Small flower roll
Overview
The last time I went out to eat, I was deeply attracted by this small flower roll. It was fluffy and tempting, and I couldn't forget it after taking a bite. This is not to be missed in my family who often eats pasta! In fact, it’s not difficult to make soft Hanamaki. Just make the dough a little softer when rising, and don’t steam it for too long!
Tags
Ingredients
Steps
-
Sprinkle the yeast in warm water to activate. It will spread into flakes in about 10 minutes. Use chopsticks to break it up
-
Add baking powder and sugar to the flour and mix well. Add water while mixing to form a slightly softer dough
-
In summer, ferment at room temperature for about 2-2.5 hours, and the dough will be 2-2.5 times in size. (Fermentation in a warm place in winter)
-
Take out the risen dough, sprinkle a little flour on the dough, deflate and knead until smooth
-
Roll out into a slightly thicker large piece of dough and brush with oil
-
rolled into rolls
-
Cut into very small pieces
-
Two in one
-
Use chopsticks to press down
-
Pinch one end of each hand with both hands and stretch it slightly
-
Twist it in the opposite direction and it will become
-
Add water to the steamer, grease the drawer with oil, and place the prepared flower rolls on top while leaving gaps
-
Cover the lid, let it rest for 15 minutes, bring to a boil over high heat, turn off the heat after steaming for 12 minutes, don't open it in a hurry, wait 3 minutes before opening the lid to effectively prevent shrinkage. Steamed Hanamaki
-
Break one open and see, it’s soft and fluffy
-
Take a closer look, do you have the desire to take a bite?
-
Picture of the finished flower roll!
-
Finished product picture! !
