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 dough and place it on a steamer basket lined with parchment paper. Let it rise at room temperature for the second time.
The dough should be about twice its original size when it's risen, but if you're in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C.
After the second rise, place it in a steamer with steam rising, cover it, and heat it over medium heat. Steam for about 6-8 minutes.