1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Nikuman－日式豬肉包rich600338<blockquote class="wp-embedded-content" data-secret="fVr9Jtr9Vu"><a href="https://marcwiner.com/zh-hant/nikuman/">Nikuman－日式豬肉包</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/nikuman/embed/#?secret=fVr9Jtr9Vu" width="600" height="338" title="Nikuman－日式豬肉包 — Marc Winer" data-secret="fVr9Jtr9Vu" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/09/Nikuman-en-tete-750x563.jpg600450在寒冷刺骨的東京冬夜裡，凍得發麻的手指總想尋找一點慰藉，而答案就在街頭攤販的竹蒸籠中冉冉升起的熱氣裡。裡頭躺著一顆顆雪白包子，柔軟得彷彿輕輕一碰就會顫動；摺痕間透出醬油、薑與豬油的迷人香氣。https://marcwiner.com/zh-hant/nikuman/zh-hantNikuman－日式豬肉蒸包日式點心60157510個150 g 高筋麵粉（蛋白質含量 10-12 %）150 g 低筋麵粉（蛋白質含量 5-10 %）30 g 糖3 g 鹽6 g 乾酵母3 g 泡打粉90 g 溫水 (35-38 °C)65 g 清酒20 g 植物油350 g 豬絞肉 (約 30 % 脂肪)150 g 洋蔥 (切碎)150 g 竹筍 (預煮後切丁)15 g 乾香菇 (泡軟後切丁)5 g 薑 (磨泥)2.5 大匙 淡口醬油1.5 大匙 蠔油2.5 大匙 料理清酒1.5 茶匙 味霸 (或雞高湯膏)1.5 大匙 糖1.5 大匙 芝麻油鹽、胡椒 (依個人口味調整)10https://marcwiner.com/wp-content/uploads/2025/09/Nikuman-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400