Rice Wine Sesame Sauce Hanamaki
1.
Mix your own rice wine and water, stir well,
2.
Add 250 grams of flour to make a thick paste. Leave it at room temperature above 20 degrees for about 3 hours to ferment to twice the size, if the room temperature is low, it will take a longer time
3.
When the batter is fermented, add the remaining flour and knead the dough until the surface is smooth. Cover with a damp cloth and continue to ferment until it doubles in size. The fermented dough has a honeycomb shape inside.
4.
Exhaust, knead and relax for 10 minutes
5.
Roll out into large pieces, stir evenly with sesame paste and salt, and spread on the noodles.
6.
Roll up and cut into sections
7.
Take a section and roll it into a long piece, cut a few cuts in the middle, don’t cut the ends,
8.
Pull both ends with your hands and twist
9.
Pinch the ends together
10.
Cover with a drawer cloth, let it be heated for 30 minutes at room temperature, and steam for 15-20 minutes on high heat. The length of time depends on the size of the Hanamaki. I make it relatively small, and it will be cooked in 15 minutes.
11.
The steamed Hanamaki is very fragrant
Tips:
1. The rolled Hanamaki must be steamed for about half an hour before steaming, so that the steamed Hanamaki is very soft. Adjust the hair time according to the room temperature, don't force it.
2. Be sure to use your own rice wine, because it is active. Some commercially available bottled rice wines are inactivated. Although there is a taste of rice wine, the yeasts are killed and the noodles cannot be made. of.
