Making Hanamaki from scratch

Overview

I have been in the food world for several years and have learned a lot. My husband and children are the biggest beneficiaries, hehe😁. I'm making Hanamaki today. I don't have any pastry skills, so I made the noodles on a whim last night. Then I studied the recipes and videos posted by my friends. I made it successfully this morning, so I quickly posted it to share with my sisters who have zero experience. Even if I am stupid, I can make it, and you can definitely do it better. I don't have any skills, as long as I have confidence. Hehe.

Tags

• staple food
• home cooking
• flour
• minced pork
• chopped green onion
• salt
• water

Ingredients

Steps

1. 1 The first night I kneaded the dough, I used self-rising wheat flour. I read on the Internet that water is half the weight of flour, but I think it is better to add less water at a time. If it is not enough, add more times. Otherwise, if you add more water to the noodles and more water to the noodles, you will find that you have a big bowl of noodles. Hahaha

   

2. 2 No yeast was added, it was fermented naturally. When I woke up the next morning, I saw that the dough was twice as big as before. I remember Jin Sanshun said that dough can breathe. Miss Kim Sam Soon

   

3. 3 Sprinkle some dry flour on the fermented dough until it doesn’t stick to your hands. I also added a little sugar. It is said that the pastry tastes sweeter this way. I forgot to take pictures of this step. The amount is only two or three grams

   

4. 4 Roll out the dough, not too thin. Sprinkle a little dry flour when rolling, otherwise it will stick

   

5. 5 Brush the dough with oil and sprinkle with minced meat and chopped green onions. I fried the minced meat in oil before and added salt to make it taste more fragrant. Just use the oil used to fry the minced meat. As for the portion size, everyone depends on their own situation. I am a carnivore, so I put more. Hee hee

   

6. 6 Roll up the dough from one side, cut it into pieces with a knife, and stretch it slightly so that it will be very soft when steamed

   

7. 7 Bend it into an S shape and press it together, which is three folds

   

8. 8 Use your thumb to press in the middle, fold it in half, twist your left and right hands in opposite directions, and then close it downwards. This technique is not easy to understand. You can watch the video online

   

9. 9 Okay, it’s time to steam it. Speaking of steaming in a pot, I think of Tang Monk Pork, a common problem of the post-80s generation, wakakkaka

   

10. 10 It’s time to cook