1. 1000 grams of flour, 10 grams of yeast, 2 tablespoons of sugar, add warm water to form a dry powder-free dough, put it in a basin, cover the lid, and put it in the oven (or a warm place) to ferment for 40 minutes.
2. The fermented dough is kneaded vigorously, exhausted, and then rolled into a dough sheet, brushed with a layer of oil, and then sprinkled with meat sauce.
3. Roll up from one end into a roll.
4. Cut into sections.
5. Add enough water to the steamer, place the Hanamaki on the steaming curtain, damp the cloth, or apply oil on the curtain. Note that there should be a gap between the rolls. After the high fire is boiled, turn off the heat for 15 minutes at medium heat, and then uncover the lid after being stuffy for two minutes to prevent retraction.
6. It's out of the pot and it's delicious.
7. It feels great to peel and eat layer by layer.
Tips:Everyone adjusts the amount of flour according to personal needs. The ratio of flour: yeast is 100:1. I made a lot of them. I made 24 large rolls in total, and I was full after eating two of them. The rest was frozen in the refrigerator.
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