If you dislike the taste of steamed buns being too bland and it’s troublesome to adjust the fillings and pleats of the steamed buns, then make Hanamaki!

Hanamaki does not need filling, it is simpler than steamed buns, and between the layers, sprinkle some chopped green onion or salt or various favorite sauces, it can be sweet or salty, there are many layers, the fragrance is rich, just right , better than steamed buns!

Hanamaki is the simplest to make, second only to knife-cut steamed buns. It is an entry-level noodle dish for people with disabilities.

Hanamaki, Hanamaki, is a dough roll rolled into a certain pattern. As long as you master the basic techniques, you can roll it however you like, or whatever you think looks good. There are many variations and endless changes.

Today, I will teach you the most delicious and simplest basic introductory roll. There is no need to twist it in too complicated tricks. Just press it with a chopstick and you will have a beautiful roll.

I rolled salt, pepper and chopped green onion inside. It is fluffy and soft, fragrant and tastes great. It will not lose shape after fermentation. The layers are layered and very charming!

When eating, you can tear off the layers and eat them, which is very interesting! And you don’t need any vegetables, you can eat several of them with nothing!

It’s a pity that every time I make it, I regret that I don’t make enough. It’s not enough to eat, haha!

Someone asked a few days ago, how long does it take to post? Some people say 15 minutes, some say 1 hour, but they are both wrong. Because it’s not about looking at the time at all. The correct way is to look at the volume. It should be obviously larger. Start steaming when it is almost doubled in size.

Tips:

1. Hanamaki needs many layers to be delicious, so the dough should be rolled out thinner. The thinner it is, the more layers it will have.

2. I use the one-time fermentation method. The dough does not need to be fermented. It only needs to be fermented once after shaping. If it's cold in winter, you can ferment it in a pot with hot water underneath.

3. Do not open the lid immediately after steaming, turn off the heat and simmer for 3 minutes, otherwise the steamed buns may collapse.

Ingredients: 300 grams of flour, 3 grams of yeast, 10 grams of sugar, 150 grams of water, salt, pepper and chopped green onion

Method:

1. Add yeast and sugar to the kneading bucket and let the yeast and sugar dissolve first. Add the flour again and stir it slightly with chopsticks twice so that the dry flour will not fly around when kneading the dough.

2. Use the kneading machine to select "quick kneading" for about five or six minutes.

3. Knead into a uniform and smooth dough.

4. Add the chopped green onion to the oil and mix it with oil to keep it green during steaming.

5. Roll the dough into a large piece and brush it with a layer of oil. You don’t need to brush the ends with oil. Sprinkle an appropriate amount of salt and pepper, and finally sprinkle with chopped green onion. I could use a little more chopped green onion, but I don’t have much stock at home, so I have to save a little in extraordinary times.

6. Roll up from one end.

7. Cut into several even segments.

8. Stack the 2 clips together.

9. Press firmly with the middle of the chopsticks to get the raw embryo of the Hanamaki.

10. Make each one and put it in the steamer to ferment. Now that the weather is cold in winter, you can put an appropriate amount of hot water in the steamer to help fermentation.

11. Steam the curly hair until it is obviously larger in size and about 2 times in size. Steam for 15 minutes, turn off the heat and simmer for 3 minutes before opening the lid. (The fermentation time depends on the temperature and the volume. I fermented it for about 30 minutes.

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Take it out and cool it, put it into a fresh-keeping bag, and re-steam it for 5 minutes the next morning. A perfect quick breakfast!