Hanamaki with green onions
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.
Roll out the dough into an oval shape using a rolling pin. If it sticks, dust with flour. Lightly coat the surface of the dough with salad oil and sprinkle chopped green onions sprinkled with salt on top of the dough
Roll it up from the front to form a stick
Make a well in the centre of the dough with a knife and bring both ends together, pushing them towards the centre.
Place on a steamer lined with parchment paper and let it rise for the second time at room temperature.
The dough is ready to rise when it has expanded in size, but if you are in a hurry you can use the rise function on your oven or place it on top of a pot of hot water at about 40°C.
After the second rise, place it in a steamer with steam rising from it, cover and heat over medium heat. Steam for about 6 to 8 minutes.
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- Basic Chinese bun dough
- 250g
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- Chop the long green onions
- Appropriate amount
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- salt
- A little
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- strong flour powder
- Appropriate amount
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- Salad oil
- Appropriate amount
