How to make original Hanamaki

• 

  1.Put high-gluten flour and ordinary flour into a basin together, and add yeast , white sugar and baking powder dry noodles, mix well, mix with warm water to form a dough, cover with plastic wrap and ferment to double in size into a honeycomb shape, then poke holes with your fingers, fill the holes with edible alkaline water to neutralize acid and alkali, and knead well

• 

  2.Then add a little dry flour to knead the dough and let it rest for five minutes

• 

  3.Use a rolling pin to roll the edge of the bowl into a thin layer, spread a layer of sesame oil, and sprinkle a little salt evenly

• 

  4. Start from one side and roll into a roll, cut into dough and squeeze out

• 

  5.Take one dough and squeeze it first to stretch it out a little

• 

  6. Then fold it over

• 

  7.Twist it into a flower roll, using whatever technique you want.

• 

  8.The Hanamaki embryo is completed and waiting to be steamed

• 

  9.Put an appropriate amount of cold water into the pot, then stack the raw Hanamaki embryos on the steamer drawer, leaving some space between them, cover the pot and lower the heat until it boils.Steam over high heat for 15 minutes

• 

  10. After it is cooked, open the lid and serve it.It is very Soft and chewy.

• 

  11.Finished decorative flower scrolls