Tahini Brown Sugar Flower Rolls

Overview

In my memory, every festival, Hua'er's mother would steam a lot of big steamed buns. In fact, my father and I don’t like steamed buns very much, and prefer sesame sauce flower rolls. The difference is that my father likes salty ones, and I like brown sugar and sesame sauce ones. In this way, it is the mother who does the hard work. After each dough is made, she will divide it into several portions and make different flavors of Hanamaki. The sesame paste with a strong peanut flavor tastes particularly sweet after adding brown sugar. Unlike the sugar triangle, the brown sugar sesame paste flower rolls are still delicious after cooling. During the Spring Festival this year, Hua'er took on the task of cooking New Year's Eve dinner. Thinking that her nephews and nieces would come to the house, she made several pots of mini flower rolls. Unexpectedly, these children now also like Hua'er when she was a child, and they especially love to eat these small flower rolls. The remaining ones are also asked to be packed away.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• brown sugar
• flour
• tahini
• warm water
• dry yeast
• salt

Ingredients

Steps

1. 1 Mix flour, yeast powder, warm water, and salt, knead into smooth noodles, and ferment in a warm place for 1 hour.

   

2. 2 Use this time to mix 3 tablespoons of sesame paste with sesame oil and stir in one direction until smooth. If the brown sugar clumps, use a rolling pin to break it up and set aside.

   

3. 3 The fermented noodles are first rolled out to deflate, and then rolled into rectangular sheets of even thickness.

   

4. 4 Spread the sesame sauce evenly on the dough sheet, leaving a border around it, and sprinkle with brown sugar.

   

5. 5 Roll up from the long side and pinch to close.

   

6. 6 Cut the dough rolls into small sections, form two into a group, fold them up and down, stretch them slightly, pinch both ends of the dough, rotate once in the opposite direction with both hands, connect the two ends downward, and pinch to seal.

   

7. 7 Lay a drawer cloth in the steamer, fill it with cold water, add the prepared rolls, cover and let rise for 20 minutes. Then steam it in the pot, wait for the steam to come on and steam for 15 minutes, wait 2 minutes before opening the lid.

   

8. 8 Hanamaki fascinates me so much because it has many layers and looks beautiful. Especially after adding the sauce filling, each layer has fillings, which makes eating it feel particularly satisfying and unfinished.