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 depression in the center of the dough with a knife, and bring the ends of the dough together towards the center.
Place the dough on a baking sheet lined with parchment paper and let it rise for the second time at room temperature.
The dough should be about twice its original size when it has risen, but if you are 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 the dough in a steamer with steam rising, cover it, and heat it over medium heat. Steam for about 6 to 8 minutes.
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- Basic Chinese bun dough
- 250g
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- Finely chop
- Appropriate amount
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- salt
- A little
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- Strong flour for dusting
- Appropriate amount
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- Salad oil
- Appropriate amount
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