1. All materials and agglomerates except oil are twice as large as the fermentation.
2. Exhaust the air to roll out the dough with a thickness of about one centimeter, and pour oil evenly to spread the entire dough.
3. Roll up, cut into pieces, and press down in the middle with chopsticks.
4. The finished Hanami is still for the second proofing.
5. Steam on the pot for 10 to 15 minutes.
Tips:【CSY Warm Reminder】
The water used for kneading depends on the water absorption of each type of flour.
The steaming time depends on the size of the Hanamaki.
