Sesame Brown Sugar Hanamaki

Name: Sesame Brown Sugar Hanamaki
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g 500g plain flour (all-purpose flour); 100g 100 grams of brown sugar; 4g Yeast 4 grams; 100g 100g white sesame seeds; 40g 40 grams of sugar; 20g 20 grams of sesame oil; 240g About 240 grams of warm water

by Teacher Kong teaches cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Hanamaki is one of the most common Chinese breakfasts on the table. The recipes are varied and the flavors are rich. Hanamaki does not need fillings, it is simpler than buns and richer than steamed buns. Between the layers, sprinkle some green onion or spread your favorite sauce, which can be sweet or salty, with a strong fragrance, just right. Today, I will share with you this delicious Hanamaki-Sesame Brown Sugar Hanamaki.

The sesame paste and brown sugar are made into sesame brown sugar filling. The sesame paste is full and full of brown sugar fragrance, which makes people want to stop. It looks hard, but it's actually thick and soft. One bite can clearly feel the layering, the taste is soft, especially sweet, suitable for all ages, especially women who often eat it is better for the body. So next, let's take a look at how it is made, and get started quickly.

Ingredients

500g 500g Plain Flour (all-purpose Flour)
100g 100 Grams Of Brown Sugar
4g Yeast 4 Grams
100g 100g White Sesame Seeds
40g 40 Grams Of Sugar
20g 20 Grams Of Sesame Oil
240g About 240 Grams Of Warm Water

Sesame Brown Sugar Hanamaki

1. Stir white sesame seeds in a saucepan over low heat and turn them slightly yellow. (Keep turning during the frying process to avoid confusion.)

2. After cooling the cooked white sesame seeds, pour them into the "Greme Kitchen Multi-Functional Cooking Machine", crush the sesame seeds first, then add 100 grams of brown sugar and 20 grams of sesame oil, stir and mix well. (Sesame can also be broken with a wall-breaking machine or made directly with sesame powder.)

3. Pour out the sesame filling and set aside.

4. Put 500 grams of flour, 4 grams of yeast, 40 grams of sugar and 240 milliliters of warm water into the kneading bucket.

5. Start the kneading function of the machine and knead until the dough is smooth.

6. Take out the dough, shape it by hand, cover it with plastic wrap, and leave it in a warm place for fermentation. (The room temperature is 23-30 degrees. If the room temperature is low, you can put hot water in the steamer for fermentation.)

7. Ferment to 1.5 prepare large.

8. After fermentation, press and knead on the chopping board to exhaust.

9. Then roll it into a rectangular dough sheet of uniform thickness.

10. Sprinkle with sesame brown sugar filling.

11. Spread the filling evenly on the dough.

12. Use a rolling pin to press the filling more firmly.

13. Then roll up from bottom to top.

14. Use a knife to evenly cut into small pieces of about 4cm.

15. Take two and stack them together, and slowly press them down in the middle position with chopsticks.

16. Then pinch both sides with your hands while pinching down and inwards.

17.
Prepare all the Hanamaki, put it in a steamer with cold water, close the lid, and let it rise for 20 minutes.

18. Steam for 16-18 minutes after steaming. After steaming, let it stand for 5 minutes before lifting the lid. The soft, sweet, and delicious hanami came out of the cage.

Sesame Brown Sugar Hanamaki

Ingredients

Sesame Brown Sugar Hanamaki

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