1. Mix flour, yeast, and warm water, knead it into a smooth dough, and ferment to double its size
2. Exhaust the fermented dough, roll it into a long piece, brush a layer of vegetable oil, sprinkle with salt and a little flour (the layering effect is better), and spread it evenly
3. Roll up, cut into small pieces, stack the two pieces together, press the middle to the end with chopsticks, fold down the left and right sides in half and pinch tightly
4. Put it in a greased pan and proof it to 1.5 times its size
5. Turn on a low fire, fry the raw embryos until the bottom is slightly yellow, and pour 1/3 of the boiling water that has submerged the ingredients along the side of the pot (the boiling water can generate steam faster, forming a steaming environment, so that the Hanamaki will be simmered as soon as possible. If used Cold water can easily make the bottom wet and affect the taste), close the lid and simmer until the water in the pot is dried. Press the shovel to quickly rebound the rolls and sprinkle with chopped green onions.
6. Crispy and delicious
7. Fluffy and soft
8. Structured
Tips:1. Knead the dough softer, and the finished product will be softer and more delicious.
2. Fry the bottom to slightly yellow, then add 1/3 of the boiling water that has not used the ingredients, and simmer the water to dry the hanami. When frying, the heat should be controlled, and the temperature should not be too high, otherwise the bottom will be burnt and the top will not be cooked.
