Tori Nikuman | Fluffy Japanese Steamed Buns
(0)
50 min
Under an hour
Sezamo
Chifle tradiționale japoneze la abur (Nikuman), incredibil de pufoase și aromate, umplute cu pulpe de pui suculente, ciuperci shiitake, ghimbir și ulei de susan. O gustare stradală emblematică din Tokyo, perfectă pentru zile răcoroase!
Preparation method
Preparing the fluffy dough
In a bowl, dissolve the dry yeast and sugar in about 180 ml of lukewarm water. Let the mixture sit for 5 minutes until the yeast activates and forms a fine foam on the surface.
Add the white wheat flour type 000, baking powder, and salt into a large bowl. Pour in the yeast mixture and sunflower oil, then knead the dough thoroughly for 8-10 minutes until it becomes smooth, fine, and elastic.
Shape the dough into a ball, place it in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 60 minutes, until it doubles in volume.
Chef's tip
To prevent condensation from dripping onto the surface of the buns, wrap the lid of the steamer or pot in a clean kitchen towel. This will keep the buns impeccably smooth and white.
Nikuman buns can be frozen after being cooked and completely cooled. When ready to eat, reheat them directly from frozen by steaming for 8-10 minutes, restoring their wonderfully fluffy texture.
27 min
Quick
