Spicy Hanamaki
by Find a piece of ease_
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Add yeast, baking soda, 2-3 grams of salt to the flour, mix well, add 260 grams of warm water at about 40 degrees, knead it into a smooth dough, put it in an airtight container and leave it in a warm place to ferment. This season, it will be 30°C every day. It takes about two hours to turn on the air-conditioned room.
2. Visually observe that the dough is twice as large as it was originally, and you can poke a hole with your fingers without shrinking, and the fermentation process is complete. Forget to take pictures in this step!
3. Divide the dough into three equal parts, take out one piece, and roll it into a rectangle of about 20×30 cm.
4. Brush the dough with a thin layer of oil, and then evenly spread the spicy dipping sauce and black sesame pepper powder.
5. Roll the dough into a roll.
6. Cut it into a regular triangle and press it with chopsticks with the top corner facing up.
7. Put the water in the steamer to boil, put on the hanaki for 15 minutes to wake up, steam for 15 minutes on high heat, turn off the fire, and then lift the lid after the false fire is stuffy for 5 minutes.
8. Doesn't the steamed Hanamaki look like a single 🦋?
9. It's very biting.
Tips:When steaming the rolls, be sure to fire the whole process. Turn off the heat and steam for five minutes. You can't lift the lid during the whole process.
