Delicious Multi-layer Hanamaki

Name: Delicious Multi-layer Hanamaki
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Zhongyu Multipurpose Wheat Flour; 15g yeast; 1/2 a spoon Sugar; 5g salt

by I have dried shrimp

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the past few days, the epidemic is not allowed to go out. Every day noodles, dumplings, steamed buns, steamed buns and flower rolls are made in different ways, which kills the time and satisfies the appetite of the family, and the level of cooking has increased by another level without knowing it!
But after all, there is still a day to eat up the flour. Fortunately, the flour bought at Zhongyu arrived on time, and you can go back to the old business haha! Here is also a wave of Zhongyu’s multi-purpose wheat flour for everyone. Making pasta is really an extraordinary feeling. It can directly test the difference with other flours. Whether it is color or quality, there is a very intuitive experience, even steaming. The finished products are much better! No loss is something that is being said in the circle, the eyes of the masses are discerning haha.
In terms of details, first stir the yeast with warm water and a little sugar and let it stand. The sugar is suitable for the yeast to be active. Add a little salt to flour to increase gluten. After the Hanamaki is made, let it stand for 20-25 minutes, so that the steamed Hanamaki, steamed buns or steamed buns will be more puffy and noisy.

Ingredients

1500g Zhongyu Multipurpose Wheat Flour
15g Yeast
1/2 a spoon Sugar
5g Salt

Delicious Multi-layer Hanamaki

1. Add yeast powder and a little sugar to a bowl of warm water at 35 degrees, stir and let stand for 5 minutes.

2. Pour the flour into the basin, add salt to the flour on the side of the basin, mix well, pour in the standing yeast water and stir in the middle, and then stir all into a flocculent shape.

3. Then knead to three light (pot light, hand light, surface light) to form a smooth dough, cover with plastic wrap and seal it in a warm place to ferment.

4. Let the dough rise to double its size, about an hour.

5. Pull out the dough, the tissue is rich in honeycomb, and the noodles are ready.

6. Take out the dough and knead to exhaust air, knead into long strips, divide into small pieces and roll into round dough pieces.

7. Stack of three, press the middle of the dough with chopsticks.

8. Fold it in half into a semicircle and press it from the middle.

9. Fold as shown.

10. Pinch the sharp corners under the two sides tightly, and then press the chopsticks down on the upper end.

11. The beautiful multi-layer Hanamaki is finished. Put oil on the steaming grid, put the Hanamaki on the steaming grid, and let it rise for 20 minutes. Put it on a pot in cold water and bring it to a boil. After the air is heated, continue to steam for 15 minutes, turn off the heat and simmer for 5 minutes.