{"id":2340,"date":"2020-12-09T09:55:04","date_gmt":"2020-12-09T00:55:04","guid":{"rendered":"https:\/\/www.arkfarm.co.jp\/cms\/blog\/2340\/"},"modified":"2020-12-09T09:55:04","modified_gmt":"2020-12-09T00:55:04","slug":"%e6%89%8b%e4%bd%9c%e3%82%8a%e8%b1%9a%e3%81%be%e3%82%93%e6%95%99%e5%ae%a4","status":"publish","type":"post","link":"https:\/\/www.arkfarm.co.jp\/en\/blog\/2340\/","title":{"rendered":"Handmade pork bun classroom"},"content":{"rendered":"

How about a homemade pork bun class?<\/p>\n

https:\/\/www.arkfarm.co.jp\/event\/school_03.php<\/a><\/p>\n

The handmade pork bun class starts with making the dough.
\nNormally, you would use a mixer to mix the<\/p>\n

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Add an appropriate amount of water and seasonings to the flour and mix by hand.
\nIt takes strength and perseverance until it becomes perfectly round.
\nWhen the dough is finished, it's pretty exhausting.<\/p>\n

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Next is fermentation.
\nOriginally, I would put it in the proofer for about 35 minutes,
\nWrap it in plastic wrap and let it rest in a warm place.
\nIf you put it in the proofer, it will be managed at a stable temperature and humidity,
\nThis is not the case either. Occasionally measure the temperature of the dough to check the fermentation condition.\u00a0<\/p>\n

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After fermentation is completed, the process is divided, stretched, and molded (wrapped).
\nWe don't use a dividing machine either, so we measure 80g each, roll out the dough, and wrap the bean paste in it.<\/p>\n

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Almost finished! It's steamed.
\nI used a steamer this time, but when I do it in the classroom, I use a steam basket.<\/p>\n

After 30 minutes, the "handmade pork bun" is finally completed.<\/p>\n

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Unlike the one made using a machine, if it is all handmade, it will look like this.
\n[The picture on the right is a handmade pork bun]<\/p>\n

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The shape is a little distorted, but it is better to knead the dough by hand to get the chewy texture.
\nIt was definitely chewy and had a good texture and was delicious.<\/p>\n

During the winter season, 4 staff members make pork buns 3 times a week.
\nHow about a \u201chandmade pork bun class\u201d in the cold winter?<\/p>\n

Manufacturing and Sales Department Kenichi Hashinuma<\/p>\n