1. Mix the batter, carrot juice, sugar, yeast, etc. into a noodle dish, stir with chopsticks until there is no dry powder, and then knead it into a smooth dough
2. The kneaded dough is fermented at room temperature to double its size, and after fermenting, use a rolling pin to roll it into a uniform thickness.
3. Brush a little cooking oil on the surface of the dough, then roll it from one end to the other
4. Use a knife to cut into a "V" shaped triangle
5. Take a triangular tip facing up
6. Use chopsticks to press in the middle to complete the production
7. After all the dough is prepared, put it on the steamer for 15-20 minutes, turn on the gas stove, steam in the cold water for about 12 minutes, turn off the heat, and simmer for about 3 minutes.
Tips:1. When making carrot juice, the ratio of carrot to water is 1:1, that is, 100g carrots and 100g water are put into the wall breaker to start the production of fruit juice.
2. The dosage of flour and carrot juice is adjusted according to the water absorption of flour
3. Do not use scented peanut oil or sesame oil as the cooking oil on the surface of the dough, otherwise it will affect the taste of the Hanamaki.
4. The time of dough fermentation is controlled by the climate
