Milk White Flour Flower Rolls

Ingredients: 500g flour, 400ML milk, 5g baking powder, 1g fine salt.

Method

Pour the salt and baking powder into the warm milk, stir to mix and let it sit for about 5 minutes. Put the flour into the basin and gradually add the baking powder. Warm milk and stir in flour until fluffy. Knead the dough until smooth, put the kneaded dough in a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place for fermentation.

After about 1 hour in summer (about 5-6 hours in winter), the dough will double in size. Pick up a piece of dough with your hands. The internal structure will be honeycomb-shaped and the proofing is complete. Knead the risen dough vigorously on the chopping board for about ten minutes until smooth and try to make sure there are no air bubbles inside the dough. Roll out into thin round sheets. (The thickness is controlled by yourself)

Brush a layer of cooking oil on the dough sheet (the cooking oil you usually use at home is enough), brush the cooking oil evenly, roll up the dough sheet from one end, and roll it into a shape as shown in the picture below. Show.

Cut into long sections of even size, stack them up and down in groups of two, and press them with a chopstick as shown in the picture.

Follow the above steps and make six of them! If you press it horizontally and vertically, it will create another shape! As shown in the middle of the picture above! Isn’t it also very beautiful? Put it in the steamer, cover it, and let it rise again for 20 minutes. This step is very important. The steamed rolls will be softer after the second fermentation.

Steam in cold water for 20-30 minutes. When the time is up, turn off the heat, but do not open the lid immediately. Steam for a few minutes before opening the lid.

Note:

Steaming in a pot with cold water can allow the Hanaki to be heated slowly and evenly, making it more fluffy and soft;

The steaming time is generally 20 minutes or so. Of course, it also depends on the size of the Hanamaki. If you want to steam a giant-sized one, you need to extend the steaming time appropriately.