Hanamaki

Overview

How to cook Hanamaki at home

Put flour, milk, and yeast into a large bowl.
Stir until fluffy.
Knead into a uniform and smooth dough.
Wrap in cling film and let rise in a warm place until doubled in size.
While fermenting, cut onions and ham into small dices.
After the dough has fermented, knead it evenly to deflate it and roll it into a thin dough.
Brush a layer of oil on the dough, sprinkle with salt, pepper, chopped green onion, and diced ham.
Roll up the dough.
Cut into 6 sections.
Stack the two sections together, with the opening facing the middle, and press tightly.
Pour water into the pot, put the steaming rack and the prepared flower rolls, cover the pot, ferment for 15 minutes, bring to a boil over high heat, turn to low heat and steam for 15 minutes, turn off the heat and simmer for another 15 minutes.