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Juicy Nikuman (Steamed Pork Buns) in a Bread Maker
Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

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We hope you got insight from reading it, now let’s go back to juicy nikuman (steamed pork buns) in a bread maker recipe. To make juicy nikuman (steamed pork buns) in a bread maker you only need 18 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Juicy Nikuman (Steamed Pork Buns) in a Bread Maker:
  1. Take <Dough>
  2. Prepare 200 grams, 100 grams Cake flour, Bread flour
  3. Prepare 45 grams Sugar
  4. You need 1 tsp Dried yeast
  5. Take 1 tsp Baking powder
  6. Provide 1 tbsp Skim milk powder (if you have some on hand)
  7. Use 1 tsp Salt
  8. Take 1 tbsp Vegetable oil
  9. Use 150 ml Lukewarm water
  10. Use Seasonings
  11. Prepare 2 tbsp ●Soy sauce
  12. You need 1/2 tbsp ●Sugar
  13. Prepare 1 tsp each ●Oyster sauce, sesame oil, ginger juice
  14. Take 1 dash ●Salt and pepper
  15. You need 200 grams Pork sliced and chopped
  16. You need 1/2 Onion (small)
  17. Provide 4 Shiitake mushrooms
  18. Get 15 cm worth Green onions
Steps to make Juicy Nikuman (Steamed Pork Buns) in a Bread Maker:
  1. Put all the ingredients for the bun dough into your bread machine. Be sure to put the sugar and the yeast in together, and put the salt in to the side so that it doesn't touch the yeast.
  2. Set the bread maker for the first rising, and allow the dough to rise. It takes about 1.5 hours. The dough is ready when it has doubled in size.
  3. While the dough is rising, prepare the ingredients for the filling. Dice all of the vegetables into 1 cm chunks. Mix the seasonings, meat, and chopped vegetables, and knead them together.
  4. Divide the filling into 10 portions, shape them into balls, and refrigerate. I took 4 of the meat balls and decided to try making them curry flavored by mixing them with some leftover curry that I had.
  5. Divide the risen dough into 10 portions and shape them into balls. Each ball will weigh about 50 g.
  6. Use a rolling pin to roll the dough balls out into circles like this. The center should be a little thicker, and the edges will be on the thin side.
  7. Set the balls of filling into the rolled out dough circles, and, making little pleats as you go, wrap the dough up and close it tightly. If you don't pinch them tightly, the buns will come open when steaming.
  8. They should look like this. Cut out 10 x 10 cm squares of parchment paper and set each bun on a square.
  9. Set the buns into a steamer, spacing them apart. Steam for 15 minutes. Do NOT open the lid when steaming!
  10. Look how big they got! One of the buns came open…you can see the meat juices inside. Eat with spicy mustard and soy sauce.

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