Hanamaki does this twice as fast as the traditional method and is very fluffy

【Ingredients Required】

Dough: 300 grams of plain flour, 3 grams of yeast, 10 grams of sugar, 160 grams of warm water.

Egg yolk filling: 3 cooked egg yolks, 30 grams of flour, 10 grams of black sesame seeds, 50 grams of cooking oil, salt, cumin powder, Sichuan pepper powder.

(1) Mix all the ingredients in the dough well and knead it into a medium-soft and hard dough. The amount of water is only used as a reference, because the degree of water absorption of different brands of flour will vary depending on the season, so it is necessary to flexibly adjust the amount of water according to the softness and hardness of the dough. Add flour when it's soft and water when it's hard. Then seal and let stand for 10 minutes, where fermentation is not required.

(2) At this time, we adjust the egg yolk filling. The cooked egg yolk is first crushed with a spoon, and flour, black sesame seeds, salt, cumin powder, and peppercorn powder are added. Then sauté with hot oil until fragrant and stir into a thicker paste. This filling is absolutely amazing, it is really fragrant, often give children to eat this, it is very beneficial to the development of hair and eyes!

(3) Knead the dough smooth, put it on a cutting board, and sprinkle dry flour to prevent sticking. Then roll out a rectangular sheet, spread the egg yolk filling, and fold it in half like a quilt. Cut into 16 small pieces, and cut 24 pieces if you like a smaller flower roll.

(4) Stack two agents together, and you can dip some water in the middle to bond them more firmly. Use chopsticks to press a mark, then pinch both ends with both hands, gently stretch the length, twist the two ends in the opposite direction a few times, and twist them into a twist.

(5) Place them in the steaming drawer at separate intervals to leave room for fermentation. Add water to the steamer, boil until warm, put the steamer up, do not turn on the fire first, use the temperature of the water to let the green billet ferment. It takes about half an hour in the summer and about 45 minutes in the winter.

(6) Wait until the green billet has fermented to twice its original size, then turn on the fire and steam. Time for 10 minutes after the water boils, turn off the heat and simmer for 5 minutes before uncovering. Note here that you must not remove the lid immediately, otherwise the originally inflated flower roll will immediately retract if it is suddenly cold. You have to wait until the temperature of the steamer drops down a little before opening the lid, and you will be foolproof. It's fluffy and fluffy, and the more you chew, the more fragrant it becomes!