Hanamaki

Dissolve the yeast in warm water and use chopsticks to stir the flour into large dough

Live into smooth dough

Just like this, the big dough is ready

Let the dough rise in a warm place until it doubles in size, about 3 hours

When the time is up, when small honeycomb-like holes appear in the dough, the dough is ready

Knead and deflate the rested dough, then roll it into a large flatbread

Prevent oil on the cake and spread the oil evenly

Then roll it up from one end of the cake into a long strip

Cut the noodles into equal-sized pieces and roll them into your favorite Hanamaki shape

Cover the rolled flower roll with plastic wrap and leave it for 25 minutes. When the dough is doubled in size, it is ready

Pour the Hanamaki under cold water, turn up the heat and bring it to a boil. When it boils, start timing. The Hanamaki I made is small, so 15 minutes is enough

You can control the time according to the size of the noodle

When 15 minutes are up, turn off the heat and don’t rush to lift the lid. It needs to simmer for 10 minutes

Let’s start the pot and see how it goes

Very chewy and soft in every layer

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The picture above of the finished product

Overview

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Ingredients

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