1. Yeast, sugar and warm water at about 40° are dissolved together, pour in flour and knead into a smooth dough, cover with plastic wrap and ferment.
2. About two hours after the dough has doubled in size, let it vent for 5 minutes, then proof it again, and wait for half an hour.
3. Roll out the dough to a thickness of 0.3 cm. Sprinkle a thin layer of flour, salt, and chopped green onion
4. Fold both sides to the middle
5. Fold in half again
6. Slightly press with a rolling pin to make the chopped green onion, salt and dough stick together.
7. Cut into pieces
8. Stretched to both sides to double the original length
9. Fold the dough in half around the chopsticks
10. Small group twist up and right
11. Put the dough down and to the left, press the opening with chopsticks
12. Brush the oil in the steamer, put on the rolls, cover the lid, and let it rise for half an hour
13. This is Hanamaki after waking up for half an hour
14. In a pot with cold water, steam for 8-1 minutes on medium and small heat, turn off the heat for 5 minutes, and then open the lid.
Tips:After turning off the heat, remember to simmer for 5 minutes before opening the lid, otherwise Hanamaki will shrink when it suddenly becomes cold in the hot pot.
