包子皮，如何包包子教學 1/2 How to Make Skin and Wrap Baozi Steam Buns

先説一下，我不是專家，分享我喜歡的包法之一。
另外一集在 https://www.youtube.com/watch?v=W98bgqWqgHA
配方詳情請看 http://maobaocun.blogspot.com/2015/06/blog-post.html

Recipe:

Filling
- gound pork 200g or half a pound
- salt 1/2tsp
- water 3TBSP
- cabbage 200g
- green onion 4x

- melt salt in water, slowly add to pork while mixing constantly with chopsticks until pork becoming sticky and slightly lighter in color

Seasoning
soy sauce 1TBSP
sugar 1/2 tsp
white pepper(black is ok) 1/2 tsp
sesame oil 2TBSP

- blend in soy sauce, sugar, white pepper
- blend in sesame oil last which will wrap all salty components inside and not touching veggie later.
- chop green onion and cabbage, add 1 TBSP sesame oil and blend well, mix with ground pork

Skin
- All purpose flour 250g
- water 135g
- sugar 10g
- oil 5g
- yeast 3g

- knead everything until all smooth
- cover and ferment at 72F 30 min
- roll into a rectangular sheet, remove bubbles, then roll up
- divide into 8 parts
- use roll pin into round skin. roll from outside toward center so that center is thickest (will be the bottom of the bun)
- start wrapping right away. the time between now and steaming is critical. Depending on your wrapping speed and room temperature, it can be 5-30 min. You may need to try several times before reaching the best final fermentation time.
- put the buns on parchment paper. they grow about 2x bigger after steaming so keep enough space between them.
- steam from cold water. 15-20 min. if the fermentation is at the right level, you can steam long time without worrying about collapsing surface.
- once time is up, turn heat off, open the lid just a little bit, wait for a few minutes before taking the buns out.

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