[teach You to Make The Simplest Hanamaki] I Love this Special Flavor-pepper Leaf Hanamaki

Name: [teach You to Make The Simplest Hanamaki] I Love this Special Flavor-pepper Leaf Hanamaki
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Pepper leaf; Some Dry yeast; Some warm water; Some salt; Some Oily pepper

by Tiramisu

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There is a special preference for pepper leaves, the unique aroma and fragrance that other foods do not have. Adding it to biscuits or steamed buns can not only improve the gluten of the finished product, but also enhance the taste of the finished product very well, which is great!

After a while, the emerald green pepper leaves should wither and fall off, so take advantage of this now and enjoy the irritating taste. "

Ingredients

Some Flour
Some Pepper Leaf
Some Dry Yeast
Some Warm Water
Some Salt
Some Oily Pepper

[teach You to Make The Simplest Hanamaki] I Love this Special Flavor-pepper Leaf Hanamaki

1. Raw material diagram.

[teach You to Make The Simplest Hanamaki] I Love this Special Flavor-pepper Leaf Hanamaki recipe

2. The dry yeast is dissolved in warm water, poured into flour, and formed into a smooth dough, which is then fermented with a cover.

3. Remove the petioles of the pepper leaves, pluck them into single pieces, and clean them.

4. Take out and fully dry the surface moisture.

5. Use a knife to chop the pepper leaves into fine pieces.

6. The dough is fermented to 2-2.5 times larger.

7. The fermented dough is taken out of the basin, and chopped pepper leaves and appropriate amount of salt are added and knead well.

8. Roll out into a rectangle as much as possible.

9. Spread an appropriate amount of spiced pepper evenly.

10. Roll up along one side.

11. Divide into small pieces.

12. Take two small doses and stack them up and press them in the middle with chopsticks.

13. Fold the bottom back and close it together and squeeze it firmly.

14. After a little tidying up, a simple Hanami is ready.

15. Do all the Hanamaki in this way.

16. Ferment for the second time until round, boil the water in the steamer, put on the steamer, steam on medium heat for 30 minutes, turn off the heat and simmer for 3-5 minutes, then it will be out of the pot. The soft, delicious and fragrant pepper leaf florets are ready! Simply heat up at breakfast, just get some side dishes and you can start!