How to make Hanamaki and steamed buns

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  1.Take a small ball of fermented dough and roll it into a rectangle with a rolling pin.It does not need to be too thin

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  2.1) Brush a thin layer of oil on the surface, then sprinkle with a little salt, not too much Otherwise it will be very salty.
  2) Sprinkle with chopped green onion, the green onion will be more fragrant!

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  3.Fold it from one side

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  4. Fold the other side over again.I didn’t do it very well.Don’t laugh at me.It’s not well-proportioned.

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  5.Use a knife to cut them into equal pieces and set aside

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  6. Stack two pieces and press them in the middle with chopsticks

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  7.Pull both sides with your hands and pull up with a little force

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  8.Turn the two raised heads in opposite directions

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  9.Put the two ends together and pinch them together

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  10.Put it in the steamer to let it rise for 10 minutes before steaming.Be sure to steam it under cold water.When the water boils and you can see white steam coming out of the steamer lid, start the timer.After steaming for five minutes, turn off the heat.Remember not to do it right away.Open the lid.Simmer for two minutes before opening.If you open the lid immediately, the food will shrink (this includes steamed buns and steamed buns).Don't steam the Hanamaki for too long so the onions will still be green.

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  11. Now I will write about how to make steamed buns, because I didn’t prepare any meat filling today.Just make a few bean paste fillings.Knead the risen dough into long strips and cut it into equal portions for later use

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  12.Pick up a small piece, knead it, flatten it in your hands, and place it in the middle

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  13.Then start making memorials

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  14.Seal Finished product picture

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  15. Like Hanamaki and steamed buns, place them in a steamer to rise for 10--15 Steam in cold water for about a minute.The steaming method is the same as the Hanamaki I just wrote.The bean paste buns and Hanamaki need to be steamed for a relatively short time.If you see steam coming out of steamed buns stuffed with meat, steam them for at least 10 minutes before turning off the heat

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  16.It’s ready to eat after steaming