Make 8 pc
by Felicia Solihin
Dough Ingredients:
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Recipe from ABC Cooking Japan
Translated by Felicia Solihin
Bowl A
Bread flour 100 g
Instant dry yeast 1 and 1/3 tsp
Sugar 1 and 1/2 tbs
Egg 1 tbs
Water 105-115 cc (warmed up to 42 celcius)
Bowl B
Bread flour 100 g
Salt 1/3 tsp
Unsalted butter 15 g
Topping: egg beaten and white sesame
How to make
1. Measure and put all powder ingredients in bowl A. Pour in water. Mix by wooden spatula until dissolved and become smooth batter.
2. Put all ingredients from bowl B into bowl A. Mix by spatula until become a rough big ball.
3. Transfer to the table/board. Knead by hand for about 10 mins until dough is smooth and shiny.
4. Divide dough into 8 balls (about 43 g each). Cover by wet cloth. Rest dough for 10 mins.
6. Flatten dough ball and put meat filling. (See bottom for meat recipe)
7.Place doughs on lined baking pan.
8. Let dough fermented for about 45 mins until size expand up to 1.5 times.
9. Preheat oven at 190 celcius.
10. Bake for 15 to 19 minutes depends on oven.
Meat filling
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(Adapted from Sajian Sedap)
Garlic 1 tbs
Onion 1/2 cup
Green onion
Ground meat 200 g
Shimeji mushroom 1/2 cup
Flour 2 tsp
Water 80 cc
Milk 20 cc
Salt 1/2 tsp
Pepper 1/3 tsp
Nutmeg 1/3 tsp
Dashi powder 1/3 tsp
Kecap asin 1 tsp
Kecap manis 2 tsp
1. Warm up frying pan, put 2 tbs oil, stirfry garlic, onion, and the ground meat. Cook until brown.
2. Put in mushroom, stirfry for 1 min.
3. Pour in flour, mix.
4. Pour in water, mix.
5. Pour in all remaining spice ingredients, then green onion. Cook for a few minutes.
6. Trsnsfer to a clean plate and let cool down.
7. Divide meat into 8.