1. Prepare the ingredients.
2. Put 30 grams of condensed milk, 450 grams of warm water around 35 degrees, and 8 grams of yeast into the mixing tank of the cook machine.
3. Add 750 grams of all-purpose flour and 50 grams of pumpkin powder.
4. The cook machine is installed, the power is turned on, and the kneading is turned to the second gear, and the kneading is particularly smooth in 5 minutes.
5. The kneaded dough is taken out and divided into two parts, then rounded.
6. Cover with plastic wrap and let stand for 15 minutes.
7. Make the blueberry jam while the dough is standing, and dig 100 grams of blueberry jam into the bowl.
8. Put in an appropriate amount of cooked glutinous rice flour (glutinous rice flour is fried in a pot over a small fire and slightly yellowed and cooked thoroughly).
9. Stir well and set aside.
10. Take a dough and roll it out into a rectangular piece of dough.
11. The dough is covered with blueberry sauce (it was a bit too much for the first time).
12. Roll up from bottom to top.
13. Use a knife to cut the noodles into similar sizes.
14. Press it with chopsticks in the middle and twist it in opposite directions with left and right hands to form a Hanamaki shape. All the dough is turned into Hanamaki, and the other piece of dough is the same.
15. Cover the baking tray of the steaming oven with greased paper, and arrange the green rolls at intervals.
16. Put the steaming pan into the steaming oven, (fill the water tank with pure water, tap water is not allowed, there will be scale) The steaming oven selects the fermentation temperature of 35 degrees, the time is about 30-35 minutes, depending on the status, the fermentation will be 1.5 times to 2 times Big is enough.
17. Take out the fermented Hanamaki raw body, select the preheating steam function in the steamer, 100 degrees for 5 minutes.
18. Put the blueberry rolls in the middle of the steaming oven at 100 degrees for about 16 minutes. Don't open the steaming oven door immediately after the time is up. Simmer for 5 minutes before opening.
19. Take out the flower rolls and place them on a drying net to dissipate heat. After the steaming oven cleans up the moisture inside, the flower rolls will not dry out if they are placed in the steaming oven overnight, because there is still a certain humidity inside, so you can eat them again the next day and reheat them. Up.
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Tips:1. The water absorption rate of flour is different, there are also factors such as seasons and humidity, and the amount of liquid will also be different. I use the new core wheat flour, which has a high water absorption rate. 800 grams of flour uses 450 grams of warm water. Finally, the dough is slightly softer, and the steamed Hanamaki from the softer dough is noisier and has a good taste.
2. I use the steamed flower roll with the first shot, if you like the second shot, you can take the second shot.
3. If there is no steaming oven, use a steamer to ferment with warm water. After the fermentation is complete, steam directly on the fire. After the medium-high heat is boiled, turn to medium heat and steam for about 12-15 minutes. The steaming time is determined according to the size of the jujube cake. Turn off the fire and simmer. Let the pan boil for 5 minutes to prevent the Hanamaki from suddenly shrinking from the cold.
