Hanamaki

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make 25g each.

Use a rolling pin to spread it thinly into an oval shape, and if it sticks to it, flour it. Use a brush to apply a thin layer of salad oil to the surface.

Roll it from the front so that the salad oiled side is on the inside and turn into a rod.

Place the dough in a long, thin layer, fold it in two, hook the chopsticks, and twist it to form it.

Shape the shape, arrange it on a steamer lined with a cooking sheet, and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 6-8 minutes.