Two-color Hanamaki
1.
Prepare all the ingredients and weigh them.
2.
After washing the sweet potatoes, peel them and cut them into thin slices. Put them in a pot and steam for 15 minutes. Take them out and mash them into a puree. Add the weighed 125 grams of cob wheat wheat flour, add 45 grams of warm water and sweet potato mash to form a dough.
3.
Then add the remaining 125 grams of wheat-core wheat flour to 65 grams of warm water to form a dough. Cover the two pieces of dough with plastic wrap and start proofing.
4.
The structure of the proofed dough is honeycomb.
5.
Exhaust the two pieces of dough and knead well.
6.
Use a rolling pin to roll the two pieces of dough into a thin, rectangular piece as large as possible.
7.
Stack the white dough on the yellow dough.
8.
The silicone brush is dipped in peanut oil and spread evenly on the dough.
9.
Sprinkle black sesame seeds evenly on the dough.
10.
Roll up from the break of the dough, and roll it all the way to the end.
11.
Use a knife to evenly cut the rolled noodle into small pieces.
12.
Then roll the two noodles together.
13.
Take a chopstick, press it in the middle of the noodle roll, pinch the two ends of the Hanamaki tightly, and the Hanamaki is ready.
14.
Make all the Hanamaki one by one and reshape it a little bit.
15.
Put the finished Hanamaki into the steaming box and perform a second round. When you see that the Hanamaki has risen to twice its original size, start the steaming box and steam it. If it is steamed in a steamer, it will be steamed for 15% after the fire is boiled. Simmer for 5 minutes.
16.
Put the steamed rolls on the shelf and keep them cool to keep them. Take them and eat them when you want to eat them.
Tips:
The mashed sweet potato can be replaced with pumpkin or other ingredients...
