1. Mix the flour and yeast, slowly pour in water, and stir with chopsticks while pouring into a flocculent shape.
2. Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
3. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb shape in the middle of the dough, and it is fermented.
4. Put 2 teaspoons of flour, fermented bean curd juice, soybean paste, peanut butter, thirteen incense, and white sesame seeds into a bowl and mix evenly. Pour in hot oil to make soy sauce pastry.
5. Knead the fermented dough until the surface is smooth, divide it into equal noodles, knead it, and cover it with plastic wrap to proof it for 20 minutes.
6. Roll the noodle into a long strip, and use a chopstick to press out the mark.
7. Turn it over and spread the shortbread.
8. Fold in half along the long side.
9. Roll it up from one end, and glue it with some clean water on the joint.
10. Use a pair of chopsticks to gently pinch the middle of the Hanamaki twice to unfold the Hanamaki.
11. Both the front and back sides of the Hanamaki can be shaped. The left side is the interface facing down, and the right is the interface facing up. Put the finished Hanamaki in a steamer with a cloth, with a space in between, because it will become bigger when steaming. Proof for the second time to 1-1.5 times the size.
12. Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
13. Fluffy and soft, with distinct layers.
Tips:1. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
2. All kinds of sauces already contain salt, no need to add salt.
