Hanamaki Mantou with Spinach Sauce

Name: Hanamaki Mantou with Spinach Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; 320g Spinach juice; 7g baking soda; Some salt; Some Nande; Some Chili oil; Some oil; 10g yeast; Some Cooked Sesame

by Happiness187

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Adding some spinach juice to the Hanamaki looks not only beautiful, but also delicious when eaten. My family often makes Hanamaki steamed buns. I usually don’t want to take a step-by-step picture for fear of trouble. I have nothing to do today to make a Hanamaki and I also took the step-by-step picture.

Ingredients

600g Flour
320g Spinach Juice
7g Baking Soda
Some Salt
Some Nande
Some Chili Oil
Some Oil
10g Yeast
Some Cooked Sesame

Hanamaki Mantou with Spinach Sauce

1. Add yeast to the flour, mix well, add a little salt and baking soda to the beaten spinach juice, stir and pour it into the flour to make a smooth dough

Hanamaki Mantou with Spinach Sauce recipe

2. Live dough fermentation

3. Fermentation is twice as big

4. Knead the fermented dough vigorously to get the bubbles inside, then use a rolling pin to roll it into thin slices and brush with a layer of oil

5. Sprinkle with Nande

6. Feel the chili oil and cooked sesame seeds

7. Roll up from bottom to top

8. Cut into triangles

9. With the pointed end facing up, use chopsticks to press firmly in the middle, and use your hand to roll both sides down.

10. Prepare all the embryos and place them on a water-sprayed kitchen cloth for ten minutes, and then steam them in a basket for 20 minutes to get out of the pot