1. Prepare the required ingredients.
2. Pour the dough ingredients directly into the cook machine, beat them into a smooth dough, and simply gather it up and put it in the fermentation box for fermentation.
3. After fermenting to twice the size, knead and press out the bubbles in the dough until the dough is smooth.
4. Then use a rolling pin to roll as much as possible into a rectangular shape.
5. Spread a thin layer of peanut oil, then sprinkle a little salt, and evenly sprinkle some pork floss.
6. Fold one-third in half, then fold the rest in half, and press it to expel the air.
7. Cut into relatively wide strips, in pairs.
8. Put it in the fermentation box again and let it rest for 15 minutes.
9. Press the chopsticks in the middle and pull out the chopsticks.
10. Pull the ends and pull slightly longer.
11. Then the chopsticks were placed in the middle and circled, and then pressed down, a Hanamaki came out.
12. The rolled flower rolls are covered with greased paper and placed on top of the steaming tray, put in the oven, set to 38 degrees for 20 minutes of fermentation.
13. Finally, put the fermented flower rolls into the steamer at 100 degrees for about 25 minutes.
1. The water absorption of each type of flour is different. It is recommended to add water to the flour in small amounts to facilitate the adjustment of the amount of water.
2. After the dough is exhausted, it must be fully kneaded, so that the steamed Hanamaki will be soft and elastic.