Ingredients
Self-raising flour for steamed buns ( 500g ) | Onions ( 2 roots ) |
Salt ( Appropriate amount ) | Water ( Appropriate amount ) |
How to make Hanamaki
1. Add warm water to self-rising steamed bun flour, knead into dough, cover with plastic wrap and ferment.
2. Ferment to about 2 times the size, and the interior is filled with bubbles and honeycomb tissue.
3. Chop 2 green onions, preferably green onion leaves, which are more fragrant.
4. Remove and knead to release the air, then relax for 10 minutes.
5. Divide the dough into several portions and roll it into a large piece of dough.
6. Apply a layer of oil evenly on the dough.
7.Then sprinkle some salt and spread evenly.
8.Sprinkle chopped green onion evenly.
9.Then roll it up from bottom to top.
10.Cut into even equal portions.
11.Use chopsticks to press in the middle, and then press harder.
12.Do everything like this.
13.Put the green body on top, cover it, let it proof twice for about 20 minutes, and put cold water into the pot , steam for about 20 minutes.
14.Turn off the heat, cover and simmer for a few minutes before opening.
Tips
1.The self-raising flour for steamed buns comes with yeast.Be sure to use warm water.The water temperature is not hot to your hands.If the water is cold, it will not rise.If the water is too hot, the yeast will be burned to death.
2.The dough should be placed in a warm place to ferment quickly.
3.Be sure to put the pot under cold water.
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