Taiwanese Hamburger - Gua Bao 台灣刈包

Taiwanese Hamburger - Gua Bao 台灣刈包

This recipe makes 12 burgers
Ingredients:
*buns: using bread machine
1 ½ c water
4 ¼ c flour
3 tbsp sugar
2 tbsp butter
1 1/2 tsp salt
2 tsp dry yeast

* filling: braised pork
2 lb pork belly
¼ c soy sauce
½ c cooking wine
¼ tsp five spice
½ tsp white pepper
1 tbsp oil
½ c brown sugar
3 garlic
2 anise
1 tsp salt
1 bag herb spice
water just enough to cover the pork

*stir fry sour mustard:
2 tbsp oil
1 bag 300g sour mustard pickles(soak
in water for 20 min)
3 red chili pepper
2 garlic
10 g ginger
1/8 tsp white pepper
½ tsp five spice
2 tbsp sugar
1 tbsp oyster sauce
2 tbsp braised pork sauce
10 g cilantro

*1 c peanut
2 tbsp sugar powder

Instructions:
1. Divide the dough into 12 parts. Knead each dough into a ball. Roll each of the small balls to an oval like shape. Brush with oil, then fold in half.

2. Let the dough sit another 15 min to proof.
3. Cut parchment paper to put the dough on
4. Boil water in steamer. Put buns in the steamer. Use a chopstick to prop the lid up slightly. Steam buns for 10 min, turn off the stove, let the buns sit for 5 min. to avoid shrinkage.
5. Sear the pork. Take out and set aside.
6. Put 1 tbsp oil in pot & cook anise and garlic for a minute. Add sugar & turn heat to low watching carefully that it doesn’t burn. Stir & cook 10 sec. Add seared pork & all other braised pork spices & ingredients (listed above) to the pot. Cover & cook for one hour.
7.Soak sour mustard for 20 min. Chop sour mustard. Add 2 tbsp oil to wok. Cook ginger and garlic for one minute, then add sour mustard and cook for 2 more minutes. Lastly, add all spices and 2 tbsp braised sauce.
8. Blend peanuts and powdered sugar in the blender.

https://www.instagram.com/linglanskitchen/

MUSIC by Ikson – Present https://youtube.com/ikson
Do not forget: Like, Share and Subscribe!

這個食譜做12 份
材料：
*割包：
1½c水
4¼c麵粉
3湯匙糖
2湯匙奶油
1 1/2茶匙鹽
2茶匙發酵粉

*餡：紅燒肉
2磅豬肉
¼c醬油
½c料酒
¼茶匙五香粉
½茶匙白胡椒
1湯匙油
½c紅糖
3粒大蒜
2八角
1茶匙鹽
1個滷包
水蓋滿豬肉

*炒酸菜：
1包300克酸菜(泡20分)
1/8茶匙白胡椒
½茶匙五香粉
2湯匙糖

1湯匙蠔油
2湯匙滷肉汁

* 1 c花生
2湯匙糖粉

作法：
1.將麵團分成12分。將每個麵團揉成球。將每個小球滾動成橢圓形。刷油，對折。
2.讓麵團再靜置15分鐘進行發酵。
3.剪烘焙油纸 將麵團放在上面
4.在蒸鍋中煮沸水。將麵團放入蒸鍋中。用筷子將鍋蓋掀開一點空隙。蒸10分鐘，關閉爐子，靜置5分鐘。避免收縮。
5.煎豬肉。取出並放在一邊。
6.將1湯匙油倒入鍋中，炒八角和大蒜一分鐘。加入糖，火關小。攪拌煮10秒。將煮熟的豬肉以及所有其他紅燒豬肉香料（上面列出）加入鍋中。蓋上鍋蓋煮一小時。
7.切酸菜。加2湯匙油入鍋。將生薑和大蒜炒一分鐘，然後加酸
菜再炒2分鐘。最後，加入所有香料和2湯匙紅燒醬。
8.在攪拌機中攪拌花生和糖粉。

IG: instagram.com/linglanskitchen/
不要忘記：喜歡，共享和訂閱！