How to make Hanamaki

• 1. Prepare 500g of flour,
• 

  2. Dissolve the yeast powder with warm water

• 

  3. Slowly add water (260 g) into the flour and mix into a smooth dough

• 

  4. Ferment at room temperature until doubled to 2.5 times in size

• 

  5. Take out the dough and deflate it, and knead it repeatedly until there are no air holes in the dough.

• 

  6. Divide into small uniform doughs,

• 

  7. Knead the dough into a round shape, then roll it into thin slices with a rolling pin

• 

  8. Then brush the thin dough with oil and sprinkle with chopped green onion (I don’t have any green onions at home, so I use old green onion leaves)

• 

  9.Then roll up the thin dough sheet,

• 

  10.Then cut into equal pieces

• 

  11. Stack the two small doses together, and then Stretch it, and then twist the flower roll again to complete

• 

  12.Twisted Hanamaki

• 

  13. Cover the flower roll with a damp cloth and let it rest for 15 minutes.Heat the water in the pot and put the steamer (remember to brush the steamer with oil).Steam for 15 minutes, turn off the heat, and simmer for 5 minutes.