Yam Hanamaki
1.
Peel the yam and cut into slices. Or wash the yam directly, cut it into sections, steam it, and tear off the skin. The same is true.
2.
Put it in a deep dish and steam it for ten minutes to fully cook it. With a deep dish, some of the soup will come out when steaming the yam.
3.
Use a spoon or fork to press the yam into fine mud. The steamed yam loses its crispness and becomes soft. It is easy to muddy when pressed gently.
4.
Add flour and baking powder to the yam, and use pure milk.
5.
To make a delicate dough, the staple food is also rich in calcium. It is also a good way for people who don't drink milk frequently or have stomach upsets.
6.
Roll out the dough with a rolling pin, keeping it as rectangular as possible. Don't roll the dough too thin, use a brush to apply a thin layer of oil on it.
7.
Sprinkle salt and five-spice powder evenly.
8.
Fold the dough sheet up and down, like a quilt, as shown in the picture.
9.
Use a knife to cut it into strips with the same width and width, and cut all of them, as shown in the figure.
10.
Pick up one, pinch both ends of the noodles with your left and right hands, stretch them a little bit, and twist them into a twist shape.
11.
Brush the bottom of the non-stick pan with a thin layer of oil, twist the twisted rolls and place them on the bottom of the pan, arrange them neatly one by one, twist them one by one and place them until the bottom of the pan is full.
12.
Cover the pot and wait for fermentation. The length of the fermentation time is related to the temperature at the time. I used it for an hour.
13.
When the Hanamaki fermented to twice its size, turn on the heat and fry on a low fire. When the bottom is slightly yellow, pick up half a bowl of water and slowly pour it in along the side of the pan. Cover the pan and continue to fry through the glass lid. When you see that the water vapor in the pot becomes less, turn off the heat, it is cooked, and sprinkle black sesame seeds on top of the pot.
14.
The bottom is crispy and the inside is soft, very delicious.
15.
The bottom is crispy and the inside is soft, very delicious.
Tips:
1. Use a pan to make crispy hanami, the quality of the pan is very important, a good pan makes good food
2. Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.
