Couma Flour Hanamaki

Couma Flour Hanamaki

1. Main material drawing. Yeast turns into warm water.

2. Pour the yeast water into the flour and mix into a flocculent shape. Mixing it into a flocculent state can basically support the water consumption. For those who don't have a kitchen scale, as long as the dough is more uniform, the next dough will not be a problem.

3. Knead into a smooth dough. Ferment in a warm place.

4. When the dough is doubled in size, poke the dough with your hands. If it doesn't collapse or close, the dough will be ideal. In summer, room temperature is enough, forty minutes is almost ready.

5. Exhaust the dough and knead evenly, divide into two portions, and roll them into large pieces.

6. Sprinkle the oil with salt and couma bean powder and then spread the other dough, and also brush with the oil and salt and couma bean powder.

7. Roll up two overlapping dough

8. After plastic surgery, the knife is changed into a Hanamaki raw embryo.

9. Use chopsticks to press down on the Hanamaki dough.

10. Shape the flower rolls as you want, brush the cage with oil, and put the flower rolls on. Leave it to ferment for twenty minutes.

11. Steam on the heat, steam for 20 minutes after the water is boiled, and steam for 3 minutes after turning off the heat, and then just take it out of the pot.

12. Steamed buns