Steaming Hanamaki seems to be very simple, but if you don’t master the method well, the steamed Hanamaki will not only not look good, but also not fluffy in texture. The appearance and taste will be much worse. In fact, you want to make it at home. It is not difficult to make Hanamaki that is as delicious as a breakfast restaurant. As long as you master these three points, you can also steam Hanamaki that is soft, well-layered, beautiful and delicious. Hanamaki is the same as steamed buns. The first point is: the dough must be properly fermented. When the weather is cold, you can knead the dough with warm water. This can speed up the fermentation of the dough. The way to judge whether the fermentation is in place is to observe with your eyes that your body is twice as big as before. Use When you insert your fingers into the dough, the surface will not shrink or collapse. When you peel the dough apart, you can see that the inside is honeycomb-shaped. Second point: Knead the fermented dough to deflate it, and then knead it into a smooth dough. The dough should be kneaded a little. This will make the rolls softer, without large holes, and have the best appearance and taste. Point 3: Don’t rush out of the pot after steaming the steamed rolls. Let them simmer for about 5 minutes before taking off the lid. This way, the rolls will still be soft and not collapse when they cool down. As for the shape of the flower roll, you can roll it however you like.

What I share here is the salt and pepper and green onion flavor. You can also make sesame sauce flower rolls, red bean paste flower rolls, Laoganma flower rolls, etc. Whatever flavor you like, just smear your favorite ingredients on the dough. When novices knead dough, they can prepare warm water first, put the yeast into the warm water, stir and melt, and then pour the water into the dough to knead the dough. As long as the amount of flour and yeast is ok (usually 100 grams of flour to 1 Grams of yeast), the ambient temperature of the dough should not be too low, and the dough will basically rise successfully. (The best ambient temperature for baking noodles is between 30-35 degrees, and it is best not to exceed 40 degrees. If the temperature is lower than 30 degrees, the dough will rise more slowly). In autumn, my son is craving for this pasta for breakfast. Steaming it is delicious and not irritating, which is better than eating buns and steamed buns. Next, let’s take a look at the detailed method of making salt and pepper and green onion flower rolls at our house.

Salt and pepper and green onion flower rolls

Prepare ingredients: 400 grams of flour, 200 grams of water, and 4 grams of yeast.

Prepare ingredients: appropriate amount of oil, appropriate amount of chopped green onion, appropriate amount of pepper and salt.

Detailed instructions:

1. Put flour, water and yeast into a chef's machine and knead it into a ball, ferment until doubled in size, and then knead it into a smooth dough.

2. Roll the dough into a thick rectangular shape.

3. Brush with a layer of oil, then sprinkle with appropriate amount of pepper, salt and chopped green onion.

4. Roll it from top to bottom, folding it in half by four folds.

5. Cut the dough into pieces of the same size, about the width of 2 fingers.

6. Take 2 pieces of cut small dough rolls and stack them together (there are several pieces of dough here).

7. Stack 2 small rolls on top of each other, place chopsticks in the middle and press them down.

8. Hold both ends with your hands and stretch gently.

9. Then stuff the head and tail at the bottom, pinch the dough with your hands, and stick it together.

10. A large flower roll is now ready, and the remaining dough is made in the same way. Use the same method to make small flower rolls and roll a piece of dough. Press and stretch, then roll up and pinch firmly.

11. Place the prepared flower rolls in a steamer and ferment until doubled in size. (There are 2 separate cages for large flower rolls and small flower rolls).

12. After the pot is steamed, put it in the pot and steam it for 20 minutes, then turn off the heat and simmer for 5 minutes. (Simmer for a while and then take it out, so that the flower rolls will not collapse after they are cooled, and they will still be soft and delicious).

Take it out of the pot, put it on a plate and serve it to the table. Here is a home-cooked version: pepper, salt and green onion flower rolls. The flower rolls made in this way are beautiful in shape, clear in layers, soft and delicious, and also have It has the unique aroma of chopped green onion and salt and pepper. It is much more fragrant than steaming white steamed buns directly. It is also simpler to make than steamed buns. You don’t need to adjust the bun fillings. Eat it for breakfast. Eat it with white porridge or milk and soy milk, and you have a nutritious breakfast. La. Our whole family loves this scallion and salt and pepper roll. It looks good and delicious when we make it ourselves. The taste is no worse than the bought one. The key is that the method is very simple. I’d like to share the delicious recipe with you. If you like it, you can try it.

Lily’s food talk cooking tips:

1. The dough must be fermented in place. The fermented dough is about 2 times the original size. Insert the noodles with your fingers and the noodles will not appear. Shrinking means fermentation is complete.

2. Knead the fermented dough to deflate it, and then knead it into a smooth dough. This step is very important. If the deflation is not good, the dough will not be smooth, and the steamed dough will have large holes, which will make it look ugly. The taste is slightly different.

3. What is made here is the flavor of green onion, pepper and salt. You can brush the filling according to your personal preference, or you can apply a layer of bean paste filling. The steamed rolls are also very delicious.

4. It is not recommended to uncover the freshly steamed Hanamaki or steamed buns or steamed buns immediately. Let it simmer for about 5 minutes before starting. This way, the Hanamaki will remain soft and not collapse after cooling.