1. Put all the dough ingredients into the cook machine, turn on the first gear, knead the dough for 6 minutes, pour most of the water first, add a little bit of the remaining, and add more if it is not enough. Depending on the condition of the dough, after the cook machine stops, observe the condition of the dough and knead for two to three minutes.
2. Take the dough out of the cooker, knead it into a smooth dough (promise me, don’t be lazy), shape it, and let it sit for about 3 minutes.
3. During this period of time, we cut the green onions into chopped green onions, add appropriate amount of corn oil and baking soda, and stir well. And pour an appropriate amount of corn oil into a small bowl.
4. Divide the awake dough into two portions, take one portion, and roll it into a rectangle. Brush the dough with corn oil.
5. Pinch a pinch of salt and sprinkle it evenly on the dough (preferably pinch two pinches and sprinkle twice.)
6. Sprinkle all the scallions on the right two-thirds of the dough.
7. Fold the left third of the dough to the middle of the right.
8. Fold the right third of the dough to the center.
9. Use a rolling pin to gently roll out the dough, roll it straight, and be gentle.
10. Cut the rolled dough into six equal pieces.
11. Take one portion, cut into strips the same thickness as the chopsticks, and try to place the chopped green onion upwards.
12. Pinch the dough on both sides to prevent it from falling apart easily, pinch the two sides of the dough and roll it in different directions while stretching it. (In order to curl into a ball on the fingers)
13. Move the strip of dough around the index and middle fingers, and put the tail of the dough under the Hanamaki and put it away.
14. Wet the steamer cloth, and place the shaped Hanamaki in the steamer for fermentation.
15. Wait for the Hanamaki to ferment to double its size.
16. Boil a pot of water, wait for the water to boil, then place the Hanamaki on the pot and steam for 10 to 15 minutes. After steaming, let it simmer for 2 to 3 minutes before opening the lid.
