The easiest way to make Hanamaki Simple Hanamaki method

A simple way to make Hanamaki.

Ingredients: All-purpose flour 300g

Warm water 160g (+-5g).

Sugar 5g, yeast 3g

Green onion to taste. Oil to taste.

Salt to taste. Sichuan pepper powder or pepper powder, five-spice powder appropriate amount.

How to make a flower roll Cut the green onion leaves into chopped green onions for later use, you can add a little baking soda to it, and keep the color of the green onions after it comes out of the pot.

Add 5g of sugar and 3g of yeast to 160g of warm water, stir well, and let stand for 5 minutes before mixing.

Add 300g of flour to the yeast water and stir it into a dough.

Knead into a smooth dough, the dough must be kneaded more, knead smooth and white, and the flower roll will be very white.

After kneading the dough, roll it out with a rolling pin into a rectangular sheet about 2 mm thick.

Spread a thin layer of oil, salt, peppercorn powder or five-spice powder, spread evenly, then sprinkle with chopped green onions, try to sprinkle evenly.

Fold one-third in half, then fold the rest in half and press it to expel the air.

Cut into long strips about a wide strip, one wider and the other narrower.

Put the wider one on the bottom, the narrower one on the top, and then press it in the middle with chopsticks.

Put the rolled rolls on top of the steamer with oiled paper, cover the lid and let rise for about 40 minutes to twice the size.

This is a fermented flower roll.

Pot on cold water, steam for 10 minutes after the water is boiled, I make a smaller one, 12 minutes for a larger one, turn off the heat and simmer for 3-5 minutes before removing the lid.

Flower rolls with scallion oil. Ingredients: 1 pound of flour, 5 grams of yeast, 1 spoonful of sugar, 300 grams of warm water, 1 green onion, 1 carrot.

2. Use 300 grams of warm water and dough, add a small amount many times, stir constantly with chopsticks, and knead the dough into a flocculent shape.

3. Then put the kneaded dough in a slightly higher temperature, cover the lid, and let rise to twice the original size.

4. While the dough is rising, cut a little chopped green onion and diced carrots for later use. This side dish can be mixed and matched according to your taste.

5. The finished dough will take on the shape of a honeycomb. Then sprinkle flour on the cutting board, knead the finished dough again, and expel the air inside. The dough should be kneaded for a while, and the flower rolls that come out of this way will have uniform and delicate pores and a soft taste.

6. After the dough is kneaded, roll it out into a large rectangular dough cake and arrange it with a rolling pin, with a thickness of about 4-5 mm.

7. After the dough is rolled, smear a layer of cooked oil on it, if there is no cooked oil, raw oil can also be used. Then sprinkle evenly with a layer of fine salt. Then sprinkle with the prepared diced carrots and chopped green onions.

8. Fold the dough from one end, cut it into evenly sized pieces, press it in the middle of the dough with chopsticks, and then stretch it out by hand. After turning it over, place the chopsticks in the middle and fold the dough in half at both ends. Pinch one end, rotate the chopsticks in a circle, and press down on the flower roll to make it ready.

9. After everything is done, cover with plastic wrap and let rise for 10 minutes. The flower roll that has been proofed for the second time will feel light and fluttery when you pick it up with your hand.

10. The flower roll must be steamed in a pot with cold water, and steam for 15 minutes after the water is boiled. The flower rolls steamed in a pot under cold water are heated more evenly. If you use hot water, Hanamaki is easy to get caught and becomes a dead gnocchi. Remove from heat and simmer for 5 minutes before boiling.

The method of simple hanamaki is as follows:

Ingredients: sugar, yeast, flour, shallots, cooking oil.

Salt. Cooking steps:

1. Prepare 10 grams of sugar, 5 grams of yeast, 500 grams of flour and 260 grams of warm water. Prepare 1 2 shallots, friends who like to eat the fragrance of shallots should prepare a few more shallots, and then prepare a small amount of cooking oil and an appropriate amount of salt after the preparation is completed. The materials are relatively easy to prepare.

2. Put the prepared 260 grams of warm water into a large basin, then add 10 grams of sugar and 5 grams of yeast to it, stir them thoroughly, let the yeast and sugar melt fully, and wait until the sugar and yeast melt After the sugar and yeast melt, we will take out the prepared 500 grams of flour, and pour the 500 grams of flour directly into the basin and stir. The 500 grams of flour are to be added to the basin in separate portions.

3. Stir while adding and stir into a flocculent shape. Next, we knead the dough with our hands, try to knead it into a relatively smooth dough, knead the surface of the dough and put it on the board to continue kneading, knead it evenly, knead it well, put it aside, and let it rest for 10 minutes. Once the dough is kneaded, we can move on to the rest of the ingredients.

4. Take out the prepared shallots and clean them first, and then cut them into slightly chopped green onions, the more chopped the green onions, the easier it is to come out with the fragrance of the green onions, which is very delicious. After chopping the shallots, let's take them out and put them on a plate and set them aside.

5. Heat an appropriate amount of hot oil in a pot, pour the hot oil directly into the shallots to stimulate the fragrance of the shallots, then add a spoonful of salt, stir them well, so that the scallion oil is ready, let's put the scallion oil aside, and then knead the loose dough again. Knead the dough until smooth, then roll it out with a rolling pin to form a large sheet.

6. Pour an appropriate amount of scallion oil on the surface of the large dough sheet, then smear it evenly with chopsticks, after smearing, we sprinkle an appropriate amount of dry flour, roll it up from one side, roll it a little longer, cut it into a uniform small flour agent after rolling, and take a flour agent to stretch it.

Then the two ends are buckled on the fingers, and when the joint is pinched tightly, you can also pull the dough apart, pick it up from the middle with chopsticks, rotate the dough twice, and then press it down, press it tightly, and you can do it. These are two ways to make Hanamaki and are very simple.

7. Let's put the green roll in the steaming drawer, make it for 20 minutes, add a lid after the hair, steam it for 15 minutes, and then simmer it for three minutes, and when the time is up, you can take it out and put it on the plate.

Traditional scallion oil flower rolls.

Ingredients: 200 grams of flour; yeast 4 g; water 110 g g; 3 grams of baking powder (can be omitted); 10 grams of sugar; 2 grams of salt (sprinkled on the skin); 10 grams of green onions (sprinkled on the skin); Refined oil (spread on the leather blank) to an appropriate amount Practice.

Get your tools ready.

Weigh the yeast, water and sugar and other accessories, and finely chop the green onions.

Pour the weighed powder onto the cutting board.

Spread the flour and pour yeast, sugar, etc. in the middle.

Add water in portions to make a snowflake-like dough.

This is snowflake-shaped dough.

Kneading the dough alternately with both hands can reduce the rise in the temperature of the dough, and the steamed buns will be smoother and cleaner.

The dough should be kneaded until smooth and delicate, and it is ready for the next operation.

Flatten the dough by hand, then place the rolling pin in the middle and roll it out at both ends. Don't put your head out of the way.

Keep the excess dough at both ends, and wait until the length is rolled out to the desired size, and then process it.

Place the rolling pin on the dough protruding at both ends, and roll it up and down to create a rectangle.

When rolling the leather blank, you need to use even force, and remember to sprinkle powder on the board.

The rolled leather blank is about 35 cm long and 25 cm wide. The thickness should be even.

The surface of the leather blank should be brushed with oil, and the oil should be evenly brushed, and there should be no oil like a puddle of water.

Grab a pinch of salt and raise your hand to spread evenly over the dough.

Sprinkle green onions on the skin is also required to be even. Green onions should be green, not white. Use shallots and finely chop.

Roll in from the width first. Start by rolling up an edge. Then start the roll.

When rolling, pay attention to the two ends, and use your thumb to push against the middle, so as not to let go.

When the roll is complete, press this seam down underneath.

The cutter should be cut from left to right so that it is easier to hold. Each dose is about a finger and a half wide. Do not cut off both ends.

Press down with chopsticks to cut the agent and do not break the blank.

Stretch the pressed half.

Stretch the two ends and press them to the bottom.

The leftovers cut at both ends can be used to make a butterfly roll.

Put it in the cage drawer to proof. Room temperature at 30 to 35 degrees Celsius, proofing for about 15 minutes. Room temperature below 30 degrees Celsius generally takes 40 minutes to 1 hour.

After proofing, steam for 8 minutes.

The easiest way to make Hanamaki is as follows:Ingredients: 400 grams of plain flour, 200-220 grams of warm water, 2 grams of yeast, 30 grams of chives, appropriate amount of salt and pepper powder, appropriate amount of edible oil.

Steps: 1. First use water at about 40 degrees to dissolve the yeast.

2. Pour the flour into a basin and add the yeast water.

3. Stir with chopsticks first.

4. Combine the smooth dough with your hands. Cover with a damp cloth and ferment.

5. When the dough is more than twice as large, there is a honeycomb eye when it is opened, and the dough is ready. The dough must be raised before proceeding to the next step.

6. Move the dough to the cutting board and knead and vent for 5-10 minutes.

7. Chop the chives, mix well with an appropriate amount of cooking oil, and mix with oil to keep the green onions.

8. Roll out the awakened dough into a rectangular dough sheet with a thickness of about 3 mm.

9. Apply a layer of cooking oil.

<>11. Finely chopped chives.

12. Roll up from the short side.

13. Cut into sections and cut into even numbers, with a width of about three centimeters.

14. Take two pieces and stack them.

15. Press down from the middle with chopsticks.

16. The two ends are rounded to the middle.

17. Put it in a steamer with cold water, don't **, cover the lid and let it rise for ten minutes, if it is a second time in winter, it will be longer. After 10 minutes**, steam for 10 minutes from the time the water is boiling hot, and this time also depends on the size of the flower roll. Remove from heat and simmer for 3 minutes before removing the lid.

18. The fragrant flower rolls can be eaten.

The practice of Hanamaki.

1.Pour the yeast into a bowl and add water, stir well, pour the flour into the bowl, add the sugar, pour the water, and stir into a ball.

2.Put it on the table and knead the smooth dough, cover it with plastic wrap, roll it out into a rectangle after waking up, smear it with a little oil, roll it into long strips, and cut it into sections with a knife.

3.Then press down lightly, twist a flower by hand, put it in a steamer, and steam for 10 minutes.

Dough: Put 1kg of fine noodles, 200g of multigrain noodles and yeast into the bread machine, start the machine, and slowly add warm water, about 700ml of warm water.

Fry some pepper oil when the dough is made. Put peppercorns in cold oil, medium heat, and smell fragrant.

Roll out the dough into large slices, add salt, pepper oil and sprinkle with chives.

Roll up from the long side and cut into small pieces.

Take two sections and stack them together, press them with chopsticks in the middle, then bend the two ends downward, pinch them together, and a flower roll blank is ready.

Put the flower rolls into a pot of warm water, cover the pot, and steam over high heat. A wet cage cloth should be placed under the flower roll to prevent it from getting wet.

After gasping, keep the heat on high and steam for 8-10 minutes. The specific time depends on the size of the flower roll.

This is the effect of steaming, all of them are full and do not collapse.

The simplest way to make a flower roll is to ferment the flour first, then add a little salt and peppercorn noodles to roll it, and then put it in a pot to steam.

Compared to making steamed buns, I prefer to make flower rolls, at this time a more down-to-earth delicacy than steamed buns, when I was a child, I always felt that eating flower rolls is higher than eating steamed buns, because it is more flavorful than steamed buns, salty, sweet and spicy, all kinds of flavors can be done, just out of the pot of flower rolls, noisy and soft, tear into pieces while hot to eat the most enjoyable, the practice of flower rolls is simpler than steamed buns, many friends will not knead dough, especially do not know how to rub the steamed buns round, at this time I suggest you go to play with flower rolls, just toss out are delicious. In the end, the flower roll is still fermented pasta, the practice is similar to the steamed bun, I will teach you today one of the most homely scallion flower rolls, the technique is simple and practical, my steamer is not big, every time you steam this is not enough to eat, if your home pot is big enough, you can steam some more at a time, cool after steaming, put it in the refrigerator in a fresh-keeping bag, every time you want to eat, take it out and steam it softly, breakfast is very good, with a bowl of porridge, a dish of mustard, especially delicious.

Ingredients: 200 grams of flour, 100 grams of water, 2 grams of yeast powder, 10 grams of sugar, appropriate amount of salt, a handful of shallots, an appropriate amount of vegetable oil, and a little pepper powder.

Steps: Mix 1,200g of flour and yeast powder, white sugar, add water little by little, stir by hand to form a flocculent, then mix into a smooth and delicate dough, cover with plastic wrap and ferment until twice the size. If it is a general yeast powder, you can add the yeast powder to the water and stir evenly, let it stand for a few minutes, and the yeast can be better activated after it is fully dissolved.

The volume of the fermented dough increases significantly, and when you tear it open by hand, you can see that there are obvious holes in the inside of the dough.

2. Sprinkle an appropriate amount of dry flour on the cutting board, then pour the fermented dough and knead the dough again with your hands. 3. Until the dough is fully integrated with the dry flour and the dough becomes delicate and smooth again.

4. At this time, you can prepare a handful of shallots, wash them, wipe off the water with a kitchen paper towel, and chop them for later use.

5. Roll out the dough into rectangular slices, then smear with a layer of vegetable oil, sprinkle with a layer of peppercorn powder, an appropriate amount of salt, and then sprinkle with chopped green onions.

6. Roll up the dough from top to bottom, wrap it tightly as much as possible when rolling, and don't leave too big a gap in the middle. 8. With the help of the back of the knife, press a knife into the middle of the dough agent, press out an obvious crease, someone uses chopsticks, I think the traces pressed out by the chopsticks are too coarse, our flower roll is too small, and it is more appropriate to press the back of the knife.