How to make Hanamaki

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  1.Mix whole wheat flour and yeast evenly

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  2.Add fermented rice juice (you can use milk or water instead) and knead into a flocculent form

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  3. Rub for a dozen times Minutes into smooth dough

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  4.Add plastic wrap and ferment until doubled in size

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  5. Rub to remove the air, divide into 40 small doses of about 20g, and wake up for 10 minutes

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  6. Roll out the dough, brush it with the sauce made of brown sugar and oil, wrap it into the shape you like (I forgot to take a picture of this process), and cook it in cold water.Steam over low heat, then turn to medium high and steam for fifteen minutes

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  7.Don’t rush to open it after steaming, Simmer for three minutes before opening again