Bauhinia Vegetable Juice Hanamaki
1.
Divide the flour into two portions, 125 grams each, mix with yeast powder (1.5 grams each), pour spinach juice and purple cabbage juice respectively, stir with chopsticks while pouring into a flocculent shape, and knead the dough until the surface is smooth.
2.
After kneading the two colors of dough, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
3.
Dip your index finger with flour and poke a hole in the middle. The hole does not collapse or shrink, or you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
4.
Knead the fermented dough until the surface is smooth, and there are no obvious bubbles in the cut surface of the cut dough.
5.
Divide the dough of the two colors into 2 portions, and use a rolling pin to roll them into round slices of uniform size.
6.
Put the dough pieces on a baking tarp for easy movement. Spread a layer of vegetable oil and oyster sauce on the first piece of dough, evenly sprinkle some chicken essence, thirteen incense, and salt, and then spread the second piece of dough. The operation method of the second and third pieces is the same as that of the first piece. Do not grease the dough.
7.
Use a circular mold to take a small circle in the middle of the dough.
8.
Use a spatula to gently press the dough into a cross shape into 4 small pieces.
9.
In the same way, stagger and press into a cross, a total of 8 small pieces.
10.
Cut the lines on the dough into a circle, and cut a little opening in the middle of the first piece of the dough.
11.
Use your hands to pass this small piece of dough upwards and downwards toward the middle of the opening.
12.
The others are completed in turn.
13.
Pinch the edge of each small piece of dough with your hand, pinch it tightly, and finish the others in sequence. Put a small flower as a stamen in the middle.
14.
Prepare the Huajuan, let it stand for 20 minutes, bring the water to a boil, steam on medium heat for 15 minutes, turn off the heat, and simmer for 5 minutes before removing the lid.
15.
Finished picture.
16.
Finished picture.
17.
Finished picture.
Tips:
1. In a pot under cold water, keep the water on medium heat and steam for about 15 minutes after the water is boiled.
2. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
3. The dough must be kneaded until the surface is smooth before or after fermentation, so that a smooth surface can be made.
