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;
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;
3.
Knead the dough until it is not sticky, take it out and round it, put it in a basin;
4.
Cover with plastic wrap and ferment to no more than three times the size;
5.
Prepare the filling while the dough is fermenting; the egg yolk is steamed;
6.
Put it in a fresh-keeping bag and press it into a mud shape with a rolling pin;
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;
8.
Take out the fermented dough and roll it into a rectangular dough piece;
9.
Spread the golden sand filling evenly on the dough;
10.
Roll up into a cylindrical shape from bottom to top;
11.
Cut into four equal parts with a knife;
12.
Take a portion and cut it in the middle;
13.
Use your hand to lengthen it and twist it twice;
14.
Make a circle and pass the other end out into a circle;
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;
16.
Turn on the steamer and steam for 25 minutes, turn off the heat, and simmer for another three minutes.
17.
Finished picture
18.
Finished picture
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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