Black Sesame Brown Sugar Hanamaki
1.
Mix 200 grams of flour, 3 grams of baking powder, and a teaspoon of white sugar. Mix the yeast powder with warm milk at about 30 degrees, pour it into the flour, and form a dough. Proof to double its size.
2.
Mix the black sesame paste with brown sugar in a ratio of 2:1, add a small spoon of sesame oil, remove the sesame paste, and use a spoon to crush the brown sugar.
3.
Sprinkle a thin layer of dough on the chopping board, take out the proofed dough, put it on the chopping board and knead it a few times to expel the air in the dough.
4.
Use a rolling pin to gently press the surface map from top to bottom, and then press the vertical pattern from left to right. This is to flatten the dough and maintain its original shape.
5.
Roll out the dough into a rectangular dough sheet, and pour the mixed tahini sauce on the dough sheet.
6.
Spread the sauce evenly with the back of the spoon.
7.
Roll the dough into strips from top to bottom
8.
Use a knife to cut the strip into small pieces about three fingers wide
9.
Overlap the two small sections, flatten them with your hands, and gently pull them to both sides to make them longer
10.
Pinch both ends and twist
11.
Take advantage of the trend and twist again, and then overlap the two ends at the bottom
12.
Set it aside and let it wake up for 20 minutes
13.
Coat a thin layer of oil on the cage, and put the proofed Hanamaki in. Leave some distance between every two. Cold water pot, medium heat. Steam for about 15 minutes after steaming. Turn off the heat and simmer for another minute.
Tips:
I use pure milk and noodles. If not, warm water is fine. The milk and dough will become whiter when steamed.
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