Two-color Hanamaki

Two-color Hanamaki

1. Peel the pumpkin, steam it in a pot, smash it with a spoon, stir it into pumpkin puree, pour the soup into a bowl and set aside.

2. Take 5 grams of Angel Yeast, stir well with warm water, and let stand for 5 minutes. Take 500 grams of flour and add white sugar to the flour for whitening. At the same time, put Angel yeast in warm water to catalyze with sugar. After 1 minute, add Angel yeast, pumpkin puree and noodles, and then continue to add warm water and pumpkin juice to make two doughs. One white dough, one yellow dough. Cover the dough, let it stand for two hours, double the dough, cut open the holes and make the noodles ready.

3. Roll out the dough into a rectangular bun, one white and one yellow, and stack them on top of each other. Grease the dough. Sprinkle fine salt on the dough. According to personal taste, you can also sprinkle chopped green onion, chopped peanuts, sesame seeds, and walnuts. I personally think that the salt is the best and the most beautiful. Fold the noodles into five-centimeter-wide strips and cut them into three-centimeter sections. Fold the two pieces of noodles together, press down in the middle with chopsticks, fold the two ends in opposite directions and stick them together.

4. Put the finished Hanamaki in the steamer, leaving a distance in the middle, and let it stand for 30 minutes for the second serving. Turn on the fire and turn off the fire for 30 minutes after the water has boiled. Let it stand for another 5 minutes to avoid collapsing and take it out of the pot.