Scallion Sesame Flower Roll

Scallion Sesame Flower Roll

1. Prepared chives.

2. Chop chives.

3. Mix flour with warm water and yeast to knead into a smooth dough, leave it in a warm place to ferment for 30 minutes.

4. Prove to twice the size of the original dough, knead the dough, knead out the air, and knead it into a smooth dough.

5. The rod becomes a thin bun skin.

6. Spread peanut oil on the top of the dough, fold it in half and open it back and forth for different angles to make the peanut oil even.

7. Sprinkle chopped sesame seeds, salt, chopped chives, and five-spice powder on top of the dough.

8. Finally, evenly sprinkle some dry flour. Prevent oil spills.

9. Roll up from one side.

10. Roll into smooth strips.

11. The knife cuts into the shape in the picture.

12. Two stacked.

13. With chopsticks pressed from the middle, it became four roses.

14. This is another pattern, as shown in the figure below.

15. The long strip after folding.

16. Cut into small pieces of uniform size.

17. The two overlap.

18. Press the middle of the chopsticks.

19. Pinch the two ends and twist them in opposite directions, pressing the two ends underneath. The beautiful Hanamaki manju is ready.

20. After making the Hanamaki, let it wake up for 20 minutes.

21. After proofing, go to the steamer.

22. It's ready for 15 minutes on medium heat. Come out.

23. It is loose and soft, exuding the fragrance of green onion.

24. Five-scented, cumin-flavored. It also exudes the fragrance of sesame.

Tips:

The dough should not be too hard, it should be softer to use.