1. Self-raising flour can also be replaced with ordinary flour and added with dry yeast. As each type of flour has a different water absorption rate, please increase or decrease the amount by yourself. Use warm water of about 30 degrees to knead the dough into a smooth, non-sticky dough. Don't let the dough rise, just roll it out into a uniform sheet after a few minutes of relaxation
2. Spread peanut oil, sprinkle some salt, remember to spread it evenly, and then roll it up. When rolling, the elasticity should be even and flat, and then cut into triangles as shown in the figure.
3. Use the back of a knife to press down in the middle of the triangle, and then arrange the edge shape by hand.
4. Put it in the steamer, and the water temperature at the bottom of the pot is about 40 degrees, and ferment in the steamer.
5. When fermented to double the size, start steaming on medium heat, and steam for 20 minutes, then don’t open the lid in a hurry, keep it stuffy for a while
6. The white and plump Hanamaki is steamed. This method takes a short time and is soft enough to make it look pretty.
Tips:When fermenting in the steamer, the water temperature at the bottom of the pot should not be overheated, and it is just right to feel that it is not hot. The fermentation time is about 30-40 minutes, not too long. It will become bigger when it is steamed.
