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@haichonloc.19: Hài Kịch _Đại Gia Đình _Hoài Linh, Chí Tài, Việt Hương, Thúy Nga#haikich #haihuoc #vuinhon #vanson #baoliem #hoailinh #viethuong #chitai #truonggiang #giaitri #xuhuong #xh #parisbynight #thuyngaparisbynight #pbn

Hài Kịch Chọn Lọc
Hài Kịch Chọn Lọc
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Thursday 02 November 2023 16:02:22 GMT
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How to Make Momofuku’s Pork Buns 🍑 INGREDIENTS: 2 cups flour (I used specialty bao bun flour, but bread flour or AP works as well) 3/4 cups milk 2 tbsp neutral vegetable oil (+ more for brushing) 1.5 tsp instant yeast 1.5 tsp baking powder 1 tbsp + 2 tbsp + 1/4 cup granulated sugar 1 tsp + 2 tbsp fine sea/kosher salt 1 kg boneless pork belly 1 bunch scallions 1/2 cucumber 3/4 cup water 1/2 cup rice wine vinegar 1 bottle hoisin 1 bottle sriracha (optional) INSTRUCTIONS: STEAM BUNS: 1. In the bowl of a stand mixer, add your milk and vegetable oil. In a separate bowl, whisk together your 2 cups flour, yeast, baking powder, 1 tbsp sugar, and 1 tsp salt. With your mixer’s dough hook, start your mixer on low speed, start adding your dry mix to your wet, until everything is combined. Allow the machine to work the dough for 10 minutes. Transfer your dough ball to a lightly floured work surface, and begin kneading your dough for 4-5 minutes. 2. Transfer your dough ball to a container, and cover it with a towel. Move your dough to a warm place, and allow it to proof for 45 minutes. You want it to almost double in size. 3. Transfer your dough to a clean work surface. Cut the dough in half, and roll each half into a log, roughly 1.5
How to Make Momofuku’s Pork Buns 🍑 INGREDIENTS: 2 cups flour (I used specialty bao bun flour, but bread flour or AP works as well) 3/4 cups milk 2 tbsp neutral vegetable oil (+ more for brushing) 1.5 tsp instant yeast 1.5 tsp baking powder 1 tbsp + 2 tbsp + 1/4 cup granulated sugar 1 tsp + 2 tbsp fine sea/kosher salt 1 kg boneless pork belly 1 bunch scallions 1/2 cucumber 3/4 cup water 1/2 cup rice wine vinegar 1 bottle hoisin 1 bottle sriracha (optional) INSTRUCTIONS: STEAM BUNS: 1. In the bowl of a stand mixer, add your milk and vegetable oil. In a separate bowl, whisk together your 2 cups flour, yeast, baking powder, 1 tbsp sugar, and 1 tsp salt. With your mixer’s dough hook, start your mixer on low speed, start adding your dry mix to your wet, until everything is combined. Allow the machine to work the dough for 10 minutes. Transfer your dough ball to a lightly floured work surface, and begin kneading your dough for 4-5 minutes. 2. Transfer your dough ball to a container, and cover it with a towel. Move your dough to a warm place, and allow it to proof for 45 minutes. You want it to almost double in size. 3. Transfer your dough to a clean work surface. Cut the dough in half, and roll each half into a log, roughly 1.5" thick. Cut each log into 4 equal pieces. Roll each piece of dough into a ball, slightly larger than a golf ball. Through each part of this step, keep all of your dough under a towel to keep it from drying out. 4. Using a rolling pin, and a small dusting of flour if needed, roll your dough balls into ovals, 1/4" thick, and roughly double as long as they are wide. Brush the inside of each oval with a small amount of oil, and using a chopstick, fold the dough over into itself, to create the shape of the bun. Transfer your buns onto small squares of parchment 5. Allow your buns to proof for another 30 minutes. They will grow in size by roughly 50% (but you don’t want them to overproof, as they will expand a lot while steaming). 6. Steam your buns for 8 minutes in a steamer large enough to fit your buns comfortably with space in between. You do not want to crowd your steamer, so work in batches if you need to! 7. Serve immediately with the filling of your choice, and enjoy! PORK BELLY: 1. Remove the skin from your pork belly if needed. Mix 2 tbsp each of salt and sugar. Season your pork belly generously with this mixture. Let your pork belly cure overnight, or for minimum 6 hours (no longer than 24). 2. When ready to cook, pre-heat your oven to 450 degrees F. Pat your pork belly dry to remove any excess moisture. With the (previously) skin side down, start your pork belly in a cold pan, and place it in the oven. After 15 minutes, flip your pork belly so the fatty side is now facing up. Once your pork belly has developed some nice colour, turn down the heat on your oven to 300 degrees F, and continue cooking your pork belly for 1 hour until tender. Allow your pork belly to rest for at least 15-20 minutes before slicing. PICKLED CUCUMBER: 1. Add 3/4 cup water, 1/2 cup rice wine vinegar, and 1/4 cup of sugar to a pot, along with 1 tbsp salt. Bring to a boil, and cool completely. Thinly slice your cucumber with a mandoline, and add to a non-reactive jar. Pour your cold pickling liquid over your cucumbers, and let sit at least 1 hour before serving. #momofuku #porkbuns #porkbelly #homecooking #Recipe
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We tried Fish Milk! #funny #drink #fishmilk #milkinfusions #fypシ

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