Yuyan Hanamaki
1.
Prepare the main ingredients, put 300 grams of flour into 1 teaspoon of baking powder, 1 teaspoon of yeast powder with warm water, pour into the flour and stir
2.
Add appropriate amount of warm water to knead the dough, knead it into a smooth dough, cover it with plastic wrap, and place it in a light place to ferment. The fermented dough is shown in Figure 3.
3.
Sprinkle flour on the panel, add 1 teaspoon of soda, take out the dough and knead it again and again, roll it into a large rectangular dough sheet of uniform thickness, sprinkle 1 teaspoon of refined salt, 2 teaspoons of edible oil in turn and spread well
4.
Slowly roll up the dough sheet from one end, roll it tightly, roll it into a uniform long strip, and cut it into noodles of various sizes.
5.
Take a portion of the noodles, pinch the two ends of the noodles with both hands, as shown in the middle picture, and stretch the finger prints toward both sides, keep your thumbs still, and fold the noodles in half with your index finger up, with the cutting side of the knife facing up.
6.
Pinch the dough with your left hand and make a circle with the index finger of your right hand, and finally pinch the two ends downwards
7.
The finished Hanamaki is shown in the picture. Add appropriate amount of water to the steamer. Put the Hanamaki on the steamer for 15 minutes. The drawer cloth I used must ensure the humidity, otherwise the Hanamaki will stick to the drawer cloth, and the fire will burn the water. Turn on the medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes to get out of the pot.
