How to make Hanamaki How to make homemade Hanamaki

The practice of Hanamaki is as follows:

Start by kneading the dough. Flour, salt, yeast, sugar are all mixed in a mixing basin and water is added. Turn on the 1st gear and knead for 7 minutes.

This is what the dough looks like after kneading. The water absorption of flour is different, so adjust the amount of water according to the actual situation. The dough for making the flower rolls should not be too soft. If it is kneaded by hand, then after kneading the dough, continue to knead vigorously for more than 10 minutes until the dough becomes smooth and elastic.

Knead the dough, put it in a basin, cover with plastic wrap and let it rise at room temperature until it doubles its size.

Flatten the dough, roll out the air, cover with plastic wrap and let loose for 15 minutes, then roll out into a large rectangular sheet (sprinkle with a little dry flour to prevent sticking).

Apply an even layer of vegetable oil to the surface of the dough sheet.

Then sprinkle some chopped green onions (chopped green onions can be left out, and the white flower rolls are made).

Fold from side to side, and when you have folded it, you get a long strip of dough like this, and cut the dough into 12 parts.

Take two small pieces of dough, stack them as in the picture, take one chopstick, press it all the way to the end, and lift the chopsticks. The dough obtained at this time can be fermented and steamed directly, which is a common shape for flower rolls.

Pinch the dough pressed with chopsticks and lift it up at both ends and stretch it slightly in your hand.

Then twist 1 turn like a towel.

Finally, fold the two ends towards the bottom, close them at the bottom and pinch them tightly, and the shape of the flower roll is complete.

Once the rolls are ready, place them on a greased steamer drawer (leave enough distance between them). Cover the surface with a damp cloth and let it ferment in a warm place for 30 minutes.

Ferment until the flower roll becomes twice the size, and it can be steamed. After the water boils, steam on high heat for 18 minutes. After steaming, turn off the heat and wait for 2 minutes before removing the lid to prevent the rolls from collapsing.

The preparation of home-style hanamaki is as follows:Ingredients: 250 grams of flour.

Excipients: appropriate amount of oil, appropriate amount of salt, 3 grams of yeast, appropriate amount of green onion.

Steps: 1. Add yeast and 130 grams of warm water to the flour, mix evenly and form a dough for fermentation.

2. Rise the dough until it doubles in size.

3. Roll out the dough into a rectangular piece, pour in oil and spread evenly.

4. Sprinkle salt evenly.

5. Sprinkle with chopped chives evenly.

6. Roll up from top to bottom.

7. Cut into equal pieces.

8. Use chopsticks to press out the mark in the middle.

9. Put it in the steamer and continue to ferment for 15 minutes.

10. Steam on high heat for 15 minutes, turn off the heat, simmer for 3 minutes after steaming, and open the lid.

The practice of long flower feet, first we make the dough good, and then drive it into the same round cake as the cake, and then put the dough and oil and salt on the line, roll the paper, and then use a chopstick.

Yeast 5g, warm water, 260g

Baking soda 1g green onion 1 handful.

5g sugar, 2 tablespoons of salt.

Cooking oil to taste.

Method: 1. Weigh the weight of the ingredients with a food scale and set aside, prepare a basin, pour in flour, yeast, warm water, and sugar in turn, and stir into a flocculent.

2 Sprinkle a small amount of dry powder on the board, pour the dough on the board, knead it into a smooth dough, put it back in the basin, cover with plastic wrap, and let it ferment in a warm place for 40 minutes until it becomes spongy.

3Wash the green onion, cut it into chopped green onions, pour half a spoon of baking soda and stir.

4Take out the fermented dough, sprinkle the sheet with flour, and knead it repeatedly to exhaust.

5 Divide the dough into two portions, roll out a rectangular flatbread with a rolling pin, smear with cooking oil, pour 1 tablespoon of salt and sprinkle with chopped green onions.

6Roll up the dough and cut it into two finger-width pieces.

7. Take two agents, stack them up and down, press them down from the middle with chopsticks, them at both ends, take out the chopsticks, lift the dough at both ends and press it to the bottom of the dough.

8. After doing it in turn, spread the anti-sticking paper, pour cold water, put it in the steamer, let it stand for 15 minutes, after the second fermentation, steam it on cold water for 15 minutes, turn off the fire and simmer for 3 minutes to prevent retraction.

Ingredients: 750 grams of plain flour.

Excipients: 5 grams of dried yeast, appropriate amount of chives.

Ingredients: 3-5 grams of salt, appropriate amount of vegetable oil, a little peppercorns.

Steps:

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1. Melt the yeast with warm water (hand temperature) and let it stand for 2 minutes. Pour the yeast water into the flour little by little, stir it into lumps with chopsticks, and let the flour fully absorb the water until there is no dry flour in the basin.

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2. Knead the flour into a dough by hand until the flour is smooth and does not stick to your hands, then put it in a container and cover it. Then knead the dough to make it more chewy. Knead the dough using the folding method, which is quick and good.

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3. Put the dough back into the container, cover and rise until it doubles in size. If you want to use it the next morning, you can knead the dough the night before, put it in a plastic bag and put it in the refrigerator to ferment at a low temperature, and take it out the next morning to warm it up.

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4. Exhaust the dough and knead it well.

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5. Roll out the dough into a rectangle.

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6. Evenly spread an appropriate amount of oil, salt and peppercorns, and then sprinkle with chopped green onions.

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7. Roll up the dough blank.

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8. Cut into green blanks of consistent size.

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9. Pinch both ends with your hands and stretch them slightly.

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10. Then twist it in the opposite direction, and then close the two ends and pinch them together to form a flower roll green blank.

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11. If you want to make a larger flower roll, you can stack two green bills together, pinch both ends, stretch them slightly, twist them with both hands, and knead the tail ends. The number of layers appears to be a little more, and it looks better.

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12. Pinch the flower rolls one by one.

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13. Put water in the steamer and boil to about 50-60 degrees and turn off the heat. The green roll is placed on a steamer for secondary fermentation. When the volume of the flower roll increases to 2 times, it can be **.

After steaming on the high heat, turn to medium heat and steam for 10-13 minutes. After turning off the heat, cover for 5 minutes and then remove the lid. If you are not in a hurry to steam, you can skip the step of boiling hot water to assist fermentation, and carry out secondary fermentation at room temperature.

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14. Freshly steamed flower rolls.

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15. You can start eating. It's fluffy.

Making flower rolls is the same as making steamed buns, but the shape is different. To make pasta, the flour should be chosen correctly, and the color and taste are very attractive. All-purpose flour should be used to make steamed buns, flower rolls, buns, etc., there are many brands on the market, my family has been eating Jinxiang multi-purpose wheat flour, the powder is very delicate, the bun is easy to rise, and the taste is very good, very bitten.

You can use whatever flour you have in your house, as long as it is all-purpose medium. Next, I will share the method of Hanamaki: raw materials:

2 grams of yeast, 10 grams of sugar, 70 grams of warm water, 8 grams of milk powder, 400 grams of flour 1, pour the milk powder and flour into a large bowl, then use warm water to melt the yeast and sugar together, let it stand for a while, and then pour yeast sugar water into the flour in stages, while stirring the flour into a flocculent shape with a spoon. The purpose of adding white sugar is to assist yeast fermentation, so you don't need to put too much. 2. Knead the dough into a smooth dough, then cover with plastic wrap and let it ferment for 15 minutes without fermentation.

3. After the dough is fermented, take it out and divide it into several parts, roll it out into long strips, then fold it in half three times, twist it to make it into a flower shape, so that the raw embryo of the flower roll is ready, and the size is arbitrary. 4. Put the raw embryo of the flower roll on the steaming drawer, cover the lid and let it ferment for about 20 minutes. 5. When the volume becomes significantly larger, it will not rebound significantly when gently pressed with your fingers, which means that the hair is in place, this step is very important, remember that the hair must be in place.

6. Pour an appropriate amount of cold water into the pot, turn on the high heat, turn to medium heat after steaming and start steaming for 12 minutes, turn off the heat and simmer for 3 minutes before opening the lid. Steamed flower rolls are so simple and easy to do.,Novice words according to my proportion.,Sure to succeed.,Of course, if you encounter other problems, you can also chase me.,Pure hand-hitting.,Ask for adoption If you approve my answer,I hope to help adopt it.。

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.

7. Use a knife to cut the dough into small dough of uniform size, the knife should be as sharp as possible, and the two ends of the dough cut out with a blunt knife will be pressed down, and the layers cannot be seen clearly.

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.

9. Fold the section to the top with your hands, then stretch the dough with both hands, and close the two ends at the bottom.

10. Put the rolled flower rolls into the steamer basket and ferment again for about half an hour, which is faster in summer, about ten minutes.

11. Pot with cold water, steam for 8 minutes after the water boils, and the steaming time depends on the size of the steamed buns.

Ingredients: 200 grams of flour.

Excipients: 3 grams of yeast powder, 5 grams of sugar, 1 gram of baking powder, appropriate amount of diced ham, appropriate amount of diced radish, appropriate amount of salt and pepper powder, appropriate amount of shallots.

The practice of Hanamaki.

1. First of all, add 3 grams of yeast powder, 5 grams of sugar, and 1 gram of baking powder to 200 grams of flour.

2. Then put the dough in a dish with warm water and proofing until honeycomb-shaped.

3. Then rub and exhaust and divide into small agents.

4. Then take a small agent and roll it into the shape of a cow's tongue, smear it with a layer of cooking oil, sprinkle with salt and pepper, diced radish, diced ham, and minced shallots.

5. Then roll it up from one side.

6. Then do not cut off one side, and then cut it from the middle.

7. Then twist it in the way of twisting.

8. Then roll it up from one end, let it rise for ten minutes for the second time after all is done, put an appropriate amount of water in the pot, wait for the water to boil, steam for 15 minutes and simmer for five minutes.

9. The flower roll is ready.

If you want to steam the flower rolls at home, the simple and delicious way is to change the noodles to a thinner one and coat them with oil. Roll it up again afterwards. According to the size of the flower roll, moxibustion is made into a section, and then this section is twisted with two hands, and one strength must be together.

Like a round flower roll. This kind of flower roll is particularly delicious to eat, and the oil is all wrapped in it, and it is rarely sprinkled with oil.

Here's how:Prepare the ingredients for the shortage: flour, oil, salt, yeast, green onions.

1. Add yeast and 130 grams of warm water to the flour, mix evenly and form a dough to ferment.

2. Wait for the dough to rise until it is about twice as large.

3. Roll out the dough into a large rectangular piece, pour in oil and spread evenly.

Fourth, sprinkle salt evenly on the debate.

5. Sprinkle with chopped chives evenly.

6. Roll up from top to bottom.

7. Cut into equal pieces.

8. Use chopsticks to press out the mark in the middle.

9. Put it in the steamer and continue to ferment for 15 minutes.

10. Steaming over high heat for 15 minutes, turn off the heat, simmer for 3 minutes after steaming, and open the lid.

To make the flower rolls, you need to ferment the yeast dough first, roll it out with a rolling pin after fermentation, roll it into a thin skin and apply oil, cut it evenly into equal parts, splice multiple cutting dough sheets, and wait for the water to boil and start steaming for 20 minutes.

The specific steps are as follows:

1.First, melt the yeast with warm water of no more than 40 degrees, pour it into the flour, slowly add water, knead until it is three lights, both the hands are smooth and the basin is light, and the plastic wrap is put in a warm place to send it to twice as much.

2.Remove the dough and knead it into a smooth dough. Roll out with a rolling pin until it forms a rectangular sheet.

3.Smooth evenly over the dough.

4.Spread the ham, sausage, and chives that have been chopped in advance on the dough in the order of salt, green onion, and sausage.

5.Roll up the dough and roll it into a long roll. Cut evenly into equal portions. The size of this aliquot is what determines the size of your finished product. Decide how much you accept. Pick up two and stack them on top of each other. Press it slightly with chopsticks.

6.Grab both ends and twist them, then pinch the two heads.

7.Let the rolled rolls stand for 5 minutes, wait for the water to open and start steaming, about 20 minutes of steaming, turn off the heat and simmer for 5 minutes.