How to make diced sausage rolls

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  1. First, make the dough, beat two eggs in a basin and add yeast powder.

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  2.Add another 250ml carton of milk.

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  3.Put in 300 grams of flour and 50 grams of corn flour.Mix well.

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  4.Knead the dough and start fermentation.

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  5. Let the dough rise for 90 minutes until it triples in size and you can start making it.

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  6. Rub oil on the panel, knead the dough and let it wake up.

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  7. Roll out the dough.

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  8.Sprinkle with chopped green onion, diced sausage and a small amount of salt.

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  9. Roll up the dough.

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  10. Cut into small sections, press hard in the middle of the small section, and the shape will come out.

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  11. Steam the prepared Hanaki.

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  12.Two layers of steamer, you can make another plain one, roll out the dough and sprinkle it with Salt, chopped green onion, black sesame seeds.

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  13. Roll up the dough, cut into sections, press out patterns, and steam in a pot.

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  14. Place the upper and lower layers of the flower rolls and steam them over high heat for 15 minutes.

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  15.The two flavors of Hanamaki are ready and ready to serve.