How to make ham and chive rolls

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  1. Dissolve the baking powder with warm water, add yeast water and stir with chopsticks until there is no excess dry flour

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  2.Then knead it with your hands into a smooth dough, cover it with plastic wrap and place it in a warm place to wait for fermentation

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  3.Cut chives and ham into small dices

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  4.As long as the facial hair is twice as big as before: press it with your fingers and it will not shrink back.

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  5.Knead the dough to release air and knead into a smooth dough

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  6. Roll out into a large piece of moderately thick dough, brush with cooking oil and add an appropriate amount of salt

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  7.Spread the chopped ham evenly on top

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  8.Sprinkle the chive flowers evenly on top

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  9. Roll from one side to the other, then press gently with your hands to avoid gaps

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  10.Cut into long pieces

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  11.Stack every two together

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  12.Take one and press it down in the middle with chopsticks (don’t press it through)



13.Take out the chopsticks and pinch both ends

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  14. Just hold both ends inward and pinch them together.A flower roll is ready

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  15.Do other things

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  16.Put it on the steamer and wait for 20 minutes for secondary fermentation.When the roll becomes larger and feels lighter when picked up by hand, it can be steamed

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  17. After boiling the pot, steam it for fifteen minutes, turn off the heat and steam it for another five minutes before it is ready.The Hanaki is ready, try it.Soft and delicious.

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  18.Finished product picture