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@cutebaby26.1: #YOU WON'T BELIEVE WHY THIS COP PULLS ME OVER... FAKE FERRARI!

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Monday 31 August 2026 10:46:44 GMT
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Epic Proposal Moment💍| From Heartbreak to Celebration 🥳
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サカモトデイズの神肉まんを再現してみた Heavenly Meat Buns from Sakamoto Days 今回のアニメ飯はサカモトデイズ第２話で坂本さんが買っていた限定５０個の神肉まんです 神肉まんということで一風変わった何かにしようと思い 小籠包風のスープ入り肉まんを作ってみました ———————————— 【材料🛒】（１０個分） ☑︎ 豚肉１５０ｇ ☑︎ たまり醤油大匙１ ☑︎ オイスターソース大匙１ ☑︎ テンメンジャン小さじ２ ☑︎ 塩コショウ小さじ２分の１ ☑︎ 塩分濃度１．２％のスープゼリー７０ｇ →ウェイパーなど（７０ｃｃのスープを固めるのに必要なゼラチンは２ｇほどで５ｇの水であらかじめふやかして使います） ☑︎ 砂糖小さじ２か３ ☑︎ ごま油小さじ１ ☑︎ タケノコ３０ｇ ☑︎ 長ネギ３０ｇ ☑︎ 乾燥春雨５ｇ ☑︎ ショウガ小さじ１ ☑︎ 五香粉オプション →中華っぽいのが好きな人は２，３振りしてください ☑︎ 強力粉１７０g ☑︎ 薄力粉１７０g ☑︎ 牛乳１８０g ☑︎ ドライイースト３g ☑︎ ベーキングパウダー３g ☑︎ 砂糖３５g ☑︎ 塩３g ☑︎ サラダ油（またはラード）１０g ———————————— 【作り方🍴】 ❶油以外の皮の材料を合わせて４，５分ほど捏る ❷そのあと１０分寝かせ、油を混ぜてもう一度４，５分捏ねたら２倍に膨らむまで発酵させる →夏場なら９０分ほど ❸長ネギはみじん切り、たけのこは粗みじん切り、春雨は水で戻してから刻んでおく ❹餡の材料を混ぜ合わせたら1つあたり３５～４０ｇほどに丸めて冷凍庫で１時間冷やしておく ❺皮の生地を５５ｇ前後で１０個に切り分けたら濡れ付近をかぶせて１０分ほど置いておく ❻生地をして餡を筒う →中央は５ｍｍくらいで外周は３ｍｍほどに ❼１０ｃｍ四方のクッキングシートに乗せて二次発酵させる →夏場は１０分ほど冬なら２０分ほど ❽蒸し器に入れて強火にかける 沸騰してから１３分ほど蒸してそのあとに火を止めて３分放置する →水から沸かす ———————————— This anime meal is the limited edition 50-piece Heavenly Meat Buns that Sakamoto bought in episode 2 of Sakamoto Days. Since it's a divinity meat bun, I wanted to make something a little different, so I tried making a soup-filled meat bun in the style of xiao long bao. ———————————— 【Ingredients🛒】 (Makes 10 pieces) ☑︎ 150g pork ☑︎ 1 tablespoon tamari soy sauce ☑︎ 1 tablespoon oyster sauce ☑︎ 2 teaspoons tenmenjan ☑︎ ½ teaspoon salt and pepper ☑︎ 70g soup jelly with 1.2% salt content →Wei Pao, etc. (To solidify 70cc of soup, you need about 2g of gelatin, which should be soaked in 5g of water beforehand) ☑︎ 2-3 teaspoons sugar ☑︎ 1 teaspoon sesame oil ☑︎ 30g bamboo shoots ☑︎ 30g green onions ☑︎ 5g dried vermicelli ☑︎ 1 teaspoon ginger ☑︎ Five-spice powder (optional) →If you like Chinese-style flavors, add 2-3 pinches. ☑︎ 170g strong flour ☑︎ 170g weak flour ☑︎ 180g milk ☑︎ 3g dry yeast ☑︎ 3g baking powder ☑︎ 35g sugar ☑︎ 3g salt ☑︎ 10g salad oil (or lard) ———————————— 【How to make🍴】 ❶ Combine the dough ingredients except for the oil and knead for 4-5 minutes. ❷ Let rest for 10 minutes, then mix in the oil and knead again for 4-5 minutes. Let rise until doubled in size. → About 90 minutes in summer. ❸ Finely chop the green onions, coarsely chop the bamboo shoots, and soak the vermicelli in water before chopping. ❹ Mix the filling ingredients, shape into balls of about 35-40g each, and chill in the freezer for 1 hour. ❺ Divide the dough into 10 pieces of about 55g each, cover with a damp cloth, and let rest for about 10 minutes. ❻Roll out the dough and place the filling in the center. →Make the center about 5 mm thick and the outer edge about 3 mm thick. ❼Place on a 10 cm square piece of parchment paper and let rise a second time. →About 10 minutes in summer and 20 minutes in winter. ❽Place in a steamer and cook over high heat. Steam for about 13 minutes after boiling, then turn off the heat and let sit for 3 minutes. →Boil from cold water. ———————————— #アニメ飯 　#animefood #サカモトデイズ #sakamotodays #再現料理 #アニメ #anime
サカモトデイズの神肉まんを再現してみた Heavenly Meat Buns from Sakamoto Days 今回のアニメ飯はサカモトデイズ第２話で坂本さんが買っていた限定５０個の神肉まんです 神肉まんということで一風変わった何かにしようと思い 小籠包風のスープ入り肉まんを作ってみました ———————————— 【材料🛒】（１０個分） ☑︎ 豚肉１５０ｇ ☑︎ たまり醤油大匙１ ☑︎ オイスターソース大匙１ ☑︎ テンメンジャン小さじ２ ☑︎ 塩コショウ小さじ２分の１ ☑︎ 塩分濃度１．２％のスープゼリー７０ｇ →ウェイパーなど（７０ｃｃのスープを固めるのに必要なゼラチンは２ｇほどで５ｇの水であらかじめふやかして使います） ☑︎ 砂糖小さじ２か３ ☑︎ ごま油小さじ１ ☑︎ タケノコ３０ｇ ☑︎ 長ネギ３０ｇ ☑︎ 乾燥春雨５ｇ ☑︎ ショウガ小さじ１ ☑︎ 五香粉オプション →中華っぽいのが好きな人は２，３振りしてください ☑︎ 強力粉１７０g ☑︎ 薄力粉１７０g ☑︎ 牛乳１８０g ☑︎ ドライイースト３g ☑︎ ベーキングパウダー３g ☑︎ 砂糖３５g ☑︎ 塩３g ☑︎ サラダ油（またはラード）１０g ———————————— 【作り方🍴】 ❶油以外の皮の材料を合わせて４，５分ほど捏る ❷そのあと１０分寝かせ、油を混ぜてもう一度４，５分捏ねたら２倍に膨らむまで発酵させる →夏場なら９０分ほど ❸長ネギはみじん切り、たけのこは粗みじん切り、春雨は水で戻してから刻んでおく ❹餡の材料を混ぜ合わせたら1つあたり３５～４０ｇほどに丸めて冷凍庫で１時間冷やしておく ❺皮の生地を５５ｇ前後で１０個に切り分けたら濡れ付近をかぶせて１０分ほど置いておく ❻生地をして餡を筒う →中央は５ｍｍくらいで外周は３ｍｍほどに ❼１０ｃｍ四方のクッキングシートに乗せて二次発酵させる →夏場は１０分ほど冬なら２０分ほど ❽蒸し器に入れて強火にかける 沸騰してから１３分ほど蒸してそのあとに火を止めて３分放置する →水から沸かす ———————————— This anime meal is the limited edition 50-piece Heavenly Meat Buns that Sakamoto bought in episode 2 of Sakamoto Days. Since it's a divinity meat bun, I wanted to make something a little different, so I tried making a soup-filled meat bun in the style of xiao long bao. ———————————— 【Ingredients🛒】 (Makes 10 pieces) ☑︎ 150g pork ☑︎ 1 tablespoon tamari soy sauce ☑︎ 1 tablespoon oyster sauce ☑︎ 2 teaspoons tenmenjan ☑︎ ½ teaspoon salt and pepper ☑︎ 70g soup jelly with 1.2% salt content →Wei Pao, etc. (To solidify 70cc of soup, you need about 2g of gelatin, which should be soaked in 5g of water beforehand) ☑︎ 2-3 teaspoons sugar ☑︎ 1 teaspoon sesame oil ☑︎ 30g bamboo shoots ☑︎ 30g green onions ☑︎ 5g dried vermicelli ☑︎ 1 teaspoon ginger ☑︎ Five-spice powder (optional) →If you like Chinese-style flavors, add 2-3 pinches. ☑︎ 170g strong flour ☑︎ 170g weak flour ☑︎ 180g milk ☑︎ 3g dry yeast ☑︎ 3g baking powder ☑︎ 35g sugar ☑︎ 3g salt ☑︎ 10g salad oil (or lard) ———————————— 【How to make🍴】 ❶ Combine the dough ingredients except for the oil and knead for 4-5 minutes. ❷ Let rest for 10 minutes, then mix in the oil and knead again for 4-5 minutes. Let rise until doubled in size. → About 90 minutes in summer. ❸ Finely chop the green onions, coarsely chop the bamboo shoots, and soak the vermicelli in water before chopping. ❹ Mix the filling ingredients, shape into balls of about 35-40g each, and chill in the freezer for 1 hour. ❺ Divide the dough into 10 pieces of about 55g each, cover with a damp cloth, and let rest for about 10 minutes. ❻Roll out the dough and place the filling in the center. →Make the center about 5 mm thick and the outer edge about 3 mm thick. ❼Place on a 10 cm square piece of parchment paper and let rise a second time. →About 10 minutes in summer and 20 minutes in winter. ❽Place in a steamer and cook over high heat. Steam for about 13 minutes after boiling, then turn off the heat and let sit for 3 minutes. →Boil from cold water. ———————————— #アニメ飯 　#animefood #サカモトデイズ #sakamotodays #再現料理 #アニメ #anime

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