1. Yeast is dissolved in warm water
2. Pour into the flour and stir well. Slowly add in water and stir into a flocculent shape with chopsticks.
3. Then mix into a smooth dough, cover it, put it in a warm and moist place, and ferment until it is twice as big (you can make a small pit with your fingers soaked in the flour, so it doesn’t shrink or collapse)
4. Chopped shallots, mix well with shallot oil
5. Cut ham into small cubes
6. Take out the exhaust and knead evenly and press flat, then roll out into a large rectangular piece, sprinkle in appropriate amount of salt and pepper, and spread it by hand
7. Brush evenly with a thin layer of scallion oil (for practice, please refer to http://www.meishij.net/zuofa/bianfeiweibaocongliaoyou.html)
8. Sprinkle evenly with chopped chives and chopped ham
9. Roll up from the short side to the end
10. Then cut into pieces of the same size
11. Take a section, rub a little dry powder on the chopsticks, place it in the middle of the dough, press hard, and then take out the chopsticks
12. Then the plastic surgery is just fine
13. Another method is to fold the flower roll blank in half
14. Hold the two ends of the dough with both hands and twist them in opposite directions, then roll the two ends into the bottom, and it's ready
15. After making it, it will be fermented twice to 1.5 times the size
16. Fill the pot with cold water, put the waking up Hanamaki in a steamer covered with a damp cloth, turn on medium-high heat, wait until the steam rises, and then steam on high heat for about 10-15 minutes (turn off the heat and wait 2 minutes before uncovering )
Tips:1. Mix the shallots with shallot oil first.
2. The steaming time of Hanamaki should be adjusted according to the size.
3. The ratio of water to noodles in steamed rolls is about 0.5:1, which means that a pound of noodles is about 50 taels of water. Because the water absorption of different flours is different, the amount of water used is also different.
