Shandong Dahuajuan

Overview

I am from Shandong, and naturally I eat steamed buns, steamed buns, and hanaki often, and I also have to make them frequently. Speaking of making these pastas, I have to start from the time when I first got married. At that time, I really only knew how to eat but not cook, and the things I made were as hard as rocks. My husband taught me that the things I make now are getting softer and softer. In fact, it is very simple to make this kind of leavened pasta. As long as the dough is fermented well, the dough is fermented twice, and the steamed things will be soft and delicious...

Tags

• staple food
• home cooking
• pregnant women
• old man
• steamed bun hanamaki
• shandong snacks
• lunch
• dinner
• students
• flour
• peanut oil
• yeast powder
• minced green onion
• salt

Ingredients

Steps

1. 1 Add yeast powder to warm water and mix evenly, add flour and knead into a dough, place it in a warm place to ferment for about 2-3 hours, as shown in the picture, it will be fermented.

   

2. 2 Finely chop green onions and set aside.

   

3. 3 Knead the fermented dough and form it into a ball.

   

4. 4 Use a rolling pin to roll out the dough.

   

5. 5 Spread peanut oil on the dough sheet, sprinkle with a little (about 2 grams) salt, and sprinkle with minced green onion.

   

6. 6 Roll up.

   

7. 7 Cut into sections with a knife.

   

8. 8 Cut across the middle of each section.

   

9. 9 Pick up a cross-section and punch it out.

   

10. 10 Use your hands to pull it to both sides (take photos yourself, demonstration is not good).

    

11. 11 Roll it up from beginning to end, pinch and secure.

    

12. 12 A beautiful flower roll is made.

    

13. 13 Once done, cover with wet gauze and place in a warm place to ferment for another 20 minutes.

    

14. 14 Place in a steamer and steam over high heat for 25 minutes (the time depends on the size of the rolls) and no more than 30 minutes.

    

15. 15 Delicious Hanamaki...