1. Put all the dough ingredients into the cook machine, turn on the first gear, knead the dough for 6 minutes, pour most of the water first, add a little bit of the remaining, and add more if it is not enough. Depending on the condition of the dough, after the cook machine stops, observe the condition of the dough and knead for two to three minutes.
2. Take the dough out of the cooker, knead it into a smooth dough (promise me, don’t be lazy), shape it, and let it sit for about 3 minutes.
3. Take half of the dough and roll it into a rectangle
4. Take out the peanut butter that was melted in water before (because I made it in a glass bottle, so I just need to blanch it with hot water and warm it up for a while.)
5. Spread peanut butter on two thirds of the dough
6. Fold up the left third and cover the right third
7. Use a rolling pin to gently roll it out and cut into 6 pieces. Don’t cut it on the silicone pad, it will cut it badly.
8. Roll into a hanami, place it on a wet steamer mat, and ferment to double the size
9. Boil a pot of water, wait for the water to boil and steam for 10 to 15 minutes, turn off the heat and simmer for about 3 minutes.
