Steamed Hanamaki

2024-07-02 00:56:05  Views 2 Comments 0

Ingredients

Flour ( 三 scoop )
Yeast ( Half bag )
Water ( Appropriate amount )
Oil ( Appropriate amount )
Salt ( appropriate amount )

How to steam Hanaki

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    1.Prepare ingredients:

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    2.Pour the yeast directly into the weighed basin and mix evenly.

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    3.Slowly add warm water (do not add too much water)

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    4. Stop adding water after stirring it with your hands until it becomes cotton wool.

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    5. Knead the cotton-like dough into a smooth dough (make sure it is smooth in the basin, smooth on the hand, and smooth on the surface).

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    6.Cover the reconciled dough with plastic wrap and cover it with a lid to ferment

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    7.The dough is ready when it doubles in size and appears honeycomb

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    8.Remove the plastic wrap and start kneading the dough

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    9. Roll the kneaded dough into thin sheets and pour in a little oil

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    10. Spread the oil evenly and sprinkle evenly with salt.

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    11.Roll up the dough evenly from top to bottom

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    12.Use a knife to cut the rolled strip into several sections

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    13. Overlap two of the pieces, press and hold the middle and gently pull outward

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    14.Rotate your hands in opposite directions and press the head and tail together

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    15.Put the rolled rolls in a pot to wake up for a while.Light the fire, put the pot on steam and calculate the time for 15 minutes (20 minutes if the rolls are large).To prevent air leakage, a cutting board is added to the pot lid

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    16.Turn off the heat after the time is up.Simmer for three minutes, then quickly remove the lid of the pot.

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    17.The Hanamaki is steamed

Tips

The dough must be softened, and the dough should be kneaded more Again, the gluten kneaded in this way is delicious.Calculate the time after turning off the heat.Do not let it simmer for too long after turning off the heat to prevent the noodles from being burned to death.When lifting the lid, remove the lid quickly and parallel to prevent the lid from rising.Drops of water drip onto the flower roll.

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