Scallion Oil and Pepper Salt Roll
1.
Pour the prepared flour into a large clean bowl, and mix well with the yeast.
2.
Add appropriate amount of water to knead into dough. You can add water while kneading. Add appropriate amount of water according to the softness and hardness of the noodles. The noodles must be soft and hard to make the steamed shape and taste good.
3.
Put the kneaded dough on plastic wrap and wait 20 minutes for it to ferment.
4.
After 20 minutes, the dough has grown to 1.5 times its size. After opening the honeycomb holes, the dough is ready. Put the dough on the chopping board and let it wake up for 5 minutes.
5.
Roll out the waking dough into a rectangular dough, spread a small amount of cooking oil, and sprinkle with salt and pepper powder. If you don't like the taste of salt and pepper, you can just add salt. Sprinkle with chopped green onion.
6.
Rub the dough into long strips.
7.
Cut into sections, about three centimeters in width.
8.
Fold the two pieces together, press down from the middle with chopsticks to the bottom, and then stretch the two ends to the bottom to join the middle.
9.
Put the finished Hanamaki in a steamer and steam it in cold water. After the water is boiled, steam for 10 minutes. The fragrant Hanamaki is ready to eat!
Tips:
Remember to use less oil during the process of brushing the noodles, otherwise the oil will easily leak during the process of rolling into strips and cutting into sections.
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