1. 150g plain flour, 1.5g yeast, 85g warm water, 2g salt are mixed into a smooth dough.
2. Dough and cover the plastic wrap to relax, dice the bacon slices and mince the chives.
3. The dough does not need to wait for fermentation, it is loosened and rolled directly into a thick piece of about 0.4 cm thick, and arranged into a rectangular shape. Brush olive oil on top, pinch a little salt and pepper powder and sprinkle it evenly.
4. Sprinkle an appropriate amount of bacon diced and chive leaves on 1/2 of the dough.
5. Fold the blank up in half
6. Cut a finger-wide segment.
7. Cut the surface upwards, make a set of three strips, pinch both ends to lengthen slightly, twist 3 turns to the left and right
8. Put a spoonful of olive oil in a non-stick pan, and arrange the twisted flowers into the pan neatly, leaving some gaps in the middle.
9. Cover the pot and ferment. When Hanamaki becomes fat, you can turn it on a small fire and slowly heat it up.
10. Fry until the bottom of the Hanamaki turns yellow.
11. Pour 50g of water along the upper and lower sides of the pan, bring to a boil on medium heat, turn to medium and low heat, and fry until the water is dry.
12. Sprinkle chopped green onion and cooked black sesame seeds before serving.
13. It is savory and delicious.
14. The bottom is fried and crispy.
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