Scallion Soy Milk Hanamaki

Scallion Soy Milk Hanamaki

1. Add yeast to the flour, then add the leftover soy milk, and knead it into a softer dough. The five-meter soy milk I use: soybeans, black rice, glutinous rice, millet, barley, oatmeal. Because rice and soy milk is used to make noodles, the soy milk itself is a bit black, so the made dough is not white.

2. This is fermented dough.

3. Take out the exhaust and relax for ten minutes.

4. Roll out the rectangular dough piece.

5. Pour some homemade scallion oil, or use vegetable oil directly.

6. Spread evenly.

7. Sprinkle with chopped green onion and salt.

8. Roll up along the long side.

9. Cut into strips about one finger wide with each cut, and every four cuts make one. The first three cuts are not cut, and it is fine to cut it. Relax for a few minutes.

10. Take a portion and stretch it out.

11. It can be wound into a flower roll.

12. Prepare the raw embryos of Hanamaki one by one, and steam them on high heat for about ten minutes.

13. Steam for about 15 minutes after airing.

14. Finished product.

15. The finished product, the Hanamaki is not too big, the green onion is rich and fragrant, and the soy milk is added, which is more nutritious.