Okara Ham Hanamaki
1.
Preparation: Okara containing soybeans and black beans, filtered out of soy 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.
Cut the diced ham and chopped green onion
6.
Knead the fermented noodles until the bubbles come out, 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 appropriate amount of green onion and ham Ding, salt
7.
Roll up the noodles along one side, as tightly as possible, roll into a strip
8.
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)
9.
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
10.
Place 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 to ferment for 20 minutes. After the proofing is completed, boil the water in the steamer first, then put the steamer on the steamer, and steam for 15 minutes on high heat.
Tips:
After steaming, don't rush to open the lid of the pot, then let the pot boil after 5-8 minutes of stuffiness to prevent the fluffy Hanamaki from retracting.
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