Coarse Grain Small Flower Roll

Coarse Grain Small Flower Roll

1. Make up the dough and send it to twice its original size.

2. Take out the dough and knead it to exhaust air and arrange it into long strips.

3. Roll into dough.

4. Spread an even layer of oil and sprinkle with a little salt.

5. Scroll from left to right (you can also scroll from right to left).

6. After rolling, press flat.

7. Cut into evenly sized segments.

8. Put the two sections of noodles together and press them in the middle with chopsticks. Grasp the two ends of the noodles and stretch them properly. Turn the left hand to the left and the right hand to the right. Make a circle around your thumb and pinch the bottom.

9. Cover the finished Hanamaki with plastic wrap for ten minutes.

10. In a pot with cold water, boil for ten minutes and steam, turn off the heat, and simmer for five minutes.

11. The soft, coarse grain small flower rolls are both good-looking and delicious~

Tips:

1. The cornmeal must be blanched with hot water, so that it tastes good and is easy to digest.
2. After the cornmeal is let cool (the temperature is not hot), mix it with the white flour and mix it with yeast water to form a smooth dough.
3. Putting white sugar into flour can speed up the fermentation. You can also leave it as you like.