(almost) tianjin goubuli steamed bun 商业机密～ 天津狗不理包子 (〓￣(∵エ∵)￣〓)

i love commercial secrets（＾＿−) but this is truly one difficult recipe to find… i think it is close enough though after listening and reading from a few sources… for all i know, you (1) definitely need to use the 老肥 and 酵面 method . What is 老肥? once again, the translator tickled me… OLD FAT!!!! i guess the best way to say this is sourdough. (2) the way seasoning is added to the minced meat (i.e. the process); (3) each dough should be rolled into an 8.5cm disc, and you need to achieve 15-16 pleats per bun and finally (4) each bun cannot be steamed for more than 6 mins (on high heat, boiling water)… (/^-^(^ ^*)/ also, i have to thank my maid, for she was the one who taught me how to pleat baos… after all, who can fight the chinese right? ლ(´◉❥◉｀ლ)

you will have to forgive me for the seriously horrendous translation here as i’m still baffled with the translation for some terms… （／_＼）i include the appropriate chinese description where i have qualms about my translation

Ingredients (makes about 40 buns)

Dough
Sourdough (A)
50g low protein flour
1/4 tsp salt
1 tsp sugar
1 tsp instant dry yeast
50ml water

Starter dough (B)
All 100g of (A)
300g low protein flour
100g water

Main dough (C)
All 450g of starter dough (B)
150g caster sugar
1 tbsp double action baking powder
1/4 tsp baking soda
30ml water (if you intend to use up the entire 500g of starter dough, you can omit the water here)
250g low protein flour
50g wheat starch
25g oil (or lard or shortening)

食材（可做 40个包子）

面种
老酵 （A）
低筋面粉 50克
盐 1/4小匙
糖 1小匙
即溶干酵母 1小匙
水 50毫升

酵面（B）
老酵（A）100克
低筋面粉 300克
水 100克

主面团（C）
酵面（B）450克
绵白糖 150克
泡打粉 1大匙
苏打粉 1/4小匙
水 30毫升（如您选择使用所有的酵面（B），这30毫升水量可免）
低筋面粉 250克
澄粉 50克
油25克（也可用猪油或白油）

Filling
500g minced pork (portion of fats to lean meat is 3:7)
55g chopped onion
50ml light soya sauce
15ml dark soya sauce
5g MSG (omit if you don’t like this, or replace with chicken bouillon powder)
60ml sesame oil
salt (as appropriate)
ginger water (prepare about 80ml ~ you will not use all. just dice some ginger and boil this in water and cool)
bone stock

馅料
猪绞肉 500克（肥肉/瘦肉比例为 3:7）
洋葱 55克，剁碎
生抽 50毫升
老抽 15毫升
味精 5克（可免或以鸡粉替代）
香油 60毫升
盐 （适量）
生姜水80毫升 ～ 无需用光。生姜切小颗粒、用水煮至沸腾、待凉即可
骨头上汤

Directions/做法

– prepare starter dough 2 days in advance (i.e. if you are making these buns on Wednesday, you should prepare sourdough on Monday)
酵面提前两天预备（如想周三制作包子，应在周一准备酵面）

• mix all sourdough ingredients together and cover. allow it to rise at room temperature for 16-24 hours
  老酵食材混合、裹上保鲜膜让其（于室温）发酵 16-24小时

• next day, add together all ingredients from (B). knead into dough, and cover. let it rise for 16-24 hours
  隔天将所有（B）食材混合。和面、裹上保鲜膜。再次发酵 16-24小时

• day 3: add in 150g caster sugar to 450g  of starter dough. Knead till all sugar has dissolved
  第三日：450克酵面加入 150克绵白糖。搓揉至糖溶解

• add in baking soda and 30ml water and knead well
  加入苏打粉和 30毫升水。搓匀

• sift flours together with baking powder and add to the above. then add oil
  面粉、澄面和泡打粉过筛，加入以上面团。加入油

• knead for 20 mins or until you get a non sticky and shiny dough
  搓揉 20分钟或直到面团有光泽

• cover dough and allow it to rest for 25 mins
  盖上保鲜膜、静置 25分钟

• meantime, prepare filling. mince pork but they should differ in different dice sizes (i.e. some rough, some small). stir the meat in a bowl with a pair of chopsticks, and add in ginger water a little at a time. make sure you do not add too much that it becomes watery
  准备内陷 ～ 猪绞肉剁碎，应剁成不同大小丁块儿。用筷子将猪绞肉在碗内拌匀、慢慢加入生姜水。千万不可加太多，以免肉末太多水份

• add in soya sauces a little at a time. once again, soya sauces should be added in a few additions, and very slow. the purpose of this is to ensure all the seasoning is absorbed by the meat. at this point, chill your meat for a while, maybe 30 mins
  生抽和老抽逐渐加入～需分次慢慢加入。如此，可确保肉末吸收所有调味料。拌匀后，将肉末冷藏约 30分钟

• remove minced meat from fridge, and add in bone stock very slowly. once again, you need to do this in a few additions so the minced meat absorbs the stock. lastly add in MSG, onion and sesame oil (either to instructions or to personal preference)
  取出肉末，加入骨头上汤。切记也需分次拌入。最后，加入味精、洋葱和香油（可根据以上份量或根据个人口味儿调整）

• set filling aside and divide dough into portions ranging from 18.75g – 20g per dough
  准备好的馅料待用、面团分割成 18.75 – 20克等份

flatten each portion of the dough and roll it out into a disc.
the trick to do this is to hold the dough on one hand, and then turning it anti-clockwise as you roll the dough (concentrating on the circumference) out with an upwards, downwards motion with the pin. this will help to result in a thicker centre, and thinner circumference of the dough
面团擀平成面皮
窍门在于一手擀、另一手握着面皮。一边擀、一边将面皮以逆时钟方向转（主要将面皮周围擀扁）
擀面杖以上下方向将面皮擀平。如此可确面皮保中厚、外薄

each disc should be 8.5 cm in diameter
面皮擀成 8.5厘米宽度

place about 15g of filling into each dough…keep pushing your filling in with one hand as you pleat the dough with the other
pleat the dough with 15-16 pleats, ensuring you pinch the top dough as you fold each pleat
个面皮加入 15克馅料、一手褶起，另一手将馅料往内推
包子应该有 15-16褶。褶包子时，需边褶、边将面皮顶部捏紧

ta-da ~ this is yours truly 17 pleat bun ٩(●˙▿˙●)۶…⋆ฺok ok.. This is my hand… The ones on top are my maid’s as I took pictures of her
这是我一生中做了 17褶的包子。。牛吧？
ok.. 这是俺的手掌。。以上都是咋们家阿姨的示范（她是俺师傅哈）

–  boil a pot of water on high heat. once it is on full steam, place buns in and steam for 6 mins. do not over steam this
将一锅水煮至沸腾。上火后，将包子摆入、蒸 6分钟。千万不可蒸过了

• serve when hot, with sliced ginger and vinegar
  趁热和切丝姜片和醋享用哈！

Personal notes/温馨小贴士:

– i used trehalose in place of sugar and Superlite flour for this recipe
我用了海藻糖替代白糖，包子粉替代低筋面粉

• please take above seasoning quantity as a guideline ~ it is best to season according to personal experience and taste buds. i omitted the MSG in the recipe
  以上调味料仅供参考。最好依个人食谱调整 ～ 我就将味精免了

• i did not have bone stock, and used normal stock
  家里木有骨头上汤、用了普通上汤

my husband and maid each devoured 9 of these once they were steamed….. ヽ(*≧ω≦)ﾉ

Pollution index: 76 (Good)