Shandong Dahuajuan

Name: Shandong Dahuajuan
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some yeast; Some Peanut oil; Some salt; Some Chopped green onions

by Xuefenger

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I am from Shandong, natural steamed buns, steamed buns, and hanjuan are often eaten and must be made frequently. Speaking of making these noodles, I have to start from the time I first got married. At that time, I really could only eat but not cook. Dongdong is as hard as a rock, and I was taught by my husband. I am making these stuff now and it is getting softer and softer. In fact, it is very simple to make this kind of pasta. As long as the dough is well fermented, the dough is ready. After the second fermentation, the steamed stuff will be soft and delicious..."

Ingredients

Some Flour
Some Yeast
Some Peanut Oil
Some Salt
Some Chopped Green Onions

Shandong Dahuajuan

1. Add warm water to the yeast powder and mix well, add flour to form a dough, and leave it in a warm place to ferment for about 2-3 hours, as shown in the picture.

2. Mince the green onions and set aside.

3. Knead the fermented dough to form a dough.

4. Use a rolling pin to roll into dough pieces.

5. Spread peanut oil on the dough, sprinkle a little (about 2 grams) of salt, and then sprinkle with chopped green onions.

6. Roll up.

7. Cut into sections with a knife.

8. Cut across from the middle of each paragraph.

9. Pick up a cross section and rush outside.

10. Pull it to both sides with your hands (photograph by yourself, presentation is not good).

11. Roll it up from beginning to end, pinch it tightly, and fix it.

12. A beautiful Hanamaki is made.

13. Cover it with wet gauze and leave it in a warm place to ferment for another 20 minutes.

14. Put it in a steamer and steam for 25 minutes (the time depends on the size of the Hanamaki) for no more than 30 minutes.

15. Delicious Hanamaki.....

Tips:
You can use warm or cold water for the yeast dough, but don't use hot water, it will scald the yeast to death, and the dough will not ferment.