自製彈牙牛丸 (原味、黑椒、麻辣) Homemade Asian style Beef meatball ( original, black pepper and Mala)

 上次同大家分享完 Kenwood Cooking Chef  之後，部機竟然全線即刻斷貨！

等咗足足 3 個月 🙈⋯⋯ 依家終於全線補貨 ✨！

想喺屋企都整到無添加又彈牙嘅牛丸？用廚師機幫手打肉就最輕鬆！Kenwood Cooking Chef 仲有加熱功能，令成個過程更經鬆，洗少D嘢。快啲儲存呢個 Post 試整啦👇

材料：（可做到 22粒）

• 免治牛肉：500 克（12% 脂肪最好，太瘦粒丸會好乾）
• 凍水 / 冰水：35 克
• 蛋白：40 克

基本調味：

• 鹽 1 tsp
• 木薯粉30 g
• 魚露1 tbsp
• 糖 1 tsp 
• 胡椒粉1 tsp
• 雞粉1 tsp
• 泡打粉2  tsp (等粒丸鬆彈啲)

黑椒牛丸 ： 黑胡椒碎  1.5 tbsp 

麻辣牛丸: 麻辣醬   2 tbsp 、花椒油 2 tsp、花椒粉/碎  1 tsp

事前準備：將免治牛肉、冰水和廚師機鋼盆，一齊放落雪櫃冰格雪 30 分鐘（唔使結冰，夠凍就得）。夠凍做出來牛丸會更彈牙！

做法：

1. 將冰過嘅免治牛肉同鹽放落 Cooking Chef 鋼盆度。
2. 裝好Creaming beater槳，開 速度 2 先將鹽同肉攪勻，然後慢慢加快去 速度 4-5（高速） 打 2-3 分鐘，打到啲肉開始變黐身。
   
   
   
3. 分次倒入冰水，繼續攪拌，等牛肉慢慢吸收水入，直到肉產生黏性（起膠）。
4. 再加入魚露、木薯粉、糖、胡椒粉、雞粉、泡打粉蛋白一齊攪勻。中高速打 3 分鐘。牛肉由打成漿好黏身
   
   
   
5. 打好之後，將成盆肉漿分成 3 份放落雪櫃普通格雪 30 分鐘。
6. 黑椒味： 將黑椒碎放入白鑊烘香，混入其中一份肉漿成黑椒牛丸
   
   
   
   
   
   
7. 麻辣味：  將麻辣醬、花椒粉和花椒油混入其中一份肉漿成麻辣牛丸
8. 將鋼盆洗乾淨，倒入大半盆水。
9. 呢個時候用 Cooking Chef 嘅精準加熱功能！ 溫度設定做 80-82°C
   
   
   
10. 當水夠熱，手濕一濕水，虎口處擠出圓形，用沾了水的湯匙將牛丸刮落熱水中。
    
    
    
11. 浸煮 5-8 分鐘直到牛丸浮面， 取出放落冰水度浸 5 分鐘。熱脹冷縮會鎖住肉汁，令口感更爽脆！
    
    
    
12. 牛丸取出放涼，可存放冰箱。享用時再加熱至浮起即可。
    
    
    
    
    
    
    
    
    

秘訣：煮牛丸時不要用大滾的水煮，如果唔係表面會起渣同唔彈牙。利用Kenwood Cooking Chef廚師機幫你控制水溫喺 80°C - 82°C 慢慢浸熟。

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Homemade Bouncy Beef Balls (Original, Black Pepper, Mala)

Ingredients (22 beef balls)

• Minced beef: 500g (12% fat content is best; too lean will make the beef balls dry)
• Cold/Ice water: 35g
• Egg white: 40g
• Base Seasoning:
• Salt: 1 tsp
• Tapioca starch: 30g
• Fish sauce: 1 tbsp
• Pepper powder: 1 tsp
• Chicken powder: 1 tsp
• Baking powder: 2 tsp (for a lighter, bouncier texture)
• Black Pepper Flavor: Crushed black pepper: 1.5 tbsp
• Mala Flavor: Mala sauce: 2 tbsp,Sichuan peppercorn oil: 2 tsp,Sichuan peppercorn powder/crushed: 1 tsp

Advance Preparation:

Place the minced beef, ice water, and the mixer bowl together into the freezer for 30 minutes (do not let them freeze solid, as long as they are chilled thoroughly). Making them cold enough ensures the beef balls will be extra bouncy!

 Instructions:

1. Place the chilled minced beef and salt into the mixing bowl.
2. Attach the Creaming Beater paddle. Turn on Speed 2 to mix the salt and meat evenly first, then gradually increase to Speed 4-5 (High Speed) and beat for 2-3 minutes until the meat starts to become sticky.
3. Pour in the ice water gradually in batches while continuing to mix. Let the beef slowly absorb the water until the meat develops a sticky paste texture (creates a meat emulsion/gel).
4. Add the fish sauce, tapioca starch, pepper powder, chicken powder, baking powder, and egg white all together. Mix at Medium-High Speed for 3 minutes. The beef should be beaten into an extremely sticky paste.
5. Once beaten thoroughly, divide the meat paste into 3 equal portions and place them in the regular fridge compartment to chill for 30 minutes.
6. Black Pepper Flavor: Toast the crushed black pepper in a dry pan until fragrant, then mix it into one portion of the meat paste to create the black pepper beef balls.
7. Mala Flavor: Mix the mala sauce, Sichuan peppercorn powder, and Sichuan peppercorn oil into another portion of the meat paste to create the mala beef balls.
8. Wash the mixer bowl clean and fill it with more than half a bowl of water.
9. This is when you use the precise heating function of the Cooking Chef! Set the temperature to 80°C - 82°C.
10. When the water is hot enough, wet your hands slightly. Squeeze the meat paste through your thumb and index finger (the tiger's mouth) to form a round shape. Use a spoon dipped in water to scrape the beef ball off into the hot water.
11. Simmer for 5-8 minutes until the beef balls float to the surface. Remove them and submerge them in ice water for 5 minutes. The thermal expansion and contraction will lock in the meat juices, making the texture even more crisp and snappy!
12. Remove the beef balls and let them cool; they can then be stored in the freezer. When ready to enjoy, simply reheat them until they float to the surface.

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