Hanamaki Manju
1.
The first is to make the noodles. I have been using Angel's yeast powder for three or four days. Just take four tablespoons of the flour with the spoon of the rice pot, and then dilute the yeast powder with warm water of about 35 degrees, stir and mix. Evenly, slowly pour into the flour, use chopsticks to draw a circle, stir into a flocculent shape, then knead evenly until the surface is smooth, cover the basin with a plate and let it stand for about 2 hours, wait until it expands twice the size (forgot to take the picture, next Supply everyone)
2.
In the meantime, chopped green onion, fry sesame seeds
3.
Dough proofing OK. I usually work on the tempered glass table surface at home. Sprinkle a layer of flour on the table top. Pour out the dough in the basin and knead until the pores shrink (when kneading, it is best not to follow one direction. Knead the whole dough in various directions to avoid affecting secondary fermentation) Cut out a piece, and roll the dough into a long strip.
4.
First brush a layer of oil on the noodles, then spread the chopped green onion (the chopped green onions are put in salt in advance, and the thirteen spices are marinated for a while), and then spread a thin layer on the rolled noodles
5.
Sprinkle a layer of sesame seeds
6.
Roll up in the direction of the rectangle
7.
Cut into small sections with a kitchen knife
8.
Take out the two pieces together and pinch them together
9.
Put a layer of oil on the steamer without a cage cloth to prevent it from sticking, then place it neatly and leave an expansion gap in the middle
10.
After placing it, let it stand still for about 15 minutes, start the stove with cold water, 20 minutes for high fire, 15 minutes for low fire
Tips:
When kneading the dough, do not pour too much yeast water. Basically, it does not stick to the hands and has a little hardness, which is the best surface hardness, so that it will not stick to the hands and easy to shape when kneading after proofing.
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