Health benefits
White sugar: activates blood circulation and removes blood stasis
Ingredients
Flour ( 500 grams ) | Edible oil ( appropriate amount span> ) |
Salt ( appropriate amount ) | Angel Yeast ( 5g ) |
White sugar ( appropriate amount ) |
How to make Hanamaki
1. Flour, a small bag (5g) of Angel yeast powder, a small amount of sugar, warm water at about 30℃, mix the dough and let it rise for 2-3 hours.
2. Knead the risen dough into a long strip.
3. Fold in half and knead again.This will not affect the fluffiness of the dough.Do not knead repeatedly, otherwise Just knead the dough to death.
4.Take half of the dough and press it flat.
5. Roll the dough into a large piece, the thinner the better, sprinkle an appropriate amount of salt and spread it evenly.
6. Brush oil on the dough.I just pour in some oil.
7. Fold over all sides of the dough and coat with oil evenly.
8. Roll the dough into a roll.When rolling, stretch and roll at the same time.This will make it thinner.some.
9.Cut into small sections, which are small rolls, and can be steamed directly.I made Hanamaki.
10.Take two small rolls, press and stretch them.
11.Two stacked together.
12. Stretched and twisted like a twist.
13. Fold the twist-shaped flower roll in half and pinch it to shape.
14. Steam in cold water for 25 minutes, simmer for five minutes and remove.I also made some scallion rolls.
15.The soft and delicious little flower rolls are beautiful.
Tips
1.The water must be warm during fermentation, not too hot, otherwise the yeast powder will be burned to death.Cooler water is fine, but it will take longer, depending on the temperature.
2 When the dough is slightly softer, the Hanamaki will be delicious.
3 Steam in cold water.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
