1. Use a little warm water to dissolve the yeast and add it to the flour, and then use 260 grams of warm water to form a dough to ferment until it is twice as large (just use your fingers to poke a hole in the dough and not retract)
2. Roll the cooked sesame seeds in a bag with a rolling pin into crushed sesame seeds
3. Exhaust the dough and knead evenly, roll out large rectangular pieces, and evenly brush a layer of vegetable oil on the dough
4. Sprinkle an appropriate amount of sesame seeds evenly on the noodles, and then evenly sprinkle with salt and pepper
5. Slowly roll up from the long side, and roll into a big roll
6. Cut into pieces of uniform size
7. Take a small section in the middle and use chopsticks to make a deep mark
8. Pick up with both hands and fold in half along the deep seal
9. Pinch the two sides with both hands and twist them in opposite directions to turn the flowers out, and shape the two ends of the flower roll at the bottom, and one flower roll is ready.
10. Do it one by one
11. Put an appropriate amount of water in the steamer, brush a little oil on the bottom of the steamer, put the twisted Hanamaki in the lid and ferment for 30 minutes to double the size. After 30 minutes, turn on medium heat to boil water and turn to high heat. Steam for about 15-17 minutes, then turn off the heat. After about 3 minutes, open the lid and take it out.
Tips:1. When placing the raw embryos of Hanamaki in the steamer, leave a certain gap between each raw embryo to avoid sticking together after steaming and increasing in volume.
2. When the dough is fermented to twice the volume before fermentation and the dough is full of honeycomb-shaped holes
3: You can make more crushed sesame seeds. Add some salt to make sesame salt and sprinkle some when drinking porridge, which is delicious and nutritious.
