Hanamaki
Ingredients: salt,peanut oil,warm water,high-gluten flour,yeast powder
Recipe Recommendations
- high-gluten flour 400g
- yeast powder 4g
- warm water 200ml
- peanut oil appropriate amount
- salt appropriate amount
Steps for Hanamaki
1
400g of high-gluten flour, 4g of yeast powder, 200ml of warm water at 40 degrees. Add yeast to the flour, add warm water and stir until dough.
2
Then knead it into a smooth dough. Fermentation to twice the size.
3
Knead the leavened dough evenly to vent the gas.
4
Roll the kneaded dough into a long cake shape. Pour in the right amount of peanut oil.
5
Spread the oil evenly and sprinkle with a little salt. Roll it up.
6
Then cut into sections for later use. Then cut along the length.
7
The incision is upward, the ends are rolled inward, and pinched tightly to form a green roll.
8
Finish it in turn. Use a wet drawer cloth, cover with green rolls, and allow to soak for about 20 minutes.
9
Add water to the steamer and put in the blank rolls.
10
Gradually warm up. After the water boils, steam for 15 minutes over high heat.
11
After turning off the heat, let stand for 3- 5 minutes before lifting off the lid. You can load the plate.