Luncheon Meat Hanaki

Overview

My husband usually likes to eat Hanaki. This time he suggested that I make luncheon meat because my colleagues said it was delicious. Okay, let’s make luncheon meat rolls. This one is really delicious.

Tags

• staple food
• pasta
• home cooking
• breakfast
• steamed bun hanamaki
• canned lunch meat
• sesame oil
• green onions
• salt
• self raising flour

Ingredients

Steps

1. 1 Add appropriate amount of water to the self-raising flour to form a dough and set aside to rise.

   

2. 2 Cut canned lunch meat into small pieces.

   

3. 3 Wash and chop green onions.

   

4. 4 The dough will ferment in about 40 minutes.

   

5. 5 Take the fermented dough to the cutting board, knead it and roll it into a rectangular piece.

   

6. 6 Add appropriate amount of sesame oil on the dough sheet.

   

7. 7 Add appropriate amount of salt and spread evenly.

   

8. 8 Spread the chopped lunch meat evenly on the dough sheet.

   

9. 9 Sprinkle a layer of chopped green onion evenly on top of the lunch meat.

   

10. 10 Roll up the dough sheet starting from one end.

    

11. 11 Roll it into a strip and roll it tightly as shown.

    

12. 12 Then cut into pieces with a knife.

    

13. 13 Take a spoon and use chopsticks, press it down from the middle and then sort it out.

    

14. 14 Make all the flower rolls in sequence, then put them in the pot to rise for about 40 minutes.

    

15. 15 Steam in a steamer over medium heat for 13 minutes, then turn off the heat and simmer for another three minutes before opening the lid.