ve dokusu biraz sıkı kaldı, bir dahaki sefere süreye sadık kalacağım.
Buğulama sırasında buharın çok kaçması normal mi, benimki 20 dakika sonunda hamur hâlâ hamur gibi kaldı ve içi çiğ çıktı. Kapağı sık sık kontrol etmem mi gerekiyordu?
Evet, kapağın sık açılması buharı kaçırıp pişmeyi geciktirir; kapağı hiç açmadan 20 dakika beklemenizi, gerekirse birkaç dakika daha uzatmanızı öneririm.
Gyūniku manjū tam istediğim gibi kabardı, harcı da lahanayla birlikte oldukça sulu ve lezzetli çıktı.
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