Intestine Hanamaki

Overview

This flower roll can be used as breakfast or as a staple food.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• chicken sausage
• cooked pumpkin puree
• flour
• warm water
• yeast

Ingredients

Steps

1. 1 Take out 218 grams of flour, add 134 grams of pumpkin puree and 3 grams of yeast and knead it into pumpkin dough. (Mix the yeast and pumpkin first before adding the flour)

   

2. 2 Add 150 grams of warm water and 4 grams of yeast to the remaining 300 grams of flour to form a plain dough. (First mix the yeast with warm water and add the flour)

   

3. 3 Cover the kneaded two-color dough and let it rest for 10 minutes.

   

4. 4 Prepare chicken sausage.

   

5. 5 Cut each chicken sausage into 3 equal sections, then cut each section in half. As shown in the figure

   

6. 6 Divide the two colored doughs into equal portions.

   

7. 7 Take a portion of each dough and roll it into a 0.5 cm thick sheet.

   

8. 8 Two kinds of dough sheets are stacked on top of each other. (The yellow dough piece is on the bottom layer)

   

9. 9 Use a knife to cut into long strips about the same height as the intestines.

   

10. 10 Cut each strip in the middle.

    

11. 11 Take a small piece and put a piece of intestine towards one end and roll it up. Complete all the short pieces in the same way.

    

12. 12 Place all the rolled intestine dough pieces back to back. As shown in the figure

    

13. 13 Use chopsticks to pinch firmly towards the middle. Don't pinch it off!

    

14. 14 Clamp it into a butterfly shape and complete.

    

15. 15 Arrange the shaped dough into a steamer and ferment until doubled in size. This step is the most critical.

    

16. 16 Pour water into the pot and bring to a boil. Place the fermented dough into the pot and cover tightly. Steam over high heat for 15 minutes and then turn off the heat. Turn off the heat and simmer for 5 minutes before opening the lid to prevent collapse.

    

17. 17 Finished product.