Health benefits
Lard: anti-cancer and prevention
Ingredients
High-gluten flour ( 350g ) | Milk ( 220 grams ) |
Lard ( 6 grams ) | Baking powder ( 1g ) |
Yeast ( 3 grams ) | Corn oil ( appropriate amount ) |
1.Here’s a picture of the finished product first!
2.Weigh all the materials needed for dough making.
3. When the temperature is low in winter, heat the milk in the microwave for 30 seconds and then pour it into the dough bucket.
4. Next, put the lard and baking powder diagonally into the milk.
5.Put in the flour and finally the yeast powder.Put the bread bucket into the bread machine and start kneading the dough and fermenting it on its own, which takes a total of 1 hour and 30 minutes.
6. When the time is up, the dough is fermented.
7.Put the dough upside down in a basin, dip your hands in dry flour and knead the dough to deflate.
8. Cover the dough with plastic wrap and let it rest for 15 minutes.
9.Put the red bean paste in a small bowl.If it is dry, add a little warm water and mix well and set aside.
10. Prepare corn oil, dry flour and red bean paste.
11. Spread dry flour on the chopping board and spread it evenly.Divide the dough into two parts and knead until smooth.Dough.
12.Take a piece of dough and use a rolling pin to roll the dough into an even sheet.
13. Brush corn oil on the dough.
14. Then brush the bean paste.
15. Loosely roll up the dough into a long strip.
16.Use a kitchen knife to cut the long strips into even small pieces.
17. Take two adjacent small doses and stack them on top of each other, and press them gently with your hands.
18.Take a chopstick and press it in the middle of the small pot.
19. Press the chopsticks down with a little force, and pull them out when they are halfway down.
20.Pinch the two ends of the potion with both hands and pinch them toward the opposite side.The Hanamaki blank is ready.alright.
21. Brush the steamer with oil and put the prepared Hanamaki blank.There should be a certain amount of space between the Hanamaki.distance.
22.Put water into the pot and cook for two minutes.Turn off the heat and put the steamer on the pot for a second time.Ferment for 20 minutes.
23. Turn on the fire and boil the steam for 15 minutes.After the time is up, turn off the heat and steam for 5 minutes., to open the lid.
24. Please eat the Hanaki just out of the pan while it is hot!
25. Here is a high-definition picture!
26.Another picture of the finished product!
Tips
1.Add a little baking powder when kneading the dough to make the dough more fluffy, but you don’t need to add it.The milk can be replaced with an equal amount of warm water.2.You can knead the dough by hand without adding lard.3.Secondary fermentation is very important, it can make the finished product softer.
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