How to make Hanamaki Manju

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  1.Put the yeast powder into the flour and stir evenly

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  2.Pour Warm water, use chopsticks to stir into a flocculent form

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  3. Knead it into a smooth dough with your hands, cover it with film and place it Ferment in a high temperature location (I fermented it on the balcony, the temperature is higher with the sun)

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  4. Ferment until the dough doubles in size.If the dough does not shrink when you push it with your hand, it is ready

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  5.Take out the dough and place it on a mat to knead and deflate.Sprinkle some dry flour on the mat to prevent the dough from sticking to it

• 6.Press the dough flat, use a rolling pin to roll the dough into a dough, pour a little cooking oil on the dough and spread it all over

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  7.Sprinkle salt and chopped green onion evenly on the dough

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  8.Stack it from one side

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  9. It has a rectangular shape, press it firmly with a little force, I It's not as good as the predecessors, it's embarrassing

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  10.Use a knife to cut into equal sizes.Noodles

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  11.Put a chopstick in the middle of one side of the dish and press it down slightly but Don’t break the noodles

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  12.Pinch both ends with your hands to stretch them slightly, and move your hands in opposite directions.After twisting the square, stick the two ends together

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  13. Arrange the Hanamaki steamed buns prepared one by one Apply some oil on the steaming plate to prevent Hanamaki Manju from sticking to it

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  14.Steamer Add some hot water, put a trivet, put the Hanamaki steamed bun plate on it, cover it for the second fermentation, this is what it looks like after 30 minutes of fermentation

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  15.Turn on the heat, bring the water to a boil and steam for 15 minutes.Turn off the heat and steam for another 5 minutes.

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  16.The soft and chewy Hanamaki Manju is ready