1. Prepare the ingredients, corn juice (please refer to my recipe-the method of thick corn juice), take an appropriate amount and set aside.
2. Add a little yeast powder to the corn juice, add the flour and knead it into a smooth dough, leave it to ferment to 2 times its size.
3. The dough rises to double its size into a honeycomb shape.
4. After the dough is exhausted, roll out into a dough sheet, and spread an appropriate amount of honey beans.
5. Then roll up the dough slowly.
6. The rolled honey bean roll is similar to Hanamaki, cut into equal pieces and let stand for 15 minutes.
7. Put the rested honey bean rolls into a steamer boiled with hot water and steam for 10 minutes on high heat.
Tips:The corn juice is fragrant and sweet. The dough uses corn juice instead of water. Because the dough is thinly rolled, it will be uneven after being steamed with honey beans. You can roll the noodles thicker to make the surface of the steamed honey bean rolls. It's smooth.
