Brown Sugar Sesame Sauce Hanamaki

Name: Brown Sugar Sesame Sauce Hanamaki
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 3g yeast; 120g Shimizu; 35g brown sugar; 5g Low-gluten flour; 70g Pure tahini; 10g White sugar

by Happy and happy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

As a northerner who loves to eat noodles, I can't make Hanamaki well, and my heart is always hurt. I love the brown sugar sesame sauce rolls very much. Every time I eat delicious brown sugar sesame sauce rolls, I will be greedy. When I come home and make it by myself, it’s not the case at all, it’s completely different from what I eat outside. ! And the sauce was overflowing when making it, the hands, the kneading pad, and the dough were all covered with sauce. Although it was steamed, it was delicious, but it didn't look good! After several failures, I lost faith in Hanamaki.
But yesterday, after the guidance of my good food friend Ousgoo, I finally made the brown sugar sesame sauce Hanamaki that satisfies me. This time I didn’t get my hands dirty or the dough. I chose the simplest sculpting method for the shape. I like the finished product very much. A plate of beautiful brown sugar sesame sauce rolls was wiped out by the kids at home. , Can it prove that it is delicious! It turns out that I failed so many times because I didn’t mix the sauce well. This time I learned the skill of sauce mixing. From now on, this delicious brown sugar sesame sauce roll can often appear on my table. Learn it and never buy it again! Naturally, the experience should be shared with friends for the first time.
This time the brown sugar sesame sauce rolls are made with the steam function of my new Changdi steam oven. During the recipe process, some friends may mistakenly think that it is an oven. Here is a reminder that it is dual-purpose for steaming and baking. The steam function is Can be used to steam food. If not, you can use our ordinary steamer to make it, the process is the same.

Ingredients

Brown Sugar Sesame Sauce Hanamaki

1. Put the water and yeast powder together in a small basin and mix well;

Brown Sugar Sesame Sauce Hanamaki recipe

2. Pour all-purpose flour into a small bowl; all-purpose flour is ordinary flour, the kind we often see in supermarkets, and is used to make steamed buns, buns, and hanju;

3. Use chopsticks to stir the flour and water into a flocculent shape, and then knead it into a soft and smooth dough; whether the pasta is good or not, it is important to knead the dough, you must knead more until the dough is smooth and chewy

4. I use the one-time fermentation method here, so there is no need to ferment the dough. After kneading the dough, straighten it into thin slices and make it into a rectangle as much as possible;

5. When mixing the sauce, you must pay attention to it. After the sesame paste is opened, you will find that the oil sauce is separated. Use the soup spoon at home to dig out two tablespoons of the sesame paste from the bottom of the bottle, which is about 55g. Add another spoonful of sesame oil (about 15g) on the surface, put them in a large bowl and mix well, then put in the smashed brown sugar and white granulated sugar, mix well together, and then add a small spoonful of low-gluten flour and mix well. The stirred sauce is thicker, and the sauce will drip when you pick up the spoon, instead of slipping down in a line, it is adjusted;

6. Spread the sauce on the noodles, leaving some blank space at the bottom not to be wiped;

7. Rolled up from top to bottom into a long roll, mine is too long to take a panoramic view, so I have to bend it;

8. Use a knife to cut into small sections, not too big, a little smaller, the width I made is about 4cm wide;

9. Roll the two small noodles together;

10. Put a chopstick in the middle, press both ends of the chopsticks and press down hard, the cut surface of the noodle roll will naturally upward;

11. Take out the chopsticks, arrange the bottom, and the Hanamaki embryo is ready; this shaping method is the simplest, most conservative and easiest way to succeed;

12. Cover the plate with greased paper, and place the raw embryos of the Hanamaki on the top, leaving a space in the middle, because the Hanamaki will continue to ferment; (Reminder: I use a steam oven to steam the Hanamaki. Put the Hanamaki on the steamer)

13. Put the Hanamaki in the steam oven, pour water into the water box, and use the fermentation function of the oven to ferment for 15 minutes. The fermented dough will not become much larger, but the dough can be seen to be fluffy;

14. Fill the water tank of the steam oven with sufficient pure water and install the water tank;

15. Set the steaming function, 100 degrees for 25 minutes, and then you can leave it alone; (reminder: if you change to a steamer, you can steam it on the water for 25 minutes)

16. After steaming, don't open the door in a hurry, simmer for about 3 minutes before opening, and the brown sugar sesame sauce rolls will be steamed;

17. Remember to wear insulated gloves when taking out the Hanamaki, because the temperature in the steam oven is still relatively high, and the steam will also be hot, so be careful;

18. The fragrant brown sugar sesame sauce Hanamaki is made. It is especially sweet and soft when it is hot. The Hanamaki I steamed is not too big and can be eaten in a few bites. The kids also said it was delicious while eating, and took a few photos. Send it to the circle of friends and praise me for doing well!

19. What do you think of my Hanamaki steamed?

Tips:
1. The mixed brown sugar sesame sauce is thicker, and the sauce will drip when you pick up the spoon, instead of slipping in a line;
2. The brown sugar is not sweet enough, it is best to add some white sugar, which can not only increase the sweetness, but also enrich the taste;
3. Don't take out the steamed rolls in a hurry. Turn off the heat and simmer for 3 minutes before opening. The rolls will not shrink.