Chive Ham Hanami Roll
1.
Prepare the chives, and chop the chives with a knife. It is best to use only the green part, which has a good appearance. Peel the ham and cut it into small pieces with a knife.
2.
Put the weighed flour and water into the Dongling bread machine, add the yeast, and start the kneading mode.
3.
After a noodle making process, add lard and another noodle making process. Hanamaki with lard added has a more fragrant and rich taste, and the Hanamaki is more fluffy, soft and chewy.
4.
After taking out the mixed dough, put it on plastic wrap for proofing.
5.
The structure of the proofed dough is honeycomb.
6.
Exhaust the proofed dough and knead it evenly.
7.
Use a rolling pin to roll into a thin rectangular piece of dough as large as possible.
8.
Roll the dough into a rectangular piece as large as possible. The silicone brush is dipped in peanut oil and spread evenly on the dough.
9.
Sprinkle with chopped green onion.
10.
Sprinkle the salt evenly.
11.
Finally, sprinkle with pepper powder.
12.
Sprinkle chopped ham on this time.
13.
Roll up from the break of the dough, and roll it all the way to the end.
14.
Use a knife to evenly cut the rolled noodle into small pieces.
15.
Then roll the two noodles together.
16.
Take a chopstick, press it in the middle of the noodle roll, pinch the two ends of the Hanamaki tightly, and the Hanamaki is ready.
17.
Make all the Hanamaki one by one.
18.
Put the finished Hanamaki into the steaming box and perform a second round. When you see that the Hanamaki has risen to twice its original size, start the steaming box and steam it. If it is steamed in a steamer, let it boil and steam for 15%. Simmer for 5 minutes.
19.
Put the steamed rolls on the shelf and keep them cool to keep them. Take them and eat them when you want to eat them.
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