Tuesday, April 30, 2013

Pirosiki (Pirozhki)

Pirosiki is Japanese version, Pirozhiki (Russian stuffed buns). It is deep fried and stuffed with beef mince, boiled eggs, onions and etc. And it is breaded with Panko (bread crumb) before deep fry.
My recipe is deep-fried buns like Curry buns. Filling is made from beef mince, boiled eggs, onion, cabbage, carrots and spring onion. Actually I got all left over vegetable for the ingredients. Chopped all vegetables, and stir-fry with beef mince and veges. Seasoned with tomato sauce and salt and pepper. How easy it is!!

(8 buns)
300g Beef mince
1/2 Onion (chopped)
1/8 Cabbage (chopped)
1/2 Carrot (chopped)

3 table spoon of tomato sauce
1 table spoon of flour
salt and pepper, oil

2 Boiled eggs (mashed)

Make mince filling. 
Heat up the sauce pan, cook beef mince until evenly browned. Add chopped vegetables, cook together. 
Season with tomato sauce and salt, pepper. Stir well,. Remove it from the heat, add 1 table spoon of flour,  combine well. 
Cool it down. 
300 g Bread flour
5 g Baking powder
1 tea spoon of Dried instant yeast
10 g Sugar
5g salt
180cc Water
20 g unsalted Butter (soften)

Panko (bread crumb)
Deep fry oil

1. In a bread mixer bowl, combine all ingredients except butter. 
Once it becomes a dough, take it out from the bowl, and knead it on the floured counter for 10 minutes. Add butter and knead it until it becomes smooth and elastic. 

2. Put the dough in the bowl, and cover with plastic wrap. Place it at warm temperature (30℃) for 1 hour until it becomes double size. 

3. Pour the dough over on the floured counter. Deflate it gently. Divide it into 8 peaces. 
Rest them with cover. 

4. Make shape.

Use rolling pin, make 12 cm round shape. 

Put beef filling and boiled egg on the dough. Fold the dough and seal it with your finger tips tightly. 
Fold the sealing part . Press gently and make nice shape. 

Put the sealing part as bottom. Pat gently and make it nice shape.

Soak it into water, and dip and cover with  panko (bread crumb). Put them on the baking sheets.

5. Proof them for 30 minutes without cover. Keep them dry.
Preheat oil at 170℃.

6. Deep fry them each side at 170℃, until it becomes brown color for 5 minutes.

7. Cool them down on the wire rack.

It is placed at Yeastspotting. 

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