Скачать с ютуб Black Pepper Buns (Hujiao Bing) from Food Wars | Anime Kitchen в хорошем качестве

Black Pepper Buns (Hujiao Bing) from Food Wars | Anime Kitchen

This week on Anime Kitchen we're making Hujiao Bing, also known as Black Pepper Buns. This iconic Taiwanese street food is an amazing baked bun filled with a juicy, fragrant and extremely peppery meat filling. After seeing this for the first time in the anime, I've always wanted to make it and all I can say about this recipe is that I wish I had tried it years ago! Absolutely delicious and a must-try for anyone who loves pepper and Asian bakery-style meat buns! Follow me on social media: Facebook: www.facebook.com/AnimeKitchen Instagram: www.instagram.com/animekitchenofficial Twitter: www.twitter.com/TheAnimeKitchen Ingredients: Dough: 150g bread flour 150g all-purpose flour 9 grams yeast 1 ½ tablespoons/30g sugar 2 grams salt 200ml warm water 1 ½ tablespoons/30ml sesame oil Filling: 375g sliced fatty pork/pork mince 1 tablespoon freshly ground black pepper 1 tablespoon grated ginger (about a 5cm knob) 1 tablespoon grated garlic (2 to 3 large cloves) 1 ½ tablespoons/30mls each sake, soy sauce, sesame oil 1 tablespoon/20mls oyster sauce 2 teaspoons/10mls each rice wine vinegar and mirin 1teaspoon five spice powder 3 - 4 spring onions 2 grams salt Egg wash & Garnish: 1 egg yolk 1 tablespoon/20ml milk White sesame seeds   Recipe: Filling: 1. Roughly chop the spring onions into 0.5cm to 1cm thick rings. Set aside in a bowl. 2. If using fatty pork, slice the pork into thin strips. Then, in a food processor, add the pork, black pepper, salt, sake, mirin, soy sauce, sesame oil, oyster sauce, sake, rice wine vinegar and five spice powder. 3. Pulse the meat and seasonings together until emulsified into a thick paste. 4. Transfer into a container, cover the filling and allow it to rest for at least 30 minutes in the fridge so that the flavours can meld together. Dough and Assembling buns: 1. Preheat an oven to 40oC. Meanwhile, combine the warm water, yeast and 1 tsp of the sugar in a small bowl. Mix together and set aside for 10 minutes or until foamy. 2. In a bowl or stand mixer, add the flours, salt and remaining sugar, stirring to combine. Add the yeast mixture and sesame oil. Bring together in stand mixer or with a knife until a shaggy dough forms, then knead by hand for 10 minutes or on medium speed for 6-7 minutes in stand mixer until the dough is elastic and smooth. 3. Add 2 tsp of vegetable oil into an oven safe bowl and spread around the bowl thoroughly. Turn out the dough and roll it into a smooth taut ball. Transfer into the oiled bowl, ensuring to coat the dough in oil before setting it seam side down. 4. Cover the dough and allow to proof for 30 minutes or until doubled in size. 5. After the first proofing, knock out the excess air from the dough and turn it out onto a lightly floured work surface. Lightly knead the dough and roll it into a long sausage. Divide the dough into ten equal portions (approximately 53g per portion) and roll each portion into a ball. 6. Working with one portion of dough at a time, roll out the dough into a 10cm diameter circle that’s slightly thinner at the edges. Place 1/10th of the pork filling into the centre of the dough and top with a generous amount of spring onions. Bring the edges of the dough up to the centre above the filling, then pinch and twist together to seal. Flip the bun over and roll it around the work surface to tighten the seal and smooth out the top. 7. Transfer the completed bun onto a lined baking sheet and repeat until all the dough and filling has been used. Cover the buns with plastic wrap and allow to proof in an oven preheated to 40oC for another 20 minutes. 8. Remove buns from oven and turn the oven up to 170oC. Meanwhile, make an egg wash by beating the egg yolk and milk together in a small bowl. Brush down each bun thoroughly with the egg wash, ensuring the entire bun has been brushed down. Sprinkle each bun with sesame seeds. 9. When the oven is hot, place buns into the oven and bake for 25 minutes, rotating halfway if required. Remove from oven and allow the buns to stand for 5 minutes, serve while they’re still hot. Intro music: Jazzy by LiQWYD:   / liqwyd   Background music: Black Materia - The Instrumentals:    / @gamechops