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Resep Nikuman (Bakpao Babi Ala Cina)

Resep Nikuman (Bakpao Babi Ala Cina)

Kita akan membuat bakpao Jepang bernama Nikuman, sebuah resep yang cocok untuk udara dingin. Adonan dan daging buatan sendiri memang terbaik! Prosesnya memakan waktu namun hasilnya setimpal!

Nikuman
Votes: 1
Rating: 5
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Cuisine Cina
Cook Time 60 menit
Rehidrasi jamur shiitake kering dan proses fermentasi adonan tidak termasuk dalam waktu memasak.
Servings
buah
Penterjemah K027
Cuisine Cina
Cook Time 60 menit
Rehidrasi jamur shiitake kering dan proses fermentasi adonan tidak termasuk dalam waktu memasak.
Servings
buah
Penterjemah K027
Votes: 1
Rating: 5
You:
Silakan tinggalkan peringkat bintang 5 jika Anda suka resepnya! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Adonan
  • 250 gr Tepung serbaguna
  • 1 sdt Ragi Kering Instan
  • 5 gr Baking Powder
  • 25 gr Gula
  • 2 jumput Garam
  • 1 sdm Minyak Wijen
  • 130 ml Air Suam Kuku dicampur dengan cairan dari jamur shiitake dan udang
Adonan daging
  • 150 gr Irisan bahu babi
  • 1/2 sdt Garam
  • Lada
  • 1 sdt Gula
  • 1 sdt Kecap Asin Jepang (Shoyu)
  • 1 sdt Saus tiram
  • 1/8 sdt Bubuk five spice
  • 1 sdm Tepung Pati Kentang
  • 1 sdt Minyak Wijen
  • 100 gr Daun Kubis
  • 40 gr Daun bawang panjang (Naganegi)
  • 1 sdm Akar jahe dicacah
  • 2 Jamur shiitake kering
  • 5 gr Udang kering
Alat masak
  • 8 lembar Kertas perkamen ukuran 5x5 cm
* 1 sdm = 15 ml, 1 sdt = 5 ml
Instructions
  1. Saatnya memotong-motong bahan untuk Nikuman. Jamur-jamur kering sudah dicuci sebelumnya dan direndam didalam kulkas selama semalam. Peras air dari jamur shiitake.
    Saatnya memotong-motong bahan untuk Nikuman. Jamur-jamur kering sudah dicuci sebelumnya dan direndam didalam kulkas selama semalam. Peras air dari jamur shiitake.
  2. Potong bagian keras dari batang. Iris batang tipis-tipis dan potong bagian tudung setebal 1,5 cm.
    Potong bagian keras dari batang. Iris batang tipis-tipis dan potong bagian tudung setebal 1,5 cm.
  3. Udang kering ini sudah dicuci sebelumnya da direndam dalam air hangat selama satu jam. Peras air dari udang.
    Udang kering ini sudah dicuci sebelumnya da direndam dalam air hangat selama satu jam. Peras air dari udang.
  4. Potong udang kecil-kecil.
    Potong udang kecil-kecil.
  5. Mari membuat kaldu untuk dicampurkan kedalam adonan roti. Saring kaldu udang. Tambahkan air dari jamur shiitake. Tuangkan air panas hingga mencapai 130 ml.
    Mari membuat kaldu untuk dicampurkan kedalam adonan roti. Saring kaldu udang. Tambahkan air dari jamur shiitake. Tuangkan air panas hingga mencapai 130 ml.
  6. Sekarang membuat adonan untuk Nikuman. Masukkan baking powder, ragi instan, gula dan garam kedalam tepung serbaguna. Aduk menggunakan centong.
    Sekarang membuat adonan untuk Nikuman. Masukkan baking powder, ragi instan, gula dan garam kedalam tepung serbaguna. Aduk menggunakan centong.
  7. Tambahkan minyak wijen dan aduk.
    Tambahkan minyak wijen dan aduk.
  8. Secara bertahap, campur shiitake dan udang kaldu dashi yang hangat.
    Secara bertahap, campur shiitake dan udang kaldu dashi yang hangat.
  9. Saat tepung sudah tercampur, bersihkan centong.
    Saat tepung sudah tercampur, bersihkan centong.
  10. Kumpulkan tepung menggunakan tangan. Uleni sampai bola adonan halus dan bersihkan bagian dalam mangkuk untuk mengaduk.
    Kumpulkan tepung menggunakan tangan. Uleni sampai bola adonan halus dan bersihkan bagian dalam mangkuk untuk mengaduk.
  11. Taburkan tepung diatas talenan. Taruh adonan diatas talenan dan uleni selama 10 menit. Gunakan berat badanmu untuk menekan adonan.
    Taburkan tepung diatas talenan. Taruh adonan diatas talenan dan uleni selama 10 menit. Gunakan berat badanmu untuk menekan adonan.
  12. Seperti yang sudah ditunjukkan di video, tekstur adonan menjadi halus.
    Seperti yang sudah ditunjukkan di video, tekstur adonan menjadi halus.
  13. Bentuk menjadi bola dan ganti adonan dalam mangkuk. Tutup mangkuk dengan plastik pembungkus.
    Bentuk menjadi bola dan ganti adonan dalam mangkuk. Tutup mangkuk dengan plastik pembungkus.
  14. Adonan siap difermentasikan didalam kotak styrofoam yang diisi dengan air panas 40°C (104°F). Tuang air panas ke dalam kotak dan periksa suhunya supaya mencapai 40°C (104°F). Perlahan-lahan, taruh mangkuk didalam air panas. Jangan biarkan adonan basah.
    Adonan siap difermentasikan didalam kotak styrofoam yang diisi dengan air panas  40°C (104°F). Tuang air panas ke dalam kotak dan periksa suhunya supaya mencapai  40°C (104°F). Perlahan-lahan, taruh mangkuk didalam air panas. Jangan biarkan adonan basah.
  15. Biarkan mangkuk di dalam air panas selama 30 menit. Jika tidak punya kotak styrofoam, tutupi mangkuk lalu pertahankan suhunya tetap hangat hingga ukurannya bertambah dua kali lipat.
    Biarkan mangkuk di dalam air panas selama 30 menit. Jika tidak punya kotak styrofoam, tutupi mangkuk lalu pertahankan suhunya tetap hangat hingga ukurannya bertambah dua kali lipat.
  16. Kukus daun kubis selama semenit lalu dinginkan diatas ayakan kawat.
    Kukus daun kubis selama semenit lalu dinginkan diatas ayakan kawat.
  17. Potong bagian keras dari kubis lalu potong kecil-kecil. Potong bagian daunnya sebesar 2cm lalu cacah.
    Potong bagian keras dari kubis lalu potong kecil-kecil. Potong bagian daunnya sebesar 2cm lalu cacah.
  18. Bungkus kubis dengan handuk kertas lalu peras.
    Bungkus kubis dengan handuk kertas lalu peras.
  19. Potong-potong daun bawang. Buat irisan berjarak sama pada daun bawang. Balik, lalu ulangi irisan di sisi satunya.
    Potong-potong daun bawang. Buat irisan berjarak sama pada daun bawang. Balik, lalu ulangi irisan di sisi satunya.
  20. Potong daun bawang menjadi dua dan cacah.
    Potong daun bawang menjadi dua dan cacah.
  21. Iris jahe. Potong kecil-kecil.
    Iris jahe. Potong kecil-kecil.
  22. Mari membuat campuran daging untuk Nikuman! Potong daging babi seukuran 5mm lalu masukkan kedalam mangkuk. Tambahkan garam, merica, gula, saus tiram, bubuk fiv spice dan minyak wijen lalu aduk-aduk.
    Mari membuat campuran daging untuk Nikuman! Potong daging babi seukuran 5mm lalu masukkan kedalam mangkuk. Tambahkan garam, merica, gula, saus tiram, bubuk fiv spice dan minyak wijen lalu aduk-aduk.
  23. Masukkan pati kentang kedalam daging lalu aduk rata.
    Masukkan pati kentang kedalam daging lalu aduk rata.
  24. Tambahkan kubis, daun bawang, jahe, shiitake dan udang lalu aduk rata.
    Tambahkan kubis, daun bawang, jahe, shiitake dan udang lalu aduk rata.
  25. Bersihkan tangan dan bagi campuran daging menjadi empat.
    Bersihkan tangan dan bagi campuran daging menjadi empat.
  26. Olesi sedikit minyak pada tangan dan bentuk adonan menjadi 8 bola.
    Olesi sedikit minyak pada tangan dan bentuk adonan menjadi 8 bola.
  27. Setelah 30 menit, periksa apakah adonan sudah bertambah ukuran menjadi dua kali lipat, lalu angkat mangkuk dari wadah styrofoam.
    Setelah 30 menit, periksa apakah adonan sudah bertambah ukuran menjadi dua kali lipat, lalu angkat mangkuk dari wadah styrofoam.
  28. Buka plastik pembungkus dan uleni adonan beberapa kali untuk menghilangkan udara yang ada didalam adonan.
    Buka plastik pembungkus dan uleni adonan beberapa kali untuk menghilangkan udara yang ada didalam adonan.
  29. Taruh adonan diatas permukaan yang sudah ditepungi lalu gulung menjadi silinder. Potong adonan menjadi 8 bagian sama besar.
    Taruh adonan diatas permukaan yang sudah ditepungi lalu gulung menjadi silinder. Potong adonan menjadi 8 bagian sama besar.
  30. Bentuk masing-masing adonan menjadi bola sambil mempertahankan permukaannya agar tetap halus.
    Bentuk masing-masing adonan menjadi bola sambil mempertahankan permukaannya agar tetap halus.
  31. Tutup dengan handuk yang sudah diperas dan istirahatkan adonan selama 10 menit. Proses ini dinamakan "benching" dimana adonan akan menjadi lebih lembut sehingga memudahkan pembentukan.
    Tutup dengan handuk yang sudah diperas dan istirahatkan adonan selama 10 menit. Proses ini dinamakan "benching" dimana adonan akan menjadi lebih lembut sehingga memudahkan pembentukan.
  32. Sekarang lapisi daging dengan adonan. Taruh bagian adonan yang halus keatas permukaan dan tekan menggunakan telapak tangan. Gulung adonan menggunakan penggilas adonan hingga diameternya 10 cm.
    Sekarang lapisi daging dengan adonan. Taruh bagian adonan yang halus keatas permukaan dan tekan menggunakan telapak tangan. Gulung adonan menggunakan penggilas adonan hingga diameternya 10 cm.
  33. Cubit ujung-ujung adonan untuk mengurangi ketebalannya.
    Cubit ujung-ujung adonan untuk mengurangi ketebalannya.
  34. Pegang adonan daging di tengah adonan roti dan mulailah membentuk lipatan.
    Pegang adonan daging di tengah adonan roti dan mulailah membentuk lipatan.
  35. Kumpulkan ujung adonan ketengah sambil membuat lipatan.
    Kumpulkan ujung adonan  ketengah sambil membuat lipatan.
  36. Pelintir dan lipat adonan ke atas untuk membungkus campuran.
    Pelintir dan lipat adonan ke atas untuk membungkus campuran.
  37. Taruh Nikuman diatas kertas pemanggang. Total ada 8 buah Nikuman.
    Taruh Nikuman diatas kertas pemanggang. Total ada 8 buah Nikuman.
  38. Mari kita mulai tahap kedua dari fermentasi! Panaskan kukusan sampai airnya hangat. Matikan kompor dan taruh nikuman kedalam kukusan. Beri sedikit jarak diantara masing-masing Nikuman supaya tidak saling menempel.
    Mari kita mulai tahap kedua dari fermentasi! Panaskan kukusan sampai airnya hangat. Matikan kompor dan taruh nikuman kedalam kukusan. Beri sedikit jarak diantara masing-masing Nikuman supaya tidak saling menempel.
  39. Bungkus tutupnya dengan handuk dan tutup kukusan. Handuk yang ada akan mencegah air menetes keluar dari tutup. Proses fermentasi kedua ini berlangsung selama 10-20 menit.
    Bungkus tutupnya dengan handuk dan tutup kukusan. Handuk yang ada akan mencegah air menetes keluar dari tutup. Proses fermentasi kedua ini berlangsung selama 10-20 menit.
  40. Ketika Nikuman sudah membesar setengahnya, tutup dan panaskan kukusan dengan suhu tinggi.
    Ketika Nikuman sudah membesar setengahnya, tutup dan panaskan kukusan dengan suhu tinggi.
  41. Saat air mendidih, kecilkan api. Kukus lagi selama 15 menit lalu matikan api.
    Saat air mendidih, kecilkan api. Kukus lagi selama 15 menit lalu matikan api.
  42. Sajikan Nikuman dalam piring.
    Sajikan Nikuman dalam piring.
  43. Daging babi yang dibumbui dengan baik memberikan rasa yang kaya pada Nikuman.
    Daging babi yang dibumbui dengan baik memberikan rasa yang kaya pada Nikuman.
Recipe Notes

Resep ini menggunakan ragi instan dan baking powder yang dapat meningkatkan keberhasilan fermentasi adonan.
Temperatur paling pas untuk menumbuhkan ragi adalah 28-32 °C (82-90 °F). Jika suhu mencapai 38 °C (100 °F) ragi tidak bisa tumbuh dengan baik dan akan mati saat suhu mencapai 60 °C (140 °F).

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Hi, this may be interesting you: Resep Nikuman (Bakpao Babi Ala Cina)! This is the link: https://cookingwithdog.com/id/recipe/nikuman/