Teach you step by step how to steam Hanamaki at home. The steamed buns are soft and delicious. The method is explained in detail and you can learn it at a glance.

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As a northerner, steamed buns and noodles are our staple foods. We eat steamed buns for breakfast, noodles for lunch, and steamed buns for dinner. Occasionally, I steam some rice and stir-fry some vegetables. 8 out of 10 northerners know how to steam steamed buns and hand-roll noodles. Today I will share with you how to steam Hanamaki and steamed buns at home. It will not collapse or shrink when it is made, it will be fluffy, soft, fragrant and delicious. There is a trick to steaming steamed buns and hanaki well. As long as you follow the method I told you, you will never get dead or hard steamed buns.

The picture above is a photo of the Hanamaki steamed buns that I steamed. I steamed two flavors of Hanamaki at one time, including salt and pepper Hanamaki and pepper Hanamaki. Let me show you how to make it.

1. Knead the dough first. Pour flour into a basin, add yeast powder into a bowl of warm water and stir with chopsticks to dissolve. Add approximately 3-5g of yeast powder to 1 catties of flour. Stir the yeast water until it dissolves and pour it into a basin

Add water in small amounts several times to knead the dough. Stir until there is no dry flour in it and knead them into a smooth dough.

After the dough is kneaded, cover it and let it ferment until it doubles in size

2. Since I want to make a sesame and salt flower roll today, pour white sesame seeds into the pan, and then Pour in the salt.

Here stir-fry over low heat, slowly stir-fry the white sesame seeds until fragrant, and stir-fry until slightly brown and turn off the heat.

Crush the white sesame seeds and set aside after they cool down.

3. The dough is fermented. The fermented dough will look like this.

In this weather, 2 hours is enough. Add about 3-5g of baking soda and knead the dough together evenly. Add baking soda to make it softer.

Sprinkle some dry flour on a large chopping board, continue to place the dough on the chopping board and knead it smooth. I did a lot of work today. I divided the dough into three equal parts and kneaded it until it was smooth.

Use a rolling pin to roll it out to a uniform thickness and the same width

Then brush it with oil. Then evenly sprinkle the sesame salt just crushed

Then roll the dough like this

Cut into small pieces of the same width

Now show the Hanamaki The first method

Take a chopstick and press it hard in the middle of the small dough

Then turn it back from both sides, and the flower roll will be formed

Now show the second method. Stack the two ingredients together and press them hard with chopsticks

Turn down the two ends with both hands, and the flower roll will be ready

The following is the third one To do this, use chopsticks to press the middle of a dough roll

Look at the picture above, pinch the top and bottom sides

Pinch the left and right sides and flip them down, and the flower roll will be formed.

The three types just shown are salt and pepper flavored Hanamaki.

Next, make chili pepper. Sprinkle pepper powder and salt evenly on the dough, and then sprinkle some fine chili powder to spread evenly. Continue to roll it up, and then cut it diagonally into pieces of the same size

Now show the fourth method, stand it sideways and press it sideways with chopsticks

Pinch the sides with both hands Stop and turn it over again

The flower roll will be formed

When steaming the steamed buns, brush a layer of oil on the grate, then place the prepared flower roll on top of the grate and cook half of it. Steam it in a pot for about an hour

How to tell whether the steamed buns are good after the second time? , press it with your hand, and if it springs back immediately, it means the second hair is ready.

4. Steam the flower rolls directly in cold water.

I did a lot today, and I steamed five grate steamed buns. I'm afraid it will take a week

Steam over high heat, steam the water in the pot for 20 minutes.

After 20 minutes, lift the lid slightly to deflate it, wait 5 minutes before taking it out of the pot. This is also a key step for the collapse and shrinkage of the steamed buns

Okay, today’s Hanamaki steamed buns are ready.

One is salt and pepper rolls, and the other is chili pepper rolls. They are very soft when steamed and can spring back immediately when pinched with your hands.