-
1
Combine the dry ingredients in a bowl.
-
2
Make a well in the middle, and put the salt on the edge.
-
3
Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks.
-
4
Keep mixing and kneading until the surface of the dough is smooth.
-
5
If the dough sticks to your hands, add a little bread flour.
-
6
Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic.
-
7
Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well.
-
8
Add the egg white and rub in.
-
9
Add the katakuriko and mix.
-
10
Combine the chili sauce ingredients.
-
11
Mince the ginger, garlic, and leek.
-
12
Add 1 tablespoon of oil to a heated frying pan.
-
13
Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate.
-
14
Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic.
-
15
Add in the doubanjiang and keep stir frying.
-
16
Return the chicken to the pan, and cook while breaking it apart.
-
17
Add the combined sauce ingredients, and stir and simmer until thickened.
-
18
Add the egg yolk left over from using the egg white in Step 3 and mix it through.
-
19
Adding the egg makes it milder.
-
20
Transfer to a plate and leave to cool.
-
21
Take out the risen dough and punch down to deflate.
-
22
Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats.
-
23
Divide the remaining dough into 6 portions.
-
24
Take off 20 g of dough from each portion, to make a total of 12 portions of dough.
-
25
The big pieces will be the bodies, and the small pieces the heads.
-
26
Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it.
-
27
For detailed instructions, see.
-
28
Place the filled dough with the seam sides down on 10x10cm squares of parchment paper.
-
29
Attention: Keep the dough covered with plastic wrap to prevent drying out.
-
30
Fill the smaller pieces of dough in the same way.
-
31
Just use a little bit of filling, about 1 piece of chicken worth.
-
32
Put the small pieces on top of the large pieces.
-
33
Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions.
-
34
Stick the 'hats' off-center.
-
35
Cut the raisins into half lengthwise and push in to make the eyes.
-
36
Make holes with a bamboo skewer and push in a small piece of carrot for the nose.
-
37
Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes.
-
38
The buns in the photos are a bit too close together...
-
39
I also have a recipe for reindeer steamed buns.
-
40
To reheat the buns, microwave (for one bun) for 40 seconds.
