Ingredients
Flour ( 500 grams ) | Warm water ( appropriate amount ) |
Yeast ( 3 grams ) | Edible oil ( appropriate amount ) |
Salt ( a little ) |
How to make Hanamaki
1.Put flour and yeast into the container
2.Mix well and then slowly pour in water and stir until there is no dry powder
3.Knead into a smooth dough to cover Place the wet cloth in a warm place to ferment 2-3 times in size
4.It looks like the honeycomb is full after it is sent out p>
5.Take out the exhaust and knead until smooth
6. Roll into large pieces
7. Spread cooking oil evenly on the surface and sprinkle with appropriate amount of salt
8. Starting from one end, roll the edge and pinch it tightly
9.Cut into appropriate size segments
10.Stack two together
11.Use chopsticks in Press down in the middle
12.Pinch up both ends and stretch them
13.Twist both ends up and down and pinch them together
14.After cooking, place it on a greased steamer and put it into the pot for a second proofing
15.After it becomes bigger, steam it for 15 minutes
16.Time is up Simmer for 3 minutes and take out
17.Xuan Ruan’s Hanamaki will be fine
18.Another posed photo
Tips
Pour the water little by little, stirring while pouring*
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