Braised Pork Hanamaki

Braised Pork Hanamaki

1. Prepare half a bowl of warm water around 40 degrees,

2. Add two teaspoons of yeast, about 5 grams,

3. Stir evenly with chopsticks, set aside and let it melt slowly by itself,

4. Prepare two small bowls of flour and pour it into a large saucepan,

5. Two small bowls of flour is one catty, add 5 tablespoons of sugar,

6. Dig a hole the size of a fist in the middle,

7. Add the melted yeast powder water

8. Stir with chopsticks, add a little water and stir,

9. Stirred into flocculent

10. Now I don’t need chopsticks, I use my hands to make a circle, dig a shallow nest in the middle, and add a little water

11. Repeatedly rubbing, then digging a small nest, and adding water, a little less than just before

12. Knead again, dig a small nest, add water, less water than the second time

13. The number of times of adding water above, the number of kneading is three times

14. Hand polished light basin light,

15. Put the lid on, ferment for an hour, put the sugar, and ferment quickly

16. Prepare the ingredients

17. Preparation of excipients

18. Filling: Picture of braised pork with dried plums and vegetables, refrigerated

19. Connect

20. Cut the braised pork to the smallest size and put it in a large bowl

21. Cut the green pepper into the ends and set aside

22. Separate the egg yolks with a separator. Two yolks are needed.

23. Add two egg yolks to the filling, and pour all the peppers down

24. Add a little soy sauce

25. Add a pinch of salt

26. Add a little oyster sauce

27. Stir clockwise with chopsticks

28. Add two spoons

29. Keep stirring, it looks good

30. The glutinous rice flour is more fragrant, and a little sesame oil is added to make it more fragrant!

31. The dough is fermented

32. Sprinkle with dry flour so that it won’t stick to your hands when kneading

33. After kneading, dig a hole in the middle, this hole needs to go through the bottom,

34. Cut off and knead the long strips and make a lot of different sizes

35. Press it flat with your palm, and stick a little flour on the upper and lower sides to prevent it from sticking to the cutting board.

36. Use the bottle as a rolling pin, don’t be too thin

37. Cut half of the dough

38. Sprinkle on the filling, more and less. Plan how much dough you want to put on.

39. Roll from the beginning

40. Roll to the middle and another picture

41. Roll to the end

42. Pinch firmly with your thumb and index finger

43. Add water to the steamer, put the steamed slices, and grease the bottom of the Hanamaki

44. Put the Hanamaki on the steamed slices and continue to wrap the next one

45. Put four on the first floor, three on the second floor, and put the lid on

46. Let them wake up for twenty minutes,

47. After waking up, turn on high heat to steam

48. I'm getting angry, turn to medium and low heat and steam for another 20 minutes

49. Twenty minutes are up, turn off the heat, do not open the lid, simmer for five minutes,

50. Now you can open the lid, and you can see the top layer of Hanamaki, one by one!

Tips:

[Tips] To knead the noodles, add a small amount of water in batches, and then knead. The above process takes three times. The noodles are kneaded very brightly. The surface is light and the basin is light. Don't open the lid immediately after it's done. Let it simmer for five minutes before opening the lid to prevent shrinkage. Now it's hot and fermented at a high temperature for an hour. It will be sour for too long. Yeast can't be boiled with too hot hydration, water around 40 degrees is the best!