Traditional Hanamaki
Overview
How to cook Traditional Hanamaki at home
Tags
Ingredients
Steps
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Add water, yeast and flour to form a dough of moderate hardness. Cover and ferment.
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After fermentation, the dough will not shrink when you poke a hole with your finger.
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Knead the fermented dough until smooth and divide into 2 portions. Take a portion and use a rolling pin to roll it into a large dough piece, sprinkle with sesame oil, dip the dough piece back and forth evenly, sprinkle a layer of pepper and salt, and sprinkle an appropriate amount of dry flour.
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Roll up from one end into a long roll and divide into several portions.
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Take a small pot and pinch one end with each hand, twist it back and forth and pinch the two ends together at the bottom to form a flower roll.
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After it is ready, let it rise for half an hour, put in a steamer, add warm water to the pot, and steam for 20-25 minutes depending on the size.
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After steaming, turn off the heat and simmer for 5 minutes. What it looks like after opening the lid of the pot.
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Finished product picture.
