Original Hanamaki

2024-07-02 00:38:56  Views 2 Comments 0

Ingredients

Flour ( 300 grams )
Xiwang corn germ oil ( appropriate amount )
Yeast ( 3 grams )
Salt ( appropriate amount )
Sugar ( One tablespoon )

How to make original Hanamaki

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    1.Prepare ingredients: put yeast and sugar in a bowl

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    2.Use warm water of about 35 degrees to dissolve the yeast and sugar and let it sit for five minutes

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    3.Add the yeast water into the flour little by little and stir with chopsticks

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    4. The flour is in the shape of large cotton wool and there is no dry powder.Knead it into a dough by hand

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    5.Cover the kneaded dough with plastic wrap and leave it in a warm place to ferment

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    6. The dough has risen to two Double in size, if there is no retraction when pressed with your fingers, it is ready

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    7. Sprinkle dry noodles on the dough board , knead the dough until smooth (knead for about twenty minutes, the more you knead, the whiter the dough becomes)

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    8.Roll out the dough to about one centimeter thick

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    9. Pour "Xiwang Corn Germ Oil" On the dough piece

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    10.Fold the dough piece back to the left and right to coat it with oil p>

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    11.Fold the dough up and down and apply oil

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    12.Sprinkle salt on the oiled dough piece (I sprinkle it by hand so it is evenly distributed)

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    13. Roll up the dough piece from bottom to top, about 4 cm wide

  • Illustration of how to make original Hanamaki 1414.Cut into pieces of about three centimeters
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    15.Take two ingredients and stack them up

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    16. Use chopsticks to press it in the middle , turn up the cuts on both sides

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    17. Use your hands to slightly stretch the two ends of the dough.Twist both hands in front and back in a "figure 8" pattern

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    18.Pinch both ends and place them Next, the Hanamaki is ready and slightly shaped

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    19. Roll the flower roll in turn, cover it with a damp cloth and do it a second time Fermentation

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    20. After twenty minutes of fermentation, the flower rolls became significantly larger and lighter.Now you can steam it in the pot

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    21. Boil the water in the pot and place the cage Go up and steam over high heat for twenty minutes, then steam for another three minutes

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    22.Look at this level.good?

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    23.Finished product picture

Tips

The temperature is low now, and the fermentation time will be longer; Knead more so that the steamed noodles will be white; secondary fermentation is very important, be sure to observe whether the dough has risen, otherwise the steamed noodles will be dead; the amount of salt should be determined according to your own taste.

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