Hanamaki
By ArdithBeer
Ingredients: green onion,flour,yeast
Recipe Recommendations
- flour 2 bowls
- yeast 1/3 tablespoon
- green onion half a bowl
Steps for Hanamaki
1
Take half a teaspoon of white sugar and place it in a bowl, pour in a bowl of boiling water, and saccharify it. Wait until the water cools to about 35 degrees C, put the yeast in the water to melt.2
Take a large basin, pour in the flour, pour the yeast water on the flour, and then stir well with chopsticks.
3
Knead the flour until smooth and non-sticky dough, then round and place in a bowl, cover or plastic wrap.
4
Let stand for 1 hour to complete fermentation.5
Sprinkle a little dry flour on the finished dough, knead it again into non-sticky dough, and divide it into eight portions.
6
Take one point and rub it into strips, and then roll it into long and narrow thin dough sheets.
7
Spread a layer of oil on the dough sheet, evenly sprinkle with fine salt, and finally sprinkle with chopped green onion.
8
Then fold it, hold both ends of the folded dough sheet with your left and right hands, and gently stretch the dough sheet outward.
9
Finally, fold the ends held in half with your left and right hands inwards, and then pinch the interfaces at both ends together.10
Put wet gauze or corn leaves on the steaming grid, place the prepared rolls on top, pay attention to leaving some space to wake up for 10-15 minutes before placing them in the pan to steam.11
After boiling the water with high heat, put the awakened rolls into the pan and steam for 13-15 minutes. Don't open the cover immediately after steaming, and then open the cover after simmering for 5 minutes. This way, the rolls will not retract.