Hanamaki
Overview
When I was a child, I always watched my grandma make pasta at her house. I also made Hanamaki myself when I had nothing to do, reliving the heartwarming scene of my childhood mischief.
Tags
Ingredients
Steps
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Pour the yeast into the warm water, mix well and let it sit for 5 minutes. Put the flour in a large bowl, slowly pour the yeast water in portions, and stir with chopsticks while pouring the water until you see the flour starting to form lumps. At this time, knead the flour repeatedly with your hands. When the flour is kneaded into a ball, cover the large bowl tightly with plastic wrap, place it in a warm place, and let it sit for about 1 hour (it will take about 2 hours in winter, or 1 hour if it is placed next to the heater). When the dough has doubled in size and is filled with bubbles and honeycomb tissue, the dough is considered complete. (I forgot to take pictures during the process of kneading the dough. This is the dough after waking up.)
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Sprinkle dry flour on the board and smooth it out. Take out the fermented dough and knead it vigorously until the surface of the dough is smooth
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Use a rolling pin to roll the dough into a rectangular thin pancake, evenly apply cooking oil on the pancake, and sprinkle with an appropriate amount of salt.
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Roll up the dough from one end into a long roll.
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Cut into small rolls with a knife.
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Use chopsticks to press down the middle of the dough roll.
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Pinch both ends, move your left hand forward and your right hand backward, twist in the opposite direction, and pinch the bottom.
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After the flower rolls are ready, leave them for about 5 minutes to ferment again. Do not steam them immediately.
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After waking up, steam over high heat for 15 minutes, turn off the heat, and leave for 5 minutes.
