Five-spice flower roll

Overview

Hanamaki is one of the common main dishes on Northeastern dining tables. So as a Northeastern person, I prefer it.

Dissolve the yeast in warm water, pour into the flour, and knead into a smooth dough. Set aside to ferment.
At this time, make five-spice paste, take a porcelain bowl, half a bowl of flour, add a little salt and five-spice powder and mix well.
Pour in the hot oil and stir.
Mix well and set aside.
When the dough has fermented to two or three times its size, if you press it with your finger and there is a hole that will not spring back, it means it is fermented well.
Place it on a chopping board and vent it, the smoother the better.
Make it into a big pie and control the thickness yourself.
Spread the five-spice paste evenly on the dough,
If you like onions, you can add some chopped green onions.
Roll up from one side.
Cut into small pieces without cutting in the middle.
Just twist it at will and you can put it in the pot. It must be said that you should apply a thin layer of oil on the steam curtain to prevent it from sticking. Let it rise again for about 20 minutes. Heat cold water and steam for 15 to 20 minutes.
The first layer with green onions gives it a green onion aroma.
The second layer without green onions is still delicious!