A few years ago, I saw other people making beautifully twisted flower rolls. I was very envious. I practiced many times at home and finally made a beautiful flower roll. I excitedly took a picture and posted it on my friends circle. , let everyone know that I can make Hanamaki. Friends around me saw the pictures and asked me how to do it. It turns out that so many friends like Hanamaki, but like me, they can’t twist the Hanamaki well. I was wondering how I could make sure every roll looks good without twisting the dough?

This time I will share my method of making Hanamaki. I am 100% successful with this method. I usually use flour to make steamed buns and ferment them all at once. I prefer knife-cut steamed buns. To make knife-cut steamed buns, I roll the dough into sheets, roll it into a cylinder and cut it into small sections. This is how to make knife-cut steamed buns. Then there are a few more steps to make Hanamaki. Roll out the dough and brush it with a layer of oil. Roll it into a cylinder and cut it into an isosceles triangle. Use chopsticks to press down the sharp corners of the triangle. In this way, the flower roll is ready. The resulting flower roll resembles the shape of a butterfly. In order to make the Hanamaki taste more delicious, I mixed the chives with oil, pepper and salt. The purpose of mixing the chives with the oil is to soften the chives and make it easier to roll into a cylinder. Let’s take a look at the detailed method of making scallion rolls.

Ingredients: 500 grams of all-purpose flour, 15 grams of sugar, 260 grams of water, and 6 grams of dry yeast powder.

Stuffing: 1 chive, a little oil, pepper and salt.

Method

The first step is to mix the dough ingredients for salt and pepper rolls and knead them into a smooth dough. I usually mix the ingredients, cover them with plastic wrap, let them rest for 15 minutes, and then knead the dough into a smooth dough. Because the flour absorbs water, the dough becomes much softer, making it easier to knead it into a smooth dough. Cover the kneaded dough with plastic wrap and rest for 15 minutes.

The second step is to peel off the coat of 1 chive. There is only the green part of the chive. Cut the chive into small pieces.

After the third step of relaxation, the dough has better ductility.

Step 4: Sprinkle some flour on the work surface and roll the dough into a rectangular shape from the center to all sides.

Step 5: Turn the rolled dough over, spread a layer of cooking oil on the surface of the dough, sprinkle some salt and pepper, and sprinkle the oil-soaked chives on top of the dough.

Step 6: Roll the dough into a cylinder and cut into isosceles triangles.

Step 7: Place the sharp corners of the triangular dough upwards, and press it down with chopsticks against the sharp corners. This will make a flower roll. Place the finished flower roll on the steaming plate and wrap it with plastic wrap. Cover and place on the surface of the flower roll to air dry.

Step 8: Place all the prepared salt and pepper rolls on the steaming plate and let them rise for 20 minutes. After rising, you can see that the rolls have expanded significantly than before.

Step 9: After the flower rolls have risen, steam them in a steamer for 15 minutes. You can also use a steamer to steam them for 15 minutes.

Step 10: After the Hanamaki is steamed, do not rush to open the lid. Simmer for 3-5 minutes to allow the temperature in the steamer to cool down before opening the lid.

Salt, pepper, and chive rolls do not require twisting the dough. You can make a beautiful roll with just one roll and one press. Add chives, salt and pepper, and it tastes delicious.

——Connie said——

The amount of water added to the flour first should be adjusted according to the absorbency of the flour. You can leave 10 grams of water. If the dough is too dry, then add Moisture.

The second steaming time of the Hanaki should be determined according to the amount. After steaming, it should be simmered for about 3 minutes before opening the lid.

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