Pumpkin and Fragrant Bean Two-Color Hanamaki

Pumpkin and Fragrant Bean Two-Color Hanamaki

by Xiaoyingzi Gourmet

4.7 (1)

Difficulty

Easy

Time

2h

Serving

2

Pumpkin pasta is not only beautiful in color, but also has a great taste. Therefore, pumpkin is named a natural dough softener. Adding pumpkin to pasta is guaranteed to be delicious. I like the special scent of caraway grass, especially when it is made into Hanamaki, it is both good-looking and delicious. The making of this two-color Hanamaki is something that I learned quickly. I didn’t make it as good-looking as others. Time is not home!

Ingredients

How to make it

1. Wash the pumpkin, peel and cut into small pieces

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

2. Put it in a steamer and steam it

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

3. Crush it with a spoon while it's hot and let it cool for later use

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

4. Put 500 grams of flour into the mixing tank, add pumpkin puree

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

5. 4 grams of yeast is boiled with 100 grams of hydration and poured directly into the flour

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

6. Kneader until smooth and ferment

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

7. The pumpkin dough will be ready when it is doubled and filled with bubbles

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

8. 4 grams of yeast is dissolved with 260 grams of hydration and added to another 500 grams of flour to form a dough and the fermentation is only twice as large.

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

9. Knead the finished dough vigorously, divide each into 2 doughs to drain the air inside. Knead it smoothly and let it rest for a few minutes.

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

10. Take the yellow pumpkin dough and the white plain dough separately

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

11. Roll out into thin slices with a width of 20cm and a thickness of 0.5cm, then stack the two slices, pour olive oil on the surface and brush evenly with a brush

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

12. Sprinkle fine salt first, then spread evenly with your hands, then sprinkle with citronella powder and turmeric powder, and spread them evenly

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

13. Fold from the top and bottom to the middle, each station 1/4

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

14. Brush with oil, sprinkle with salt, sprinkle with couma and turmeric powder

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

15. Fold it in half and arrange it into a long strip

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

16. Use a knife to cut into small doses of equal size, any size you want but equal

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

17. Pick up a dough and squeeze it in the middle

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

18. Fold in half and twist 2 turns

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

19. Tighten to the middle and finish forming

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

20. Put the finished embryo mat and basket cloth in the steamer for about 10-15 minutes, weigh it with your hands, because it is full of air, it will become lighter, and it can be steamed.

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

21. Boil the pot on high heat, turn to medium and low heat for 15 minutes, turn off the heat, wait for 3 minutes to open the lid and start the pot

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

22. Put it out of the pot and let it cool on the lid

Pumpkin and Fragrant Bean Two-Color Hanamaki recipe

Tips:

Xiaoyingzi's words:
1. Whether steamed buns or Hanamaki, the amount of water is generally half of the flour. If you want a solid taste, you can use less water. For softness, add about 10 grams of water. The Hanamaki is too soft to be shaped. The shape is not good, so the noodles are slightly harder to make a beautiful shape
2. Roll the dough sheet to a width of 20 cm because the width is just right when rolled up.
3. After the high heat is boiled, turn to medium and low heat. Don't rush to open the lid after turning off the heat. Let it sit for 3 minutes before opening the lid.

This dish is also called: Best Pumpkin and Fragrant Bean Two-Color Hanamaki recipe, Chinese Pumpkin and Fragrant Bean Two-Color Hanamaki recipe, Healthy Pumpkin and Fragrant Bean Two-Color Hanamaki

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