1.
· Reference Moon Age·
Babies who are over 12 months old and are not allergic to ingredients· Food preparation·
Dough: 100g flour/ 1g yeast/ 5g sugar Pastry: 30g corn oil/ 25g flour/ 15g nuts Accessories: oil/ sesame seeds/ green onion
2.
Add sugar and yeast to 100 grams of flour, then pour in 55 grams of water, and stir the ingredients into a dough shape while pouring.
*I use the most common wheat flour here. You can use any flour. The sisters who have color vegetable flour at home can also replace the same amount to increase the color, there is no limit.
3. Then use the palm of your hand to press the dough together and knead it into a smooth dough.
4.
Cover with plastic wrap and leave for about an hour at 30°C~40°C until the dough is twice as large as the original.
*Recently, the weather has started to turn cold. I suggest that you use kitchenware to ferment faster: if you use an oven, the fermentation function will be about 40 degrees, and the fermentation will be constant for about 1 hour. If you want to put it on the steamer, you need to add half a pot of about 40 degrees warm water to the steamer, and cover the pot to ferment for about 1 hour.
*As long as the proportion of ingredients is correct and the yeast does not fail, fermentation is actually very easy. Don't look at the specific time, but must look at the state of fermentation, whether it has obviously expanded to twice the size.
5.
Prepare the nuts and crush them with a rolling pin.
*Nuts contain unsaturated fatty acids and are very nutritious, but the baby must be crushed like me to avoid choking.
6. Add 25 grams of flour and corn oil to the chopped nuts, mix well, and set aside as shortbread.
7.
After the fermentation is complete, remove the plastic wrap and place the dough on a kneading pad to knead evenly to exhaust.
*It is normal that the fermented dough is slightly sticky. You can sprinkle a little dry flour on the kneading pad and hands in advance to prevent sticking.
8. Then roll the dough into a large rectangular dough sheet.
9. Spread a layer of pastry evenly on the dough sheet, remember not to spread it on the edges.
10. Then, starting from the bottom, roll up the dough sheet and make it into a dough roll.
11. The noodle roll is cut into several small pieces, and the middle of each noodle is pressed vertically with chopsticks to shape the shape.
12. Hold the two ends of the noodle roll with both hands, slowly stretch it, and then fold the two ends down, and finally close it at the bottom, pinch the joints tightly.
13. Brush a thin layer of oil in the non-stick pan, and put the shaped small flower rolls into the pan
14. Cover the pot and let stand for a second fermentation for 10 minutes.
15. After proofing is complete, turn on medium and low heat for about 3 minutes, fry until the bottom is slightly yellow, and then add appropriate amount of hot water.
16.
Cover the pot and continue to simmer until it is fully cooked. I used it here for about 12 minutes. You need to adjust the time according to the size of the Hanamaki you made.
*Steamer version: After the proofing is completed, bring the water to a boil. The water is boiled for 15-20 minutes, and then take it out.
*The frying pan version has a slightly crispy bottom and the upper layer is soft. The steamer version is very soft from the inside to the outside. Both production methods are available, just follow the baby's favorite taste.
17. Finally, sprinkle an appropriate amount of sesame and chopped green onion on the surface and take it out.
18.
This Hanamaki can be full, so it's perfect as a staple food.
You can also make a little bit more when you have free time on weekends, seal it and freeze it, so that when time is tight, you can take it out and heat it up!
