Hanamaki

Sandwiches | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Hanamaki

Ingredients

Baking Powder - ½ teaspoon
Wheat Flour - 8.8 oz
Sugar - 1½ teaspoons
Water - 5 fl oz
Dry yeast - 1½ g
Scallions - 2 bunches
Vegetable Oil - 3 tablespoons
Salt - ¼ teaspoon

Step by Step guide

Step 1

Sift 250 grams of flour into a bowl, add ½ teaspoon of baking powder, make a well in the center, add 1½ teaspoons of sugar into the well, add 1½ grams of yeast into the well, and add 75 ml of warm water (104°F) into the well. Gently mix with chopsticks. Cover with a lid and let sit for 15 minutes.

Step 2

After 15 minutes, the dry yeast will activate. Carefully mix everything together. Add 90 ml of warm water (do not pour all the water at once, add gradually while stirring — depending on the flour, the amount of water needed may vary). When the dough is loose, add a little more water and mix until the dough starts to stick slightly to your hands. Sprinkle flour on the table and knead the dough for 5 minutes until it becomes elastic.

Step 3

Preheat the oven for 5 minutes to 122°F and then turn it off.

Step 4

Sprinkle a little flour in a bowl, place the dough inside, and cover with a damp cloth, then place in the oven for 30 minutes.

Step 5

Meanwhile, wash and peel the onions, and slice them thinly (4 tablespoons), wrap in a napkin, and squeeze to absorb excess moisture.

Step 6

After 30 minutes, take out the dough — it should have doubled in size. Sprinkle your hands with flour and punch down the dough to release the gases.

Step 7

Sprinkle flour on the table and roll out a rectangle measuring 30x35 cm. Brush the top with 3 tablespoons of oil, sprinkle with salt (¼ teaspoon), and evenly distribute the onions. Roll the dough into a tight log. Then cut the log into small rolls. Join 2 rolls together, turn them 180 degrees, and pinch the ends — the entire preparation process is clearly visible in the video.