How to make Hanamaki

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  1. Use dry yeast at 37 degrees The warm water on the left and right melts.Pour into the dough little by little, stirring clockwise with chopsticks while pouring (it will taste better if you beat an egg before adding the yeast)

• 2. Knead into a ball, cover it with a damp cloth and let it sit for 40 minutes

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  3. The fermented dough looks very soft

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  4.Take a small ball of dough and flatten it (more rectangular) OK), rub the oil evenly, sprinkle with salt, sprinkle with Sichuan peppercorns, and finally sprinkle with chopped green onion,

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  5.Roll up ( Don’t roll it too tightly)

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  6.Cut into even small pieces and put them together into three pieces, and use chopsticks to cut them Press in the middle, take out the chopsticks, pinch the dough legs on both sides with your hands and turn them down to finalize the shape