1. Cut 10 grams of chives leaves into small circles, 30 grams of ham slices, or use bacon slices.
2. 250g flour, 2g yeast, 135g warm water below 37°C. The yeast is dissolved with a small amount of warm water (do not add additional water).
3. Do not add water at a time, set aside about 10 grams, damp the noodles with your hands until the water runs out. This will stimulate gluten and make the dough soft and smooth (it won't be kneaded, it can be replaced by a bread machine).
4. The lid is proofed until the bubbles are filled or the volume expands about 1.5 to 2 times.
5. Roll out the dough. If you are looking for a shape, you can overlap it twice to remove air bubbles (the bread machine can be used to exhaust)
6. Sprinkle a little flour on the dough and spread it evenly, then sprinkle a little cooking oil on it, spread it with a brush, and spread it evenly, not too much oil. The flour is used to make the Hanamaki better layering.
7. Sprinkle with diced ham. Leave four centimeters on one side of the dough and two centimeters on the other without sprinkling ham.
8. Also sprinkle chives leaves.
9. Fold up from the side where 4 cm is left, paying attention to whether it is folded or not.
10. After folding all, try to keep the interface on the side of the bottom.
11. Remove about 1 to 1.5 cm on both sides, and cut 9 doses (for a small child, cut a few more doses so that the child can eat one at a time, he will feel a sense of accomplishment!)
12. Use the back of a knife to firmly press the middle of each agent without breaking it.
13. Put the index finger of both hands into the pressure seam, and assist the middle finger and thumb (the three fingers of both hands are now triangular in shape). Stretch it slightly.
14. Tilt and twist the left and right hands slightly in opposite directions. Pass the left index finger around the dough, pinch the two ends of the joint under the index finger, and pull out the index finger.
15. After all the covers are finished, soak the rolls until the volume of the rolls becomes lighter, boil the pot on the water and steam for ten minutes on high heat, then lift the lid and take it out of the pot directly. The noodles cut out at both ends can be rolled again into long strips and folded to make a small flower roll.
16. Do not steam for too long, the green onion leaves will turn yellow.
17. Baby, eat Hanamaki!
Tips:Do not steam for a long time, as the onion will turn yellow and taste bad.
