Okara Black Sesame Flower Roll
1.
Preparation materials: soybean dregs containing soybeans and black sesame seeds filtered out of soybean milk
2.
Prepare ingredients: stir the yeast powder with a small amount of warm water until melted
3.
After adding flour, knead the dough into a dough, add water or flour as appropriate during the process (you don't have to knead it into a smooth dough, I tried it, and the finished product has no effect)
4.
Cover the surface with a damp towel (not dripping water), leave it in a warm place to ferment for more than 2 hours, wait until the surface is fermented to twice the size of the original dough, and the inside becomes honeycomb.
5.
Knead the fermented noodles until the bubbles come out, and then use a rolling pin to roll the noodles into a thin crust with a thickness of about 1-3mm (the thinner, the richer the steamed Hanamaki), brush with a layer of oil, and sprinkle with chopped green onion and salt ,pepper
6.
Roll up the noodles along one side, as tight as possible
7.
Use a knife to cut the noodle roll into small embryos 4-6cm wide, and press it from the middle with chopsticks (if the embryos are small and the layers are not rich enough, you can stack the two small peas up and down, and then press with chopsticks)
8.
Grasp one end and one end of the embryo, stretch it slightly, roll it back, and place the interface on the lower part of the flower roll
9.
Put the finished Hanamaki in a steamer (you can put a piece of gauze or brush the oil on the bottom of the Hanamaki to prevent sticking), cover the pot, and leave it for 20 minutes. After the proofing is completed, first boil the water in the steamer. Open, put on the steamer, and steam for 15 minutes on high heat
Tips:
1. After steaming, don't rush to open the lid of the pot, and then boil the pot after 5-8 minutes of stuffiness, so as not to retract the fluffy rolls;
2. This demonstration is savory Hanamaki. Those who like to eat sweets can also add sugar according to their personal taste.
