Sesame Brown Sugar Hanamaki

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.