How to make Hanamaki

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  1.Prepare flour, warm water, baking powder, and sesame seeds

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  2.Start kneading the dough, use baking powder and water to knead the dough, and wake up after it is ready (I made the dough when I was working in the afternoon)

• 3.The flour is fermented when it has doubled in size and has many honeycomb shapes

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  4.Take a small amount of dough and roll it out with a rolling pin on the chopping board.Try to make it as thin as possible, because the thinner the roll, the more layers it will have.The more layers the steamed roll will have, the better it will look

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  5. Apply a layer of oil evenly on the rolled dough, sprinkle with sesame seeds and edible salt, if there are any Zanthoxylum bungeanum leaves, Just add it if you don’t want it (no need to add it (Zanthoxylum bungeanum leaves have a unique fragrance))

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  6.After spreading, start from Start rolling up one side and roll it into a long strip

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  7. After rolling it up, cut it into equal portions with a knife.As shown in the picture

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  8.After cutting, use chopsticks to press deeply and vertically on the small portion of noodles ( (As shown in the picture)

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  9.Take two small portions with their backs facing

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  10. Take one end of the flower roll with both hands and roll it in the opposite direction (the left hand rolls inward and the right hand rolls outward), and then press the two joints together.Below

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  11. Leave the rolled rolls aside for half an hour

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  12.After the Hanamaki wakes up, lightly brush a layer of oil on the grate, place it on the grate, and start steaming it in a steamer.Turn up the heat and steam.Forty-five minutes

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  13.It will be ready in forty-five minutes