How to make hanamaki at home, how to make hanamaki at home

1. The first step must be to mix the noodles, first put the prepared flour into a large bowl, and then add about three grams of yeast powder and about five grams of edible salt to this large bowl, and stir the yeast powder and edible salt first. Wait until the salt, yeast powder, and flour can be mixed well into one piece.

2. Mix the noodles with warm water as before. Pour an appropriate amount of warm water into the flour, then continue to stir the flour into a flocculent shape, and after stirring, you can directly use your hands to form a dough. Once the dough is reconciled, we wrap it in plastic wrap and let it rise for an hour.

3. While waiting for the dough to rise, cut the shallots, and try to break them as much as possible. Once the chopped green onion is chopped, place it in a large bowl and set aside.

4. After the dough is fermented, take it out and knead it, then make the whole dough into a long dough cake, and then brush the surface of the large dough with cooking oil, and then put the prepared green onions, let's wipe it a little evenly, so that the green onions are evenly distributed on the large dough, and then fold it up and down, after folding, cut it into long strips about two centimeters wide, stack the two long strips together and press them slightly with chopsticks.

5. Pull the two small strips pressed with chopsticks to lengthen it by hand, then wrap them with chopsticks, and then press them tightly with chopsticks, so that the green onion roll is ready.

6. Put all the prepared green onion rolls into the steamer, be sure to boil the water before steaming, and then steam it over high heat for another 20 minutes. When the time is up, a very delicious green onion roll is finished.

Scallion ham flower rolls.

Ingredients: flour, green onion, ham sausage, yeast powder, oil, salt.

Method: Mix the yeast with warm water, pour it into flour, knead it into a smooth and soft dough, and ferment in a warm place until it doubles in size.

Remove the dough, remove excess air bubbles, round and cover for 15 minutes; Finely chop the green onions; Ham sausage chopped into cubes.

Roll out the dough evenly into long round slices, pour a little oil, smear well, evenly sprinkle with salt, chopped green onions, and ham, roll up from one end, roll into a long stick shape, and evenly cut into pieces of the same size.

Take two of the sections, stack them together, pinch both ends with both hands, gently lengthen them, twist them in the opposite direction about 180 degrees, go around to the bottom and knead them, and let them sit for 15 minutes.

Put it in the steamer, 15 minutes after the water boils, turn off the heat and boil for 5 minutes.

Sesame paste brown sugar flower rolls.

Ingredients: 250 grams of flour, 3 grams of dry yeast powder, baking powder, about 100ml of warm water, 2 tablespoons of milk (about 5ml per spoon), brown sugar, dry flour, appropriate amount of sesame paste.

Method: Pour the dry yeast powder into warm water and stir, let it stand for 5 minutes to let it fully dissolve; Put flour and baking powder in a basin, pour in yeast water and milk, stir well with chopsticks, knead into a dough, and let it rest in a warm place for 45 minutes.

Roll out the proofed dough into long strips with a rolling pin, spread the tahini paste directly on top, and sprinkle brown sugar mixed with white flour on top of the tahini paste (the amount of brown sugar and flour is about 3:1).

Roll up the sesame paste and brown sugar from the narrow end, cut the dough into equal pieces, stack the two on top of each other, stretch it and fold it in half, and press it with chopsticks to complete the beautiful butterfly picture.

Put the flower rolls on the whole, steam on high heat for 15 minutes, do not open the pot immediately after turning off the heat, simmer for 3 minutes and then remove the lid from the pot.

Wheat flower rolls. Ingredients: 100 grams of whole wheat flour, 50 grams of warm water, 1 gram of yeast, 10 grams of sugar, 20 grams of orange paste.

Method: Knead the two ingredients into a smooth dough, cover with plastic wrap and leave it in a warm and moist place to ferment until it is about twice the size, roll out into sheets of the same size, and stack them together.

Roll up the dough sheets, cut them into evenly sized pieces, stack them on top of each other, and press them down the middle with chopsticks to the bottom, and the flower roll is ready.

Put it in a pot of warm water, cover it, continue to ferment for about half an hour, and steam it over medium-high heat for about 15 minutes.

Ingredients: 500 grams of flour, 5 grams of yeast, salt, Sichuan pepper powder, chili flour, appropriate amount of cooked oil.

Method: 1. Melt the yeast in warm water, slowly pour it into the flour, stir it into a snowflake shape with chopsticks and form a dough, the weather in the north is also starting to get cooler, there is no sun, you can heat the water in the steamer, and then put the dough covered with plastic wrap into it, turn off the fire and use the residual temperature to ferment.

2. Ferment to double the size, and open the large pores.

3. Take out the fermented noodles, exhaust them, and knead them round.

4. Divide the dough into 2 equal parts, take one portion, roll it into a dough sheet of appropriate thickness, and evenly coat it with an appropriate amount of cooked oil.

5. Sprinkle an appropriate amount of chili flakes evenly.

6. Sprinkle the salt evenly on the oiled dough sheet.

7. Sprinkle an appropriate amount of peppercorn powder evenly.

8. Roll it up from bottom to top and cut it into small evenly sized pieces.

9. Take all the good small agents and press them down from the middle with chopsticks.

10. Hold one end in each hand and twist it in the opposite direction, close the two ends of the twist downward, and the flower shape will come out.

11. It can also be made into other flower shapes you like, and the finished flower rolls are evenly placed on the steaming drawer and allowed to rise for 15 minutes.

12. Put cold water into the steamer, steam for 15 minutes after boiling, turn off the heat without opening the lid and stuff for 3 minutes, and then take it out.

13. The part that can't be eaten can be sealed and frozen, and steamed again before eating next time! and it was fluffy again.

The material used for the flower roll.

Flour: 500 g water, 250 g oil, 10 g dry yeast, 5 g sugar, 5 g salt, 1 4 teaspoons shallots, 1 bowl, freshly peppered A pinch

Steps to prepare the flower roll.

Knead the dough according to the guidance of the chip "steamed bun"; After the dough is taken out, everything is two, and one of the doughs is made into a rectangle in 2 operations; Knead the dough pad and sprinkle it with flour, roll out the dough to a thickness of 5 mm, and lightly smear it with a layer of oil; Sprinkle evenly with chopped green onions, salt and freshly ground black pepper; Tips: To keep the green onions green after steaming, you can add a little baking soda to the green onions;

Fold the dough sheet in half to the middle, gently press it with your hand, and then brush a layer of oil on it and fold it in half into a small strip cut into centimeters or so, and take two agents to overlap;

Put the chopsticks in the middle and press them to the end, don't break them, just pinch them inside around your fingers on both sides; The steamer is thinly smeared with a layer of oil, the flower roll is placed on it, and the lid is added, and it is allowed to rise in a warm place for about 20 minutes (it is estimated to take 30 minutes in winter) to observe it at any time, just make it slightly larger, and do not take too long to avoid over-awakening; Put 600 grams of water in the main pot, set 20 minutes, speed a small spoon, and steam;

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.

I can eat several of these small flower rolls at a meal, can there be anything like me?

If you don't know how to make hanamaki come in and take a look at it It's easy to learn.

Fifteen minutes to teach you how to make a flower roll.

Raw material formula: 450 grams of special flour, 50 grams of old leavened flour, 5 grams of baking soda, 50 honey cherries, 230 grams of water.

How to make it】1Dough: Flour, water, and old leavened flour are mixed into a dough and fermented.

2.Put alkali: Add baking soda to the fermented noodles and knead them repeatedly, cover them with wet gauze, and let them sit for about 15 minutes.

3.Molding and cooking: Knead the fermented noodles that have been cooked, knead them into round strips with a diameter of about 2 centimeters, and pull them into only 50 fibers.

Take 1 agent, rub it into a circle with a diameter of centimeters by hand, hold both ends of the round bar, twist it into two connected circles in the opposite direction, fork it with two bamboo chopsticks, pinch it into four petals from the waist of the two circles, and then use a knife to cut it into eight petals at the middle seam of the four petals, and place 1 honey cherry in the middle. If the method is complete, put it into a steamer and steam it for about 15 minutes with boiling water.

Product features] Shaped like a chrysanthemum, soft and sweet.

Yellow rose rolls.

Steps: Ingredients: flour, pumpkin, salt, sugar, yeast powder.

1.Peel and wash the pumpkin, cut it into slices, steam it in the microwave and puree it with a small spoon.

2.Then put it in the food processor to beat it more delicately, you can add some water to this process, but don't add too much, the food processor can be rotated.

3.Add a little salt and sugar to the flour, stir well, add an appropriate amount of yeast powder and mix well, and then put in the cooled pumpkin puree.

4.Knead the dough by hand into a dough that is moderately soft and hard, and let it ferment at room temperature with the lid closed.

Finished product. 5.Place the leavened dough on a cutting board and knead well.

7.Roll it up to wrap the cylinder in the middle.

8.Split in half from the middle with a scraper.

9.Cut face down, arrange by hand into two roses.

How to make flower rolls at home Homemade wreaths After the dough is proofed, you can make it into your favorite shape.

Make a mixture of 250 grams of warm water, yeast and sugar, and let stand for 5 minutes (bubbles precipitate).

Mix the mixture with 500 grams of flour, knead it into a dough, and let it rise for 30 minutes until the volume expands and the cut surface is evenly honeycomb.

Roll out the fermented dough into a cake shape, coat it with an appropriate amount of cooking oil and a little salt, roll it into a roll, and cut it into even small pieces.

Stick the cut cross-section face up, stick it firmly in groups of two, and pinch it firmly with the thumb and index finger of both hands, and then twist each other backwards and dock downward.

Put the formed flower rolls into a pot of boiling water after proofing again, steam for 18 minutes, turn off the heat, and let stand for 1 minute to remove from the pot.

Summary. Hello, dear, I'm honored to answer for you. Simple recipe for home version of Hanamai:

1.Chop the green onion into minced green onions and set aside; 2.Pour the yeast into warm water to dissolve, add salt and sugar to the ordinary flour and stir well, pour in the yeast water, mix into dough, knead the dough by hand, and let it rise for 10 minutes; 3.

Take out the dough and roll it out into rectangular slices, brush with a layer of oil, sprinkle with minced green onions, fold the dough in half from both ends, cut it into equal pieces, press it in the middle, stretch and pinch the butt to twist, put it in the steamer to rise, then steam over high heat for 8-10 minutes, turn off the heat and simmer for another 2 minutes<>

A simple way to make a flower roll at home.

Hello, dear, I'm honored to answer for you. Simple recipes for the home version of Hanamai: 1

Chop the green onion into minced green onions and set aside; 2.Pour the yeast into warm water to dissolve, add salt and sugar to the ordinary flour and stir well, pour in the yeast water, mix into dough, knead the dough by hand, and let it rise for 10 minutes; 3.Take out the dough and roll it out into a rectangular flake, brush with a layer of oil, sprinkle with minced green onions, fold the dough hail in half from the end of the two source grilles, cut it into equal agents, press it in the middle, stretch and pinch the butt and twist it, put it in the steamer to rise, and then steam it over high heat for 8-10 minutes, turn off the heat and simmer for 2 <>minutes

The dough does not need to be proofed, directly kneaded into long strips, cut into a large agent, made into the raw embryo of the flower roll, and then proofed, proofed for 20 minutes, steamed in a pot of cold water, in order to prevent the flower Min Bridge roll from collapsing, do not rush out of the pot after steaming, first turn off the heat and simmer for 3 minutes, so that the flower roll will not collapse.

Hope mine is useful to you<>

Simple and delicious, it gets it right the first time.

This kind of flower roll is more delicious than steamed buns!

How to make Hanamaki? Roll out the dough into a dough, fold it up and cut it into small pieces, pull it on both sides and twist it, and then fry a green vegetable with a flower roll.

If you don't know how to make hanamaki come in and take a look at it It's easy to learn.

Hanamaki. Ingredients: flour, warm water, yeast, salt, shallots, allspice powder, oil.

Steps: Step 1: 400 grams of flour, 200 ml of warm water, 2 grams of yeast, pour into warm water, let stand for a few minutes, stir well, add noodles for a few minutes, knead into a smooth dough, cover with plastic wrap.

Step 2, 1 hour Hair twice as large as a honeycomb beam.

Step 3: Finely chop the shallots.

Step 4: Roll out a rolling pin into a circle with a thickness of about 5 mm.

Step 5: Mix and grease and sprinkle evenly with salt, five-spice powder and chopped green onions.

Step 6: Roll up.

Step 7: Cut the agent.

Step 8: The two agents are stacked on top of each other.

Step 9: Press to the top with chopsticks.

Step 10、Pinch both sides with your hands This is done in Hanamaki。

Step 11, the last is to make all the rolls let the rolls sit for about 30 minutes on the steamer This makes the rolls more fluffy After the water in the steamer is boiled, turn the heat to medium for 20 minutes to boil the pot and take out a finished picture.