【日式刈包】精致版本的肉夹馍果然和蛋黄酱是绝配呢 Hirata Buns

日式刈包的刈字其实读作yì，不过我查遍了网络，都把它读成guà，所以随大流的up也只能认怂地跟着念成日式挂包啦～ 主料：五花肉600g，少许盐 炖肉：日式清酒（或白葡萄酒）250ml，酱油160ml，糖25g，清水400ml 刈包：温热（42摄氏度左右）的低脂牛奶250ml，干酵母3g（¾ 茶勺），中筋面粉260g，油少许 配菜：水萝卜，小黄瓜，葱白 调味：辣蛋黄酱 Pork belly 600g, salt Simmer: sake (or white wine) 250ml, soy sauce 160ml, sugar 6 tablespoons, water 400 ml Bun: 1% lowfat milk 250ml, dry yeast ¾ teaspoon, 2 cups of all purpose flour, cooking oil Vegetables: radish, slicing cucumber, scallions (white part) Spices: sriracha mayo --- Music: Mr Sunny Face by Wayne Jones Pork bun, pork bao bun, pork belly, 刈包,日式叉烧包,荷叶包,小吃