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.
12.
12. Put the finished Hanamaki on the pot with cold water flashing, steam for 15 minutes and turn off the heat, wait for 3 minutes to uncover.
13.
Steamed Hanamaki
