1. Material drawing.
2. Yeast turns into yeast water in water.
3. Pour the yeast water into the flour and mix while pouring to form dough.
4. Knead the dough into a dough with your hands.
5. Knead the dough on the chopping board to form a smooth dough.
6. Put it in a small pot with plastic wrap and let it ferment in a warm place. (The fermentation process is forty minutes to one hour in summer)
7. The fermentation of the dough increases, about one and a half to twice the original dough. After taking up the flour by hand, poke holes in the dough without significant changes. At this time, the dough fermentation is just right.
8. The prepared dough was kneaded smoothly on the table, and it was always operated on the chopping board. This time I worked on the table and found that it was not as comfortable as the chopping board.
9. Roll the dough into thin slices and squeeze the bean paste.
10. Use a spatula to smooth the red bean paste.
11. Roll into rolls.
12. Change the knife into a small potion.
13. Stack the two flower rolls on top of each other.
14. Use chopsticks to press down from the middle, pull out the chopsticks, and shape the Hanamaki greens.
15. Brush the cage.
16. Put the prepared Hanamaki embryo.
17. Cover and let stand for ten minutes. After the final fermentation is completed, turn on the fire, and steam for twelve minutes after the water is boiled.
18. After boiling the Hanamaki, there are two more eggs, haha, by the way, two salted duck eggs are heated
Tips:In this way, you can make scallion oil rolls, pork floss rolls, minced meat rolls, etc.
When making the dough, knead the dough until it is smooth and then ferment. The steamed bun will have a better texture.
The ratio of flour to water is only approximate, adjusted according to the situation.
