Black Sesame Brown Sugar Hanamaki
1.
Prepare the required ingredients
2.
Put the brown sugar in 200ml hot water, mix well to dissolve it completely, let it dry until it is not hot (about 30 degrees Celsius), put the yeast powder into 50ml warm water, mix well, let stand for a few minutes to make it completely dissolve
3.
Pour the dissolved yeast solution into the flour and mix well
4.
Pour the brown sugar water that has been dried until it is not hot to the flour (slowly pour, there may be a little deep under the brown sugar water, do not pour in)
5.
Use chopsticks to mix well into cotton wool
6.
Knead it repeatedly with your hands to form a smooth dough
7.
Cover the dough with wet gauze and leave it to ferment for about 1.5 to 2 hours. When the dough is fermented to twice the volume of the unfermented dough, it indicates that it has been fermented
8.
Put the fermented dough on a chopping board sprinkled with a layer of flour, knead it repeatedly to press out the air inside, knead it again into a smooth dough, cover it with wet gauze, and relax for about 5 to 10 minutes
9.
Flatten the loose dough, and then use a rolling pin to roll it into a rectangular sheet about 0.3 cm thick
10.
Use a small brush to apply a thin layer of oil on the dough
11.
Sprinkle a layer of black sesame powder evenly
12.
Use the back of a small spoon to gently press the black sesame powder to make it sticky
13.
Then roll the dough into strips
14.
Use a knife to cut into a dose of about 40 grams
15.
As shown in the picture, use chopsticks to press the medicine down the waist to form an indentation
16.
Pull out the chopsticks, squeeze the place where the chopsticks are indented on both sides of the bottom of the agent, bend it down, pinch it, and form a flower roll
17.
Cover the finished Hanamaki raw embryos with wet gauze and leave for another 20 minutes
18.
Put the ready-made embryos in the steamer, steam for about 18 minutes over high heat, then turn off the heat, wait for about 3 minutes to open the lid and take it out.
