What? How to mix the noodles for making Hanamaki? Let me think about it, this question is too simple and rude, it cannot be advanced.

Hanamaki, steamed buns, and steamed bun noodles are all very simple. The dough is the same, but it has more sugar and less sugar. The dose is too high. These things are too childish for Xiao Dengzi and are not a big deal.

To make beautiful and delicious Hanamaki, technique is also very important. Some people make Hanamaki that looks unappetizing. And the Hanamaki made by some people is beautiful in shape and tastes good, which is very successful

Next, Xiao Dengzi will explain to everyone how to knead the Hanamaki dough and how to make it good-looking

200g medium-precision flour, 3g yeast, 3g baking powder, 10g sugar, 100g water, 2g salt, appropriate amount of green onion, appropriate amount of green onion oil

Step 1

Weigh all the ingredients such as yeast, baking powder, sugar, and flour.

Step 2

Pour the flour onto the chopping board, with an opening in the middle. Make a nest and put in yeast, baking powder, sugar, etc. (The same goes for placing it directly in the basin.)

Step 3

Then we slowly add water, and according to the water absorption of the flour Adjust the dough to the right amount

Step 4

Knead into a snowflake shape

Step 5

Knead into a smooth dough. Knead more. That's it, the Hanamaki dough is ready, let's start the next step

Step 6

Flatten the dough with your hands, and then roll it out from the middle with a rolling pin

To slowly roll it into a rectangular shape,

Step 8

The thickness will be even and the shape will be regular like this. Do not roll it out. It’s too thin

Step 9

Brush an even layer of scallion oil on the dough

Step 10

Then sprinkle it evenly Add salt

Step 11

Sprinkle chopped green onions evenly

Step 12

Roll up from one end

Step 13

After rolling, press the seam at the bottom at the bottom

Step 14

Cut it into small pieces evenly with a knife. Do not Cut it narrowly, and cut it into the same size as a steamed bun

Step 15

At this time, if we want the flower roll to look good, we need one. The chopstick brothers are here to help. Use one root Press the chopsticks hard in the middle, but don't break it

Step 16

After pressing the flower roll, pinch both ends and stretch it a little to both sides

Step 17

Stretch the rolled rolls and fold both ends downward

Step 18

Place the finished rolled rolls in a steamer for fermentation. If the fermentation temperature If it is around 30, it will take 40 minutes to ferment. If the temperature is low, it will take a little longer, maybe an hour or two

Step 19

Steam the fermented flower rolls in a pot over water for 7 minutes and they will be cooked. Be sure not to steam them for too long. , after steaming for too long, the chopped green onions will turn yellow

How about it? After my little Dengzi’s introduction, I think it’s not difficult to make Hanamaki. Kneading the dough is also quite simple, but the Hanamaki doesn’t look good. In fact, a pair of chopsticks can help you do it

My video introduces in detail how to roll flower rolls. If you don’t know how to roll, you can check out the three very detailed methods. Novices can also learn it.

How to mix Hanamaki noodles? This is one of the keys to making Hanamaki. There is a method of using old noodles, and there is a method of using yeast. Today I will introduce to you the method of mixing yeast with noodles

There are some things to pay attention to when mixing noodles. "Three lights" means that the dough needs to be smooth, the hands must also be smooth, and the basin must also be smooth. Its softness and hardness should be appropriate. It is softer than steamed bun noodles and harder than steamed bun noodles. It tastes soft and cannot be boiled when steaming.

Method: Take one pound of flour as an example, five grams of yeast, three grams of sugar, one spoon of lard, appropriate amount of warm water, appropriate amount of oil, salt and chopped green onion. First use warm water to dissolve the yeast. The water temperature should not exceed 40 degrees. , so that the yeast remains activated, then slowly pour in the flour and sugar, and knead it into a dough. Knead the dough repeatedly with your hands, add lard, and beat until the hand basin is smooth. Cover it with plastic wrap and place it in a warm place. , the temperature is about 30°C, and the noodles will be ready in about two or three hours. White sugar can promote fermentation, and you can also use honey instead. Lard can enhance flavor and whiten.

Knead the risen dough repeatedly, add a small amount of white flour to prevent it from sticking to your hands. After removing the air, take the dough and cut it into thin slices, apply oil on it and sprinkle with salt and chopped green onion, then fold it into four. Cut it with a knife and roll it into flower rolls, put it on the drawer to rest for 15 minutes, steam over high heat for about 15 minutes, and simmer for five minutes.

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How to make Hanamaki noodles? It feels like such a simple question. It is difficult to say it, but it is not difficult once you know it. Today, the pastry chef will share some of his personal Hanamaki recipes. I hope it will be helpful to everyone.

Ordinary Hanamaki Noodles Recipe

One pound of all-purpose flour, five grams of yeast, five grams of baking powder, twenty grams of sugar, about half and half of water

Production process: Put the flour into a basin and add it to soak Beat the flour, yeast, and sugar, then add water to form a dough. Let it rise for five minutes, then roll it into a rectangular piece, spread it with oil, sprinkle with flour, then roll it up and cut it into pieces, shape it, and steam it for fifteen minutes

Milk-flavored large flower roll recipe

One pound of all-purpose flour, five grams of yeast, five grams of baking powder, one tael of sugar, one tael of milk powder, and about 5 taels of milk

Production process: Put the flour into a basin, add yeast, baking powder, sugar, and milk powder, mix well, then mix the dough with milk, let the mixed dough rise for five minutes, then roll it into large pieces, cut into strips (two ounces) and put the cut strips in Brush oil on a plate, then stretch the first oiled strip, then roll it up and put it in a drawer to let it rise 1.5 times in size, and steam it for 25 minutes

Speaking of Hanamaki As long as you master the noodles, you can make most Hanamaki with five grams of yeast per pound of noodles, five grams of shelled flour, and about five taels of water. If you want milk-flavored Hanamaki, just change the water into milk and add some milk powder. Don't mention, add some chopped green onion, salt and pepper, and thirteen spices in the production. The methods of making Hanamaki are similar. Now that I know the recipe of the basic noodles, I usually go to Baidu to watch some videos of Hanamaki, and I want to make good ones. It is not difficult at all to make Hanamaki.

For example, the Hanamaki below is rolled up and pressed with chopsticks to get this shape.

Hanamaki is the same as steamed buns and steamed buns. The ancient home-cooked pasta can be made into various flavors such as salt and pepper, sesame sauce, scallion oil and so on. Hanamaki is simpler to make than steamed buns, but it is still nutritious and delicious. Make thin slices of noodles, mix with the seasonings and spread on them, cut and roll into flower shapes, and steam until cooked. Hanamaki is simple, but most people make the mistake of thinking that anything can be done with good noodles. Actually that's not true. The dough for steamed buns is harder than the dough for Hanamaki, and the dough for buns is softer than the dough for Hanamaki.

There are two main methods of kneading noodles.

1. Use old noodles (noodle fertilizer) to make dough.

Soak the old noodles in water completely, pour in the flour and stir, and knead into a smooth, moderately soft dough. Leave to ferment in a warm place. The dough is ready when it has risen to two or three times its original size and is filled with honeycombs. Then use a small amount of water to melt an appropriate amount of alkali, put it into the dough and knead it evenly until it becomes a "big yeast dough". Smell that the dough has no sour smell but a slight alkaline smell, and then wake up for half an hour.

Roll the dough into a large pancake of suitable thickness, brush with oil, not too much, sprinkle with salt, chopped green onion, and peppercorns, roll up the pancake and cut it into pieces about half a finger long. Take two pieces, stack them upright, pull them inward, then twist them in a circle, put the two ends together, pinch them firmly and put them on the basket to rise for 20 minutes before steaming. (You can make sweet sesame sauce, salty sesame sauce, salt and pepper, scallion oil, turmeric, egg yolk, bean paste, minced meat, etc.)

2. Use yeast to make dough

For 1 kilogram of flour, you need 5 grams of dry yeast, one tablespoon of cooking oil, a small amount of sugar, and an appropriate amount of warm water (oil and sugar are optional). Add cooking oil, dry yeast, and a small amount of sugar to warm water and mix well. Add flour and stir, knead into a smooth dough and let it rise for about 2 hours. Let the dough rise until it doubles in size. Knead the dough to release the air. Make a small hole in the dough, add a small amount of baking soda and a few drops of water. Put it into the dough. Let it rise again for 10 minutes before kneading. Made flower rolls.

Place the prepared flower rolls in a basket covered with drawer cloth and let them rise again in a warm environment for 20 minutes. Prevent the proofed flower roll embryos from being pinched to death when they are put on the basket. Steam over low heat for a few minutes first, then steam over high heat for ten minutes. After steaming, don't rush to open the lid. Let it simmer for a while before opening the lid.

How to mix the noodles for making Hanamaki! According to the method of kneading noodles in my hometown, I put some baking soda in half a bowl of water, add some old noodles and knead the noodles together. Knead the noodles at six in the morning,

Wait until 11 noon to make them ready. Take out the noodles, prepare a little green onion, mix the seasoning, and then make the noodles into a semi-finished product...

Then sprinkle the spring onion seasoning on the dough. After the spring onion seasoning is evenly spread, you can put it on Roll up all the dough, and then use a kitchen knife to cut the mask piece by piece...

This is half of the finished product. There are two more procedures. Use chopsticks to make a groove in the middle, and then pinch it with your hands. Hold on tight,

Let’s see if this is successful. The steamed flower rolls are beautiful and appetizing. The Hanamaki is steamed. It’s ready to eat

Share a recipe for making Hanamaki noodles.

1. Add 500 grams of all-purpose flour, 275 grams of warm water, 5 grams of yeast, 50 grams of flour, and 30 grams of lard. Stir evenly, let it sit for 10 minutes, and pour into the flour in batches.

2. Mix well and knead into a dough, let it rest for a few minutes, and then knead thoroughly. Repeat this twice until the outside is smooth and the inside is smooth and fermented.

3. When the dough has fermented until it is nearly twice the size of the original dough, take it to the chopping board and knead it twice again. Let it rest for more than ten minutes to make the Hanamaki.

In fact, making Hanamaki noodles is the same as making noodles for steamed buns and steamed buns. As long as you know one type, making leavened noodles becomes simple, and the method is very simple and unimaginable. So difficult. If you want to have good dough, there are three magic tools, one is yeast powder, the other is baking powder, and the third is edible alkali or baking soda. All three of these can make the dough extra soft and delicious. Let’s share a recipe for scallion oil and salt flower rolls. Personal practice, for reference only!

Steamed bun Hanamaki is one of the staple foods of northerners. Hanamaki is relatively more popular than steamed buns. The reason is that steamed buns have a single taste while Hanamaki can have a variety of flavors according to their own preferences. Those who like Hanamaki can There are many and it is impossible to make good Hanamaki without putting in some real effort. The most important thing in making Hanamaki is the noodles. Only the noodles can make delicious Hanamaki. Let me share the Hanamaki I made at home.

Prepare ingredients: 500 grams of flour, 3 grams of yeast, one egg, a little salt, green onions, and pastry

Pour the flour into a basin, add the eggs, yeast, and warm water at about 30 degrees Knead into dough, cover with plastic wrap and rest for about 30 minutes.

After the dough has risen, put it on the chopping board, add a little dry flour, and knead for about 5 minutes to deflate the air. Roll the kneaded dough into a pancake, sprinkle with a little salt, green onions, and pastry, spread it evenly, and roll it into a long strip. , flatten with hands and cut into small pieces.

Stretch the two small pieces of dough with your hands, place the chopsticks in the middle, twist the dough twice with your hands, press it down with the chopsticks and pull it out, and a beautiful-looking flower roll will be formed.

There are all kinds of delicious food in the world. Today I want to introduce you to a delicious food - Hanamaki! Hanamaki are similar to steamed buns, but in a roll shape. Hanamaki are slightly sweet or salty, and there are also "Sesame Hanamaki" made with sesame paste. It can be eaten directly, or it can be served with condensed milk according to southern Chinese eating habits. Hanamaki is rich in nutrients, delicious and simple to make. Make the noodles into thin slices, mix the seasonings, roll them into a hemisphere, and steam them. There are many types of Hanamaki, and you can add seasonings to make them according to your own preferences. Ha ha! Without further ado, let me teach you how to make such a delicious dish!

First prepare these materials:

300g flour

3g yeast

3g baking powder

Warm water ( Appropriate amount)

Chives (appropriate amount)

Sausage (appropriate amount)

Salad oil (appropriate amount)

Pepper (appropriate amount)< /p>

A: Take a large basin, pour flour, yeast, and baking powder in order, knead evenly, add warm water and continue to mix the dough evenly, cover it and let the dough rise. (The amount of warm water depends on the degree of water absorption of the flour)

B: Dice the sausage and chop the green onion. After the dough rises, divide it into two parts. Use a rolling pin to roll one part into a rectangular shape and brush it with salad. oil, sprinkle green onion, sausage, and pepper on two-thirds of the dough.

C: Then fold the other third, brush with a little oil, fold in three according to the direction, and cut into long strips with a knife. Stack the cut dough pieces together, press them in the middle with chopsticks, pinch both ends and gently stretch them, twist them into a twist, and connect the ends.

D: Put the prepared Hanaki into a steamer, steam over high heat for 15 minutes, then turn to low heat and steam for 3 minutes. After it cools down slightly, you can open the lid and eat!

The above is today’s recipe. Friends who like it, hurry up and make it. Follow my instructions. I guarantee you will be full of praise O(_)O~~

Hello everyone, I love cooking ww

Among the staple foods, I like steamed buns and Hanamaki the most, Hanamaki even more. Hanamaki mainly has fillings in the middle, which is more flavorful than steamed buns. It is soft and fluffy, layered and delicious.

The key to making delicious Hanamaki lies in mixing the noodles. When the dough is ready, the steamed buns will be soft and elastic. If you pinch or press them with your hands, they will quickly return to their original fluffy shape. When you eat it, it has a sweet taste in your mouth, and the more you chew, the more fragrant and sweet it becomes.

Tips for kneading Hanamaki noodles

1. Fermentation of dough

1. Kneading the dough. Dissolve the yeast with an appropriate amount of warm water, add it little by little into the flour, stir to form a floc, and then knead it into a smooth dough. You can add a little sugar to the flour before kneading the dough. White sugar can speed up fermentation, and the steamed buns will have a faint sweetness.

2. Cover the dough and place it in a warm place to ferment until it has doubled in size.

2. Second proofing

Take out the fermented dough, knead it evenly again, remove the air bubbles, and knead it into a flower roll. Next, it needs to be proofed for the second time. The steamed buns or steamed buns that have been proofed for the second time can be steamed in the pot. There are two caveats here as well.

1. As long as the steamed buns are not over-fermented, it is recommended to put them in a pot with cold water, bring to a boil over high heat, then turn to medium heat and steam for 20-30 minutes. If it has risen too much, steam it in a pot with hot water.

2. Do not open the lid of the pot immediately after the steamed buns are steamed to prevent the steamed buns from suddenly getting cold and shrinking. Wait about three minutes before opening the lid.

Have done fermentation and secondary proofing, and mastered the above key points and techniques. Whether it is steamed buns, flower rolls or steamed buns, you are guaranteed to make them soft and sweet, and the more you chew, the more delicious they become!

How to make sesame rolls

Ingredients:

400 grams of flour; about 50 grams of sesame paste; 6 grams of dry yeast; 4 grams of sugar; appropriate amount of warm water; appropriate amount of salt

Steps:

Tips:

1. Don’t get hung up on the shape of the Hanamaki, any shape is delicious; 2. The seasoning can be changed to other kinds , you can put some sesame seeds, salt and pepper, etc.