Sands Hanamaki

Sands Hanamaki

by Chick_hebycE

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Looking through the refrigerator, I found a few duck egg yolks, okay! In the rainy season these days, I can play noodles at home, so after thawing and steaming, mix well with vegetable oil and add a little sugar to make golden sand filling. This pot of Hanamaki is out! "

Ingredients

Sands Hanamaki

1. Yeast is dissolved in warm water not exceeding 40 degrees, put in 1 teaspoon of fine sugar, mix well and let stand for a few minutes;

Sands Hanamaki recipe

2. Pour the yeast water into the flour, turn on the cook machine to form a flocculent, and then knead the dough into the third level;

Sands Hanamaki recipe

3. Knead the dough until it is not sticky, take it out and round it, put it in a basin;

Sands Hanamaki recipe

4. Cover with plastic wrap and ferment to no more than three times the size;

Sands Hanamaki recipe

5. Prepare the filling while the dough is fermenting; the egg yolk is steamed;

Sands Hanamaki recipe

6. Put it in a fresh-keeping bag and press it into a mud shape with a rolling pin;

Sands Hanamaki recipe

7. Put the pressed egg yolk in a small bowl, add an appropriate amount of vegetable oil, a few drops of lemon juice and 1 teaspoon of fine sugar, and mix well to form a thick paste into golden sand filling for later use;

Sands Hanamaki recipe

8. Take out the fermented dough and roll it into a rectangular dough piece;

Sands Hanamaki recipe

9. Spread the golden sand filling evenly on the dough;

Sands Hanamaki recipe

10. Roll up into a cylindrical shape from bottom to top;

Sands Hanamaki recipe

11. Cut into four equal parts with a knife;

Sands Hanamaki recipe

12. Take a portion and cut it in the middle;

Sands Hanamaki recipe

13. Use your hand to lengthen it and twist it twice;

Sands Hanamaki recipe

14. Make a circle and pass the other end out into a circle;

Sands Hanamaki recipe

15. Pour an appropriate amount of water into the steamer, place a basket with greased paper, place the whole flower roll on top with a gap in the middle, and cover the pot for the second proofing for about less than 30 minutes;

Sands Hanamaki recipe

16. Turn on the steamer and steam for 25 minutes, turn off the heat, and simmer for another three minutes.

Sands Hanamaki recipe

17. Finished picture

Sands Hanamaki recipe

18. Finished picture

Sands Hanamaki recipe

Tips:

1) Because the water absorption of flour is different, the amount of water should be appropriately added or subtracted according to the softness of the dough when making the dough. 2) When shaping the second hair of Hanamaki, it is not the time, but the state, it is the kind of feeling that there is an empty feeling when you touch it! If you do more, you will have experience.

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