Chive Rolls

Overview

Compared with steamed buns, Hanamaki only requires a few more shaping steps. The techniques of making dough and steaming are the same. If you already know how to make steamed buns, congratulations, Hanamaki is no problem for you.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed bun hanamaki
• banquet
• all-purpose flour
• cold water
• edible oil
• yeast
• chopped green onion
• salt
• white pepper

Ingredients

Steps

1. 1 Pour the weighed flour into a clean basin, add yeast, take 280 ml of cold water (room temperature), add a little salt and stir evenly. Use your left hand to slowly add water to the flour, and use your right hand to stir continuously with chopsticks until the dough becomes loose.

   

2. 2 Use your hands to knead the dough into a ball, then transfer to a work surface to knead into a smooth dough. Spread some dry flour on the surface of the dough, cover with plastic wrap and rest for 5 minutes.

   

3. 3 Use the time to relax the dough, wash the chopped green onion, cut it and set aside.

   

4. 4 Roll the loosened dough into a rectangular shape. Keep adding some dry flour during the rolling process.

   

5. 5 Use a brush to brush off the dry flour on the dough, apply a layer of cooking oil evenly, then add a small amount of salt and pepper, and finally add chopped green onion.

   

6. 6 Fold 1/3 of the dough in half and brush a layer of cooking oil on the folded dough.

   

7. 7 Fold the other side of dough in half.

   

8. 8 Divide the folded dough. The size is according to your preference.

   

9. 9 Overlap the two pieces of dough.

   

10. 10 Take a chopstick and press it flatly from the middle of the dough to the bottom (the chopsticks need to be coated with flour, otherwise they will stick when you take them out).

    

11. 11 After taking out the chopsticks, let the dough rest for 5 minutes.

    

12. 12 Take a piece of dough and slowly stretch it to both sides with your hands.

    

13. 13 Place the chopsticks in the middle of the dough, fold the dough in half, hold the chopsticks in your left hand to hold the dough in place, hold the dough in your right hand and turn it around, take out the chopsticks, and then roll the end of the dough together to stick it.

    

14. 14 Place the rolled dough in a steamer and ferment for 30 minutes.

    

15. 15 Steam over high heat for about 18 minutes. Do not open the pot immediately after steaming. Let it simmer for 3 minutes before opening the pot.