Couma Flour Hanamaki

Name: Couma Flour Hanamaki
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g General powder; 260g water; 6g yeast; 5g salt; 20g Couma Flour; 20g Cooking oil

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Kotome Hanamaki] A Northwestern flavored Hanamaki friend gave me the sweet bean flour, turmeric powder, and red yeast rice powder. Knowing that I like these things, they sent them specifically to me.
I really like the scent of bean powder, the long, grassy, bean fragrance? In short it is very fragrant.
Couma flour (fenugreek powder) is a by-product of the legume fenugreek seeds, which is unique to the Northwest. Large quantities of couma flour can be used as feed and contain a lot of protein. We use a small amount of couma flour to steam steamed buns or pancakes. So, let’s not talk about the nutritional ingredients, but the special fragrance. "

Ingredients

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

Couma Flour Hanamaki

Ingredients

Couma Flour Hanamaki

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