Ufufu Smile ♪ Done! 551 Style Pork Buns Recipe by gonta＊
Ufufu Smile ♪ Done! 551-Style Pork Buns Cooking Instructions 1 [Making the Dough] Here are the ingredients! 2 Measure the dough ingredients in order and add them to a bowl. Pour the warm water directly onto the yeast. Mix until no dry flour remains. 3 When the dough becomes hard to mix and forms a lump, transfer it to a work surface and knead for about 5 minutes. After kneading, let it rise at around 104°F (40°C) for 30 minutes. *Step 1 4 [Making the Filling] Here are the ingredients! (Do this while the dough is rising.) Finely chop the onion. 5 Mix the onion with the panko to absorb moisture. 6 Add the ● ingredients to the bowl from step 5 and mix well. The filling is done. Divide into 6 or 8 equal portions and shape into balls. 7 Divide the risen dough into 6 or 8 equal pieces. Cover with a damp cloth to prevent drying out. 8 Prepare the steamer. Fill a frying pan with water, place the steamer on top, and turn on the heat. Cut parchment paper into 4-inch (10cm) squares. 9 Dust the dough with flour. If making 6 buns, roll each piece into a circle about 4 3/4 inches (12cm) wide. *Step 2 Make the edges thinner to make sealing easier. 10 Place a portion of filling from step 6 onto each dough circle. Pleat and seal the dough tightly as you wrap. *Be careful: if oil gets on the dough, it will be hard to seal. 11 Place the finished buns seam-side down on the prepared parchment squares and put them in the steamer. 12 [Steaming Time Guide] For 6 buns: about 13 minutes For 8 buns: about 12 minutes *Leave enough space in the steamer, as the buns will expand while steaming! 13 Done! They’re delicious as-is since they’re already seasoned, but for an even more authentic 551-style, serve with mustard! 14 Aired on July 13, 2024, on Nippon TV (Kanto Local) 'Abekobe Danshi no Matsu Heya de', where Shori Sato cooked this recipe (surprise!) 15 Received a happy comment: 'I was surprised how easy it was for me to make!' 16 Morita from Saraba Seishun no Hikari, a big 551 fan, also gave great feedback as a guest! 17 Both hosts, Shori Sato and Juri Tanaka, enjoyed eating the buns on the show. 18 Even Ogiyahagi, who watched from the monitor, got to try them, which made me happy! 1 [Making the Dough] Here are the ingredients! 1 [Making the Dough] Here are the ingredients! 2 Measure the dough ingredients in order and add them to a bowl. Pour the warm water directly onto the yeast. Mix until no dry flour remains. 2 Measure the dough ingredients in order and add them to a bowl. Pour the warm water directly onto the yeast. Mix until no dry flour remains. 3 When the dough becomes hard to mix and forms a lump, transfer it to a work surface and knead for about 5 minutes. After kneading, let it rise at around 104°F (40°C) for 30 minutes. *Step 1 3 When the dough becomes hard to mix and forms a lump, transfer it to a work surface and knead for about 5 minutes. After kneading, let it rise at around 104°F (40°C) for 30 minutes. *Step 1 4 [Making the Filling] Here are the ingredients! (Do this while the dough is rising.) Finely chop the onion. 4 [Making the Filling] Here are the ingredients! (Do this while the dough is rising.) Finely chop the onion. 5 Mix the onion with the panko to absorb moisture. 5 Mix the onion with the panko to absorb moisture. 6 Add the ● ingredients to the bowl from step 5 and mix well. The filling is done. Divide into 6 or 8 equal portions and shape into balls. 6 Add the ● ingredients to the bowl from step 5 and mix well. The filling is done. Divide into 6 or 8 equal portions and shape into balls. 7 Divide the risen dough into 6 or 8 equal pieces. Cover with a damp cloth to prevent drying out. 7 Divide the risen dough into 6 or 8 equal pieces. Cover with a damp cloth to prevent drying out. 8 Prepare the steamer. Fill a frying pan with water, place the steamer on top, and turn on the heat. Cut parchment paper into 4-inch (10cm) squares. 8 Prepare the steamer. Fill a frying pan with water, place the steamer on top, and turn on the heat. Cut parchment paper into 4-inch (10cm) squares. 9 Dust the dough with flour. If making 6 buns, roll each piece into a circle about 4 3/4 inches (12cm) wide. *Step 2 Make the edges thinner to make sealing easier. 9 Dust the dough with flour. If making 6 buns, roll each piece into a circle about 4 3/4 inches (12cm) wide. *Step 2 Make the edges thinner to make sealing easier. 10 Place a portion of filling from step 6 onto each dough circle. Pleat and seal the dough tightly as you wrap. *Be careful: if oil gets on the dough, it will be hard to seal. 10 Place a portion of filling from step 6 onto each dough circle. Pleat and seal the dough tightly as you wrap. *Be careful: if oil gets on the dough, it will be hard to seal. 11 Place the finished buns seam-side down on the prepared parchment squares and put them in the steamer. 11 Place the finished buns seam-side down on the prepared parchment squares and put them in the steamer. 12 [Steaming Time Guide] For 6 buns: about 13 minutes For 8 buns: about 12 minutes *Leave enough space in the steamer, as the buns will expand while steaming! 12 [Steaming Time Guide] For 6 buns: about 13 minutes For 8 buns: about 12 minutes *Leave enough space in the steamer, as the buns will expand while steaming! 13 Done! They’re delicious as-is since they’re already seasoned, but for an even more authentic 551-style, serve with mustard! 13 Done! They’re delicious as-is since they’re already seasoned, but for an even more authentic 551-style, serve with mustard! 14 Aired on July 13, 2024, on Nippon TV (Kanto Local) 'Abekobe Danshi no Matsu Heya de', where Shori Sato cooked this recipe (surprise!) 14 Aired on July 13, 2024, on Nippon TV (Kanto Local) 'Abekobe Danshi no Matsu Heya de', where Shori Sato cooked this recipe (surprise!) 15 Received a happy comment: 'I was surprised how easy it was for me to make!' 15 Received a happy comment: 'I was surprised how easy it was for me to make!' 16 Morita from Saraba Seishun no Hikari, a big 551 fan, also gave great feedback as a guest! 16 Morita from Saraba Seishun no Hikari, a big 551 fan, also gave great feedback as a guest! 17 Both hosts, Shori Sato and Juri Tanaka, enjoyed eating the buns on the show. 17 Both hosts, Shori Sato and Juri Tanaka, enjoyed eating the buns on the show. 18 Even Ogiyahagi, who watched from the monitor, got to try them, which made me happy! 18 Even Ogiyahagi, who watched from the monitor, got to try them, which made me happy! 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