Multigrain Hanamaki
1.
Brew the yeast powder and add the flour (the multi-grain noodles are mixed together in advance, so only two colors of noodles can be seen on the picture.).
2.
First stir into small flocculent noodles, knead while adding water.
3.
Knead until it becomes a moderately hard and smooth dough, and leave it in a warm place to ferment.
4.
Send it to twice the size, poke a hole, don’t retract, and have a honeycomb shape inside, so it’s done.
5.
Vent the dough, divide it into three small dough pieces, take one of them, roll it into a thin dough with a rolling pin, sprinkle evenly with salt, and thirteen fragrances (the pepper noodles are also acceptable).
6.
Brush with a thin layer of oil and roll into long rolls.
7.
Cut the noodle rolls into pieces of similar size.
8.
Two stacked on top of each other.
9.
Use chopsticks to press down from the middle.
10.
The curls are lifted up, a little tidying up to look better.
11.
The finished Huajuan needs to be proofed a second time, and the volume is enlarged. It is lightly weighed by hand, and it is ready. After the water in the pot is boiled, put the hanjuan in the low heat for about 5 minutes, then turn to the high heat for about 20 minutes to cook.
Tips:
1. The amount of multi-grain noodles is up to your liking. The multi-grain noodles do not absorb water, so it is better to add water while mixing the noodles. Use your hands to feel the softness of the noodles.
2. You can also sprinkle some chopped green onions inside the Hanamaki, which is also very fragrant.
3. The steaming time is for reference only, and needs to be adjusted according to the size of the Huajuan.
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