Brown sugar sesame sauce rolls

Overview

Every time I make rice cereal or soy milk, the leftovers are used to steam steamed buns and flower rolls, so nothing is wasted. Today's Hanamaki is made with yesterday's leftover rice paste.

Tags

• staple food
• pasta
• home cooking
• breakfast
• brown sugar
• cold water
• flour
• nutritious rice cereal
• tahini
• yeast
• sesame oil

Ingredients

Steps

1. 1 Add yeast to the flour, mix well and then add nutritious rice paste, knead into a smooth dough, and leave it in a warm place to ferment

   

2. 2 Let the dough ferment until 1.5-2 times in size

   

3. 3 Take out the fermented dough and deflate it, roll it into a ball and let it rest for a few minutes

   

4. 4 While the dough is resting, make the brown sugar tahini sauce. Take 2 tablespoons of sesame paste

   

5. 5 Add 2 tablespoons of brown sugar

   

6. 6 Add 2 tsp of sesame oil and mix well, then add appropriate amount of cold boiled water and stir to a suitable consistency.

   

7. 7 Roll the rested dough into a rectangular shape

   

8. 8 Spread the prepared brown sugar sesame sauce, lift the four corners of the dough sheet and spread it toward the center, ensuring that the sesame paste is evenly spread all over the dough sheet

   

9. 9 Roll up the dough along the long edge

   

10. 10 rolled up

    

11. 11 Cut into sections about 3 or 4 cm wide

    

12. 12 Stack 2 noodles on top of each other and press the middle with chopsticks

    

13. 13 Hold both ends of the noodle with both hands, stretch it slightly, and twist it with your backhand

    

14. 14 Buckle the two ends together tightly and place on the oiled steaming curtain. Let it last for another ten minutes. Turn on high heat, steam for 15 minutes, and the flower rolls are ready

    

15. 15 The finished Hanamaki has a strong aroma of sesame sauce when eaten. Because it is made of rice paste with added peanuts, red dates, and walnuts, and is mixed with the aroma of nuts, it is delicious and nutritious.