Multigrain Hanamaki

Name: Multigrain Hanamaki
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Black bean flour; 200g Wheat flour; 50g Sorghum flour; 175ml warm water; 3.5g yeast; 5g Sugar; Some salt; Some Peanut oil

by Yingyu

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

There is not much sorghum flour and black bean flour left, and wheat flour is added to make a few two-color florets

Ingredients 100 g black soybean flour 200 g wheat flour 50 g sorghum flour 50 g warm water 175 ml yeast 3.5 g sugar 5 g peanut oil a little salt

Ingredients

Multigrain Hanamaki

1. 1. Add 100 grams of black soybean flour and wheat flour, 2 grams of yeast and 100 grams of warm water and 3 grams of sugar to form black soybean dough, 50 grams of sorghum flour and 100 grams of wheat flour, 1.5 grams of yeast and 2 grams of sugar to form sorghum dough. Fermented to 2 times the size

2. 2. Roll out two pieces of fermented dough into dough of the same size

3. 3. Spread a layer of oil on the rolled black bean dough, and put the sorghum dough on top

4. 4. Spread oil on the sorghum dough and sprinkle some salt evenly

5. 5. Fold in half according to the picture

6. 6. Fold the bar again

7. 7. Cut into a number of equal parts of the dough

8. 8. Take two pieces together and press them with chopsticks

9. 9. Press until the cutting side of the knife is facing up

10. 10. Roll down on both sides, and the roll is ready

11. 11. Another method of Hanamaki is to take two pieces of dough and stack them together. Use the left hand to push downwards in the front, and the right hand to knead the dough close to the body and turn it 180 degrees and apply downwards to complete the formation of Hanamaki.